Chef Kevin Warren is currently catering for the Emmy award winning NBC’s The Voice Tailgate. He’s appeared in episodes of America’s Test Kitchen on PBS. As a Test Cook for ATK Cook’s Illustrated magazine in Boston, he was frequently filmed working in the kitchen for the 2011 season’s shows.
Before launching his personal chef, cooking classes and catering service he assisted in the opening of Little Fork Restaurant, Hollywood, and also served as Executive Chef for the development and opening months of Daddy O’s Restaurant San Francisco.
Born and raised in Richmond, California, Chef Kevin began his culinary career in his home kitchen at age 12, sneaking a portion of his mother’s beloved gumbo into a separate pot and experimenting with his own spice ideas—eventually leading to a recipe that not only impressed his mother (who now says it’s better than her own) but also has become his top-requested dish by event planners for celebrations and fundraisers at Bay Area businesses and charities. READ MORE
I started cooking at a very young age. My mother and grandmother taught me how to season meat, prep and cut veggies for meals, and they talked to me about how things should taste, and what to look for in flavoring dishes.
Very early in my childhood my mother noticed how I would watch food intensely. She and my aunt would laugh at the way I would stare down a plate of food. They said I would “devour it with my eyes.” I like to think of that as the beginning of discovering my palate. Even though then I didn’t know what I was doing consciously, my instinct was kicking in.
Not everyone can look at something and be able to taste it before they actually consume it. I didn’t know how big of a gift or talent that was, but it’s helped me big time in the kitchen. READ MORE
My style of cooking is based in simplicity of ingredients and layers of flavors.
Everything that I know comes together in a dish, no matter what that dish is. I grew up with Creole and soul food, but when I develop recipes now, I apply techniques that I’ve learned from studying other cuisines: I use Indian spicing techniques in my Red Beans and Rice; I use Creole techniques when making a Thai dish; I apply Mayan techniques when I make soup. Because technique is technique—it’s about what you are doing to make the flavors stand out in a dish—it doesn’t necessarily have to do with a specific cuisine or geography.
I’m a nerd when it comes to cooking. I read tons of cookbooks, instructional books, books on technique, magazines. My wife will come home and I’ll be in bed with ten books and my laptop, exploring everything, always being a student, digging deeper into the food science to find out what will make a dish really pop. READ MORE
I provide one-on-one private sessions and group classes – from basic to advanced techniques. We’ll work together to prepare a menu of your choosing. In the process, you’ll learn techniques that can be applied to your day-to-day recipes.
I will work with you one-on-one or in a small group to provide basic and advanced knife skills to improve your safety, speed and impression in the kitchen.
Date nights, family dinners, intimate gatherings, engagement parties, and arts and music events: I offer personal chef services and catering for groups of 2 to 150, on a one-time or an ongoing basis.
When I was developing breakfast recipes for my previous Executive Chef position, I decided to keep this one to myself. But now I’m going to share my secrets for perfect hashbrowns with you. Below, I have listed the key ingredients and techniques to make a crispy, golden brown on the outside and creamy, buttery on the inside hashbrowns. Click here for more information & the full recipe
This recipe is from Chef Robert Boyle, my very first culinary school instructor, a food God and one of the coolest cats on the planet. Imagine Sean Connery in a Chef’s jacket. Click here for more information & the full recipe
Growing up, there was always a can of mackerel in the cabinet in our kitchen. My mother and grandmother made amazing mackerel croquettes: nothing but crackers, onions, bell peppers, salt and pepper. They were usually served with smothered potatoes—for breakfast, lunch or dinner! They are wonderful, and I’ve never seen them on a menu in ANY restaurant. Click here for more information & the full recipe
One of my favorite dishes in the world to eat is a nice bowl of pasta. Whether it’s a simple ragu, pesto, or cream sauce, the end result is a bowl of warm, soothing deliciousness. I’ve been making this Alfredo sauce for years, and once you’ve tasted it, you’ll say goodbye to the stuff in a jar! Click here for more information & the full recipe
I created this Brussels sprouts recipe a few years ago, and it has been a hit at family holiday dinners. It’s also a great side dish for any event. Brussels sprouts have a bitter flavor, and this bitterness is usually what makes them unappealing. You have to do something to them to balance the bitterness out. The worst mistake I see is when they are served whole, with very little seasoning. Click here for more information & the full recipe
While working the line at Bocanova, a Pan-American restaurant in Oakland, Calif. I cooked dozens of scallops and halibut orders every night. Cooking that much fish, and making sure each piece was cooked to perfection with the Chef yelling “not yet”, or “too long” in my ear until I mastered the technique, made me a pro. This recipe/technique will help you master perfectly moist, mouth-watering, delicious salmon. Click here for more information & the full recipe
This sweetheart apartment by architect Eva Cotman in Raval at the District of Ciutat Vella in Barcelona, Spain has swept us off our feet with romantic touches of reclaimed barn wood. The interior walls sparkle white as a blank canvas for the young couple living here to play with colorful additions of their own. Like the inviting library which stores great heights of books taking on the shape of a staircase that also works as a passage into a guest loft. Its purity and humility suits the simple; still the design keeps those who hope for more in life well satisfied. Click here for the full recipe