Chef Hoskey Profile - Allrecipes.com (11189105)

cook's profile

Chef Hoskey


Chef Hoskey
 
Home Town: Honolulu, Hawaii, USA
Living In: Sierra Vista, Arizona, USA
Member Since: Jan. 2010
Cooking Level: Professional
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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Chef Hoskey
About this Cook
Im original from the Island of Oahu,Hawaii my passion for cooking started when I was a little girl cooking around my ohana (family) who are also cooks themselves. Being that I come from a background of different ethnicity my mother Hawaiian,Portuguese,Chinese and my father is African American, and Cherokee Indian. Growing up in the islands we lived around different Cultures such as, Samoan's, Filipino's, Guamanian's, Korean's etc. I've learned to cook different cultural cuisine. I learned to utilize the fresh seafood out the beautiful blue ocean, and pick fresh fruits off the trees fruits like mango's, Guava's etc... Also fresh vegetables off the land as well as out of my fathers Garden. For fun I love experimenting with different seasoning ingredients and recipes, as well as taking trips to different places with my family and tasting different cultural foods. I love learning different recipes, you can never stop learning someone can always teach you something!
My favorite things to cook
I really don't have a favorite dish I just love cooking no matter what it is? One day it can be soul food, Hawaiian food, Chinese food, Italian food and the list goes on..It depends what mood Im in somedays I might feel like making chocolate candies, or cinnamon rolls, blueberry muffins, and baking or decorating a cake. I really don't have any preference for food as long as I'm in the kitchen cooking I'm content!!! PASSION
My favorite family cooking traditions
Asian cuisine, American Cuisine, Soul Food, Hawaiian Cuisine, Indian Cuisine and the list goes on....
My cooking triumphs
My memories of cooking that I really enjoyed was working in Texas at a College as a Culinary Art Instructor! The funny thing is I enrolled in the college to take classes to get my Associates Degree as a full-time Student for Restaurant Manager and Culinary Art. But 6 months of attending school there holding a 4.0 GPA I was asked by the Executive Manager of the College. "He wanted to hire me on to become an Instructor and teach"? I was truly honored as well as blessed! I loved it! Having the opportunity to share my knowledge, wisdom,creativity and culinary skills with other students, to see them grow and have that same passion that I have I couldn't ask for more. I had since than started my own catering business and hosted some cooking classes on my spare time.
My cooking tragedies
Catering for a wedding and I hired one of my students to run the fryer. But when it was time to feed the guest not only was he late to start the preparation, but only half of the food was fried and there were a lot more that needed to be prepared. On top of that the fryer wasn't working properly. So my workers and I had to start cooking it on the stove in big pots it was straight chaos, but we somehow managed to get it done. We had set out what was done in the chafers and slowly start replenishing the food as it got done. Surprisingly,no one noticed But in it all we did it!
Recipe Reviews 3 reviews
Coconut Cream Cake I
Great Recipe very delicious, wouldn't pour the whole recipe of cream on cake...I'll use 1/2 next time, cream makes it too wet...Also make sure you take cake out of pan before pouring cream.if you don't will have problem with cake sticking to the pan..if you are making cake and it will be outside in a warm climent it's best to add a packet of gelatin to your cool whip frosting makes it thicker and won't melt as fast.

7 users found this review helpful
Reviewed On: Jun. 20, 2011
Burgundy Pork Tenderloin
Very Delicious recipe I thought the burgundy wine flavor was gonna be over powering but it i not at all it was perfect. But the right temp for Pork Tenderloin and most Pork meat temp, is 155-160 degrees.

0 users found this review helpful
Reviewed On: Aug. 26, 2010
World's Best Lasagna
It was great my whole family loved it..It's a keeper! Another recipe to add into my recipe folder to definetly cook again.

1 user found this review helpful
Reviewed On: Apr. 22, 2010
 
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Cooking Level: Professional
About me: Im original from the Island of Oahu,Hawaii my… MORE
 
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