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Chef Jeremy Hickey

Pittsburgh, United States

Summary

Hello, I have been working in a restaurant since I was 13 years old. I became the head chef at 20 years old. I'm 37 now, haven't missed a day of work since I started at 13. I am classic French trained. I started as a dish washer, worked my way up. I work 5 , 12hr shifts every wk. The chef business is rough. If you have food of any kind in your house, there is a meal that can be prepared. French is my strongest, then Spanish, I'm pretty strong in Italian cuisine too. Been making gnocchi since I was 18 years old. At the restaurant I work at is Spanish tapas, I still make French specials too. Creme brullee , chocolate mousse, flan, tarte ta tin ( apple tart ) , floating island, couple others, pastry cream, dessert sauces, opera cake ! Best dessert ever ! Lol.. Bacon wrapped scallops. Serrano wrapped filet Mignon served w exotic mushroom sauce and Bearnaise sauce. Seafood stew, Spanish style bouillabaisse with scallops, shrimp, clams, mussels in a bell pepper nd tomato lobster garlic cilantro fume. Sweet breads with forest mushroom sauce. Foie Gras ( don't hate on foie please ) with sauté fresh pears nd grapes with a porto wine demi sauce. Marinated quail in red wine served with cherry red wine sauce. Grilled sardines served with sautéed onions nd bell peppers and lemons. Blackened u10 sea scallops with blood orange red wine reduction. Chilli lime shrimp. Stuffed banana peppers with ground veal served w tomato sauce. My best chef advise, Always buy the best quality of food, especially mussels pei, oysters buy the best ones. At my bosses restaurant we buy the finest of seafood and prime cuts. We cook from scratch , all the time :)

Location

Pittsburgh, United States