Scott Leibfried: Culinary Expert
Scott Leibfried comes from a long line of produce farmers, dating back to the early 1930s. From his family roots, Leibfried gained a comprehension and passion for food by understanding and appreciating the artisan part of where food comes from. As a teenager, Leibfried discovered his passion for culinary and pursued his dream to become a chef at Johnson and Wales University in Rhode Island. Upon his graduation, he traveled all over the Northeast and Europe working with world-class chefs to gain the best experiences to acquire the craft of cooking. During his travels, he took away the knowledge and understanding of food quality, culture, and how food relates to people’s lifestyles. He also gained the experience and a broad outlook of food and wines around the world.
In 1997, Leibfried relocated to the West Coast as Chef for the Four Seasons Hotel in Beverly Hills where he supervised all kitchen departments, menu development, and special events. There he learned how important every detail is and how demanding the very best of ingredients equals excellence - a motto he continues to practice everyday.
In 2002, he accepted a position as the executive chef for Napa Valley Grille in Westwood, California. As executive chef, he was responsible for the creation of recipes by continuing to develop the style and improve the quality of food. While working at Napa Valley Grille, Leibfried discovered his own style of cooking that he enjoys.
Prior to becoming the executive chef at Soleil @k in San Diego, Leibfried worked in Michelin-rated restaurants owned and operated by Chef Gordon Ramsay in London. He is also a member of an independent task force that is a restaurant consulting firm that conceptualizes, constructs, and implements concepts and systems for independent restaurants and hotels.
Leibfried can presently be seen on the hit television show Hell’s Kitchen as a sous chef for the FOX Network and has appeared several times on the Food Network’s series, Party Starters and the Challenge series. He evaluates and consults with Gordon Ramsay on all of the restaurants on the hit series Kitchen Nightmares. Chef Leibfried is well renowned in the culinary industry and has been invited as a guest chef at the James Beard House, Crystal Cruise Lines, Compass Group, and at Nationwide Food and Wine Expos.
You can read more about Scott at his website.
In 1997, Leibfried relocated to the West Coast as Chef for the Four Seasons Hotel in Beverly Hills where he supervised all kitchen departments, menu development, and special events. There he learned how important every detail is and how demanding the very best of ingredients equals excellence - a motto he continues to practice everyday.
In 2002, he accepted a position as the executive chef for Napa Valley Grille in Westwood, California. As executive chef, he was responsible for the creation of recipes by continuing to develop the style and improve the quality of food. While working at Napa Valley Grille, Leibfried discovered his own style of cooking that he enjoys.
Prior to becoming the executive chef at Soleil @k in San Diego, Leibfried worked in Michelin-rated restaurants owned and operated by Chef Gordon Ramsay in London. He is also a member of an independent task force that is a restaurant consulting firm that conceptualizes, constructs, and implements concepts and systems for independent restaurants and hotels.
Leibfried can presently be seen on the hit television show Hell’s Kitchen as a sous chef for the FOX Network and has appeared several times on the Food Network’s series, Party Starters and the Challenge series. He evaluates and consults with Gordon Ramsay on all of the restaurants on the hit series Kitchen Nightmares. Chef Leibfried is well renowned in the culinary industry and has been invited as a guest chef at the James Beard House, Crystal Cruise Lines, Compass Group, and at Nationwide Food and Wine Expos.
You can read more about Scott at his website.
REVIEWS
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The most dangerous piece of equipment in the kitchen is a dull knife. If the blade isn’t sharp you tend to put more force behind the cutting. If the knife slips, the end result could be a trip to the hospital. Maintaining a sharp knife is also beneficial in making smooth, straight and even cuts. When carving or slicing, a sharp knife prevents tearing the flesh on the item being cut. Fish, meat and vegetables are more likely to cook evenly. A true edge will enable you to scrape the flesh of fish and poultry to remove excess moisture that results in a crispy skin.Read More »
Knife sharpeners are available in electric, oil, or wet stones. Some units are not designed for the delicate material knives can be made of. High-speed electric sharpeners can cause stress to the blade by the heat and friction they give off. This can result in an unbalanced dull blade, a ruined knife. Some sharpeners use a three-stone method similar to sandpaper; others are lined with very fine shavings of diamonds that produce a quick, very sharp edge. Using sharpening steel is the best way to get longevity out of your knives without having to sharpen them as often.
