***TUNE-IN TONIGHT ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385 begin_of_the_skype_highlighting 347-989-8385 FREE  end_of_the_skype_highlighting or at www.chefelliottentsol.info

Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Chef Kevin Ashford.

Chef Kevin M. Ashford, Founder and Director of Product Development for Catered Cakes, considers himself to be a huge “foodie” and spends countless hours developing concepts, flavors and product ideas. When asked where the interest in food developed, Kevin recalls that both of his parents are excellent cooks so it just rubbed off. Perhaps exposure to the family’s grocery business, working in a college cafeteria and the love of good tasting food were also instrumental in shaping his affinity for the culinary arts.

A native of New Orleans, LA and resident of Atlanta, GA, Chef Kevin enjoys the use of fresh ingredients and partaking in local and international cuisines. He also looks for ways to vary food through the use of additional or different ingredients, oftentimes creating a different product. The same principle helped to spur such an array of desserts at Catered Cakes. Some of the company’s signature desserts include the award-winning New Orleans Style Bread Pudding with a Bourbon-Rum Sauce, Tropical Carrot Cake, Chocolate Mousse Torte and the Island Breeze Cheesecake which was featured in the June 2003 and 2003 Year End issues of Southern Living Magazine.

Chef Kevin has been featured in a number of publications including Southern Living Magazine, Rolling Out Urban Style Weekly, The Atlanta-Journal Constitution, The Chicago Sun-Times and popular book Real Men Cook: Rites, Rituals, and Recipes for Living. He has appeared on several Atlanta televisions stations including WSB’s People to People, Fox 5’s Good Day Atlanta, The WB, and also Food Network’s Roker on the Road just name a few.

Currently serving as the Spokesperson for Real Men Cook – Atlanta, Chef Kevin has been instrumental in encouraging and featuring local male chefs and young male chefs at the organization’s yearly fundraising event in an effort to bring awareness to the positive role of males in the community and family through food, fun and fellowship.

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***TUNE-IN TOMORROW ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385 or at www.chefelliottentsol.info

Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Chef Kevin Ashford.

Chef Kevin M. Ashford, Founder and Director of Product Development for Catered Cakes, considers himself to be a huge “foodie” and spends countless hours developing concepts, flavors and product ideas. When asked where the interest in food developed, Kevin recalls that both of his parents are excellent cooks so it just rubbed off. Perhaps exposure to the family’s grocery business, working in a college cafeteria and the love of good tasting food were also instrumental in shaping his affinity for the culinary arts.

A native of New Orleans, LA and resident of Atlanta, GA, Chef Kevin enjoys the use of fresh ingredients and partaking in local and international cuisines. He also looks for ways to vary food through the use of additional or different ingredients, oftentimes creating a different product. The same principle helped to spur such an array of desserts at Catered Cakes. Some of the company’s signature desserts include the award-winning New Orleans Style Bread Pudding with a Bourbon-Rum Sauce, Tropical Carrot Cake, Chocolate Mousse Torte and the Island Breeze Cheesecake which was featured in the June 2003 and 2003 Year End issues of Southern Living Magazine.

Chef Kevin has been featured in a number of publications including Southern Living Magazine, Rolling Out Urban Style Weekly, The Atlanta-Journal Constitution, The Chicago Sun-Times and popular book Real Men Cook: Rites, Rituals, and Recipes for Living. He has appeared on several Atlanta televisions stations including WSB’s People to People, Fox 5’s Good Day Atlanta, The WB, and also Food Network’s Roker on the Road just name a few.

Currently serving as the Spokesperson for Real Men Cook – Atlanta, Chef Kevin has been instrumental in encouraging and featuring local male chefs and young male chefs at the organization’s yearly fundraising event in an effort to bring awareness to the positive role of males in the community and family through food, fun and fellowship.

***RECIPES RECIPES RECIPES AND MORE RECIPES***

Chef Elliott’s Soulstice Recipes: Gourmet Entertaining Solutions is the second cookbook by, Chef Elliott, which is comprised of all the rudiments, required for a first-time cook, but is not too elementary for the kitchen vet. It was designed for one to create an authentic and creative dining experience, at home for a family or four–all the way to a party of a dozen.

With this cookbook, Chef Elliott was not shy with sharing his signature and favorite recipes. He shared two hundred of his most cherished, ranging from fabulous appetizers to his appointed beverages, with at least three more courses in between. Some extreme care went into this publication, as it has alphabetized recipes and indexes as well as helpful hints pertaining to measurements, substitutions, calorie counting, food storage, spice selection and stocking your pantry.

Purchase your copy at http://www.chefelliott.com

HEY THERE ENTERTAINING SOLUTIONS FAMILY!!!

