Saturday, 11am – Chef Jeff Eng
chef at Clyde’s
dish – Chesapeake Bay Blue Catfish Szechuan Style
Chef Jeffery Eng’s professional background is as flavorful as his cooking. The former deli owner and one time architecture student eventually found his home in the kitchen more than 20 years ago. A L’Academie de Cuisine graduate, Eng turned an externship into an Executive Sous Chef position at Clyde’s Restaurant Group’s fine dining restaurant 1789 where he worked under three different Executive Chefs,Mike Patton, John Wabeck and Ris Lacoste for six years. He was promoted to Executive Chef at Clyde’s of Georgetown where he was faced with the challenge of keeping a menu fresh and seasonal in a competitive industry while maintaining the integrity of a Washington institution.
In September, 2006 was appointed the Executive Chef for the company’s flagship restaurant Tower Oaks Lodge located in Rockville, Maryland. Pairing Asian flavors with American classics and using French technique, Eng focuses on fresh, seasonal ingredients and innovative ideas. His creativity and commitment to providing great food and value can be seen in every dish that leaves his kitchen and his vibrant personality and professionalism inspire those around him. Under Eng’s leadership, Tower Oaks Lodge has been recognized for Best Bar of the Year, Pastry Chef of the Year, and Chef of the Year by the Restaurant Association of Maryland.
Most recently, Eng was crowned the Ommegang Brewery HOPCHEF Champion for the Washington DC region and went on to compete in the HOPCHEF Finals in Cooperstown NY. In 2013, Eng faced off against area chefs again in the HOPCHEF competition and walked away with the People’s Choice Award. You also may have seen him on Food Network on such shows as Rachel Ray’s $40 a Day,Chopped and Chopped Redemption. Eng participates in annual events and demonstrations in his community such as theMontgomery Village Seniors,Peerless Rockville, Rockville Uncorked and The Rockville Farmer’s Market.
Saturday, 1pm & 3pm – Chef Matt Milani
chef to Governor Hogan
dish @1pm – Crispy Blue Catfish on Basil Pecan Corn Pesto with Bacon Marmalade & Jalopeno Cand (the fish will be coated with corn & potato starch instead of flour).
dish @3pm – Sous-Vide Blue Catfish with Korean Chili Crab Sauce & brown rice
(This technique should be a fun one to show & the Sauce uses chili peppers that the First Lady grows in our garden).
Chef Matthew Milani is a graduate of le cordon bleu culinary program. He holds degrees in culinary arts, pastry arts, and hotel & restaurant management in addition to a sommelier certificate, and has worked in the food service industry since he was 15.
Prior to graduation from culinary school, chef Milani completed externships under Louisiana superchef Paul Prudhomme and at the Clinton white house.
His professional experience includes time in the front and back of the house at four Foreman/Wolf restaurants, as well opening over fifty units across the country for multiple national and independent restaurant groups. Chef Milani was the owner and Executive Chef at his own restaurant, The Rumor Mill Fusion Bar & Restaurant, in Historic Ellicott City – focusing on global small plates & fusion beverages for ten years before a flood removed the building. In addition to being the lead culinary judge of Maryland Prostart he is active in the ACF and likes to nurture and mentor young chefs. He was named Maryland’s restauranteur of the year by the restaurant association of Maryland in 2012.
Saturday, 5pm – Chef from AACC Culinary Arts Institute
dish – Chesapeake Paella
The Hotel, Culinary Arts and Tourism Institute (HCAT) at Anne Arundel Community College offers a variety of degree and certificate programs, continuing education classes and workforce development training. Our hotel/restaurant management associate degree program includes options in culinary arts, baking and pastry, and hospitality business management. In addition, there are certificate programs in baking and pastry, catering and event planning, culinary, and hotel management.
At the HCAT Institute, we can offer you a high quality education, small class size, significant faculty attention, with strong career and academic support. The HCAT Building located in the Glen Burnie Town Center, is a premier, state-of-the-art commercial training facility. With this facility, the college has created a place where you can work to turn your dreams into reality in the dynamic hospitality industry.
If you would like to discuss your training options with an HCAT advisor, please contact us at 410-777-2398 or visit our website at www.aacc.edu/hcat or on Facebook at www.facebook/aacchcat. We are always happy to discuss our programs and answer your questions.
Today’s demonstration is being conducted by Chef Todd MacSorley and Chef David Ludwig, and is assisted by our wonderful and talented students.
Sunday, 12pm – Chef Eric Yeager
School of International Hospitality Management & Culinary Arts at Stratford University in Baltimore
dish – Pan seared Blue Catfish filet, with Spiced Cornmeal Crust, Pickled Watermelon Relish, Cold Set Savory Corn Pudding, Cilantro Lime Emulsion, Baby Greens
Eric Yeager, American Culinary Federation Certified Executive Chef, born and raised in Baltimore Maryland, a Chef and epicurean is devoted to educating palates with his use of the freshest, local, seasonal ingredients.
Since graduating from Johnson & Wales University in 1997 Chef Yeager has been Executive Chef of restaurants and hotels in areas from our great North East down to his home town of Baltimore. From fine dining at Sykesville’s historic Baldwin’s Station to Baltimore attractions such as Baltimore’s National Aquarium, Chef Yeager has lead teams of culinary excellence in a variety of professional foodservice establishments. His pride in educating future Chefs and motivated youth had led him at one time to teach Culinary Arts at Baltimore International College and has encouraged him to most recently accept the position of Program Director & Faculty Lead for the School of International Hospitality Management & Culinary Arts at Stratford University in Baltimore.
While he has worked up and down the coast of the Atlantic, most notably at Baltimore’s National Aquarium, has allowed him to educate himself in preserving and recreating our natural resources both land and sea, Chef Yeager has always enjoyed giving back to our industries future by educating both community and our future industry leaders.
Sunday, 2pm – Chef Kurt Peter
dish – tbd
Sunday, 4pm – Chef Clifton Hoffler
dish – Seafood Medley in Creamy Garlic Sauce
Chef Clifton is a retired army war veteran who has earned dual Advanced Associates Degrees as a certified culinary and pastry Chef from Stratford University.
He began his culinary career in 2014 by attending Healthy Cooking Bootcamp classes with Wounded Warriors Project in Washington, DC. He has also attended the Culinary Institute of America as well as other local cooking venues.
Chef Clifton has competed in local and national competitions. Some of his accolades include placing first at the Baltimore Green Works’ 8th annual Ecoball receiving the People’s Choice Award and coming in second place at both the 2016 and 2017 National Capital Barbecue Team Battles’ Military Division. He has also been featured on the Baltimore Fox 45 News morning cooking segment.
Chef Clifton’s future goal is to open his own farm-to-table cafe, create a non-profit organization that would feed homeless veterans, and teach inner city youth the benefits of healthy cooking.
He believes that we need to return to healthy eting through the knowledge of growing our own sustainable food sources.