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

Roasted Eggplant Recipe

Roasting is one of the best ways to cook eggplant. 2 Medium Eggplants 1/4cup / 60ml Olive Oil 1/2teaspoon / 2.5g Sea Salt 1/2teaspoon / 2.5g Garlic Powder 1/4teaspoon/ 1.25g Black Pepper Instructions Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to. 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 cater...

Quick Sauerkraut Recipe

Fermented foods are so good for your immune system and gut health. No need to make huge crocks of the stinky stuff. You can make a couple of ball jars worth. I say if it tastes good eat it. So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason ...

Gluten Free Flourless Chocolate Cake

Ingredients CAKE 170g semisweet or bittersweet chocolate chips 113g unsalted butter 149g granulated sugar 1/4 teaspoon salt 1 to 2 teaspoons espresso powder, optional 1 teaspoon vanilla extract, optional 3 large eggs 43g unsweetened cocoa powder, Dutch-process preferred GLAZE 170g semisweet or bittersweet chocolate chips 113g heavy cream Instructions Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla do...

No Fail Apple Fudge Recipe

16 ounces/450g white chocolate 1/2 cup apple pie filling 4 tablespoons/57g butter 14 ounce can sweetened condensed milk In a medium saucepan combine the chocolate, butter and milk. Bring to a boil. Stir then whisk to combine. for 1-2 minutes. Make sure it is not just air escaping, but actually boiling. Remove from heat and stir in the apple pie filling. Pour into a buttered and lined container. Place the fudge into the refrigerator or about 4-6 hours to chill and set. private chefs and event catering Jensen Beach + Palm Beach + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com Treasure Coast + South Florida Chefs

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...

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/ .

Ding Dong Cake Recipe

Ingredients For the cake: Cooking spray 3/4 cup/64g unsweetened natural cocoa powder 1 cup/237ml hot brewed coffee 2 cups/240g all-purpose flour, plus more for dusting the pans 2 teaspoons/14g baking soda 1 teaspoon/5g kosher salt 1 teaspoon/5 baking powder 2 cups/250g granulated sugar 3/4 cup/180 vegetable oil 2 large eggs 1 cup/125nk whole milk 1 teaspoon/5ml vanilla extract For the ermine filling: 1 cup whole milk 1/4 cup all-purpose flour 1 pinch kosher salt 1 cup granulated sugar 2 sticks (8 ounces) unsalted butter 1 teaspoon vanilla extract For the ganache: 8 ounces dark chocolate (about 70%) or 1 1/3 cups bittersweet chocolate chips 2 tablespoons light corn syrup 1 pinch kosher salt 1 cup heavy cream Instructions Make the cake: Arrange a rack in the...

Cooking Classes - Cooking Class - Cooking Class For Kids

We believe eating is one of life’s greatest pleasure. We believe eating healthy and everything in moderation. We think that eating the right foods can make or keep you healthy. We think everyone should be able to eat delicious tasty foods regardless of allergies or sensitivities. We believe that everyone should be able to cook without fear of making mistakes. Do you remember the first time you cooked? Cooking for yourself and being able to cook for others is a worthwhile skill. You save money, control the quality of ingredients, reduce your exposure to preservatives and other chemicals (especially when cooking with whole foods), and you can improve or maintain your health by making sure those meals are healthy ones. How can learning how to cook be good for children? The measurements in cooking help with their math skills. They can learn the difference between teaspoons, tablespoons, milligrams, cups, grams, ounces, etc. It also helps them learn to follow inst...

Chinese Chicken Teriyaki & Bok Choy Egg Rolls

T he original recipe came from Nakano. We have changed it up a bit to accommodate our clients tastes. Makes 18 egg rolls Serving Size: 2 egg rolls ⅓ cup/79ml soy sauce ¼ cup/60ml Seasoned Rice Vinegar 1 teaspoon roasted sesame oil 2 tablespoon honey 2 cloves garlic, minced 2 teaspoons fresh ginger, finely minced 3 tablespoon cornstarch 1 tablespoon canola oil 1 pound/450g of chicken breast, small diced 1 tablespoon canola oil ½ cup celery/115g, sliced thin 1 ½ cups/150g Napa cabbage, thinly sliced ¼ cup/12.5g carrots, thinly sliced 2 scallions, sliced 2 cloves garlic, minced Salt and pepper 18 egg roll wrappers 1 cup/250ml canola oil, to sauté Combine soy sauce, Seasoned Rice Vinegar, sesame oil, honey, garlic, ginger and cornstarch. Heat oil in pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside. Wipe pan clean and add oil, celery, Napa cabbage, carrots, scallions, garlic, salt and pepper. Cook until all water is...

Gluten Free Smoked Salmon and Avocado Salad

Author: Manuela Zangara Ingredients Vinaigrette 2 tablespoons/30ml lime juice 4 tablespoons/60mls extra virgin olive oil Salt and pepper to taste Salad 450 grams – 1 lb. smoked salmon 2 avocados, sliced 2 tomatoes, chopped ¼ red onion, chopped ¼ bunch coriander (cilantro) leaves (sub parsley, we do) Instructions To prepare the vinaigrette, put all the ingredients in a little jar. Put the lid on and shake well. Keep aside. Arrange all the salad ingredients on the serving plates and top with the chopped red onion. Drizzle the vinaigrette on top of the salad and serve. 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

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