He brings that sensibility to the kitchen, "As a chef, you have to realize that most everything to do with food has already been done, but that doesn't mean you can't put your own spin on it; your presentation to it. The true test is how people like it."
Dean grew up on a small farm in northeastern Tennessee. He loves the memories of chores, both with his grandfather around the farm, and with his grandmother in the kitchen, but he never saw himself as following those footsteps. "I learned about the kitchen from my grandmother, and my grandfather taught me to work hard. I guess I am old school because of them.
When he worked for Brown, he marveled one evening of serving 252 diners at the restaurant. "It felt like we had served 50 people, everything was so smooth; I want my kitchen to work like that."
"You have to remember that people eat with their eyes," he observed. "What you serve has to Omega Seamaster Aqua Terra Gauss
"But I Omega Speedmaster 60th Anniversary did not want to live on a farm all my life," he said.
"I grew up helping my grandmother in the kitchen, and my best memories are those. There are lots of great dishes meals but corned beef brings me back to her kitchen.
After high school, he went to college with the thought of becoming a mechanical engineer, but, he said, after a few semesters he sat down and thought about what he really wanted to do.
Chef Jeff celebrates his grandmother's lessons
"I took inventory, and thought about my grandmother, about what made me happy. I applied to culinary school and I have never regretted it."
There seems to be some of the engineer still in Dean, and you can see it in his kitchen and hear it in the way he talks about preparing the extensive and varied Omega Constellation Limited Edition
Another way to make dishes taste better, he said, was to grow it yourself. "I know that tomatoes from my garden are just better."
look good; it's going to taste better."
menus for members and their guests.
SPONSORED CONTENTCLARKSVILLE, TENN. Corned beef brisket," laughed Chef Jeffrey Dean, who runs the kitchen Omega Constellation Mini
And though Dean, Chef Jeff or Cheffrey to his co workers at the club, graduated from Le Cordon Bleu College of Culinary Arts in Atlanta and has worked with some of the top chefs in Knoxville and Nashville, you can hear the pride in his voice when he says, "My grandmother taught me to cook."
He did his "externship" at Le Parigo in Knoxville, and paid his bills by working at the Knoxville Hilton Hotel as well. He worked at the Club LeConte, and was part of the staff that opened The Orangery in West Knoxville. In Nashville, he worked for Tyler Brown at the Capitol Grille in the Hermitage Hotel.
As we entered the kitchen, he pointed out something he wife had shown him just recently, on Pinterest. Floating in a glass was half of an orange, it was hollowed out and partially filled with olive oil. The center of its membrane acted like a wick, with a flame flickering. The scent of orange lingered in the air, making the industrial kitchen seem warm.
for the Clarksville Country Club, when he was asked about his favorite meal. "Nothing fancy.
What he has learned, he said, is that each chef does things differently, and to understand that how your dishes are appreciated depends on more than the ingredients.
With that thought, Dean was ready to stop talking about cooking and eager to show what he had planned to cook.
"What I learned from working with great chefs is that a kitchen needs to work together like a well oiled team, and you can develop an almost telepathic communication. I'm very appreciative of the chances I've had to learn, and I've found that I learn something from everybody."
He has been at the Clarksville Country Club for two years.
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