Featured Chef Carole Barnett, Pod-zu’s at Clifton By The Sea
Jan 06, 2013 06:12PM ● Published by SCENE MAGAZINE STAFF
Background / Experience: I have 23+ years of senior management experience in the medical field that has prepared me for the business side of the hospitality industry. About three years ago, with the support of my family and friends, I decided to cash in my 401k and followed my dream to be a chef… And I haven’t looked back!
Experience: My grandmother was a huge influence on me, and I have been in the kitchen since I was 4 years old making cookies and whatever else. When I decided to go to cooking school, the choice was the world renowned Le Cordon Bleu College of Culinary Arts in Dallas and earned an Associates of Applied Science. My apprenticeship was at the five-star Stephen Pyles Restaurant and my internship followed at Morton’s Steakhouse where I was a Pantry/Pastry Cook. During this time, I was a Cook Supervisor and a Kitchen Production Manager for various hospitality management companies. I have worked hard and earned seven certifications in my field.
Highlights/Awards: Iron Chef Battle with Chef Mike Scott 2010, Michelin Star Chef 2010, Texas Chefs Association Circle of Honor dinner 2011, Super Bowl XLV Taste of the NFL 2011, Texas Chefs Association Scholarship Recipient 2011, and the American Culinary Federation National Convention Outstanding Volunteer Award 2011.
Your Specialty and Signature Dish: Cajun cuisine with Southern comfort sex appeal. My access to heirloom recipes and creativity when tweaking recipes makes my ettoufee, bisques, gumbo, and comfort food something special.
Have you ever prepared a meal for anyone famous or infamous? The list is a mighty one: Shakira, Ricky Martin, Bobby Flay, Paula Deen, Ronnie Milsap, Jerry Jones and his VIP guests, Carlos Santana, and Kid Rock (who commented it was the best Key Lime Pie he had ever eaten). Please share a special cooking tip or technique with our readers: Quality counts! To keep your guests coming back, you must choose quality ingredients and be consistent with the quality of your dishes. Take the time to prepare your stocks and roux.