Chef's Coast to Coast is highlighting a past favorite interview on this week's episode. The "Chef's Special," typically a dish that uses the season's best ingredients, is our version of bringing to light the stories of chefs that really spoke to us.
This week’s episode features Chef Joey Celmer who has more than 15 years experience in the culinary industry. Upon graduating from Le Cordon Bleu Culinary Institute with honors, Celmer worked throughout the greater Chicago area in healthcare and as a private chef learning the importance of nutrition, organization, meticulous service and dietary needs. His extensive background has lead him to work with leading chefs in France, Italy, Greece, Brussels and Kenya. He has been honored to serve government officials, embassy leaders, professional athletes and royalty.
Chef Joey shares the perfect midday snack or party appetizer with this delicious tomato, corn and avocado bruschetta:
Tomato, Corn and Avocado Bruschetta
Makes 12 to 14
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Thanks for tuning into this week's episode of Chefs Coast to Coast!