Featured article from Consulting Chef Services; a Lompoc, CA based Restaurant & Chef Consulting Business that focuses on quality foods, constant education and service excellence.

A 5-page special on some of the best dishes we've found featuring our favorite protein-source _ p. 34

Make Your Sauce the Star


A versatile flavor booster will take even the most basic dish to the next level. It doesn’t need to be complicated. Grab some fresh herbs, a quality olive oil and you’re on the right path. This fresh green herb sauce has a refreshing bite to it with parsley, cilantro and basil, and requires no cooking. Experiment with different spices and herbs (best when seasonal), chilies, garlic and oils. Finish with a touch of acid.

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Put Faith In Your Marinade 


A marinade is the quickest way to add depth to your dish. Start with an olive oil and follow with an acid like vinegar or lemon juice to tenderize. Onions add richness and herbs and spices add complexity. Mustard can be added for savory notes and lastly a sweetener like honey will caramelize in the cooking process.

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Balance Flavors and Textures


Every good dish nails the perfect combination of salty, sweet, sour, and spicy. Crunchy, chewy, creamy and tender. The best way to master this is by composing a great salad. Taste while you create, noticing where to add more acid to balance the oil and nuts to add meatiness to the veggies.

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Caramelize Your Roasted Vegetables


It’s the golden, crunchy exterior that makes squash, brussel sprouts and root veggies slightly sweet and totally addictive. The trick: first preheat the pan so your veggies hit a hot surface. Second, dry roast your veggies. Don’t add oil until the last 5-7 minutes to allow for more flavor development. Lastly, roast the veggies on the bottom of your oven to allow for direct heat.

 Amp Up A Simple Pasta


You can add decadence to pasta by doing as the Italians do and undercook your pasta-even less than al dente-then tossing the noodles in a simmering sauce. This will allow the pasta to actually soak up the sauce so that the flavor is bold and intensified.