Over $200,000 was raised at the United Way of New York City’s 2nd annual “What’s on the Table?” event to benefit anti-hunger programs and healthy eating.

Hosted by Jon Bon Jovi, his wife Dorothea Hurley, Lori Silverbush, Susan Burden, and Avis and Bruce Richards, the event shed light on an issue that struggles to gain attention in the public forum.

“ We have about 40 percent of our population in New York City where the children are either overweight or obese,” said Avis Richards, who held the event with her husband Bruce at their Southampton home. “The other component is getting more nutritious food because most people are overfed, but undernourished.”

Chef and food critic Katie Lee told Red Carpet Network that it is easier than one may think to achieve a more nutritious lifestyle. “ Healthy eating is just about making the right choices and simple substitutions…Little things that you can change day to day.”

In addition to tackling the issue of healthy eating, the night’s event also focused on the hunger problems that plague millions of Americans each year.

Lee said, “This is such an important event, there are so many New Yorkers who are hungry and it’s an issue that we don’t necessarily think about in our country. You don’t think about people being hungry but it’s real. It’s a very real issue.”

Manhattan is the richest city of the richest nation, and yet it has the paradox of hunger that hits hundreds of its population. Food Bank For New York City aims to eradicate hunger throughout the five boroughs.

The charity held its Annual Can-Do Awards Dinner on Thursday, April 7 at Chelsea Piers. The event honored partners who support the Food Bank For New York City in its ongoing efforts to end hunger. As one of the largest fundraising event of the country, the star-studded gala gathered famous celebrity chefs and distinguished television and music personalities. Mario Batali, Jon Stewart, Al Roker, Jon Bon Jovi and Sarah McLachlan all came together to raise hunger awareness.

Bon Jovi brings up the issue of growing disparities due to the economic recession. “The working poor in America are increasing in numbers every day. A lot of people are calling up in the economic downturn. A lot of people lost their homes, lost their jobs. These things are slowly coming back but slowly is not fast enough to feed families”, says the musician.

Co-chairing the Can-Do Awards dinner, Batali insists on tackling child hunger. “The fact that 1 in 5 children in New York City go to bed hungry, even just once a week, seems just intolerable”, stresses the chef. Batali’s family has been involved with the Food Bank For New York City for 25 years. His own charity, the Mario Batali Foundation focuses on feeding, protecting and empowering children. The foundation entitles the kids to dream big while providing them with the necessary tools to become an active force of tomorrow’s world.

Stars recommend initiatives to halt hunger. Anthony Bourdain calls for “money and continue giving overtime. It should not be a one-time thing”. Television personality Hoda Kotb suggests “giving just a little something”. As all of us being member of the civil society, Chef Rachael Ray considers that “community service is everybody’s job”. Everyone must take responsibility to improve social justice and promote equality in meeting people’s fundamental needs. If people cannot contribute financially to hunger relief, then they can volunteer and raise hunger awareness within the greater community.

According to Food Bank for New York City 1.5 million individuals depend on food pantries and soup kitchens throughout the five boroughs. The charity is the life-blood of the city in this combat. Its work is vital for too many of our neighbors. To learn more about how you could contribute to reduce inequalities among New Yorkers, please visit www.foodbanknyc.org.

After a brilliant start in Europe, Chef Markus Glocker started working at the prestigious Gordon Ramsay at the London restaurant. Glocker was honored the New York City Rising Star Hotel Chef by StarChefs.com in September 2010.

Glocker was appointed the sous chef when Gordon Ramsay at the London opened in 2006. However, because of his exceptional talent, he was quickly promoted as the chef de cuisine.  Glocker’s expertise and unique skills have made this restaurant one of the finest dining places in the city. The restaurant has been awarded two Michelin stars till date.

Restaurants waste a lot of food due to poor management. Glocker does not believe in wasting food. He tries to eliminate waste by distributing excess food to the staff members. “…everybody can cook a kobe beef, and it’s always good; it is not that difficult. But to use ingredients that are not that high-end and to make it great, that’s the key, and that’s how you are going to organize a kitchen and have no waste as well”, said Glocker. In fact, if there is an overstock of vegetables, he uses those vegetables to cook family meals and staff meals. This is a win-win situation for the restaurant, because it maximizes profitability without sacrificing quality of the food served to the customers, and this is what makes Glocker a star chef in our eyes.

The 22nd Annual GLAAD Media Awards was held in New York on March 20, 2011. The GLAAD Media Awards recognizes and honors media celebrities that portray the LGBT communities in a fair and accurate manner. Ricky Martin and Russell Simmons were honored at the event because of the tremendous effect they have had on the gay community.

