As we all have seen on Hell’s Kitchen Season 5, ChefJi’s true talents come from the kitchen and according to Chef Gordon Ramsay. Come experience ChefJi’s creative and flavorful dishes like Crispy Bacon Wrapped Scallops glazed with Grand Marnier Apricot, Mini Lamb Tacos with Asian Tzatziki Sauce, and many more tapas delights.

ChefJi will be at the restaurant on occassion, and she hopes to see you there.

Any comments, please let ChefJi know.

Just before the second night of dinner service, I twisted my ankle on an oil/water spot on the Red Teams kitchen floor. Luckily I caught myself and I didn’t fall on my butt, which would have been awful since I have fallen in the past and damaged my disc. All I felt was pain and a million things were going through my head. For instance, “No, not an injury so early into Hell’s Kitchen!” was one, and to list a few, “I let myself down, my family, my boyfriend and all my mentors.”, then “NO!!! $250,000 and head chef at the Borgata.”, and finally “I let my fans down.”

Even though I felt like an incomplete chef. I had to continue, and do my best. My drive was determination. I don’t know how well I would perform on one leg, so to speak. I had to see how far I can go, so I decided to work through service and see how I would do. Before service medic iced and elevated the leg till it was time for service. They were very helpful and I thank them for being there. “Thank you!”

HOW DID YOU THINK YOU DID DURING AND END OF SERVICE?

Well, wouldn’t you know it that I was assigned the garnish station? I think this is a tough station to handle on one leg, because I had to prepare all the components for all the entrees and communicate with the team. Plus, if a teammate didn’t hear the order, the person on garnish has to go up the line and read the order back to the team. All this and handle the pain…man I really felt like I was in Hell. At this point, the thought of volunteering to leave crossed my mind.

 If I did volunteer would I be letting my teammates down? Yes, because they saw me as a very strong member of the team. All these thoughts were going through my head and I just didn’t know what to do. And then at the very last moment I figured that I need to look out for myself and my health. And just the thought of losing future challenges and if the cause was me I would not be able to live with that. At the very last minute I just decided that that would be the best thing to do. I had to volunteer to leave.

WHAT HAPPENED AFTER YOU LEFT HELL’S KITCHEN BECAUSE OF YOUR INJURY?

I was rushed to the ER.  I really would have liked to stick around a lot longer, but the pain was draining. But the decision wasn’t an easy one for me; my teammates considered me one of the best in the competition. They said that Lacey and Colleen [the two Red team members up for elimination] together wouldn’t meet half of me. Even Chef Ramsay was disappointed in the turn of events. Normally the head chef asks his eliminated contestants to return their chef jackets as they leave, but Ramsay asked me to keep mine as a symbol of my talent and courage during my time on the show. Just the fact that Chef Gordon Ramsay said those wonderful things to me and gave me a chef’s jacket, I melted inside. I felt so honored that he let me be in his kitchen and work with him side by side. It was great. Thank you friends/teammates, Chef Ramsay, and FOX for everything.

AS TIME PASTED SINCE THE INJURY, HOW DID YOU FEEL?

I was really pissed off that I had to do that. I know I could have been one of the finalists or even win the entire competition. It was really difficult to except my decision due to an injury. I had to take sometime to reflect and try to make the best out of my decision. Today, I see that I received great praise from Chef Gordon Ramsay and honor by receiving a chef coat. Most importantly, my fans were so supportive and demonstrated great love and concern for my health that I wouldn’t be able to pull through if it wasn’t for FOX and my fantastic fans. Thank you so much.

IF FOX CALLED YOU BACK, WOULD YOU CONSIDER GOING BACK TO MORE HELL’S KITCHEN?

I’m not sure. One side of me says, “Hell’s yeah!” and another side of me says, “Why would I want to, I’m happy where I am?” I would have to think about it more.

WHAT ARE YOU DOING TODAY?

Now that I had time to heal, and I’m back on my two feet! I have this great website, I am working on a business with the help of my fans, I will be working with Jee Young Lee (LPGA golfer extraordinaire) with “Meals on Wheels” and working on Healthy Baked Goods for treat-lovers that cannot have gluten and/or sugar in their diet. I am still consulting restaurants, keeping busy with cooking classes and demonstrations, catering fantastic parties, and I am finding events to hold where I can contribute some of the profits to “Love146” (is a charity that stops child sexual exploitation in South Asia, www.love146.org ).

Finally, I am working on my new cookbook, “The Mood Swing Cookbook”. Thought I had a publisher, but I am looking for a new one. If anyone knows a publisher that would be interested, give a shout out to me.

ChefJi is working on a business and needs help on a couple of projects.

I have a contest going on for my fans, because more heads are better than one.