Options for sharpeners are as follows. Be sure to know the material your knives are made from to make the best decision. If you have spent time and money on choosing your cutlery, spend the same time deciding what the best sharpener is for you. You might just need sharpening steel. Sharp knives are the best tools for the job. -
We never realize how important the vegetable peeler is until it can’t be found. Its simple but clever design saves time and makes cooking easier. The invention of the vegetable peeler dates back to the 19th century. Since then, over 500 patents have been recorded for different designs and styles. Some are very simple and resemble the original design, while others are hand crank or electric. Some have the additional feature to shape or “turn” vegetables in the classic French style. Basically, vegetable peelers can be divided into three categories:Read More »
Lancashire peeler – The blade is extended from the handle. The vegetable, potato, or fruit is held in the opposite hand and an even stroke toward you removes the thin layer of peel or skin.
Y peeler – This looks similar to a men’s shaving razor. It has the same operation as the Lancashire but the peeling motion is away from you.
The third doesn’t have an official name but it has a rotating head that makes it efficient in peeling potatoes and other hard produce.
Some peelers are specifically designed for fruit or potatoes; but honestly, most of them can be used universally so you can avoid having to purchase multiple peeling devices.
Now that we have taken the simplicity out of the peeler, let’s look at a few options that are suitable for anyone. The most important thing to remember is to make sure the handle of your choice is comfortable. This doesn’t have to be an expensive purchase because there are many great options available. -
Dating back to the early 19th century, the potato masher was originally designed to mash just about any vegetable. Since it was primarily used for potatoes, it became commonly know as a potato masher. The potato masher itself has a handle on one end and some kind of mesh or wire plate at the opposite. Repeating an up and down motion, potatoes are puréed to the desired consistency. The same principle can be applied to many vegetables. Using your potato masher for carrots, sweet potatoes or peas can help you create new recipes at home that could be a healthier choice.Read More »
Today’s hand potato mashers still resemble the original design, but there are variations available. Potato ricers and food mills are the next generation of the potato masher. These tools share the basic principle but prevent the finished potato from getting starchy or gummy, which is what could happen when the potatoes aren’t hot or they are over mixed.
The right tool for the job! Everyone is a mashed potato connoisseur. No matter how often you will use your potato masher, I want to make sure you make the right purchase. Let's look at some of the basic mashers and some newer versions including food mills and potato ricers. Here are the ones I like. -
The most underrated utensil in the kitchen has a lot of features to offer. Rubber spatulas are primarily used in baking and pastry for “folding,” the process of gently combining light airy mixtures to heavier mixtures. A necessity in scraping cake batters or mashed potatoes from a mixing bowl which leads to easier clean up. A necessary tool in preparing scrambled eggs and omelet’s in a non-stick pan. The soft rubber or silicone end is perfect for protecting the surface of non-stick pans. Round wood handles give a safe and comfortable grip.Read More »
Silicon or rubber, plastic or wood handles. These are the important questions to ask when deciding on the right rubber spatula. The basic rubber usually comes equipped with a plastic handle and is great for low heat and cold preparations. Silicon is the latest invention that is a better choice. It is safer at high temperatures, so it won’t melt and contaminate food. The handles are often wood and easily separate from the end for dishwasher safe cleaning. Mixing, stirring, and scraping! There are a few different choices to make. Sold individually and in sets, there are a few choices to be made. Rubber spatulas are available in different styles; silicon is also available in different styles and colors to add to the design of your kitchen. Handles can be customized and monogrammed for a perfect gift. -
Rice has become an essential part of eating well and maintaining a healthy diet. Jasmine, brown or sushi rices are more mainstream now than ever. Having one cooking vessel that will turn out perfect rice every time no matter the type is important and using steam to cook rice will prevent having to add any additional fat or seasoning. A rice cooker will allow you to expand your cooking repertoire with out having to spend additional time in the kitchen. Rice cookers are similar to crock-pots. Add your ingredients, set the timer and walk away. Most units automatically shut off and continue on a warming stage; when you’re ready - it’s ready. Conventional stove top cooking prevents the rice from cooking evenly, the rice on the top is perfectly al dente when the lower part of the pot is mushy and over cooked.Read More »
There are many different types of rice cookers on the market. Choose the one that is suitable for your needs. Some are small enough to take to work and produce between two and four cups. Others can make up to ten cups for the entire family at dinner. If “set it and forget it” suits your needs, look for a unit that will allow you to take advantage of that feature. Some units are designed to make risotto and polenta as well.
