Meet The Chefs

Chef Joseph & Bryan

Information on our Executive Chef: Joseph Yacino is the head chef and principal owner of YaDa Chef.

Joseph Yacino is both a passionate cook and a talented food writer. His love of grand theater, opera and music is obvious in the many layers and harmonious tastes and textures of his dishes. The fact they are healthy reflect his lifelong passion of football (soccer) and physical fitness.

Joseph is author of Stay Fit Eat Allergy Free, a cookbook with over 200 recipes that are gluten free, soy free, dairy free, nut free, low sodium and calorie controlled.

Training in England, France, Greece, Italy, Norway, Scotland, as well as the United States, has helped him capture the classic and regional styling of many countries. The opportunity to manage and cook in a variety of restaurants from intimate hotel restaurants in England to an upscale tapas restaurant in Santa Fe, New Mexico, to casual eateries, gourmet pizza restaurants to diners have served as the building blocks.Joseph currently resides in South Florida and is the head chef/co-owner of YaDa Chef, an all natural/organic International Healthy Lifestyle Chef company providing services on super-yachts, and in private and holiday villas around the world as well as bi-annually doing Pop Up Supper Clubs in London and surrounding cities.

Our second in charge: Bryan Daniel is in charge of YaDa Chef’s day to day operation of the business. He also is the main contact with clients ensuring that everything is seamless from the customer's point of view. He is the details man.

Bryan takes the “concept”, the dreams and formulates them into realities of Dream Dinners and Happy Holidays.Bryan has worked in senior and adult facilities honing his ability to cook healthy on limited budgets for large groups with special dietary needs.

He also is the primary onsite chef providing services for families going through ordered therapy, and is developing YaDa Chef’s “Healing with Cooking Therapy” services.Certification from the United States Personal Chef Association brought him his own set of Personal Chef clients.

His passion in the kitchen is baking. His delicious desserts are just another reason clients return to YaDa Chef again and again.

private chefs and event catering

Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale

info@yadachef.com | 954-367-YADA (9232)

www.yadachef.com

south florida catering and personal chefs

Mason Jar Lid Pies Recipe

See TipHero's How-To Video: https://www.facebook.com/tiphero/videos/10154731574668761/ Makes 12 individual pies Prep Time: 20 minutes Total Time: 45 minutes Ingredients –12 regular-sized mason jar lids and rings –2 – 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc.) –½ cup granulated sugar –3-4 tablespoons cornstarch –1 – 14-ounce box refrigerated pie crust (2 pie crusts) –1 egg, well-beaten –Turbinado sugar Directions: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down. In a small saucepan, mix the sugar and cornstarch together. Drain the juice from one of the cans of berries into the saucepan and mix well. Cook over medium heat, stirring occasionally, until the sauce has started to thicken. Drain both cans of berries, then gently mix in both cans of drained berries and set aside. Unr...

Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining water around the outside of the dough where it meets the pan; the o...

New England Iced Tea Recipe

While growing up in Massachusetts, my family spent summers at our cottage. These cocktails for the adults were a regional variation on Long Island iced tea, and they always showed up at clambakes on the beach. —Ann Liebergen, Brookfield, Wisconsin Ingredients 2 tablespoons sugar 1 ounce vodka 1 ounce light rum 1 ounce gin 1 ounce Triple Sec 1 ounce lime juice 1 ounce tequila 1 to 1-1/2 cups ice cubes 2 ounces cranberry juice Lemon slice, optional Directions In a mixing glass or tumbler, combine the sugar, vodka, rum, gin, Triple Sec, lime juice and tequila; stir until sugar is dissolved. Place ice in a highball glass; pour in the sugar mixture. Top with cranberry juice. Garnish with lemon if desired. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

11 Best Types of Fish to Eat

Fish is a healthy, high-protein food that has a rightful place in a well-balanced diet. Fish is especially important for its omega-3 fatty acids, which are essential “good” fats that humans don’t produce on their own. Research has demonstrated that omega-3 fatty acids play an essential role in brain and heart health. Specifically, they have been shown to decrease inflammation, reduce the risk of heart disease , and be beneficial for pre- and post-natal development . The American Heart Association recommends eating fish, particularly fatty fish like salmon, lake trout, sardines, and albacore tuna, which are high in omega-3s, at least two times a week. There are minor risks associated with eating fish, however, because of potential contaminants from waste, like mercury and polychlorinated biphenyls (PCBs). Children and pregnant women should be especially cognizant of these risks. The United States Food and Drug Association says these groups sh...