In addition, to the actors and actresses, this star-studded event was attended by celebrity chefs and food critics. Food and wine connoisseur for Bravo’s Emmy-winning television show Queer Eye for the Straight Guy, Ted Allen comments on the increasing presence of the gay community in media. “It wasn’t long ago at all that there was no gay visibility on TV period. If it ever happened, it was somebody saying something nasty about us. Now, there are so many gay characters on television, that there is actually competition to win these awards”, said Allen.

Television cook and author, Sandra Lee, popularly known to the audiences for her program Semi-Homemade Cooking with Sandra Lee on Food Network that aired in 2003, commented on the social responsibility of media to promote marriage and equality for all.  Gail Simmons, the judge for the television show Top Chef featured on Bravo, stresses on the important role that media plays in shaping public opinion especially for the gay community.

The Gay & Lesbian Alliance Against Defamation (GLAAD) is a non-profit organization that strengthens the voice of the Lesbian Gay Bisexual Transgender (LGBT) community. GLAAD defends and empowers the LGBT community while promoting and advocating equality for all.

Chef Robert Yamarone likes to explore new recipes using ingredients that are readily available at the supermarket. Chef Yamarone in this video teaches us how to make our breakfast more interesting with muslix. Originally marketed by Kellogg’s in Canada in late 1980’s, muslix is a cereal that has unique blend of run-ripened fruit, nuts, and whole grain flakes.

The culinary star delivers a very flavorful and inventive recipe in which he pairs muslix with cranberries, cherries, dry blueberries, wasa bread, walnuts, banana chips, and milk. Muslix cereals are also frequently eaten with honey and yogurt. This amazing combination will make you savor every bite and will quickly turn it into your hearty morning favorite. This breakfast dish is high in fiber and is a perfect start to an eventful day.

Breakfast is the most important meal of the day. Chef Yamarone teaches us how to start your day the right way.

Mr. Yamarone is a New York chef, food consultant, instructor and award-winning food stylist. Besides styling food, he is on the Cutco Cutlery Advisory Board, largest manufacturer and marketer of high-quality kitchen cutlery and accessories in the United States and Canada. He regularly attends food programs on Food Network Television. With his background at the Culinary Institute of America and his great experience, Chef Yamarone is surely your best bet to making your day a healthy and energetic one.

In the video, chef Yamarone shows us how to make a high protein feta omelet. The chef uses eggs, feta, potato, smoked salmon and butter. In addition to omega-3, fish and eggs contain high rates of proteins. Proteins are important components of every cell in the body. They strengthen bones, muscles, and cartilage’s structure. They also decrease high blood pressure and give skin optimum health. Proteins can be turned by the body into glucose for energy. That’s why it is essential to have a high-protein meal on the morning as Mr. Yamarone recommends: so fatigue does not affect your performance. Because the body does not store protein, it’s important to eat protein on a daily basis. In the pursuit of weight loss, you should also like to know that proteins increase satiety and decrease hunger.

Chef Yamarone goal is to teach us how to inculcate healthy eating habits through his recipes. Just like the feta cheese omelet, his other recipes are also simple, healthy and delicious.

This tasty mix recipe is taught by Chef Yamarone. He is a New York chef, food consultant, instructor and award-winning food stylist. Besides styling food, he is on the Cutco Cutlery Advisory Board, the largest manufacturer and marketer of high-quality kitchen cutlery and accessories in the United States and Canada. He regularly attends food programs on Food Network Television. As a graduate of the Culinary Institute of America, Chef Yamarone keeps us current on exquisite food choices.

This coconut shake is ideal for energy renewal. It dramatically boosts your energy level when fatigue hits in the middle of the day. Key ingredients for this shake are vanilla soy milk, pure coconut extract, sweetens coconut, some honey, vanilla protein powder and some ice.

The input of coconut increases the nutritional value of the shake significantly. The exotic fruit has healing virtues that speed up your recovery. It strengthens muscles and the cardiovascular system. Coconut is also a natural remedy for fever and is known to cleanse kidneys and cure hang-overs.

The chef makes it easy for you and tells you where you can get then needed ingredients. “If you go to BodyArchitect.com, you can get some nice high quality vanilla protein powder,” Mr. Yamarone advises. BodyArchitect.tv, which is a video resource on the Internet giving you the tools to empower your body and reshape your soul, can provide you with diverse proteins powders. Check out its complete line of protein flavors at www.bodyarchitect.com.

