I would like to personally thank Celebrity Executive Chef and Event Planner Johnnie Winston III 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 or at http://www.chefelliottentsol.info
http://www.blogtalkradio.com/survive3652/2014/08/28/chef-elliotts-entertaining-solutions
Chef Elliott is honored to share the technical skills and culinary/event planning wisdom of his friend and colleague, Celebrity Executive Chef Johnnie R. Winston, III.
From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385 or at http://www.chefelliottentsol.info
The depth of Johnnie’s creative talents and professional skill set are the key ingredients in the success of his company,Exclusive Designs, thus far. Armed with superb interpersonal skills, sales & marketing savvy, visual design, interior decorating skills and of course his mastery of culinary arts, Executive Chef Johnnie is poised for even greater success. His credo: “A life without goals is like a race without a finish.” He is earnest in his drive to carve out a significant place for Exclusive Designs in the very competitive event planning industry. Johnnie’s goal for Exclusive Designs is evidenced in his carefully thorough mission statement. He sees success as being measured by the company’s ability to create meaningful employment for others, proven partnerships with other small businesses as well as play an active role in guiding and educating young people through philanthropic endeavors and to ultimately achieve personal financial freedom.
Johnnie also has lent his expertise in the gospel industry to such high profile events as the “Stellar Gospel Music Awards,” the Atlanta-based “Trumpet Awards,” “The Gospel Heritage Awards,” and the NFL sanctioned gospel event The Super Bowl Gospel Celebration. Other
related show credits include: BET Hip Hop Awards, Soul Train, Dove Awards, BET Honors, Real Housewives of Atlanta, Sisterhood, and Married to Medicine and various others. He was the set designer for the pre-party for R & B Diva’s Season 2.
Exclusive Designs reaches a milestone in its career with its first celebrity wedding, SEEN ON BRAVO TELEVISION NETWORK. The wedding for Grammy Award winning singer and songwriter, “Real Housewife of Atlanta”, Kandi Burruss, and Television Executive Producer, Todd Tucker, in which is known as the wedding of the century. The elements incorporated into this wedding was based on a “Coming to America,” theme in which signified the couple initial meeting place in Africa.
https://www.kickstarter.com/projects/1490173369/cooking-with-chef-elliott
THANKS IN ADVANCE!!! #TEAMCHEFELLIOTT
Chef Elliott is honored to share the technical skills and culinary/event planning wisdom of his friend and colleague, Executive Chef Johnnie R. Winston, III.
From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385 or at http://www.chefelliottentsol.info
The depth of Johnnie’s creative talents and professional skill set are the key ingredients in the success of his company,Exclusive Designs, thus far. Armed with superb interpersonal skills, sales & marketing savvy, visual design, interior decorating skills and of course his mastery of culinary arts, Executive Chef Johnnie is poised for even greater success. His credo: “A life without goals is like a race without a finish.” He is earnest in his drive to carve out a significant place for Exclusive Designs in the very competitive event planning industry. Johnnie’s goal for Exclusive Designs is evidenced in his carefully thorough mission statement. He sees success as being measured by the company’s ability to create meaningful employment for others, proven partnerships with other small businesses as well as play an active role in guiding and educating young people through philanthropic endeavors and to ultimately achieve personal financial freedom.
Johnnie also has lent his expertise in the gospel industry to such high profile events as the “Stellar Gospel Music Awards,” the Atlanta-based “Trumpet Awards,” “The Gospel Heritage Awards,” and the NFL sanctioned gospel event The Super Bowl Gospel Celebration. Other related show credits include: BET Hip Hop Awards, Soul Train, Dove Awards, BET Honors, Real Housewives of Atlanta, Sisterhood, and Married to Medicine and various others. He was the set designer for the pre-party for R & B Diva’s Season 2.
Exclusive Designs reaches a milestone in its career with its first celebrity wedding. The wedding for Grammy Award winning singer and songwriter, Kandi Burruss, and Television Executive Producer, Todd Tucker, in which is known as the wedding of the century. The elements incorporated into this wedding was based on a “Coming to America,” theme in which signified the couple initial meeting place in Africa.
I would like to personally thank Executive Chef Jermaine Bethea 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 or at http://www.chefelliottentsol.info
http://www.blogtalkradio.com/survive3652/2014/08/21/chef-elliotts-entertaining-solutions
Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Executive Chef Jermaine Bethea.
From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385347-989-8385 or at www.chefelliottentsol.info
At a young age Executive Chef Jermaine Bethea was fascinated with food. Any time family members were cooking, he was standing next to them helping. Jermaine would sit and watch cooking shows like Julia Childs and Justin Wilson every day after school in his New Jersey home, where he proclaimed to his family that one day he would be a chef. In high school his Home Economics teacher noticed that he was very creative with food. She began taking him on trips to various culinary schools throughout the northeast. Visiting the culinary schools had a really huge impact on him. But the cost of culinary school seemed out of reach to him and his family.
So in 1990 as a high school senior, Jermaine enlisted into the U.S. Army Reserve as a way to help pay for culinary school. When he was asked by the military recruiter what job he wanted to do in the military he said “I want to be a chef”, when the recruiter said to him that the military has one of the best culinary schools in the country, where they can teach you how to cook a lot of food. The irony was not lost on him, but this actually was like a dream come true. Jermaine excelled in the military culinary program and graduated Honor Graduate with certificates in Culinary and Nutrition.