Large, small, easy clean; plastic and stainless steel are all available. Choosing the right model for your needs is important. If the family is something to consider, multi-functional units are available. Most units are lightweight and run on standard electricity sources. A rice cooker is an essential piece of equipment that affords you time to concentrate on other parts of your meal. -
Immersion blenders have recently gained popularity among home chefs. It purees large batches of soup, makes emulsified salad dressings, and smoothies at the touch of a button. An eight-inch shaft that is common on most blenders will reach the bottom of deep pots and pitchers. Imagine a quick fresh salsa, gazpacho, or home vinaigrette without the added sweeteners and preservatives. It is no longer necessary to worry about pouring hot liquid in a blender or dirtying extra cookware.Read More »
Most are dishwasher safe with removable parts that make them simple to clean after every use, and the blades are stainless steel for durability and longevity. Units are available with attachments that will allow one tool for many jobs. This is a necessity in any functioning kitchen.
Immersion blenders are available with a single or multi-speed motor. Single speeds are great for salad dressings and items that could separate during blending. High speed is meant for liquefying or fine pureed marinades for meats or fish. If power is a concern, always look for a blender that has a robust motor with stainless steel components for the best culinary results. Other immersion blenders are available in durable plastic that are less expensive. Use this type of blender to save time and expand your cooking style.
What to look for? I’ll discuss many different types that include attachments, multi-speed, and basic blenders. If you are a beginner, I suggest using the immersion blender in its simplest intention. Choose one of the following that is designed for that purpose. If you are confident, you’ll expand your cooking and recipe knowledge with a more advanced blender; so choose accordingly. Once you are used to an immersion blender, you may wonder why your counter top unit is still sitting out, taking up precious space! -
It sounds like it should be a musical instrument, but a mandoline is actually a fantastic slicing tool that is a must-have in any professional or residential kitchen. This utensil is a compact hand operated slicing machine with various adjustable blades. You can make fine julienne vegetables for spring rolls, shred cabbage for cole slaw, and slice paper-thin radishes for salads. Slice potatoes for fresh chips or French fries. Vegetables for the grill just got easy. Adjust the blade depth to cut thick or thin. Not only can it make all the necessary cuts that take years to develop with a knife, it allows you to quickly produce a quantity for a bbq or a dinner party.Read More »
There are many different looking mandolines, but they fall into only two categories. The basic French always has a base that elevates it at an angle for downward cutting motion. This mandoline is partially or all stainless steel. The second is the Japanese. Still a high quality-cutting utensil but is made from plastic and does not have an elevated base or safety guards. The Japanese mandoline is usually less expensive.
A mandoline can be dangerous if not handled correctly. Use all protective guards and make sure the mandoline is secure on the counter before each use. The same caution is applied when cleaning, be careful not to have it slip from your hand.