CAN YOU GUESS WHO OUR SPECIAL GUEST IS THIS WEEK ON THE ENTERTAINING SOLUTIONS RADIO SHOW? Answer correctly for an opportunity to win a FREE copy of Chef Elliott’s Soulstice Recipes Cookbook.

Chef Elliott’s “Entertaining Solutions”. Be sure to tune in every Thursday from 7 PM – 8 PM EST by calling 347-989-8385 begin_of_the_skype_highlighting 347-989-8385 FREE  end_of_the_skype_highlighting or at www.chefelliottentsol.info

WHAT CELEBRITY CHEF WOULD YOU LIKE TO MEET? We will consider your request and notify you if your chef is selected for an exclusive interview! ‪#‎TeamChefElliott

***CHEF ELLIOTT’S “ENTERTAINING SOLUTIONS” RADIO SHOW***

I would like to personally thank Executive Chef Moses Jackson for being my special guest on my SRN radio show, Chef Elliott’s “Entertaining Solutions”. If you missed the show, click on the link below. Be sure to tune in every Thursday from 7 PM – 8 PM EST by calling 347-989-8385 begin_of_the_skype_highlighting 347-989-8385 FREE  end_of_the_skype_highlighting or at www.chefelliottentsol.info

http://www.blogtalkradio.com/survive3652/2014/07/24/chef-elliotts-entertaining-solutions/scrub/0

***TUNE-IN TONIGHT ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385 begin_of_the_skype_highlighting 347-989-8385 FREE  end_of_the_skype_highlighting or at www.chefelliottentsol.info

Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Chef Moses Jackson.

Chef Moses has over 20 years of culinary experience. He learned the importance of using the freshest ingredients early on. He was introduced to cooking by his mother Annabell, when at 10 years old he prepared a steak dinner for her. She knew then that he had an interest in cooking. Chef Moses continues that fine tradition of using only the best ingredients as if he were still preparing meals for Annabell. In addition to the old family favorites, Chef Moses takes these same recipes and interjects new twists to create his signature soups and sauces.

Chef Moses attended Southern University where he played football and obtained a Bachelor’s degree in Sociology. He then decided to cultivate his love for preparing food by getting formal training at the Culinary Institute of New Orleans. . After graduating, Chef Moses exhibited his culinary skills in his native city of New Orleans. While under the tutelage of such renowned Chefs as Emeril Lagasse at Nola’s restaurant and Paul Prudhomme at K-Paul Louisiana Kitchen, Chef Moses learned the art and distinctions between Creole and Cajun cooking. In broad terms, Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, and the West Indies. Creole food is subtle in flavor. The Acadians (later Cajuns) developed the Cajun style as they learned to live in the south Louisiana swamps. Cajun food is pungent and much spicier than Creole. Understanding this distinction helped Chef Moses to create his signature Creole dish crawfish bisque and Cajun dish pasta jambalaya.

Chef Moses continues to show his love for food and people by offering his talents to demonstrate to others how to prepare delicious meals through cooking classes and his catering service, Jess Nawlings Catering. His passion and desire is to share the joy of cooking with everyone and his slogan is “there is no short cut for cooking good food for the soul”.

***THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385 begin_of_the_skype_highlighting 347-989-8385 FREE  end_of_the_skype_highlighting or at www.chefelliottentsol.info

Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Chef Moses Jackson.

Chef Moses has over 20 years of culinary experience. He learned the importance of using the freshest ingredients early on. He was introduced to cooking by his mother Annabell, when at 10 years old he prepared a steak dinner for her. She knew then that he had an interest in cooking. Chef Moses continues that fine tradition of using only the best ingredients as if he were still preparing meals for Annabell. In addition to the old family favorites, Chef Moses takes these same recipes and interjects new twists to create his signature soups and sauces.

Chef Moses attended Southern University where he played football and obtained a Bachelor’s degree in Sociology. He then decided to cultivate his love for preparing food by getting formal training at the Culinary Institute of New Orleans. . After graduating, Chef Moses exhibited his culinary skills in his native city of New Orleans. While under the tutelage of such renowned Chefs as Emeril Lagasse at Nola’s restaurant and Paul Prudhomme at K-Paul Louisiana Kitchen, Chef Moses learned the art and distinctions between Creole and Cajun cooking. In broad terms, Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, and the West Indies. Creole food is subtle in flavor. The Acadians (later Cajuns) developed the Cajun style as they learned to live in the south Louisiana swamps. Cajun food is pungent and much spicier than Creole. Understanding this distinction helped Chef Moses to create his signature Creole dish crawfish bisque and Cajun dish pasta jambalaya.

Chef Moses continues to show his love for food and people by offering his talents to demonstrate to others how to prepare delicious meals through cooking classes and his catering service, Jess Nawlings Catering. His passion and desire is to share the joy of cooking with everyone and his slogan is “there is no short cut for cooking good food for the soul”.