I do not know Jeremy Smith very well personally, but I can tell just from speaking with him for this blog that he is one hard-working chef. You can see all his hard work paying off with his mouth-watering food photos. Read on and try out Jeremy’s recipes, you wont regret it! Let us know how it turns out!
Molly: Tell me about yourself, background and what you are doing now
Jeremy: My is Chef Jeremy Ryan Smith, I am currently a Sous chef at Harrahs Cherokee Casino and Resort in Cherokee, NC. Previous to this I was a sous chef for Norwegian Cruise Line on the MS pride of America based in Honolulu, HI. I just finished a 20 month contract. I’m 25 years old and I have been in the Industry since I was 14. My culinary background includes high end to greasy spoons but I specialize in new American to classic French typical gastro pub style. I strive to do good wholesome food. Fresh ingredients and nothing too confusing… Just far enough outside the box to push the envelope of new cuisine. I graduated from the Columbus Culinary Institute in Columbus, OH in 2009.
M: Gotta love cooking the classics! How did you get into tattoos?
J: I have always been interested in tattoos from a very young age. My parents were the “partying” type and I was exposed to all walks of life growing up… Majority of them having tattoos. I always knew I would get a tattoo and I didn’t get my first one until I was 22. I was picky and wanted to make sure that I got something that told a story about my life and was able to express myself in the awesome art form of tattoos.
M: Cool, what was your first tattoo?
J: My first tattoo was my B&G Chef skull with a Damascus steel chefs knife and cleaver crossing under the skull. The skull is wearing a chefs hat and is says Mise En Place under the knives.
M: Ah mis en place! So who do you admire in the tattoo industry?
J: I admire every professional tattoo artist that works in a legal clean shop trying to earn an honest living making there clients lives that much more enjoyable by giving them a life changing tattoo. It takes a lot of courage to do what they do!
M: What will your next tattoo be?
J: My next planned tattoo is a full chest Piece of an Anatomically correct heart “claddagh. ” crown on top of the heart with hands wrapping around the heart and the arms will be Celtic knot work going out towards my shoulders to show my Irish pride.
M: Cool. Do you read any tattoo magazines? If so, which ones?
J: Yes I do. I read Inked Magazine, Tattoo, Tattoo Culture Magazine,
M: You are the first chef to tell me he reads tattoo magazines! Has being tattooed ever been an issue in getting a cooking job?
J: Tattoos have never been an issue with my career as a chef. They have always been welcomed and shown off with pride. It kind of comes with the territory I guess. Especially since most of tattoos relate to cooking.
Thank you Jeremy! Check out a couple dishes Jeremy wanted to share with all of us today. They look delicious!
Raspberry coullis filled mellon ball our of Asian pear, thinly sliced green apple, yellow bananas sliced on a hard bias, crowned strawberries with blueberries in the center, crowned cantaloupe with sliced strawberries, pineapple leaves for garnish
Fillet of beef stuffed with Gruyere cheese wrapped in apple wood smoked bacon
The steak is seasoned with Sea salt, corse ground black pepper, and garlic powder, the steak is basted in a rosemary beurre noisette ( place 4 T of salted butter in sauté pan with 1 sprig of rosemary and place on medium high heat until butter browns a little) place raw steak in pan and baste with a spoon until desired temperature. Mine is a nice medium rare. Under the steak is a potato gillet ( thinly sliced red bliss potatoes, shaved Gruyere, minced shallots) small cast iron skillet coated in butter, shingle one layer of potatoes in bottom of pan then add cheese, shallots S&p, another layer of potato until desired thickness. Place skillet on stove top on high heat for about 8 min… Long enough to brown potatoes. Place In an oven at 350 degrees F for 12 min. Turn gillet out onto a cutting board and cut into triangles. Fan triangles out on plate and place steak on edge of fanned potatoes. Blanch 1/4 C trimmed Brussels then sauté 1 T of Jillian onions and raw diced bacon in 2 T of butter. Add Brussels and sauté for 5 min. S&P to taste. Place Brussels on the end of plate and drizzle with rosemary infused balsamic glaze (2 C balsamic vinegar 1/2 C brown sugar)( Mix balsamic vinegar fresh sprig of rosemary with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Bon appetite
… Ughh I’m so hungry now, thank you Jeremy!
You can catch more of Jeremy on IG at @jeremiah76 or on FB at Jeremy.firstname.lastname@example.org
Also Jeremy’s work was done by Forbidden Color Tattoos in Waynesville, NC. You can heck them out at:
Thanks for tuning in today, I hope you enjoyed this post! If you are a tattooed chef or foodie tattooer who has recipes or food tattoos they would like to share, give us a shout! We would love to feature you!