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

Far East Hoisin Noodles Recipe

Serves 4 8 ounces/225g dried corn fettuccine or spaghetti 2 cups/450ml/225g snow peas 2 ½ tablespoon/37ml hoisin sauce - see recipe below 3 tablespoon/45ml rice wine (sub dry sherry) ½ cup/125ml vegetable broth or water 1 teaspoon/5ml canola oil 2 teaspoon/10ml ginger root, minced 1 head bok choy, roughly chopped 4 ounces water chestnut or sliced carrots 1 bunch scallions, diced 1 teaspoon/5ml sesame oil Peanuts for garnish Cook noodles according to package directions and drain. Add snow peas to the pasta and blanch for 60 seconds. Remove snow peas and set on paper towels. Mix hoisin, wine and broth or water in a small bowl. In a wok over medium-high heat add oil. Stir fry ginger for 30 seconds. Add bok choy and cook for 2-3 minutes. Pour in hoisin mixture. Add noodles, snow peas, water chestnuts, ⅔ of the scallions and sesame oil. Toss to coat. Remove to platter and garnish with remaining scallions. Hoisin Recipe 5 tablespoons soy sauce 3 tablespoons of peanut but

Fresh Yeast vs Instant Yeast

We would like to dispel the myth that fresh yeast produces better bread than dry yeast. In fact-if us ed properly-dry yeast will produce the exact same bread as fresh yeast. As long as the amounts are correct, the process is the same. It may even be the better choice in some situations, especially when you do not have a reliable source for fresh yeast. And, even if you do, instant yeast is a good back-up to have on hand in case you run out of fresh yeast. An unopened package of instant yeast has a shelf life of up to two years. Active dry can be used at 50% of the weight of fresh yeast and instant dry can be used at 40% of the weight of fresh. Based on the recommendation of the yeast manufacturers, most people are under the impression that 33% is the proper conversion for instant yeast. This is true for an industrial process, but 40% is better in the artisan process, when dough temperatures are generally lower. The instant form is the easiest to use since it does not need t

New Uniforms a la Chef Uniforms

Our new uniforms, courtesy of Chef Uniforms , have arrived! New look for a new year and we're loving the short sleeved jackets and comfortable pants. Our lightweight coats are easily laundered and are holding up exceptionally well. For ordering information: Chef Uniform Coats . The pants are spectacular. They too are easy to clean, lightweight, breathe well, and allow us to move easily in the kitchen and galley. For ordering information: Chef Uniform Pants . personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Two Takes on Christmas Ham

Last year I tried to get everyone to throw out the all-too-common turkey and go more traditional with a Christmas Goose. Don’t get me wrong: I LOVE turkey, in every way, shape and form. My problem with turkey is no one seems to want to cook anything but turkey for every holiday gathering. Here I go again; this year it is with ham. The tradition of eating ham for Christmas came from a pagan tradition from the pre-Christian Germanic and Norse tradition of killing a boar and serving it to honor Freya or Frigg(Frija), one of the Norse Gods. St. Stephen, whose feast day is December 26th, is often depicted as serving a boar’s head as an offering. The two were combined and there you have it...a new tradition is born. We’ve all seen the big hams with the criss-cross slices dotted with cloves and draped in pineapple rings and cherries. Below are two takes on the Baked Ham; let’s hope they will become new “standards” for you, whether it is a holiday or not. The type of ham

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. priv

How to Make Starting Your Restaurant Affordable

Becoming a restaurant owner is an attractive idea for many, but doing so requires some surprisingly high startup costs . From rent, equipment, and furniture to wages and food supplies, your monthly outlay can quickly get out of hand. Luckily, you can manage to keep startup costs low by carefully planning out your new venture and taking advantage of some less-conventional paths. Here's how you can bring costs down when starting up your restaurant, courtesy of YaDa Chef . Taking a Less Conventional Path Opening a traditional restaurant involves major start-up costs. The monthly overhead to keep it running can be oppressive, too. If you're working with modest starting capital, consider taking a less conventional path like starting a pop-up restaurant . You can get your food in front of people and build your brand, eventually growing to a permanent site. Finding Funding Opportunities While conventional loans might work for some restaurateurs, other financing options such as crow

Spicy Asian Tuna Burgers

The basis of these came about after making a tartare and deciding it would make a delicious burger for Fish Friday. Use as much or as little spice as you like. We cut everything by hand, but if you use a food processor make sure you give the machine a hand by cutting up veggies a bit, then pulse until fine. Add cut up tuna and pulse 7 or times making sure you do not make a paste. Serves 4 4 6-8 ounce/170-225g boneless skinless tuna filets, minced 1 Thai bird chili or other spicy red pepper, minced 3 scallions(spring onions), chopped fine Thumb sized piece of ginger grated 1 teaspoon/5ml toasted sesame oil 1 teaspoon/5ml braggs liquid aminos 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml ground black pepper 1 tablespoon/15ml ground flax mixed with 3 tablespoons/45ml water (optional. We tried with and without, and chose without) In a large bowl combine all ingredients until will mixed. Make 4 - 8 burgers depending on how big you want them. Make sure to press firmly. Place on a lined baki

Grilled Piri Piri Sardines on Crusty Bread Recipe

When we fire up our barbecues seeking that aromatic smoky and charred flavor, most people don’t consider one of the most sustainable and healthy fish for a grilling candidate; the sardine! A summer favorite, sardines are found all over Europe but have been expanding their delicious reach around the US in recent years. One of the most loved ways to consume these little fish is to serve them hot off the grill with rustic bread. The thick slices of crusty bread are used not only as a utensil to transfer those little fish into hungry mouths, but also acts as vessels to capture all the rich juices as they seep into it. Traditionally grilled sardines are made simple with only a sprinkle of salt and a hot flame for seasoning, but this recipe is made even more enjoyable with garlic, cilantro, a squeeze or two of lemon juice, and a bite of spicy red piri piri peppers! Grilled Piri Piri Sardines on Crusty Bread Course Snack Cuisine Portugese Prep Time 25 mi

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 does; u

Chocolate Wafer Cookies Recipe

INGREDIENTS 1/2 cup/113g (1 stick) unsalted butter, softened 3/4 cup/150g sugar 1/2 cup/100g dark brown sugar, well packed 1 teaspoon/5ml vanilla 1 cup/120g all-purpose flour 3/4 cup/75g cocoa powder 1/2 teaspoon/2ml baking soda 1/4 teaspoon/1ml salt 1/4 cup milk/60ml DIRECTIONS Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes. In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter. Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine. Form the dough into two 1 1/2-inch/38mm-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour. Preheat the oven to 350F/180C/Gas4 Line 2 baking sheets with parchment. Slice the log of cookie dough into 1/8-inch-thick coins. Arrange on the baking sheets with about 1 1/2 inches/38mm between the cookies. Bake for 8 m

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