Here are my “cutting edge” choices for the Best of the Best Mandolines. -
I prefer to buy my pots and pans individually. Sets are great and come in all styles and qualities, but I like to customize my cookware to the style and food I like to cook. Most of the more interesting choices do not come in a set. A wok, flat top griddle or paella pans are a few examples. If you are precise about your cooking, you want to make sure your choice of pan is the best tool for the job. There are also some unique choices available that will help you create your cooking style better than you ever thought imaginable.Read More »
Non-stick cookware is the answer to every question amateur and professional cooks have about pots and pans. They are non-stick, which makes them very easy to clean, and they are made from quality metals to evenly dispenses the heat. The non-stick surface prevents me from using excess fat witch makes my dishes healthier. And most are designed to withstand heat up to 500 degrees, which makes them oven-safe. The handles are polished stainless steel that does not absorb the amount of heat the rest of the pan would. I always use wood spoons and hand wash for the longest shelf life.
Let’s look at a few different styles and choices of non-stick surface. When purchasing pots and pans individually, think about how many uses can be gotten from one pan. For example, a wok could be used for shallow frying, quick sautéing, stir-frying, and boiling. Buying a twelve- to fourteen-inch pan will suit most needs, but an eight-inch omelet pan can be used for many different single serving items where a larger pan may simply be too big.
Best of the Best:
Some of the following items are professional grade and expensive. Family recipes are handed down from generations; what better way to start a tradition than with a pot or pan that can be handed down with the recipe. -
Non-stick cookware sets makes cooking at home enjoyable for anyone. It disperses heat evenly and clean up consists of wiping the pan clean and storing back in the cabinet. It’s also an asset in healthy cooking. Little to no fat is necessary for sautéing vegetables, making omelets, and searing meat and fish. If your non-stick pans have metal handles they can also be use for oven baked frittatas and deep-dish pizza. When it is finished, it simply “pops” out.Read More »
Most people refer to all non-stick cookware as Teflon. Teflon is a name brand of cookware. For non-stick cookware, price does matter. The less expensive non-stick pots and pans have a thin layer of non-stick coating. As the price increases so do the layers of coating and some brands have an additional coating to protect the non-stick layer. Taking proper care of non-stick cookware is simple. Use non-abrasive cleaners and never use stainless steel or metal utensils. They will scratch the surface and begin to chip. When storing do not stack other pots and pans directly on the surface. Simply put a sheet of paper towel on the surface.
For non-stick cookware sets, take into consideration what you will be cooking. Although individual pans are available, purchasing a set is economical. Look for a set that has all the basic pots and pans to avoid purchasing additional individual pieces. -
Butchering knives, also known as boning knives, come in many shapes, sizes, and styles. It is one of the most important knives in the entire collection. It is used for removing the internal bones from chicken and meats and can also be used to remove small filets from whole fish. It is an extremely important tool for professionals and enthusiasts. If you are serious about your cutlery, take the time to find the right knife for your style, as well as ability.Read More »
The Basics
Butchering knives come in a standard size of six inches. The measurement is always the length of the blade. Butchering knives must have some flexibility in the blade to cut around the hard to reach areas and must have a sharp point to pierce the tough silver skin and be able to cut through chicken bones.
Forged vs. Stamped
Forged butchering knives undergo a treatment to enhance their flexibility, density and hardness. Forged knives are usually heavier in weight and more durable. Stamped knives are cut using a stenciled of a thinner metal. Typically they do not hold the sharp edge as well and are usually less expensive. The handles are made from different materials. Wood handles require the most maintenance and plastic can break if not cared for properly. Chose something that feels comfortable with your grip. Take into consideration the shape of the handle also; they come in various shapes to cater to everyone.
Prices
Butchering knives are priced in a wide range and paying more doesn’t mean you are getting the better quality. For the beginner, find something that is considered durable and practice using it to debone whole chickens. To maintain the sharp blade, do not use it for chopping. Stainless steel blades are easy to clean and do not tarnish when washed with water.
