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chefdarlene

Phoenix , AZ, US
member

I started baking at a young age with my grandma Oppie, we use to make all kinds of cakes and cookies for Sunday dinners and holidays parties. We had much fun in the kitchen. Well that ignighted a craving to cook and bake as an chef and I have been a chef since 1992. I have worked in some of the finest restaurant and hotel in the USA. I'm currently a working as a personal chef in Arizona .

Recent Reviews


Re:Bourbon-Chocolate Mousse

You cant go wrong with Chocolate Mousse, enjoy with a glass of red wine and fresh raspberries!!


Posted: 02:01 am on August 10th 2011

Re:Pumpkin Sage Bundt Cake

I really love this recipe, because it has layers of complexity and it is not to sweet. The fresh sage was awesome in it, tip: you can add a little dry sage to this with the fresh for more favor.You can add a scoop of butter pecan icecream or pumpkin icecream instead of the whipping cream. Warm the cake first slightly to release all the wonderful favors this cake has to offer. Enjoy!


Posted: 01:57 am on August 10th 2011

Re:Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

I agree with some of the comments with this recipe. You must first make sure all of your ingredients for your skewers are the same size, so you will have even cooking time. The glazed can be used as an marinate for the chicken to add more favor. I added the spices that where used in the nut recipe to carry on the favor profile. You can marinate the chicken while your putting together all of the other ingredients. The amount of vinegar is the proper amount for reduction into a glaze. After you assemble the skewers, lightly brush the glaze on, so not to burn, because of the sugar content. After grilling brush on more glaze so that everything on the skewers marrys well together. I thought this was a quick and easy bbq treat!


Posted: 01:39 am on August 10th 2011

Re:Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

I really enjoyed this recipe, as a chef im always looking for new ways to prepare chicken breast. I myself love cooking of course, but at home my time is very limited as most working persons. To speed up the marinating and cooking time for this recipe 1. pound the chicken breast so that it has the same thickness all across. 2. put chicken in ziplock bag and pour your marinate in bag. 3. let the chicken marinate at least 20 mins. 4. you can grill this indoor as well on a George Forman grill. Grill it on a hot setting. tip: if you want to eat at a later day you can place in the freezer for up to a month, as long as you properly place in ziplock freezer bag, removing as much air as possible,let thaw before cooking. Then Enjoy!! This recipe taste awesome as an wrap with lavosh or bibb lettuce!!


Posted: 01:09 am on August 10th 2011

Re:Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

I give this recipe five stars! It is wonderful for dinner with a nice chilled glass of pinot grigio.


Posted: 01:50 am on June 1st 2011

Re:Banana Split Cheesecake

the cheesecake is totally awesome!!!!chef darlene smithdetroit,michigan


Posted: 08:36 pm on March 22nd 2010