Michael Schlow attended the Academy of Culinary Arts in New Jersey. Moving from New York City to Boston, he played a significant role in defining and shaping Boston’s culinary landscape. He is the Executive Chef and owner of Radius, Via Matta, Alta Strada, and Tico restaurants, and has earned many awards and accolades such as the James Beard Award of Excellence for Best Chef in the Northeast in 2000. Schlow released his first cook book It’s About Time: Great Recipes for Everyday Life in 2005. He also appears on network and food television programs on a regular basis.

Since chef Schlow is one of the leaders in the American culinary scene, Mario Batali asked for him to join the Culinary Counsel at Eat, Celebrate, Support charity event in its support of the Food Bank for New York City to raise awareness on hunger. “I have been going to the Food Bank Can-do dinner for years; it is going that is very dear to my heart. So when he asked me to be part of the Culinary Counsel, I was flattered, honored. Coming down from Boston, it was my pleasure to be part of this,” Schlow expresses.

Like his colleagues, Schlow is an active citizen and has been since a very young age. “Growing up in Brooklyn, there was always something I was always involved in as a kid also,” said Schlow. As his public image may influence his fans in taking positive actions for their surrounding, the chef participates in many benefits and charities in Boston and around the US. He won a humanitarian award for his creation of A Dinner of Hope, a black-tie event benefiting children with AIDS.

Weight loss experts have done studies that indicate that nighttime eating and weight gain are strongly linked. Our body is less active at night. Therefore, eating late at night does not allow us to burn off the calories just consumed. However, it also true that it is not the time you eat, but the type of food you eat at night, that leads to fat gain.

Chef Yamarone teaches you a recipe that will satisfy your craving at night while being low in carbohydrates and rich in fiber. The dish is made of mix greens carrots, zucchinis, three different varieties of peppers, shallots, pernod, chicken and butter. Please note that the vegetables must be marinated in the dressing. Yamarone recommends using Italian, vinegar or an olive oil dressing. You could substitute the chicken with pork, veal, shrimp or lobster.

“This is carb conscious. If you are eating late at night you don’t want this extra carbs before you go to bed,” Chef Yamarone comments. Chef Yamarone’s light salad is low in carbohydrates but high in fiber. In fact, this salad is so delicious that it is a great meal to make for a date.

Growing concerns about hunger brought together the most amazing culinary personalities and the Food Bank for New York City at the Eat, Celebrate, Support event at the top of the Empire State Building on December 7, 2010.

Chef Anne W. Burrell was one of the participating chefs. She is an American chef, TV personality and an instructor at the Institute of Culinary Education in New York City. She has served as one of Mario Batali’s sous chefs in the Iron Chef America series. She also runs her own show, Secrets of a Restaurant Chef on Food Network Television.

Since she has been involved with the Food Bank for NYC for years, Burrell mentions the abundance of food in the United States despite hunger hitting the people in need a little bit stronger everyday. “Restaurants waste so much food every day, to have people hungry in the city or everywhere really, this is inexcusable”, she stresses. This food can alleviate the needs of the hungry. Should professionals in the industry gain the necessary social and public consciousness and participate in food recovery programs, it would be one the most effective solution to end hunger nationally.

Chef Yamarone uses his imagination to serve his passion for food. Yamarone never gets bored with the things he eats because he spices up each of his recipes to add that little kick. In this video, Chef Yamarone teaches how to make pineapple salsa, a sweet and savory mix, that is guaranteed to be an exotic gastronomical experience.

Key ingredients used are pineapple, red onion, orange and green pepper, jalapeños, lime, cilantro and chicken. Pineapple can be substituted with mango, papaya or clementine. The idea is to offer you a delectable blend of flavors.

Enjoy healthy and delicious food. The pineapple salsa tastes excellent when paired with chicken breast. Therefore, if you are getting tired of eating chicken breast, try adding Chef’s Yamarone’s pineapple salsa on top. The salsa will add zest to the otherwise bland chicken breast.

Chef Yamarone reveals his recipe for cooking healthy seafood pasta using fresh shrimp, linguini, fresh tomatoes, chopped garlic, tarragon, chicken broth and olive oil.  In this video, Chef Yamarone not only shares the recipe but also demonstrates the technique to mix the ingredients.

Food makes people happy. That’s why Chef Yamarone is devoted to deliver you the formula of an exquisite taste. He cares for your happiness and your health. In this instance, pasta is one of the healthy components. It is a great source of carbohydrates which help in increasing stored energy (glycogen) in the muscles.

