ONLY AUTHENTICITY LIVES HERE
We're writing food prescriptions (they're good for the soul,) and you're obligated to participate, CHEFS ORDERS!
First, put on some good music.
Second*, get on that apron and get ready to take a culinary adventure.
*We encourage you to dance (just not with knife in hand).
Below are some of Chefs most treasured recipes. Some cultural, some nostalgic, some infusions of his award-winning dishes, and others just true soul-food meant to be shared and experienced with an end result of invoking happiness and satisfaction.
If you're interested in taking your journey further and supporting our culinary adventure, we have e-books and physical copies available for purchase. Partial proceeds go toward the Bongo Foundation, a registered charity. Donate today from the Outreach tab.
WE DARE YOU TO TRY THEM ALL!
World Chef Competition, 2018
Orange Infused Lobster Bisque with Lobster Remoulade
I was privileged to learn how to prepare a ‘genuine’ lobster bisque from a French chef. The process, from live lobster to finished soup, was an entire day’s work but the results were reward enough. I’ve tinkered with the original over the years, including this ‘refreshing’ orange edition. In addition, it can double as a deluxe cream sauce for any seafood or pasta dish.
Ba Kalinga (Fried Tilapia)
Fried tilapia is a dish well-loved by the Congolese and also increasingly popular with North Americans. As a child, I loved it when Mama made this dish because she served it whole, which meant I got a whole
fish to myself! However, I could rarely finish the whole thing so I’d off er Mama more of her favourite part (the head) in exchange for more of my favourite bit (the tail). I’ve always loved the crispiness of this dish.