Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Red Bean Hummus with Root Vegetable Chips #PRCC #cheftest

January 27th, 2019 · No Comments

Red Bean Hummus with Root Vegetable Chips #PRCC #cheftest

On Thursday, January 24th I participated in a chef cooking presentation test at the Pearl River Community College in Poplarville, MS. This was part of the interview process for the chef position at the school’s dining hall.

With a “Market Basket” of ingredients and access to all other ingredients in the kitchen I was given the order to prepare an appetizer, salad, and an entree with two sides. This Red Bean Hummus with Root Vegetable Chips is the appetizer course of the meal, and consisted of replacing the common chick peas aka garbanzo beans with the cooked red beans, and the typical tahini, aka sesame butter, with peanut butter, along with some chopped garlic, lemon juice, chicken stock, and touch of salt and pepper. The items in the market basket that I utilized for this dish contained Boston lettuce, sweet potatoes, jacima, and black turnip, which I peeled and thinly sliced on the mandolin.

Once prepared I lined the plates with the Boston lettuce leaves and a dollop of the hummus, then in the reach-in cooler to chill until service.

The root vegetable slices are tossed with vegetable oil and bit of salt and pepper, then placed on a parchment sheet lined sheet pan and roasted in a 325-degree oven until crisp. Once cooled and upon service time the chips were placed on the chilled plates for the tasting and presentation.

It was exciting getting back into a professional kitchen again, as it was March of 2018 since I had stepped foot in the back of the house (BOH). It felt so good to be where I know I should be, food and cooking is my passion, my pleasure.

I appreciate the opportunity to get back to where I really belong, and thank you again to Leah and Todd from Valley for allowing me to serve you.

Tags: Photography