Nevertheless, the chef recommends that you have a moderate portion of pasta and get just what your body needs in terms of carbohydrates. In some cases, the insulin may respond to sugar or starches found in pasta by overproducing glucose, which consequently generates an overproduction of insulin. Be aware that insulin fosters fat storage. If you are having concerns about your weight, check out BMI.tv. It is the most sophisticated way on the Internet to chart your Body Mass Index score and to get expert advice on what your score means.

As a New York chef, food consultant, instructor and award-winning food stylist, Mr Yamarone regularly attends food programs on Food Network Television. Besides styling food, he is on the Cutco Cutlery Advisory Board, largest manufacturer and marketer of high-quality kitchen cutlery and accessories in the United States and Canada. With his background at the Culinary Institute of America, Chef Yamarone is surely the one to get good food choices from.

As one of the major hunger-relief charities, Food Bank for New York City’s joined forces with the newly formed Culinary Council to raise funds for social awareness on hunger. Celebrity chef Mario Batali, the chair of the event, and the city’s greatest culinary stars, including 36 of the best-known names in the industry, endorsed their support for the Food Bank for New York program. The alliance offered New Yorkers an inspiring evening held at the Empire State Building on December 7, 2010.

Eat. Celebrate. Support was the motif of the night and was perfectly characterized by the color orange of the Empire State Building observation deck. The orange color signified the official color of the Food Bank for New York City. Having the iconic Empire State glowing orange, has also brought the hope that New Yorkers will end hunger all together. President of Food Bank For New York City, Lucy Cabrera highlighted that the Food Bank distributes over 400,000 meals a day to people in need around New York City.

Lucy Cabrera hopes that Food Bank’s partnership with Culinary Council will further her mission to provide assistance to the people in need.

The American singer and the lead vocalist for the alternative rock band R.E.M., Michael Stipe has been involved with the Food Bank for New York City for several years. He recalls the leadership of Mario Batali in this fight against hunger. Artists spread the word and thus the cause gains support. People can influence their peers for the better. It means we should all try to do so at our own level.

Michael Stipe states that “according to the US Census, 44 million Americans are living in poverty. That means not only do we have hungry people, but we also have the working poor that are hungry”. The singer points out that due to recession low-skill workers’ wages have declined and the unemployment rate has risen significantly. Therefore, the working class has less money to respond to their basic needs. Engaging in local Food Bank could be one the solution to help these people in needs.

Michael hopes that his efforts might help decrease poverty in America. He strongly believes that a chance for a strong education, decent living condition is still a privilege for some when they should be a basic right for all.

Star chef, award-winning author, and television personality, Mario Batali is one of the most recognized and respected chefs in America today. He chairs the new Culinary Counsel which raised its voice with the Food Bank for New York City at the Eat, Celebrate, Support event on December 7, 2010. It supported the Food Bank’s ongoing effort to fight hunger and end poverty in New York City.

While New York is a city of extreme wealth, poverty is quite significant and disparities keep on growing throughout the five boroughs. We estimate that over 1 in 5 residents rely on charities to meet their needs.  Mario Batali points out those disparities in the big picture. “The problem with hunger is that it is more pervasive than it has ever been, the richest town in the richest nation of the riches century of all, and we still have 25% hungry in our country” Mario Batali says.  Mario Batali thinks the solution must come from people’s engagement. He asserts that “we make enough food; we just don’t distribute it properly. The problem is more about people being aware of it and how they can help than actually the problem itself. They can participate […], they can give money, they can give time, they can give cans of food, they can just show up.”

Mario Batali has been involved with the Food Bank For New York City since 2003, playing an integral part in the organization’s various achievements and events. Mario is indeed a very proactive citizen. His own charity, the Mario Batali Foundation focuses on feeding, protecting and empowering children. It entitles kids to dream big while providing them with the necessary tools to become an active force of tomorrow’s world. We hope that he will be an example for other powerful people to engage themselves for the humanity.

Do you want all-day-long energy? Increase your energy level and endurance with Chef Yamarone’s tasty Soy Chai Latte protein shake. The ingredients include a can of pumpkin puree, vanilla flavor protein powder, chai tea and soy milk. The amazing mixture of aromatic Indian spices and herbs contained in chai tea makes this shake delectable.

