Taste & Trends . Archive
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Chef Eggs-pertise at MyOmelet.com
 We're very pleased to add to our site, an expert in the field of culinary arts and current Executive Chef at the Embassy Suites Dallas - DFW Airport North Outdoor World, Chef Jeff Glick. Chef Glick will be bringing his years of culinary experience to our site, as well as answer some Ask the Egg-Head questions and tell us what a typical day is like for him.
But first, a little background on who he is. Chef Glick has been cooking in the Dallas/Fort Worth area for the past 24 years and making a name for himself in many areas. Since graduating from El Centro College Culinary Program with a degree in Hospitality Management, Jeff has worked his way from apprentice to Executive Chef in a relatively short amount of time.
The combination of his talent and skill as an outstanding chef has won him a number of awards including Best New Hotel Restaurant by D Magazine. As well, Conde Nast Magazine named Reflections, the restaurant where he was chef, as one of the top 200 restaurants in North America. He has also been selected as Manager of the Year by both Westin and Embassy Suites.
Recently, Chef Glick has branched out into sugar and chocolate work. These two passions have led him to photograph and self-publish three books of his work for promotion of the Embassy Suites Outdoor World. Chef Glick has also become somewhat of a celebrity since his appearances on local television and radio shows throughout the Dallas/Fort Worth area as well as culinary competitions.
Not long ago, I did a mini-interview with Chef Glick so we could get to know him. Here are a couple of his answers:
Myomelet: What are your favorite foods to cook?
Chef Glick: I've always loved sauces. I worked with two great chefs at The Plaza of the Americas who took me under their wings and really taught me how to make great sauces; the methodology, the theories-everything. Nick Barclay, who was my mentor, used to bust my chops and worked me hard, but in the end, I'd do it all over again with him. Peter Schafferath hired me fresh out of culinary school to be the sauce cook at Café Royal, the hotel's five star restaurant and only one of four in Dallas at the time. I was truly privileged to have worked for both of them. My roots are firmly planted in French Cuisine and to me, nothing is more perfect than pan-seared foie gras and some porcini mushrooms.
Myomelet: Do you do the cooking at home?
Chef Glick: I have been observed cooking at home-occasionally. After 12-14 hour day six day week, I prefer to go out. My wife, though, is an excellent cook and I love her food. In fact, Easter lunch, she made this incredible leg of lamb studded with olives, garlic and bacon. She does this pork loin marinated with orange and pomegranate. I give her 5 stars.
Welcome to the site, Chef! We look forward to hearing more from you soon.
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