Here is what I need help on:
1. A name that’s trendy, hot, and eye catching. (I need to know how you got the name too.) FYI- Business will be Korean Cuisine and I plan on going Green.
2. Plus a logo idea. (Send rough drafts to 175 Fair Street. Palisades Park, NJ 07650 attn: NJModern/ Chef Ji Cha or by email to: contest@chefji.com )

Deadline: June 1, 2009
 
Prize will be…. drum roll please…
 
Prize:  An invitation to the Grand Opening Party as my personal guest, recognition on my website for the creation of the name and logo  on www.chefji.com , and an autographed head shot of ChefJi
 
Good luck everyone, and can’t wait to see your ideas.

ChefJi is the dominant leader in the culinary world and provides services in Hospitality, Food Service, Food Manufacturing and more. One of the strongest tools is appearances to motivate and have public relations with fellow foodies.  Celebrity appearances help consult on a wide array of topics, just a few include:

·         Help shape consumer campaigns which include development of a game plan, evaluation of the current plan and input on the execution.

·         Aide for PR, marketing and advertising agencies not familiar with the food industry.

·         Be a part of the new or current business pitch to a potential client in the food service or other.

Events:

·         Grand Openings                                              

·         Media Work

·         Personal Appearances

·         Television Appearances

·         Trade Shows

·         Private Parties

·         Radio Interviews

·         Food Fairs and Festivals

·         Demonstrations

·         Product Launch

·         Public Relations

Very affordable, contact ChefJi for details.

Where: In the privacy of your own home (NYC/Northern NJ only)

When: email and we can arrange a time

Dish: Select from a Menu

Price: Per person- $175, Couples- $300, and Group Discounts Available (call for details)

Click Here to Register for Class

Common Questions:

Do I need to bring any special equipment?
This is a hands on class and students will be allowed to eat what they have prepared. A sharp knife and apron are required. Both knives and aprons can be rented or bought on the day directly from the school.

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min
SERVINGS: 4 
INGREDIENTS:

Pickled Ramps:

4 ounces red wine vinegar

4 ounces water

1 clove garlic

1 sprig fresh thyme

1 bay leaf

1 teaspoon white peppercorns

1 bunch ramps, cleaned

Shitake Vinaigrette:

8 ounces large shiitake mushrooms, stems removed

4 ounces sesame oil, plus 1 Tablespoon for drizzling

2 large shallots

2 ounces rice wine vinegar

2 ounces mirin

4 ounces soy sauce

Crabs:

4 jumbo soft shell crabs, cleaned

Grape seed oil

Chopped chives and chive blossoms

DIRECTIONS: 

Pickled Ramps:

Place the red wine vinegar, water, garlic, herbs and spices in a sauce pot and bring to a simmer. Add cleaned ramps and allow to cool at room temperature. Transfer to a separate container for storage in the refrigerator.

Shitake Vinaigrette:

Preheat the oven to 400ºF. Place the shitake mushrooms and shallots in a shallow pan and drizzle with 1 Tablespoon of sesame oil. Cover with aluminum foil and roast for 40 minutes. Remove and allow to cool before cutting both into a small dice. Mix the mushrooms and shallots with the rice wine vinegar, mirin, soy sauce and sesame oil. Vinaigrette should be very chunky.

Soft Shell Crabs:

Cut each crab in half and season with salt and white pepper. Add grape seed oil to a sauté pan over medium-high heat. Cook crabs until crisp, about 2 minutes per side.

To Assemble and Serve:

Arrange two crab halves on a plate and sauce with the shitake vinaigrette and a couple pieces of pickled ramp. Finish with chopped chive and chive flowers.

24 each                 slices of prosciutto

24 each                 Scallops

8 each                   wooden skewers, soaked in water overnight

TT                          salt and pepper

As needed             Napa Slaw

As needed            crispy noodles

As needed            Asian Pesto

DIRECTIONS:

1.       Soak the skewers in water overnight, so during cooking the skewers do not burn. Wrap the scallops with one strip of prosciutto, and skewer 3 each on 1 skewer. Set aside and make remaining skewers.

2.       Brush Asian pesto onto the skewers and keep refrigerated.

3.       For service, cook the skewers on the grill. Place a bed of Napa Slaw on a plate and 2 skewers on top. Place crispy noodles on top of the skewers.

4.       If desired, put some Asian pesto on the side.

• 1 cup fresh mint leaves, packed
• 1 cup fresh chinese basil, packed
• 1/2 cup Canola Oil or Peanut Oil
• 3 tablespoons Peanuts
• 3 garlic cloves, finely minced
• TT salt and pepper

1 cup      seasoned rice vinegar

1 T          red pepper flakes

8 large    basil leaves, sliced

2 t           sugar

4 cups     Napa cabbage, sliced thin

1 cup       carrots, sliced thin

1 cup       bean sprouts

1 cup       scallions, sliced, green only

TT           salt and pepper

DIRECTIONS:

1.       Combine all and let sit in refrigerator.