This recipe is virtuous to the body’s health. Soy milk is healthier than dairy milk. It contains extra iron and fiber, as well as reduced cholesterol and sodium. According to the ancient Indian philosophy, chai tea spices are considered to be calming, vitalizing and mentally clarifying. The health benefits of pumpkin are immeasurable, such as cleaning blood vessels and stimulating kidney activity. All that combined with proteins, we finally have an enjoyable way to get off the fatigue.

More information on protein shakes can be found at www.bodyarchitect.tv. In addition, BodyArchitect.tv will give you many others resources and tools to empower your body and reshape your soul.

Eating the right food before and after a workout is indispensable to good performance and body healthy maintenance. The right food nourishes the muscles and helps you retain your energy for a high-intensity work outs.

A nutritional wrap will do just that  as we follow Chef Yamarone’s instructions. His recipe includes banana, cinnamon, brown sugar, cream cheese, granola and whole wheat tortilla. “You could actually put some dates in here which will be great or actually some chopped raisins”, the chef suggests. In addition of being easy to digest, fresh fruits are full of fibers, vitamins and minerals high in carbohydrates. For the wrap Chef Yamarone is making in this video, banana is a very healthy addition to the recipe. Bananas are packed with potassium, which aids in maintaining proper nerve and muscle function.

Granola is a great source of fibers and vitamins as well. It contributes to the proper function of intestines and keeps our body from feeling hungry for longer periods of time. Since this cereal contains oats and wheat, it decreases the rate of bad cholesterol.

Mr. Yamarone is a New York chef, food consultant, instructor and award-winning food stylist. Besides styling food, he is on the Cutco Cutlery Advisory Board, largest manufacturer and marketer of high-quality kitchen cutlery and accessories in the United States and Canada. He regularly attends food programs on Food Network Television. As a graduate of the Culinary Institute of America, Chef Yamarone surely gives good food choices.

If you are interested in further improving your energy resources, check out www.Bodyarchitect.tv. It is the premier video resource on the Internet giving you the tools to empower your body and reshape your soul.

Emeril Lagasse is one of the most recognizable chefs of the American culinary scene. He is also a popular TV personality and the creative mind behind the Emeril line of home cookware. The culinary celebrity uses his passion for food to help others. Emeril and his wife have been involved with the Food bank for five years.

The Food Bank for NYC and the Culinary Counsel joined forces for the cause. Mario Batali, one of the most popular chef in America, thought Emeril would be an invaluable asset to raise hunger awareness and asked him if he “would go a little bit deeper with the Culinary Counsel and elbow some people to be a part of it.”

In addition to the ideological aspect of the event, the night was a chance for all culinary stars to meet up and enjoy a holiday evening together.

Besides his enrollment into the Culinary Counsel, Chef Emeril is very engaged with world progress. He established Emeril Lagasse Foundation in 2002 and it supports non-profit organizations that provide educational programs, life skills development, culinary training and cultural enrichment, creating opportunities in the communities where Emeril’s restaurants operate. As people have contributed to his success, Emeril puts up with time, passion and resources to give it back. He is proactively looking to make a positive difference in the lives of people in need. The stomach has a heart. Being a chef implies that one gives somebody else the chance of tasting delicious flavors. Successful chefs are maybe those who have the most generous heart.

On October 13, 2010, E! Entertainment Television launches a six-episode documentary about what’s eating you, starring men and women that experience severe disturbances in eating behavior. Participants share their true stories of food as an obsession and fear. These individuals invite the audience to explore how food behaviors are consuming and threatening their lives. As they struggle against eating disorders, the TV program gives hope and brings a path for recovery with the help of medical professionals, therapists and nutrition specialists.

Foods.tv met with Dr. Redcross who joins the show as a board-certified physician in internal medicine, from his practice at Manhattan’s Physician’s Group Inc., in New York City. Dr. Redcross points out that food is presented as “…an interesting drug, one of those things that’s on the street, it is legal and it is something that we will always face with everyday. So there are some really big decisions you need to make when you have eating disorder. It is not always that easy.”

Dr. Redcross wants to raise awareness about food as an addiction. He intends to focus the audience’s attention on the destructive behavior that this physiological and psychological dependence may generate. Sharing an inner perspective of what those people suffer from, stating that “food gives them all the emotions that people who love food can kind of control but they can’t. They get the urges, the passion with eating, and then they have a tremendous guilt afterwards. That’s when you kind of get into a vicious cycle that turns into pathologic and no longer just enjoying food.”

