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

Batard from Baking with Julia (Chef Danielle Forestier) Recipe

So many people have asked us for an "Authentic" baguette/batard recipe. Here is a GREAT one that was presented on "Baking with Julia". We cut the recipe in ha lf to make 2 loaves. One was slice in the traditional fashion the other we left plain to show how it "explodes" if you do not. Batard from Baking with Julia (Chef Danielle Forestier) Batard are made from the same ingredients as baguettes. The only difference is the length of the finished product. Both the baguette and the batard weigh 250g or 8.8 ounces. It is the law in France you can NOT use any ingredients except flour, water, yeast and salt and that you must wait 20 minutes before selling the bread after baking. Makes 3-4 loaves 5 cups bread flour 2 cups cool water (about 78 F) One .6-ounce/17g cube compressed (fresh) yeast 2 1/2 teaspoons salt Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw i

Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Serves 4 4 skinless, boneless chicken breasts, about 6 ounces each 1 tablespoon/15ml good olive oil Tapenade 3/4-cup/135g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons/22ml drained capers 2 tablespoons/30ml extra virgin olive oil Mushroom Sauce: 4 tablespoon/60g unsalted butter 8 ounces/225g Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1 small onion, chopped 1/2 teaspoon/2ml salt, plus extra to taste 1/2 teaspoon freshly ground black pepper, plus extra to taste 1/2 cup/125ml dry white wine 2 tablespoons/30ml chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat the

Your Thanksgiving Chef

Do you love traditional Thanksgiving recipes or do you like new and different menu items? Our classic Thanksgiving menu covers turkey, green bean casserole, mashed potatoes, cornbread and sausage stuffing, gravy, homemade cranberry sauce, buttermilk rolls and traditional pies. Non-traditional menus are often used for our personal chef customers. Let YaDa Chef's chefs cook your special holiday meal! 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

Easy Calzone/Pizza Dough Recipe

Basic Calzone/Pizza Dough Recipe This is a very easy recipe that we've used for years. You can "roll" or pat it into what ever shape you want. It nicely covers a half sheet pan (13 x 18 inch/33 x 46cm) serves 4-6 Dough: 1 ¼ cups/175ml hot water 1 tablespoon/15ml yeast 2 cloves of garlic, minced (sub 1/2 teaspoon/2ml garlic powder) 3-4 cups/375-480g all purpose flour ¼ teaspoon/1ml salt ¼ teaspoon/1ml black pepper 8-10 leaves fresh basil, minced (optional) Dissolve yeast in water. Add garlic then 1 cup/120g of flour. Stir to combine. Stir in seasoning and basil. Add flour 1 cup at a time until dough comes together and is not sticky. Remove dough and knead for 1 minute on a generously floured board. Return to bowl drizzle with oil. Cover with wrap and allow to rise in a cool oven with the light on, until double in size (60-90 minutes). If you want a slow 8-12 hour rise. Put in a sealable plastic bag and leave in the fridge until you are ready to use it. Remove from t

Chemistry Says Tender Meat Is Cooked Low And Slow

When his son went off to college, George Loving started smoking meat. "I said, you know, I'm going to get one of those big smokers made and pull it behind my truck and just tailgate in the parking lot. And somebody said, George, why don't you, you know, do it as a business?" So, he did. He started a barbeque catering business in Washington, D.C., called SmokeDatt BBQ Catering . George knows exactly what makes a perfectly-smoked meat — how to get it smoky and charred without being burnt. It's a delicate balance — and it's one informed by chemistry. Because the perfect barbecue isn't just about what cut of meat you're cooking. It's about how you cook it, and how you can get all those chemical reactions to happen in just the right way. That's why the experts we talked to say to keep the smoke to a minimum. Lots of thick, white smoke that sometimes plumes with barbecues imparts a harsh flavor. They also say that the key to creating that deliciou

Cuban Stuffed Plantain Cups or Tostones Rellenos Recipe

This recipe is a tasty variation of the known Tostones (Chatinos) from the traditional Cuban cuisine and is very easy to do . 6 green plantains 3/4 cup filling (cheese and ham ground) oil salt (to taste) Peel and chop plantains into 3. Toss them in a pan and add oil to coat. Put the pan over medium heat and when plantains are browned remove them. Put plantains on paper to absorb the oil and then crush them by hand. Make a hole in the center (without damaging the plantain) and place stuff with cheese and ham. When they are all shredded in hot oil. Take them out as they become browning. Sprinkle salt to taste. They should be served hot. 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

Bottles of Sriracha Are Selling for Over $30 as the Shortage Enters Its Second Year!

Meanwhile, some bottles have been disappearing from restaurant tables. It has been just over a year since California-based Huy Fong Foods confirmed the worst: that it was preparing for a shortage of its Sriracha , Chili Garlic, and Sambal Oelek sauces. Adverse weather conditions and a sub-par chili pepper crop were among the factors cited by the company, and it confirmed that the shortage could affect wholesale, restaurant, and individual customers. “Unfortunately, we can confirm that there is an unprecedented shortage of our products," a Huy Fong spokesperson wrote in a statement to Food & Wine at the time. "We are still endeavoring to resolve this issue that has [been] caused by several spiraling events, including unexpected crop failure from the spring chili harvest. We hope for a fruitful fall season and thank our customers for their patience and continued support during this difficult time." It’s been a rough year for anyone who’s been craving that particul

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to familiari

Colors, Flavors, Sizes & Seasons of Onions

Onions vary in color, size, the time of year harvested, and flavor. These differences make onions very versatile. The Color of Onions Bulb onions can be yellow, red, or white. Approximately 87 percent of the crop is devoted to yellow onion production, with about eight percent red onions, and five percent white onions. Yellow Onions Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. Red Onions Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting. White Onions White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com

Butterscotch Taffy Recipe

Ingredients: 1⁄2 cup/115g butter 48 large marshmallows 1 tablespoon/15ml water 2 cups/360g butterscotch chips 1⁄2 cup/58g chopped nuts, optional In a heavy saucepan, combine butter, water, and marshmallows. Cook and stir over low heat until smooth. Add chips, stir till melted. Remove from heat and stir in nuts, if using. Pour in 8 inch/20cm square pan. Cool. Cut in 1 inch/2.5cm squares. Wrap individually in waxed paper twisting ends. ** We omit the nuts. ** personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

YaDa Chef Private and Personal Chefs

Search This Blog