 | Chef of the Month: Kevin Rathbun | | Recent News: The Chef2Chef News Desk | | Recipe Club: The King Arthur Flour Cookie Companion | | Some Awesome October Giveaways! | | Chef2Chef Job Center Growing Rapidly | | Recipe of the Week: Shrimp, Lime and Avocado Salad in a Corn Cup with Grapefruit Vinaigrette | | The TOP 10 Discussions in our Forum |
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 Chef of the Month: Kevin Rathbun
Even at a young age, Kevin Rathbun was no stranger to the restaurant business. He grew up in a food-driven environment learning from his mother and grandmother how to bring fresh goods from the garden to the table. From picking his own tomatoes and squash for the meal that evening, to going to the local dairy farm drinking the fresh squeezed milk from the cow, he quickly learned to appreciate the essence of food and family. His father, being a jazz musician in the Jazz Belt in Kansas City, often cooked great BBQ for his musician friends together and later had jam sessions in the basement. Such experiences have led Kevin to appreciate and share his passion for the hospitality industry.
Kevin entered the restaurant scene working as a young apprentice at age 14. Shortly after, he received the calling from renowned chef, Bradley Ogden, of The American Restaurant in Kansas City. At the age of 17, Kevin’s ambition and drive was noticed and he was quickly promoted to a Sous Chef. Developing his talents for the next three years, he was then offered another Sous Chef position at the renowned Brennan’s of Houston, Texas. There, Kevin continued to hone his skills and was then noticed and chosen by Executive Chef, Emeril Legasse, to relocate to Commanders Palace in New Orleans and work under him. Kevin kept pushing for that taste of perfection. He watched, duplicated and created new and exciting dishes that energized not only the guests, but critics alike.
For the rest of the story, information about his new restaurant and some tasty recipes Click Here
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Recipe Club: The King Arthur Flour Cookie Companion
Date: October 18 - October 22, 2004
Guest Host: King Arthur Flour
Theme: The King Arthur Flour Cookie Companion - Monday: Essential American-Style Biscotti; Pistachio-Cherry Biscotti; Cranberry-Orange Biscotti.
- Tuesday: On-The-Fence Brownies; Raspberry Truffle Brownies; Cheesecake Swirl Brownies.
- Wednesday: The Essential Chewy Chocolate Chip Cookie; Deluxe White Chocolate-Macadamia Cookies; Gianduja Delights.
- Thursday: Decorator’s Dream Cookies; Light Spice Cookies; Gingerbread Cookies.
- Friday: The Essential Crunchy Oatmeal Cookie; Variations (Chocolate Chip, Very Vanilla, Trail Mix Jumbles, Cranberry Chews); More Variations (Oat Scotchies, Mocha Chip, Coconutties).
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
Some Awesome October Giveaways and Sweeps
Our new sponsor Shoes For Crews is giving away five pairs of their Slip Resistant Shoes. You pick the style! Click the link for a chance to win A New Pair of Shoes from Shoes For Crews. Offer expires October 31st.
Chef Revival is ready to outfit you with a brand new set of Microplane Graters. 5 Winners will be selected on October 31st. Register for a chance to Win!
Chefs, Caterers and Personal Chefs. No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. Register for a Day Mark Label Maker
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Last month Kevin McLellen, Dave Osside, Aaron Buchholz, and Tim Fawk all won DayMark Label Applicators!
Nancy Wilhelm, Adrienne Abramson, Toni Kozak, Peter Mion and Florian Wehrli each won a copy of Donald Barickman's cookbook, Magnolias Southern Cuisine. Congratulations! Sponsored by |
 Chef2Chef Job Center Growing Rapidly
Hundreds of new jobs and new resumes from employers and job hunters are posted every single week. Chef2Chef continues it's climb in the independent Amazon/Alexa foodservice and hospitality traffic rankings, so your Jobs and Resumes get Optimum Exposure.
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Shrimp, Lime and Avocado Salad in a Corn Cup with Grapefruit Vinaigrette
Ingredients: 3 pounds Mexican Shrimp, peeled and deveined
2 limes juiced and zested
4 ripe avocados, pitted and scooped out
1 red onion sliced
1 bunch cilantro, washed, stemmed and chopped
1 teaspoon chipotle peppers, chopped
1 teaspoon honey
1/2 teaspoon cumin seed, ground and toasted
1/2 head white cabbage, cored and roughly chopped
2 ounces extra virgin olive oil
salt and pepper
Preparation:
Toss the shrimp in a bowl with the lime zest, cumin, salt and pepper. Cook on a preheated grill, oiled to prevent sticking. Cook shrimp for a few minutes on each side until no longer opaque. Remove from grill and chop roughly. Allow to cool, meanwhile mixing the rest of the ingredients in a large bowl. Once the shrimp are cool, toss with the rest of the salad. Add salt and pepper to taste. Serve at room temperature.
Corn Cup
Take 6-inch corn tortillas and brush with salad oil. Using a large muffin tin, push each tortilla into cup shape. You may use a ball of tin foil to hold the tortilla in its shape. Bake at 350°F for 5 to 8 minutes, until crisp.
Grapefruit Vinaigrette
Ingredients: 1 cup extra virgin olive oil
1/4 cup fresh-squeezed grapefruit juice
1 ounce white wine vinegar
1 tablespoon brown sugar
1 shallot, finely chopped
salt and pepper to taste
Preparation:
Place all ingredients in a blender and blend until emulsified, about 1 minute. Drizzle on plate around shrimp salad and over salad as well.
For more great shrimp recipes, download the Free Recipe Book from The Mexican Shrimp Council
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