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too many cooks
IN THE KITCHEN
Too maNy CookS Chef ViCTor m. CabrialeS • anthony’s Steakhouse Chef Cabriales began his career at the age of 16, training in full-service hotels, hospitals, restaurants and country club kitchens. Cabriales joined the United States Army as a Combat Medic and Air Defense Artillery. After his years of service, he studied at Culinary Schools but values his training under his father most. He has been the Executive Chef at Anthony’s since 2013. He enjoys creating traditional dishes with a modern flare. Chef Cabriales recently rolled out a new menu and loves sharing his knowledge in training new chefs in Omaha. He is married to Sara and is passionate about his involvement with the Omaha Restaurant Association, Food Bank for the Heartland, Open Door Mission, Ted E. Bear Hollow and Visiting Nurse Association.
Chef Jeff SNow • Catering Creations Chef Jeff Snow is the Co-Owner and Executive Chef of Catering Creations, an off-premise catering company specializing in stylish menus for events of all types for some of the finest Venues in Omaha. For the past 10 years, Chef Snow and his team have enjoyed bringing the restaurant to you for weddings, corporate open houses, and fundraisers. Catering Creations is proud to have been voted Best of Omaha for the past 4 years in a row. This month, they were honored to win the ACE Award - Achievement in Catering Excellence for the Midwest Division by Catersource. Many in the industry consider this the equivalent to winning a James Beard Award in Catering. The Company also touts Bride’s Choice Awards from the Knot and WeddingWire.
CuliNary Team NebraSka • institute for the Culinary arts at mCC Culinary Team Nebraska is the culinary competition team at the ICA at MCC. CTN was formed in 2004 with a small group of students who wanted to find ways beyond the classroom to hone their skills as culinarians. Over the last 12 years, “Team” has become an important and relevant piece of the educational process for many students who have gone through the program. CTN competes at local, regional and national events sanctioned by the American Culinary Federation, and has earned numerous bronze, silver and gold medals. This year’s work at the Regional ACF culinary competition in March earned them a silver medal in St. Louis, MO. This year’s students are Danny Flores, Sandy Bingle, Steven Teters, Seamus Coulter, and Terrell Brown. Their coach is Chef-Instructor Brian O’Malley.
Chef JeNNifer CoCo • J.Coco Jennifer is a three-time James Beard nominee, and in the years since she has opened her own restaurant, j.coco has been named Best New Restaurant of 2012 and Jennifer was named in the Winners Circle of Best Chefs of Omaha. When asked where her inspirations lie, Jennifer will tell you that it comes in large part from the people she works with. She keeps her culinary style fresh by drawing on the experience and diversity of the people she works with in her kitchen. Experience and instinct are more important than any class you can take or book you can read. Prior to opening j. coco, Jennifer was the Head Chef at V. Mertz and the Flatiron Café.
Chef Jeff NewmaN • JamS Chef/Owner Jeff Newman has been involved with Jams American Grill since 1996, creating some of the most innovative cuisine in Omaha. Jeff acknowledges the splendid Institute for the Culinary Arts at MCC and Chef Paul Braunschweiler as his influences in becoming the top-notch kitchen leader he is today. Jeff constantly studies and experiments with new recipes that has kept Jams on the cutting edge of the Omaha food scene. He has built relationships with a plethora of local farmers and always uses local meats and produce whenever possible. His diligence and hard work has made Jams into one of the most consistently reliable restaurants in Omaha.
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mQUARTERLY • AUG/SEP/OCT 2016