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About me
I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn and I continue to teach the National Restaurant Association Educational Foundation ServSave food safety manager certification course and have taught over 19,000 students. She was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. One of our sons is a culinary graduate of Johnson & Wales and is a professional chef. We are definitely foodies. We bake our own bread and love experimenting. We have two Hobart mixers, a 10 qt. and a 20 qt. which makes things easier. Plus, when we remodeled our home, we installed a stainless steel restaurant-style kitchen complete with a three-compartment sink and commercial dishwasher.One of our restaurants was New Orleans-themed Creole. And we lived in the New Orleans area for about seven years, so we developed a fondness for the city and its rich food heritage. But, we love it all -- Italian, Greek, Southern, you name it, we'll try it. We love healthy eating, but want what we do eat to have a WOW factor. And always something new.
I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn and I continue to teach the National Restaurant Association Educational Foundation ServSave food safety manager certification course and have taught over 19,000 students. She was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. One of our sons is a culinary graduate of Johnson & Wales and is a professional chef. We are definitely foodies. We bake our own bread and love experimenting. We have two Hobart mixers, a 10 qt. and a 20 qt. which makes things easier. Plus, when we remodeled our home, we installed a stainless steel restaurant-style kitchen complete with a three-compartment sink and commercial dishwasher.One of our restaurants was New Orleans-themed Creole. And we lived in the New Orleans area for about seven years, so we developed a fondness for the city and its rich food heritage. But, we love it all -- Italian, Greek, Southern, you name it, we'll try it. We love healthy eating, but want what we do eat to have a WOW factor. And always something new.
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Dmajor 13 hours, 18 minutes ago said:
Morning Chef! I was just getting around to checking out your wonderful recipes. Glad I did, being a southern girl, I love most of these! Gonna try these out soon. Your tomato gravy is similar to mine except I don't put milk in my gravy. Does the milk make the gravy smoother than using water? Look forward to exploring more of your recipes. Thanks! Deb
Carouselp 1 month ago said:
Hey listen i see that you have tried recipediva's Chocolate Moist Cake and i really wanna try it too.i was wondering if you could help me..? i wanted to ask what form we have to use the coffee in? sorry im just a beginner... do i make a cup of black coffee with water n put that in or just put in dry coffee as such?
please do reply...
thanks!
-Maham.
Dottiet 3 months, 2 weeks ago said:
Thanks for the comment on the Church Breakfast Eggs. I live near the farm so eggs in the local area are not a problem. I like your comment about liquid eggs. Thanks and I will make a note of that. Cheers! DottieT
Silentwriter 3 months, 3 weeks ago said:
Your recipes sound intereting and delicious...let me go and check them out! Phyllis
Httpmom 3 months, 3 weeks ago said:
Hi chefjeb...thank you for the post about vacuum sealers and food safety! This is really valuable information I was unaware of. Since I use mine a lot, particularly for meat...from now on I will cut the bag open when defrosting. Do you think this is true with vacuum sealed foods you buy from grocery stores as well?
Momto4 4 months ago said:
HAPPY EASTER my friend!
Conner909 4 months, 2 weeks ago said:
Chef, I 4got to mention that the ginger/soy/orange sauce that is in the Chicken Breasts recipe would also be great on salmon!
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People are Talking
Posted by Silentwriter about Mamas Pear Salad
Love this easy receipe.
Posted by Dandelion about Herb Tomato Bread
I am going to try this one too. I think I will substitute sun dried tomatoes though cause that's what I have. :)
Posted by Marriage about Southern Tomato Pie
Wow, I mean Wow, Wow. Nothing more needs to be said.
Posted by Chefjeb about Old Fashioned Banana Pudd
You can layer it in just about anything. Remember, it's refrigerated after layering, so no further cooking is required. Some use a nice see-thru bowl or for a pfretty presenta
Posted by Thetacofaery about Flour Tortillas
i made these today with chicken tacos...and they were so easy, and yummy. i used 1/2 whole wheat, 1/2 regular flour, and they turned out great. thanks for the recipe
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Hippielovebug 3 weeks ago said:
Hey Chef Jeb, My son-in-law has never cooked a catfish. He has cooked Perch, walleye and salmon. We don't tolerate spicy very well, we live in Michigan. Any suggestions?