Coming from an Italian and Greek family, Ryan’s love for food started at a very young age. Whether it was the family weekend feast or following his father and uncle to the restaurants they managed, the kitchen soon became his second home. By the time Ryan was eight years old his father had had taught him how to make pizzas and simple sautés. Ryan started his first kitchen job at one of his father’s restaurants in Florida. Ryan worked diligently to build the techniques he needed to become a Chef one day. 

 

When Ryan turned twenty-one he left the familiarity of his family’s restaurant to venture out on his own and make a name for him. His first line cook position away from home, Ryan got the opportunity to work with James Beard winning Chef, Anne Kearney. Anne’s passion and devotion to her craft was instilled in Ryan. He took this passion and devotion with him when he moved to Tampa, Florida to work with yet another James Beard winning Chef, Roy Yamaguchi.

 

Ryan enlivened Roy’s famous ”aloha“ style of service – straight from the heart with a sense of caring and individuality – and made it his mission to ”totally please and indulge“ every guest. This dedication landed Ryan the Executive Chef position with Roy’s Las Vegas on the infamous Vegas Strip. Ryan’s eminent success in Las Vegas earned him a promotion to Chef Partner of Roy’s Orlando Ohana.

 

Roy's Signature Dessert: Roy's Chocolate Soufflé

 

6 tablespoons unsalted butter

4 ounces semi-sweet chocolate

¼ cup sugar

1 ¾ tablespoons cornstarch

2 whole eggs

2 egg yolks

 

1. Bring the butter to a boil in a saucepan, be careful not to burn.

2. Add the chocolate, and turn the heat on medium, stir constantly until very hot temp. May see oil slick on top (no chunks).

3. Put the sugar and cornstarch in mixing bowl and mix for 3 minutes just to break up any lumps. Add the hot butter chocolate mixture and run mixer for 2 to 4 minutes, stop machine and scrape down the sides and bottom.

4. Repeat mixing stage.

5. Add the egg yolks and the whole eggs to the mixer bowl and mix for 4 more minutes or until sugar crystals are dissolved.

6. Let soufflé base sit in refrigerator for at least 24 hours.

7. Line ramekins with parchment paper, then spray with non stick spray.

8. Fill ramekins ½ full with soufflé base and bake for approx. 18 minutes at 375*.

 

Important! Be careful not to over-mix the soufflé base. Watch that the soufflé base does not become too light in color, like milk chocolate, indicating the mixture has been mixed for too long.

 

Raspberry Sauce

 

1 pound of frozen raspberries

¼ cup sugar

 

1. Place raspberries, and sugar in a sauce pot and bring to a boil.

2. Puree mixture using a blender then strain to remove all the seeds.

3. Place strained mixture back on stove and bring back to boil.

4. chill for use.

 

www.jbprince.com For soufflé rings

 

 

© 2007 Tasters Guild Orlando