| Chef
David Holben
Culpeppers,
Dallas, TX
French
classical training translates to
Outstanding Menu Development
Currently
the Executive Chef of Dallas’ Culpeppers, David
was hired to meet the challenge of serving a casual, upscale
clientele an improved menu, coupled with an eye towards
the bottom line. A superb chef with extraordinary culinary
training, David has solved kitchen logistics by using
the best ingredients from the country’s finest purveyors.
His expert command of flavors brings out the best in even
the simplest of concepts, such as the twice baked potatoes
featuring the rich flavor profile of Nueske’s bacon,
matched against the tender texture of fresh shrimp, tied
together with a sauce made with fresh lobster heads and
shrimp shells. Upon reading through the recipe, you will
find the threads of David’s French training, but
when you eat it, you will only think of heaven.
A
trained saucier, David Holben uses CulinArte’ products
for all his sauces and soups, and will show you how you
can incorporate this product into your restaurant’s
shopping list for consistent results every time.
“I
need to use a lot of pure and classical stock reductions,
but I have a large and constantly changing kitchen staff.
I need consistency and I need room. I need to utilize
pure foundations without the labor, time, energy and space
necessary for the production of my own stocks and glaces.
CulinArte’ is pure, consistent, unsalted and without
chemicals, and it provides me the base upon which I can
then create my own signature sauce or stock.”
Culinary
Background
•
1982
to 1983 Rogers Verge’s Le in Loulin de Mougins
Paul Bocuse in Lyon and L’ Hotel George V
Opened
the following acclaimed restaurants in Dallas
1984 The Riviera and worked over
the next 9 years to establish it as the premier restaurant
in Dallas
1993
Mediterraneo – Executive Chef /General Manager
1994
Toscana – Executive Chef
1997
Mediterraneo at the Quadrangle – Executive Chef
1997
PoPoLoS Café – Executive Chef
•
Learned the highest level of quality standards working
in France’s finest Three Star Michelin Restaurant
•
Assisted in teaching at the L’ecole de L’Amandier
— Trained on sauce, fish, pastry and gardemanger
stations
•
1980 to 1992 Café Royal in the Plaza of America
Hotel Managed by the Trust House Forte Hotel — Chef
Saucier
•
Contributed on the opening team and worked all stations
of a
traditional French Brigade to earn the position of Chef
Saucier
Five Star Restaurant –Dallas Morning News
Chef
Recipes:
Chicken
Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce
Mint
Coriander Cured Loin of Atkins Ranch Natural Lamb
with Frisse and Grilled Radicchio Salad
Pork
Sandwich with Chipotle Slaw
Smoked
Bacon Wrapped Jumbo Shrimp & Twice Baked Potato
with Lobster-White Cheddar Sauce
Other
Related Links:
Great
Chefs in the Great State of Texas
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