George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
Sesame seeds (for garnish)
1/2 cup quinoa
1/4 cup chopped fresh parsley leaves
2 tablespoons toasted pine nuts
1/4 teaspoon grated lemon zest
1/4 teaspoon fine sea salt
1 - In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
2 - In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
3 - In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.
4 - Preheat grill to medium high heat.
5 - Thread chicken onto skewers. Add skewers to the grill and cook until golden brown and cooked through, about 3-4 minutes per side. Serve immediately, garnished with sesame seeds.
1 - Rinse quinoa in a fine sieve until water runs clear, then drain and transfer to a medium pot. Add 1 cup water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.
2- Set aside off the heat for 5 minutes; uncover and fluff with a fork. Stir in parsley, pine nuts, lemon zest and salt.