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

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...

Beef Stew in a Hurry Recipe

Do you need a quick meal on a COLD winter's day? Try my Pressure Cooker version of Beef Stew that is in Stay Fit Eat Allergy Free Beef Stew in a Hurry Like most slow cook meals, beef stew most likely came about to make tough, chewy cuts of meat manageable. The upside was that these cuts of meat were chock full of flavour. The thick rich sauce along with the potatoes and whatever root vegetable was in the house made a hearty meal. Serves 4 1 1/2 pounds/565g boneless chuck cut into 1 1/2 inch/4cm cubes 3 tablespoons/45ml potato flour 1/4 cup/60ml canola oil 1 large onion, chopped 2 teaspoons/10ml sea salt 1 teaspoon/5ml black pepper 1 bay leaf 1 teaspoon/5ml dry thyme 1 clove garlic, minced 2 stalks celery, sliced 1/2 cup/125ml dry red wine 3 1/2 cups/875ml beef stock 1 pound/450g potatoes cut into 1 1/2 inch/4cm cubes 1 pound/450g carrots, cut into 1 1/2 inch/4cm cubes 1 cup frozen peas or cut green beans Toss meat in flour to coat. Heat oil in cooker over medium high heat....

Why Do We Sometimes Call Aluminum Foil "Tin Foil”?

In the early part of the 20th century, most of the foil produced was, in fact, made of tin. It was used in packaging—cigarette packs were lined with it and chewing gum sticks were wrapped in it—and also for wrapping leftover food. The problem was, it gave whatever it touched a distinctive “tinny” taste, just like foods left too long in a tin can. Tin foil had other uses, too. It was also used as a recording medium for a time (Thomas Edison’s famous 1877 recitation of “Mary Had a Little Lamb” was on tin), but because the recordings didn’t last very long, manufacturers switched to wax cylinders. In 1926, the U.S. Foil Company (the parent company of Reynolds Metals) introduced aluminum foil. It was an immediate hit. The material was lightweight, non-corrosive, and less expensive than other foils to produce, since it could be rolled much thinner and the yield per roll was much higher. One of the first commercially available products available pre-wrapped in alum...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Polish Cucumbers / Polish Mizeria Recipe

These are another of the dishes that transport me to my Grandparents house on the pond in summer. Mizeria means “misery ” in Polish . It is said it is because this was a peasant dish originally. I use burpless or marketmore, but you can use English/seedless. Serves 4 2 Cucumbers, washed and thinly sliced 1/2 cup/125ml/60g sour cream, creme fraiche or mayo (sub 1/2 mayo) 1/2 teaspoon/2ml salt 1/2 teaspoon/2mil ground black pepper 1/2 tablespoon/7ml chopped fresh dill 2 spring onions or 3-4 chives, thinly sliced (optional) In a medium sized bowl mix sour cream, salt, pepper, dill and onions. Gently fold in the cucumbers to evenly coat. Let sit at room temperature for 30-60 minutes. The “sauce” will become more runny as the salt draws liquid from the cucumbers. Place in the refrigerator to chill or eat at room temperature. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yada...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed alread...

Bouillabaisse Recipe

...if you do not happen to live on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they [French experts] consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavoring of tomatoes, onions or leeks, garlic, herbs, and olive oil are always available." --Julia Child Yes, I know this is December. I know it is holiday season filled with traditions. There is a wonderful celebration, it is Bouillabaisse Day on 14 December. It is with a tip of my hat that I present my version of this most terrific “French Fisherman’s Stew”. Bouillabaisse is a fish stew that originated in Marseilles, France around 600 B.C.. Yes, B.C. Marseilles was a Greek colony at this time and being such as known as "kakavia." Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to Vulcan...

Fresh Fruit Tartlet Recipe

Adapted from Jennifer Paterson Makes 8-10 Pie Crust 1 1/3 cup/167 grams all purpose flour 1/2 teaspoon/2ml salt 1/2 cup/118ml vegetable (crisco) shortening 3-6 tablespoons/45-90ml iced water 2 ounces/60g bittersweet chocolate, melted 1/2 cup/121g cream cheese, room temperature 1 tablespoon/15ml heavy cream 3 teaspoons sugar 1 cap vanilla extract fresh berries apricot or strawberry jam, melted Line muffin tins with pastry. Prick with a fork to prevent puffing. Bake at 375F/190C/Gas5 for 10 minutes. When cool brush (paint) insides with melted chocolate. Let cool to harden (about 10 minutes). Whip together the cream cheese, heavy cream sugar and extract. Fill tartlet cases with cream cheese mixture. Top with pieces of fruit. Brush with melted jam. 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

Imam Eggplants Recipe

Translated literally this means the Imam (a holy man) Fainted. I guess lying on their sides the stuffed eggplants look like a passed out Imam. Many included fresh tomato and cinnamon. This one does not. It was on the Isle of Crete that I learned the Turkish recipe. One year I decided to go to Greece early. A friend owned a resort. I ended up hooking up with a native of Crete that happened to be in the army and two tourist girls. He had extra bedrooms so we became “locals” for a while. Serves 4 4 eggplants 1/2 cup/125ml olive oil 2 onions, diced 3 cloves garlic, minced 1 teaspoon sea salt 1 teaspoon black pepper 2 tablespoons/30ml tomato paste handful parsley chopped Preheat oven to 400F/204C/Gas Mark 6 Cut the eggplant in half. Scoop out the center leaving about 1/2 inch/1.27cm around the skin. Chop up the insides. Heat half of the oil in a large stove top/oven proof pan. Fry the eggplant for 2-3 minutes on each side. Remove to paper towels to drain. 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/ .

YaDa Chef Private and Personal Chefs

Search This Blog