 |
Home » Our Chefs » John Burke
John Burke
John learned to cook early from his Eastern European Grandmother Sarah and from his two Nannies, Rita Hollenbeck taught John about custards and puddings. Betty Scott taught Johnnie about her Carribean cuisine even the goat…John worked for the Ziskin caterer and at the original Cittarella, under Vincent’s tutelage. He learned pickles and smoked fish from Oscar’s and the original Fairway. John helped build and cooked at some New York’s first soul food restaurants: Hot Buttered Soul , Soul on Ice, Rust Brown and Au Sous Soul. He worked in the early health food restaurants: The Cauldron, Eat and Onium and worked stints at Victors, Louisiana Cooking, WM Tweeds, The Copper Hatch, All State Café and Panchitos. He made ice creams at Yum Yum and Holsum and managed the first Hagen-Daz store in NYC. John owes his love for food to the award winning Dominican chef Juan La Paix and chef’s Louis Nyblack, Paul Prudhome and Jean Jacques Bernat.
|
|
 |
Chef Burke’s recipes and techniques
 |
|
A Grilling Marinade
an all purpose preparation |
|
|
 |
Grilling a Whole Fish
an outdoor delight |
|
|
 |
|
|
 |
|
Veggie Burgers
a healthy alternative to the American classic |
|
|
 |
How to Cut
Up a
Pineapple |
 |
How to Grate Cheese |
 |
Grilling Portobello Mushrooms |
 |
Grilling Vegetables |
 |
Grilled Tiger Prawns |
 |
Grilled Salmon |
 |
Grilled Parsnips |
 |
Slicing Zucchini |
 |
Cooking Perfect Rice |
 |
Kiwi Marinated Swordfish |
 |
Golden Barbecued Tofu |
 |
Grilled Portobello Mushrooms |
|
|
|
