AD:January Chef of the Month is Douglas Wodja - Executive Private Chef - Confidential, TX
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| I realized my passion and great interest in the culinary field after owning my first restaurant at the age of 22. Now at 25, I am enrolled in the Le Cordon Bleu Program at the California School of Culinary Arts. My personal motto is "The sky is the limit". I firmly believe that by attending Culinary School, I am taking my first step towards reaching my goals. | |
| Le Cordon Bleu California School of Culinary Arts French Club Free & Accepted Masons of California |
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| 3 Years | |
| Metro Grill (former owner) Personal Chef for Anahid Arsharuni Private Caterer for Axess Grafx |
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| Mediterranean Italian French |
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| Anthony Bourdain Bobby Flay Jamie Oliver |
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| Canape Buffet |
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| Asian Buffet |
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| Asian Buffet |
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| Tea Sandwiches |
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| Mango Semi-Freddo with a Strawberry Lime Gastrique |
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| Chinese Chicken Salad |
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| L'Opera |
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| Petite Fours |
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| Chocolate/Caramel/Cinnamon Truffles |
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| Assortment of Cookies |
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| Banded Chocolate Cake with Raspberry/Port Wine Couli |
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| Dobos Torte |
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| Charlotte Royale |
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| Black Forest Cake |
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| Buffet Cake |
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| Cherry Cheesecake |
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| Lemon Meringue tart |
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| Frangipane |
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| Chocolate Raspberry Tart |
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| Fresh Fruit Tart |
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| Chocolate Chip Scones |
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| Duck Supreme with Sauce Fines Herbs, Brussels Sprouts Paysanne & |
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| Quatre-Quart |
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| Blueberry Muffins |
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| Croquembouche |
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| Pate a Choux Swans |
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| Cream Puffs stuffed with fresh strawberries |
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| Eclairs |
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| Brioche, Bagels, Pretzels & Brioche a tete |
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| Challah |
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| Seared Tenderloin, Sauce Borderlaise, Pommes Au Gratin & Blanche |
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| Grilled Round Fish, Sauteed Seasonal Vegetables & Ginger Lime Be |
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| Grilled Wahoo, Stir- Fried Vegetables, Ginger Lime Beurre Blanc |
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| Roast Pork Tenderloin with Sauce Robert, Roasted Fingerling Pota |
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| Mustard Crusted Lamb Rack with Pommes Boulangere & Swiss Chard |
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| Pan sauteed airline & supreme chicken breast, shallot smashed po |
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| Salmon En Papillote with Gnocchi with Asparagus & Maitre D' Hote |
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| Poached Salmon in Court Bouillon with sauteed seasonal vegetable |
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| Roasted Tunnel Bone Chicken and Figs with Pommes Puree and saute |
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