Chef Jeff was one of the head chefs for America’s Top Theme Park: Silver Dollar City, creating many of the rubs and sauces for the Bluegrass and BBQ festival, while running the Production Kitchen which served food to the entire park. At Big Cedar Lodge, Chef Jeff managed kitchens, developed specialized menus, and organized catering parties. During the Legends of Golf Tournament, Chef Jeff presented the highest level of foods to many top-level athletes & entertainers, including Peyton Manning, Mark Wahlberg, Justin Timberlake and St. Louis Blues hockey legend, Chris Pronger.
Chef Jeff is well-known for his Grilled Lemonade and Miss Emma’s Mac-n-Cheese. As a private chef, Jeff enjoys working with individuals and groups to create a unique menu that will exceed the guests expectations and their taste buds. He can take an ordinary meal and turn it into an extraordinary experience. He is well-known in the Branson area, and across the country, as The Rogue Chef. www.TheRogueChefBranson.com
There are a lot of hungry people on this planet Earth there's no trash food for us who struggles in life to find food. That's why we should appreciates whatever food we have on the table. It's a blessings from God❤
@@theroguechef For an animal that can grow to 150-200 pounds, that's a bit young still. I guess if there's a market for hogs that age, they know something I don't.
I have one very similar, I absolutely love it. Was always against electric and especially glass tops, grew up being told gas was the only way to go. This one definitely changed my mind. Hope you enjoy it as much as I did!
Thank you! I appreciate your encouragement. I prefer gas as well, but it is not an option in my location. Electric only. After living here for 10 years, I have gotten used to electric. I love the oven. It has 4 racks and the elements are not exposed. 🎉🎉🎉 Here’s to cooking delicious foods in our ovens! 👨🍳
It’s not my steak of choice, but I make sure my clients get the absolute best food possible. If they want a Cauliflower Steak, then that’s what I make.
Hey, brother, how you doin? I recall watching a video about your new venture and thought I'd go ahead and give you a sub to help you on your way. I know the RU-vid part played a role in your path moving forward. Best of luck with your channel. I hope the family that hired you treats you well. Cheers!
Only use bacon now as part of recipes I cook in my slow-cookers. In my old age I refer pork steaks as beef is too much of a struggle for me with no teeth anymore. Have 3 rindless rashers in the freezer that will probably be an ingredient for a pasta sauce along with minced meat.
The tequila lime chicken Crystal and Mark served at our family gathering last night was outstanding! Our family loved the entire meal. Thank you Rouge Chef!
Maybe with a full side of Salmon. I cut my into portions and this is the best way to get crispy skin. It might also depend on the grill, the meat, or the chef. As long as the people eating it enjoy it, that’s what matters most. Thank for watching and leaving a comment. 😃
@@theroguechef I live in Australia so our options are different as long as I keep well away from processed 'foods'. Don't eat out preferring to cook with while foods with the left-overs going to nature or a compost bin. Have aussie magpies and ravens at my door every morning for a snack and they stay close when I'm working in my garden though this winter has been mostly cold and dry so not done much outside yet. Watching the worlds weather is something I do which sadly isn't positive for our future. I freely share my harvests and will continue to do so while I'm able.
