Featured Culinary Classics Chef
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| Name : |
Chef David Danielson |
| Kitchen: Behind the Scenes Catering |
B&B Catering |
| Recent Accomplishments: |
With over twenty years of hands on experience in the hospitality industry, David brings a wealth of knowledge and insight to the industry. Upon embarking on his culinary career David began his training at Dumas Pere School of French Cooking and later continued at the renowned hotel school Ecole Hotelier Tain l’ Hermitage in France. Over the next two decades David continued to develop his craft working along side some of the industries greatest legends, Working in North America, Europe, the Caribbean and Asia, Prior to founding Behind the Scenes Chicago. David held Executive Chef positions at Rockefeller Center New York with Restaurant Associates, Executive Chef United Nations Plaza Hotel, and The Palmer House Hilton Chicago.
David’ s expertise extends well beyond the boundaries of hotel and restaurant kitchens in to the would of catering and special events, In addition to teaching Special Events & Catering at Kendall College, managing and organizing world class events is one of the cornerstones of his career. Recent events include 2008 Beijing Olympics, 2008 Chicago Gourmet, Lexus tour, and a full range of large scale off premise events
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| Favorite Chef Coat: |
Traditional Chef Coat |
| Why he loves Culinary Classics: |
Great quality coats that are custom fit with so many options and styles available |
| Favorite Ingredient: |
Butter-in moderation of course (makes everything taste better) |
| Special Recipe |
Red Wine Braised Short Ribs with Truffle Yukon Potatoes
4# bone in short ribs
Ingredients:
-1 white onion cut in large dice
-1 celery stalk cut into large dice
-1 bay leaf
-1 Sprig of Thyme
-.5 Cup of Red Wine
-1 quart of veal glace broth
-2 Tablespoons of Olive Oil
-1 Tablespoon of Tomato Paste
-Salt and Pepper to Taste
-S&P to taste
Preheat oven to 300°
Season ribs liberally with salt and pepper.
Add oil to medium roasting pan and heat just too smoking point. Sear ribs on all sides until well browned. Remove from pan and set aside.
Add vegetables to pan and cook until they are soft (about 3 minutes).
Add tomato paste and cook another 2 minutes.
Deglaze with red wine and reduce briefly.
Return ribs to pan.
Add herbs and enough glace to cover 2/3 of the ribs.
Cover pan with foil and cook in oven until meat is starting to fall off the bone (3.5-4 hours)
Remove ribs from pan and place in warm oven.
Strain the vegetables and herbs out of pan.
Reduce braising liquid until it will coat a spoon.
Truffle Smashed Potatoes
- -4 Yukon Gold, Peeled
- -.5 cup cream
- -4 Tablespoon butter
- -1 Table Spoon Chopped Truffles
- -4 tablespoons sugar
Fill pot with enough cold water to cover 1 inch above potatoes.
Add 1 teaspoon salt.
Simmer potatoes until you can to the center with a steak knife.
Place in mixing bowl and blend in milk and butter 1/3 at a time.
Stir in truffles just before you serve.
Adjust seasoning.
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If you would like to apply to be a chef of the month just contact our customer service department and ask about how to get your name on the list.
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