Jeff Glick

Chef Jeff Glick

jeff-glick-photoJeff Glick has made his culinary mark in the Dallas Fort Worth area. He began his 27-year journey there at El Centro College’s Culinary Program, graduating with a degree in Hospitality Management. Throughout his college years, he apprenticed with Hyatt Regency Hotels. It was here that he was introduced to pastry and chocolate making. He went on to work at the Plaza of the Americas: serving as Saucier in Café Royal, the hotel’s 5-star restaurant, then as Executive Chef on the opening team of 650 North Restaurant & Bar. Jeff also helmed the kitchen at Reflections Restaurant at the Worthington Hotel in Fort Worth and at Lombardi Mare, a 4-star Italian seafood restaurant in North Dallas. Jeff spent three years at Westin Hotels before joining the team at Embassy Suites Outdoor World as Executive Chef in 2005.

Recently, Jeff has become known for his hand painted chocolate truffles. He incorporates flavors from The Perfect Pureé’s line of products, including our purees and concentrates. When he first started developing his truffles, Jeff really wanted the flavors to stand out among the chocolate. That’s why he chose The Perfect Purée — the flavors always pop and are always consistent. He’s based his recipes on the products’ consistent and pure flavors. Jeff has been using The Perfect Pureé’s line of products for more than 20 years and he says, “As long as I’m still cooking, I’ll be a fan for life.

Recipe

Enjoy his recipe for Raspberry Balsamic Ganache that can be used to make truffles, glaze a cake or incorporate between layers of cake. Jeff encourages you to get creative with this ganache; there are so many ways to use it!

Comments are closed.