As any kind of addiction, the first step of the healing should be reached by the realization and acceptance of the problem. Conscious realization is in fact the start for recovery. The show aims at breaking the taboo. It encourages victims to speak out. “America is ready for it […] Food is no longer a little dirty secret in America,” the doctor says. The show has a preventive effect. It engages the public into the victims’ battle. Being witness of such harmful disturbances, we hope people will learn the lesson well and protect themselves from being eaten.

Attending the fundraising event Eat, Celebrate, Support to encourage the ongoing efforts of the Food Bank for New York City in ending hunger, Andrew Carmellini is worthy of being one of the city’s leaders chef.

American chef and New York restaurateur, Carmellini worked at some of most amazing Manhattan restaurants such as le Cirque, Café Boulud and an Italian restaurant at Madison square Park where he earned his first Michelin star. He is the owner of Locanda Verde restaurant in Robert DeNiro’s Greenwich Hotel in Tribeca. Also, he is about to open his second restaurant in Manhattan.  Carmellini is also a great writer. He published his first cookbook Urban Italian in 2008 and is already working on his second one.

The chef brings up an interesting point of view on activism. “Well, I am a chef and own a restaurant here in New York, it is a way to give back. There are restaurants businesses here, it is all about like that kind of social exchange. You know we always have clients coming to my door and it is just a way to support organizations here in New York, grassroots… It ‘s about giving back to the street a little bit, that’s what we are about,” he pledges.

In fact, human behavior is in essence an exchange. Chef Carmellini’s cuisine is successful because of people making the choice to come have their meal at his restaurant. In return, Carmellini would support his customers’ initiatives. It is an exchange of resources between actors that develops relationships. The success of charities events is boosted by a redistributive social link.

On December 7, 2010, Eat, Celebrate, Support gathered the Food Bank for New York City and the newly formed Culinary Council to raise funds and awareness on hunger. A good cause paired with delicious delights brought out the best of the culinary world.

Guests enjoyed dishes and hors d’oeuvres made by the Culinary Council’s well-known chefs. Among the most famous participating chefs for the night, were Yann de Rochefort, David Burke, Masaharu Morimoto, Cesare Casella, Marisa May and Tim Buma. Double Crown prepared butternut squash custard with milk chocolate caramel and cranberry gelee among the suggested delicacies. Anthony Bourdain was really enthusiastic about the pork and black pudding pie. “I am just tumescent with expectations, my wife will be very very very happy also,” he said.

Well known for his straightforward and often offensive food reviews in the show “No Reservation” on Travel Channel, Anthony Bourdain is an American chef, writer and world renown television personality. A lot of ink has also been spilled over his consumption of exotic ethnic dishes. The chef has indeed a passion for food of every kind. For instance, he enjoys and claims the tastiness of animal part that are usually not eaten such as Moroccan sheep testicles or Vietnamese cobra. These adventurous spirit and broad passion for food have made Anthony Bourdain gain millions of gourmet fans around the world. It may not be everyone’s cup of tea, but it takes all kinds to make a world.

Gaining media attention, celebrity chefs have built sustainable relationships with their public. Having such a worldwide credibility, chefs are the new influencers for hunger relief today.  Hopefully, their followers will get engaged and participate to end hunger. Sometimes, the power of accomplishing an action is attained in and by a process of imitation.

Once again, Chef Yamarone beats the challenge of offering succulent food. To reinvent chicken wraps, you will need tortillas, black beans, jack cheese, white cheddar, mole and chicken.

With this recipe, Chef Yamarone will make you feel like you’re tasting chicken for the first time in your life.  He helps revitalizing your food habits. Yamarone proves to be a creative and food innovator at each shoot. For his chicken wrap preparation, he elevates the taste with mole sauce. In Mexico, mole is the undisputed national sauce which results from a blend of chocolate, chillies, garlic, onions, nuts and some other ingredients depending on the family or region local culture. This ingredient holds particular significance for Mr. Yamarone as he lived in Mexico.  Mole marries well with the chicken. It gives the meal an authentic and exotic taste. You will happily eat every bit of the tender chicken.

This recipe could be reused with different stuffing and still be equally tasty. It is so easy and so enjoyable to make that it will empower everyone with the confidence to create food. “And even better than anything, is the fact that you can actually make this individually, put them in a tupperware container and freeze them,” Chef Yamarone recommends. You can store it in a fridge at home or your office for a quick and delicious meal at any time.

As   Asa New York chef, food consultant, instructor and award-winning food stylist, Mr Yamarone regularly attends food programs on Food Network Television. Besides styling food, he is on the Cutco Cutlery Advisory Board, largest manufacturer and marketer of high-quality kitchen cutlery and accessories in the United States and Canada.