Meet our Chef of the Month
We love sharing the inspiring stories & delicious recipes from our
featured chefs of the month. Get to know chef Melissa Irons below!
1. Where were you born?
I was born in East Saint Louis, IL, a small town right across the Mississippi River from St. Louis, MO.
2. Where do you work and where are you based?
My business Irons Cuisines is based in Atlanta, GA where I am a private chef and caterer. Every day my “office/kitchen” varies depending on the client’s needs for the day. Some days it’s their home or condo, other days it may be a jet or yacht.
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My absolute favorite go-to kitchen tool would have to be a rubber or silicone spatula. I learned a long time ago that a spatula is the most important utensil in any kitchen. It saves money & helps preserve and protect pans, which ultimately saves more money.
4. Which sense is your sharpest?
Hearing! My ears would have to be the sharpest of them all, with so many different things going on at once, I think my ears go into overdrive when working. I hear everything! I listen to “see”.
5. What advice would you offer to aspiring chefs?
Be teachable, take notes, work hard, respect ingredients, taste everything, and remain humble but also be a beast and take every opportunity like it’s your last and it will pay off. We live in an “instant” era, but the “Chef” title comes with years of hard work and responsibilities. Respect is earned in the kitchen-not given!
6. What is one culinary tip every chef should know and perfect?
I feel this basic tip applies to at-home cooks & Chefs: practicing and perfecting “mise en place”. It’s easier said than done, I know, but I promise it will save your sanity while cooking!
7. What does good food mean to you?
Good food means love. Food doesn’t always have to be complex. I believe any time you take your time with a dish, it is guaranteed to be good.
8. What features are important to you when selecting your chef outfit?
Comfortability is key when selecting my chef uniform. If I can be comfortable & cute then it’s a win in my book! I love being able to personalize my chef look in my favorite colors.
9. What's your favorite ingredient to work with?
Oh, I am a garlic girl! I love it. Roasted, chopped, sauteed, whatever. If I can sneak it in, I will!
10. Favorite City to dine out in?
Hands down L.A.! Something about the food scene there makes me fall in love more and more every time I visit Los Angeles.
11. Best Dish you have ever made?
My Georgia Honey Bourbon Lamb Chops.
12. What do you like to eat most often on your days off?
Anything that doesn’t involve me cooking. Cereal, sushi, tacos, pizza!
13. What's the person you would most like to cook for?
Chef Gordon Ramsey.
14. What are some of the difficulties you’d say that chefs most often encounter?
Being comfortable with your journey. I am a self-taught chef and I had to realize early that not all paths are the same. I never allow the thought of “I am female, or black” to stop me. If you have a true passion for food and what you do, it will shine through no matter what.
15. What made you decide to become a chef?
My love for bringing people together planted me where I am today. I remember hosting weekly “family dinners” for my cheerleading team as an undergraduate at Jackson State University. The sound of joy & laughter over food is the purest form of love.
Chef Melissa's Orange Ginger Halibut
ingredients
- 2 Halibut fillets
- Butter, salt & pepper to taste.
Orange Ginger Sauce
- 2 teaspoons fresh ginger, minced
- 1 garlic clove, minced
- 1 teaspoon orange zest
- ½ cup fresh orange juice
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Pinch of salt
- 1 tablespoon cornstarch
- 2 tablespoons water
directions
1.
Using paper towels, pat any excess moisture off the Halibut. Season with salt and pepper on both sides.
2.
Heat a generous amount of butter in a pan, and when it starts to foam then put the fillets in skin-down for 3-4 minutes, reduce the heat to medium, and cook for 2-3 more minutes on the opposite side, cooking until it is crispy. Set aside.
3.
Drizzle olive oil in a small saucepan over medium heat, Add the minced ginger, garlic, and orange zest and cook for 2-3 minutes, until fragrant. Stir often to avoid burning.
4.
Stir in the orange juice, soy sauce, and sugar. Continue to cook for 3 minutes.
5.
Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens, about 3-5 minutes.
6.
Drizzle over Halibut & serve immediately.
Cajun Shrimp & Grits by Chef Melissa Irons
ingredients
Creole Sauce
- 1/2 cup Butter
- ½ cup Butter
- 1 cup Heavy cream
- ½ teaspoons garlic, minced
- ½ teaspoon Cajun season or blacking season
Grits
- 2 cups reduced-sodium chicken broth
- 2 cups 2% milk
- 1/3 cup butter, cubed
- 3/4 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3/4 cup uncooked old-fashioned grits
Shrimp
- 1 lb large shrimp (Peeled & deveined)
- 1/2 teaspoon Garlic
- ½ teaspoon Cajun seasoning
- Dash of salt
directions
1.
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Set aside.
2.
In a large skillet heat oil and add shrimp & garlic. Season with spices. Cook for 3-4 minutes or until pink.
3.
Remove & set aside. Turn heat down to a simmer, adding in butter, heavy cream, and spices stirring occasionally and careful not to let it boil. (Think Alfredo sauce) .
4.
Once cream is thick, Serve and garnish with a lemon and chopped parsley.
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