Meet our Chef of the Month
Welcome to another exciting edition of Chefuniforms.com's "Chef of the Month", where we honor outstanding culinary talents from all over the nation. This June, we are thrilled to shine the spotlight on the exceptional Austin Schwartz, a culinary virtuoso whose passion, creativity, and dedication have earned him the esteemed title of Chef of the Month.
As we delve into Austin Schwartz's culinary world, we will explore his culinary philosophy, signature dishes, and the inspirations that fuel his creative fire. Prepare to be amazed as we uncover the secrets behind his stunning shaved fennel salad, his tantalizing charred citrus creations, and the artful way he incorporates pickled red onions into his dishes to add that perfect touch of tangy brilliance.
1. Where were you born?
A small farm town in rural Pennsylvania.
2. Where do you work and where are you based?
I work for CCS Concepts, our primary business is Chesapeake Chef Service, a luxury catering and private chef company based on the Eastern Shore of Maryland. Under our umbrella is our other LLC, Biscayne Chefs, a boutique in-home chef service in Miami, Florida. We also have a brick oven pizza truck that operates during the week in local communities here on the Eastern Shore, as well as another concept coming in the next 12-18 months.
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
The Cast Iron.
4. Which sense is your sharpest?
I think it's fascinating how your sense of smell develops in our industry, it is sometimes your internal timer for knowing when things are cooked.
5. What advice would you offer to aspiring chefs?
There is an abundance of knowledge available out there at your disposal. Utilize it!
6. What is one culinary tip every chef should know and perfect?
Spend your free time experimenting and learning.
7. What do you think makes a great dish?
Balance in flavor and not overcomplicating components.
8. What features are important to you when selecting your chef outfit?
We do such a wide variety of types of events, from indoor to outdoor, so comfortability is most important.
9. What's your favorite ingredient to work with?
My wife is a vegetarian, so I have put a lot of my time into perfecting vegetables and making them less of an afterthought for a center-of-the-plate entree and more of a focal point.
10. Favorite City to dine out in?
I think Washington, DC has some of the best restaurants and variety as well.
11. Best Dish you have ever made?
I haven't made my best plate yet. I aim to improve from my last dish, day by day.
12. What do you like to eat most often on your days off?
I eat mostly vegetarian food at home. Clean and simple.
13. What's the person you would most like to cook for?
Alex Guarnaschelli. She is one of my original inspirations from old-school Food Network days.
14. What are some of the difficulties you’d say that chefs most often encounter?
Learning to swallow their pride and learn from others in the industry and take constructive criticism.
15. What made you decide to become a chef?
I have always had a creative side, when I was young, through art and music, I found a way to express externally what I was feeling inside. I started self-medicating and abusing drugs, and it took me until my son was born in 2015 to finally decide to turn myself around and live for a greater purpose. I had always worked in and out of restaurants as most young rebels do, but I began to see it as a passion and a motivation rather than just a job. Once I followed a passion over a paycheck, I was able to become more successful than I could have ever imagined. In April 2023 I will be 7 years clean. I love being able to tell stories through food and share my experiences.
Fondant Golden Beets on Red Beet Purée
ingredients
- Golden beets
- Vegetable stock
- Herbs (such as thyme)
- Garlic
- Red beets
- Olive oil
- Sea salt
- Cream
- Butter
- Black pepper
- Beet Microgreens
directions
1.
Trim and punch out raw Golden beets.
2.
Braise in veggie stock, herbs, and garlic until tender.
3.
Cover and roast the Red Beets at 300 for 2.5 hrs.
4.
Peel and mash the Red Beets until it becomes a purée. Add olive oil, roasted garlic, sea salt, and a touch of cream.
5.
Sear the braised Golden Beets using a cast-iron and baste with butter and thyme until crispy and glazed. Place the Red Beet purée on the plate. Top this with the "fondant" Golden Beets.
6.
Season with salt and pepper and proceed to garnish with beet microgreens.
Shaved Fennel Salad and Charred Citrus
Ingredients
- Fennel bulbs
- Citrus fruits (such as oranges, grapefruits, or lemons)
Citronette
- orange
- lemon juice
- herbs
- honey
- olive oil
Pickled Red Onions
- 1 large red onion
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- Optional: additional flavorings such as peppercorns, garlic cloves, or herbs (e.g., bay leaves, thyme, or dill)
directions
1.
Fennel is shaved and tossed in the Citronette.
2.
Cut fillets from citrus fruits.
3.
Char the citrus fillets with a blowtorch.
4.
Arrange the salad, and garnish with pickled red onions.
Remember, the beauty of this dish lies in its balance of flavors and textures. The freshness of the fennel, the smokiness of the charred citrus, the tanginess of the dressing, and the pickled onions all work together harmoniously to create a memorable dining experience.
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