Voted New Jersey’s Best Restaurant CEO by Black Restaurant Week, Chef Glaze began his career as a mere teenager, Chef Glaze unearthed his vast zeal for cooking. The emerging food connoisseur held an immense passion towards educating himself. In addition to self-education, he began acquiring as much experience in the hospitality and food industry as possible. Throughout the premature stages of his budding career, he sought employment as a waiter. During his adolescence, Chef Glaze’s affinity for cooking and creating meals expanded effortlessly. He commenced his experimentations with a variety of diverse seasonings and flavor palettes. Absorbing as much knowledge as possible Chef Glaze sought mentorship in an advanced chef who recognized his immense talent and love for cooking. The mentorship presented Glaze with the opportunity to deepen his knowledge and skill set in the refinement of the hospitality industry. This allowed him to continually grow and elevate throughout the duration of his culinary career.
Chef Glaze is currently serving as a corporate and private chef. The celebrity chef has worked with vast creative minds and business moguls such as: NY Giants, Facebook, Jim Jones, Fetty Wap, Mack Wilds, Power 105.1, Travis McCoy, Hot 97 DJ Drewski, Dj Wallah, Dj LilMan, Darius Dk, Jack Thriller, Chef JR, “KISSTHECHEF” Chef Damitem, personal chef & co-host of Party & Bullshit “Talk That Chef Talk”. Adding to the vast success of the celebrated chef, Chef Glaze was voted as the best Guyanese cheese by the United Nations for 2019.
Instagram: @Chef_Glaze
Enjoy the conversation with Chef Glaze below:
Chef, what are some of your summer favorite recipes that keep the family and friends coming around?
Chef: Some of my favorite recipes that keeps not just family and friends but also customers coming back are my Rasta Pasta, Big BIRTHA which is our seafood boil, and of course and tender and flavorful New Zealand lamb chops.
What do you enjoy most about your career and what current projects or events are you working on to elevate your brand this year?
Chef: What I’m most passionate about in my career would be the opportunities that allow me to travel and explore the world while building my brand through my cooking as well as being able to help others provide for their families by providing them with jobs. I’ve just opened my 2nd restaurant, Cell Power, which is a juice bar concept and I’m working on my 3rd restaurant which is set to open in August 2021 as a BBQ concept, all to elevate the brand. I follow the footsteps of Chef Gordon Ramsey in the sense of having my name attached to various restaurants.
Has COVID 19 had an impact on your business this year? How did you maneuver to stay afloat?
Chef: Like many businesses, COVID 19 changed my business, however I was able to adapt and let the change be for the better rather than the worst. As they say, you have to find the positive in every situation. While some businesses closed, I stayed open for curbside pickup and delivery to keep the flow of business going.
What are some ways you help create healthy meal plans for those you work as a private Chef for? Have you ever had a challenging client?
Chef: As a private chef using fresh organic ingredients from our local supermarkets, I’m able to create healthy meals for my clients and their families. I can’t really say any of my clients were ever challenging, picky, yes indeed, which only allowed my creative juices to flow and have me think outside the box which brought even more flavorful dishes.
Chef: Please share with our readers a quick 30-minute recipe summer dish.
Blackened Salmon, Asparagus, and Mashed Potatoes
INGREDIENTS
7oz salmon
Blackened seasoning
Salt & pepper
Olive oil
Asparagus
Garlic
Red Skin potatoes
Heavy cream
Salt & pepper
Butter
BEGIN BY….
- Boiling red skin potatoes with salt for 15 minutes or until soft
- Heat sauté pan for 2 mins, salt & pepper salmon, then add blackened seasoning, place salmon flesh Down for 2 minutes then finish in oven for 8 minutes,
- In another pot, add heavy cream, butter, salt, garlic powder & pepper, bring to a boil on medium heat, drain potatoes and mash, then add to bowl, and slowly add butter cream mixture to potatoes
As your salmon comes to an end, add asparagus, garlic, salt and pepper and slowly sauté for 2 minutes, plate and serve.
Be sure to connect with Chef Glaze on Social media for more great recipes!
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