Executive Chef Jermaine has traveled the country with Eurest Dining Service catering team. His assistance was critical to the planning and executing such culinary events as the 2002 Winter Olympics in Salt Lake City Utah, The 2002-2004 Academy Awards, and cultivating with the 2004 Presidential Inaugural Week in Washington, DC. In 2011 Jermaine was appointed the title, Chairmen of Atlanta Technical College, Culinary Advisory Board. In this role, he is very instrumental in creating the curriculum for the new Associate Degree program with certification from the American Culinary Federation at Atlanta Technical College. After a few years of honing his culinary skills in R&D and Hospitality Management, Jermaine was scouted by Chef Advantage to be their Director of Culinary Services. Executive Chef Jermaine oversees its production facility and test kitchen in Kennesaw, GA.
Executive Chef Jermaine has an undying passion for food that drives him to want to grow and constantly remain a driving force in the culinary industry.
Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Executive Chef Jermaine Bethea.
From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385347-989-8385 or at www.chefelliottentsol.info
At a young age Executive Chef Jermaine Bethea was fascinated with food. Any time family members were cooking, he was standing next to them helping. Jermaine would sit and watch cooking shows like Julia Childs and Justin Wilson every day after school in his New Jersey home, where he proclaimed to his family that one day he would be a chef. In high school his Home Economics teacher noticed that he was very creative with food. She began taking him on trips to various culinary schools throughout the northeast. Visiting the culinary schools had a really huge impact on him. But the cost of culinary school seemed out of reach to him and his family.
So in 1990 as a high school senior, Jermaine enlisted into the U.S. Army Reserve as a way to help pay for culinary school. When he was asked by the military recruiter what job he wanted to do in the military he said “I want to be a chef”, when the recruiter said to him that the military has one of the best culinary schools in the country, where they can teach you how to cook a lot of food. The irony was not lost on him, but this actually was like a dream come true. Jermaine excelled in the military culinary program and graduated Honor Graduate with certificates in Culinary and Nutrition.
Executive Chef Jermaine has traveled the country with Eurest Dining Service catering team. His assistance was critical to the planning and executing such culinary events as the 2002 Winter Olympics in Salt Lake City Utah, The 2002-2004 Academy Awards, and cultivating with the 2004 Presidential Inaugural Week in Washington, DC. In 2011 Jermaine was appointed the title, Chairmen of Atlanta Technical College, Culinary Advisory Board. In this role, he is very instrumental in creating the curriculum for the new Associate Degree program with certification from the American Culinary Federation at Atlanta Technical College. After a few years of honing his culinary skills in R&D and Hospitality Management, Jermaine was scouted by Chef Advantage to be their Director of Culinary Services. Executive Chef Jermaine oversees its production facility and test kitchen in Kennesaw, GA.
Executive Chef Jermaine has an undying passion for food that drives him to want to grow and constantly remain a driving force in the culinary industry.
I would like to personally thank Master Broiler Cook, Cornelius Lathan 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 347-989-8385347-989-8385 or at www.chefelliottentsol.info
http://www.blogtalkradio.com/survive3652/2014/08/14/chef-elliotts-entertaining-solutions
From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385347-989-8385 or at www.chefelliottentsol.info
Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Master Broiler Cook, Cornelius Lathan, a developing chef.
Cornelius Lathan cooks with soul. He grew up in a lower class African American family, yet learned at an early age how to appreciate fine cuisine, as well as stretching a meal. Born and raised in the South (Chattanooga, TN) by his grandmother, mother, and uncle; soul food was the way to dine. He first started cooking simple dishes such as hamburgers and French fries, fried chicken and potatoes, and breakfast favorites such as pancakes, bacon, and scrambled eggs for his uncle and sister at the age of 7. He was self taught numerous culinary techniques by experimenting with a variety of foods and spices. This evolved into his passion for cooking and the culinary arts.
At age 18, Cornelius was accepted into the Culinary Institution of New York but was not able to attend. He began working in the culinary industry as a sous chef for a local river boat organization in Chattanooga, but desired more culinary skills to be an effective sous chef. He then accepted a line cook position at a renowned steakhouse to further develop his culinary skills. Since then he has been promoted to Master Broiler Cook which is next to sous chef. He is currently completing his culinary arts degree at a local culinary institution.
Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Master Broiler Cook, Cornelius Lathan.
From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385347-989-8385 or at www.chefelliottentsol.info
Cornelius Lathan cooks with soul. He grew up in a lower class African American family, yet learned at an early age how to appreciate fine cuisine, as well as stretching a meal. Born an raised in the South (Chattanooga, TN) by his grandmother, mother, and uncle; soul food was the way to dine. He first started cooking simple dishes such as hamburgers and French fries, fried chicken and potatoes, and breakfast favorites such as pancakes, bacon, and scrambled eggs for his uncle and sister at the age of 7. He was self taught numerous culinary techniques by experimenting with a variety of foods and spices. This evolved into his passion for cooking and the culinary arts.
At age 18, Cornelius was accepted into the Culinary Institution of New York but was not able to attend. He began working in the culinary industry as a sous chef for a local river boat organization in Chattanooga, but desired more culinary skills to be an effective sous chef. He then accepted a line cook position at a renowned steakhouse to further develop his culinary skills. Since then he has been promoted to Master Broiler Cook which is next to sous chef. He is currently completing his culinary arts degree at a local culinary institution.
chefelliott 