Search Results for: chef tina bourbeau

Meet and Greet with Chef Tina Bourbeau

Tina

Chef Tina Bourbeau

Here at the FreshDirect headquarters, we’re lucky to work with many interesting people who share our passion for food.

One great example is Chef Tina Bourbeau, Executive Chef/Senior Director of Research and Development here at FreshDirect.

I sat down with Tina to find out why she went into the food business in the first place.

FD: What was the inspiration to make food your business?

TB: Cooking is the only profession I’ve ever had, and I am grateful that I get paid to do what I love and am deeply passionate about — anything else seems like torture.

FD: What was the road that led you to FreshDirect?

TB: After studying at Peter Kump’s New York Cooking School (now I.C.E.), I started cooking my way through various NYC kitchens. My first job was at Oceana – while still in school. This was when anything less than a 6-day work-week wasn’t even a consideration. I was the first woman to work in that kitchen (boy, times have changed!)…. 

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Thanksgiving Leftover Ideas from Chef Tina Bourbeau

Thanksgiving sides

Got leftovers? Chef Tina has some great ideas on what to recreate with them!

Leftovers are a conundrum for me. I’m not a fan, but I hate to waste food. If there were ever an opportunity to enjoy leftovers though, Thanksgiving is it. It’s a great opportunity to double-utilize some really beautiful food.

Haricots verts work beautifully with a fresh dose of olive oil and lemon juice to top up a frisee salad.  Take the chill off the beans, re-season them to taste, then dress some frisee with more of that olive oil, lemon juice, salt and pepper.

If you really want a treat, dice and render some of that leftover bacon and cook up a few sunny-side-up farm-fresh eggs in the bacon fat. Toss your dressed frisee with shaved Parmesangreen beans and bacon. Add the eggs on the top and voila-la!  You have a lovely brunch on-hand. (Croutons optional)…. 

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Easy Weekday Meal Ideas from Chef Tina Bourbeau

Fruit and Yogurt

Easy weekday meals for a family can be made by adding protein to just one of our 4-minute meals.

I have three requirements when I make dinner for myself at the end of a busy day (already spent in the kitchen!). 1) Preparations must be fast 2) It should be pretty healthy 3) Ingredients must be great.

It’s the last requirement which really allows me to keep things simple. If you have great ingredients, less is more. And I don’t like leftovers but also hate wasting food, so rarely do I over-produce, which allows me to keep portions manageable.

Normally I’ll make a salad or some mixed grain and greens and then top up with a cooked protein – which I cook à la minute. So where most of the components are a quick mix, a chop or a stir, the only real cooking is a simple hunk of protein. From my recently launched line of vegetarian meals, I frequently use their components within them in broader and newly combined ways, particularly the grains. Let me explain….

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Late Summer Cooking Inspiration from Chef Tina Bourbeau

cherries

Stone fruits, like cherries, pair well with cheese. They can also be cooked down in red wine and served with your favorite meats.

Ever run out of ideas on what to make for dinner? Late summer is the best time of year for light and delicious seasonal treats.

“There are more choices right now than during any other season,” says FreshDirect Chef Tina Bourbeau. Below are some easy ideas to get you going in the right direction. Rule of thumb: “It’s hard to go wrong with your favorite cheese and your favorite stone fruit,” she says.

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Chef Bourbeau on the Secrets of Amazing Sandwiches

Turkey Toastie

Turkey Toastie

Having just launched the new FreshDirect Sandwich Shop, Chef Tina Bourbeau chats with us about eating her way through Philadelphia’s legendary sandwich shops, developing the FreshDirect line and what it takes to go from a good sandwich to a great sandwich…. 

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Testing Recipes with Chef Tina for Your #FreshDirectParty

Chef Tina

Chef Tina tests out her recipes (including salsa verde) for your #FreshDirectParty

FreshDirect is getting ready for HouseParty! While thousands of people are still signing up (you can too – click here) to be selected to host a gourmet meal at home with friends (on us!), we’re busy in the kitchen, whipping up recipes and testing each one to make sure they’re easy to make and taste absolutely delicious.

Chef Tina Bourbeau is going above and beyond, stretching tastebuds and playing with ingredients, while keeping fun party themes in mind. There’s been some trial and error as we measured a teaspoon of this and a cup of that but practice makes perfect and we’re clocking a lot of hours into making sure your get-together will be top notch.

Some of you may kind of know Tina already. She makes your 4-Minute Meals and other fresh foods and you’ve probably seen her photo on our FreshDirect packaging. She’s a culinary powerhouse, fully loaded with information. Some colleagues and I recently jotted down notes frantically, as Tina created recipes from scratch and shared some really useful tips:… 

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Quiche with Spring Veggies for Easter Brunch

Quiche

Quiche is an easy addition to Easter Brunch.

Whether for Easter or a warm-weather get-together, Spring is the perfect time for brunch with friends.

We’ve recently added three easy quiche recipes created by Chef Tina Bourbeau to our One-Click Recipe section using our pre-made quiche shells and some of our favorite Spring produce. When packed with fresh, quality ingredients, quiche is the perfect item to bring to a pot-luck brunch. It really doesn’t get any easier…or tastier!

In case you haven’t checked it out before, our easy-to-navigate recipe section offers a wide variety of holiday-, ingredient- and diet-specific recipes. In addition to our FreshDirect original recipes, we also feature recipes from famous cookbooks, as well as Everyday Food® and Real Simple® magazine. Underneath each recipe, there is a section where you can add the items (with amounts specific to the recipe) directly to your cart in one click. Talk about a time-saver…. 

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Behind the Scenes: New FreshDirect Frozen Entrees

Last fall, we launched a truly unique new line of meals: FreshDirect Frozen Entrées.

Chef Tina Bourbeau

Chef Tina Bourbeau

FreshDirect’s Chef Tina Bourbeau designed these meals using a variety of impressive ingredients (seriously: when’s the last time you saw chanterelle mushrooms, Romanesco cauliflower or crème fraîche in a frozen meal?), and they’ve been so popular, we had to launch five new Frozen Entrées this month.

I took a few minutes to quiz Chef Bourbeau about the Frozen Entrées and find out what’s so special about them.

Q: Clearly, what you’re cooking isn’t what people generally think of when they picture “frozen meals.” What do you do to make them taste so fresh?

Chef Bourbeau: It’s the choice of ingredients we use and the quality of those ingredients. Honestly, the stuff we use is more expensive than what other people are using in their frozen meals, and it’s just better. I mean, it’s not like we invented frozen food. We’re just making it better than everyone else…. 

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Seafood Twice a Week: Easier Than You Think!

Welcome to week two of National Nutrition Month, and the next installment of how to use the Dietary Guidelines for Americans 2010 in real life to go from expert recommendations to everyday healthy habits.

Maggie Moon, MS, RD

Maggie Moon, MS, RD

Regularly enjoying a variety of seafood is one of the best (and tastiest) ways to benefit from their heart-healthy omega-3 fatty acids. That’s the main reason health experts from the likes of the American Dietetic Association, American Heart Association, and the Dietary Guidelines for Americans 2010 all promote eating fish twice a week. There’s also emerging research linking omega-3s to improved mood and brain function.

Maybe you’re convinced that you should eat seafood, but you think fish is a kitchen challenge. You’re not alone!

To help, I talked with our Director of Research and Development, Chef Tina Bourbeau, who knows a thing or two about preparing seafood from her days working in New York’s finest kitchens. She’s also a tried-and-true New Yorker, which means she values a quick, delicious, no-mess dinner as much as the next person. … 

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