Provencal Asparagus Tartlet Recipe

With Spring just a couple of weeks away we thought we would get a jump on the celebrations. This is quick and easy hors d’oeuvres, a great starter or even a light lunch. We used a classic pate brisee recipe for the crust but use what ever you are comfortable with. We did not include the dough recipe as we have shared it numerous times. 1 tablespoon/15ml olive oil 2 fresh garlic cloves, minced 1 medium shallot, minced 2 small tomatoes, peeled, seeded and diced 1 pound/450g fresh asparagus spears, trimmed and blanched and cut into one inch/2.5cm pieces 2 tablespoons/30ml capers 1 ½ tablespoons/22ml dry sherry Preheat a medium sized skillet on medium heat until hot to the touch Add the olive oil, and heat for a 20-30 seconds Add the garlic, shallot, tomatoes, asparagus, and capers Cook for 3-4 minutes. Add the sherry and cook for one minute Remove from heat and season with salt and pepper to taste Place mixture into precoo...

Chicken Provencal Recipe

Rich flavours and a hearty sauce will make everyone think you have been cooking for hours. Bone in chicken has more flavor and is the classic way to make this dish, but feel free to use a boneless piece. Serves 4 2 pounds/900g chicken leg quarters 1 teaspoon/5ml sea salt 1/2 teaspoon/2ml black pepper 1/3 cup/90ml olive oil 1/2 cup/125 dry white wine 2 medium onions chopped 1 clove garlic minced 8 ounces/225g baby bella mushrooms sliced 1/2 cup/125ml pureed tomatoes 2 tablespoons/30ml chopped parsley Heat olive oil in large skillet over medium high heat. Thoroughly wash and pat dry the chicken and season with salt and pepper liberally on all sides. Brown chicken 4-5 minutes on both sides. Reduce the heat to medium and add 1/4 cup of the wine. Cook chicken for 10-12 minutes. Add the onion and garlic, and 1/2 of the parsley cook for 5 minutes. Add the mushrooms and tomatoes. Cook for another 5-7 minutes or until the chicken is tender. Remove the chicken to a serving platter and add r...

Our Blog Has Moved

We are in the process of migrating our blog to our updated website, yadachef.com , using WordPress. For new, as well as past, blog posts visit: https://yadachef.com/blog/ .

Millennials and Life Skills 101

Interesting Forbes article, https://www.forbes.com/sites/neilhowe/2014/07/02/millennials-struggle-to-pass-life-skills-101/#7654f93b79e7 , relating to how some are now lacking life skills many take for granted. "Cooking is another practical skill that has dropped by the wayside. According to a recent marketing report , Millennials are far more likely than older generations to order food from restaurants for delivery or carry out. They’re also driving the rise of “grocerants”: grocery stores that provide ready-made meals. Fully 78% of Millennials have purchased these prepared foods in the past 30 days, compared to 68% of Xers, 60% of Boomers, and 57% of Silent." We have created a series of new cooking classes targeting the truly basics in the kitchen. From boiling water, to cooking an egg, to the more advanced.

Tofu Pumpkin Pie Recipe - Gluten Free & Dairy Free

As we gear up for that day of overindulgence in the USA and for ex-pats everywhere I thought I'd share a favourite recipe of ours for the lactose intolerant, To fu Pumpkin Pie. This is a GF/DF/NF version...just call it Vegan Pumpkin Pie. 1 package of GF pie dough mixed according to directions or use GF All Purpose Flour with your favourite pie dough recipe. 1 pound/450g firm tofu 16 ounce/450g pumpkin puree 1 cup/250ml sugar free maple syrup 1 tablespoon/15ml molasses ½ teaspoon/2ml sea salt 1 teaspoon/5ml pure vanilla extract 1 teaspoon/5ml cinnamon ¼ teaspoon/1ml nutmeg ¼ teaspoon/1ml allspice Preheat oven to 350F/176C/GasMark 4 Drain tofu. Put through the food mill with the finest disk in place. Add remaining ingredients to the bowl and mix thoroughly with a whisk or hand blender. Roll out dough and place in a pie plate. Pour the ingredients into the pie shell. Place on a cookie sheet and bake for 45-50 minutes. The center should be firm, but slightly jiggly. priva...

Quinoa Salad (keen was) Recipe

The first time I encountered quinoa I was living with my cousin in Manhattan on the lower east side. She was not the most handy person in the kitchen. When I walked in she yelled from her bedroom that the air-popper may be broken as she tried to “pop” the little seeds like you would pop corn and they got sucked into the air vents. This turned out well and since my day consisted of nothing but "creating at a desk"....I had time to sit down and eat. I added fresh tomato and left out the broccoli. Serves 4 2 ½ cups/625ml water or vegetable broth 2 cups/450ml quinoa 2 cups/450ml broccoli ¼ cup/59ml red bell pepper ¼ cup/59ml yellow bell pepper ¼ cup/60ml canola oil 2 tablespoons/30ml fresh lime juice ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper Bring water or broth to a boil (if using water add salt). Add quinoa, lower heat, cover and simmer until all of the liquid is absorbed (15-20 minutes). Add broccoli to quinoa the last 5 minutes and allow to steam on top to...

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