AD:January Chef of the Month is Douglas Wodja - Executive Private Chef - Confidential, TX
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| www.chefbendiaz.com www.mastersofcuisine.net | |
| Ben Diaz started his career at the age of 5 when we would sit at the breakfast table while his father an accomplished chef prepares breakfast. By the age of 15 with the encouragement of his family Chef Ben took the plunge and has not stop since, over the years he has gain knowledge from working in various kitchens under the guidance of some of the worlds greatest chefs; as a graduate of the prestigious Le Cordon Bleu Chef Ben has gain a notable reputation by Numerous reputable institutions as well as gained awards and honorary diplomas which include a Diplome De Honour from the Academie De Art Culinaire of France and Honorary inductee into the Cambridge who’s Who of Culinary Professionals. Chef Ben is an abet competitor, competing against some of the worlds greatest chefs, striving to be the best Chef Ben does whatever it takes to win. As a culinary professional Chef Ben prides himself on being knowledgeable and continuing his education threw certification and culinary literature this was apparent at the 2006 chef of the year where he competed against the worlds top competitors in his category, shortly after Chef Ben decided to share his knowledge with fellow chefs threw his experience in the industry. Chef Ben began work on a culinary reference book aimed at educating fellow culinarians which is scheduled to come out in fall 2008 with all the knowledge that Chef Ben possesses he has no plans on slowing down. |
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| (CMP) Certified Management Professional (CFE) Certified Food Executive (MCFE) Master Certified Food Executive (CHDT) Certified Hospitality Department Trainer (CPFC) Certified Personal Fitness Chef (CSC) Certified Sous Chef 2007, Inducted, Cambridge who’s who of Culinary Professionals 2007, 1st. Place winner of the 2nd annual Thai Hom Mali Contest 2007, Diplome De Honour, Art Culinaire De France 2008, Award of Merit, BCHM 1st annual Albacore contest 2008, 1st place winner Phillips King Crab Contest Author: From Cook To Professional Chef, Ó2008 President/Founder: CuisineArtInc. Ó2007 |
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| American Culinary Federation National Chapter ACFLA/CCAC: Chefs De Cuisine Association of California NRAED: National Restaurant Association Educational Foundation IFSEA: International Food Service Executives Association |
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| 9 Years | |
| Le Cordon Bleu Brookside Country Club San Sai Sushi Stockdale Country Club McCormick & Shmicks |
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| Classical French, California Fusion, Gastronomy | |
| Benjamin Diaz, Thomas Keller, Ferran Adria, Heston Blumenthal, | |
| Veal Osso Bucco |
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| Sausage Making |
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| Calamari Dumplings with Squid Ink Glaquage |
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| Sweet Spring Roll |
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| Miso Stripped Bass |
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| Khalua Coconut Mousse |
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| Ricotta Stuffed Crepes |
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| Venison Wellington |
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| Tiger Stripped Raviolis |
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| Chicken Tagine |
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