About the chef
Kevin George, Personal Chef/Instructor at Culinary Kreations, has been honing his culinary skills for more than 30 years. Kevin’s approach to food is to create “innovative, fresh and straightforward cuisine.” This mantra allows him to introduce the highest-quality local, artisan and seasonal ingredients into his distinctive method of cooking. His inherent creativity and exceptional leadership skills distinguish him in the culinary field, as he encourages himself to strive for self-expression, innovative menu development and cutting-edge techniques.
Prior to starting Culinary By Design, Kevin served as one of the chefs at the newly remodeled International Buffet at Harrahs Rincon Casino where he oversaw the Buffets American Comfort, Eastern Indian Tandoor, Brazilian charasaca, and American Smokehouse menu theme selections. He also was responsible for helping to implement the menu at the newly opened Rebel’s Smokehouse restaurant with his mouth watering dry rub and signature Jim Beam BBQ sauce recipes. Prior to that, he worked at the Paradise Point Resort and Spa where he oversaw the Barefoot Bar & Grill, Tropics Bar & Grill as well as the food generated for room service.
From the chef
Believe it or not, I was originally bit by the culinary bug during a cooking demonstration at Sears for a new Teflon cooking pan called "Tefal". I was amazed how easy it was to make a french styled omelet! I knew I just had to get myself one of those pans. Everyday during the summer, at least three times a day, I was there to watch the cooking demonstrations to where I could do them word for word. The man giving them, got to know me from me being there everyday and even let me try them out during the demonstration to show the women in the audience just how easy they were to use. "Even a 12 year old boy could make an omelet". I eventually purchased one. My parents’ cholesterol level must have jumped 30 points that summer! Shortly after that I stated on my path towards my career in the culinary field. I started as a prep cook at a restaurant on top of the old Home's Savings and Loan building in El Toro at a restaurant called The Room at the Top at age 12. Then went to Del Taco, The Claim Jumper, The Bayshore House/Crown House, Baxter’s, Bubbles Balboa Club, Avanti Tratoria on Lake Mission Viejo, The Ritz Carleton, LSG SkyChefs, Las Brisas, and the El Torito Grill and ended at Harrahs Casinos.
After all these years I’m finding that people are growing frustrated with their dietary lifestyles. In the past, restaurants I have worked for have placed an infuses on large portions to appease the customers now to find those same restaurants are either changing that concept to a healthier one, or they are going out of business. There is a movement of people (myself one of them) in this country of people who want a healthier lifestyle, and that lifestyle starts with their diet. So I have decided to take a leave of absence from work, return to school to pursue my degree and also to work on recipes that will not only meet a high nutritional need, but also be easy to make and economically affordable.
I have found that people want to eat nutritious foods but don’t for the following reasons:
- They don’t have time to prepare them after working all day long.
- They don’t have time to do the shopping after working all day long.
- They don’t know how to cook.
- They don’t know anything about nutrition.
- They only know how to cook one way and they only cook one way.
- Even though it’s more expensive, it’s easier to go out for dinner.
If you find that any of those thoughts go through your head, then please contact me. I can offer you the help that might get you on the road to a good healthy lifestyle.
I"m a supporter of Susan G. Komen. During the month of May all of my recipes are themed around her foundation with a strong emphasizes on PINK! If your interested in Pampered Chef parties with donations to the Susan G. Komen foundation, please contact me. I am willing to donate my services to help find a cure for breast cancer.