Chef Amadeus is a Florida native. Born in Jacksonville, Florida, his passion for cooking started at a young age in his mother’s and grandmother’s kitchen, a loving and safe place to hang out and learn to cook.
At 18, Chef Amadeus joined the Navy. He quickly learned, everyone had to work in the galley. Often when bored, he would create creative vegetable designs. The crew LOVED his meals.
Upon leaving the military he attended a cooking program in Kissimmee, Florida. And when he returned to Jacksonville, he started taking more culinary classes and working at night as a cook in hotels. He did an apprenticeship at one of the finest Jacksonville restaurants, 24 Miramar.
When he found an opportunity in Seattle, Washington to learn and experience even more, he took the leap. And for the first time ever, he met another black Chef.
During his time in Seattle, the Food Network asked Chef Amadeus to try out for a show on the Food Network. He WON! Then he realized, it wasn’t about ego, it was about a passion for cooking.
When he moved back to Jacksonville, he became a private Chef and consultant. His consultant work has led him to judging competitions and teaching.
“It’s all about being happy to me. That is what it means to be in the kitchen, creating and cooking. It’s my passion”, says Chef Amadeus.
Chef Amadeus will be spending more time in Gainesville, and we are excited to have him. He will be working with the UF Office of Distance Learning training students to work in the culinary field. What a lucky group of students, to learn from the best!
Recipe 1
Seaweed Salad (pre-made)
3 King Mushroom Stems
Pickled carrots & onions (Recipe 2)
Micro-greens
2 Cherry Tomatoes
Olive Oil
White Balsamic Vinegar
Kosher Salt
Cast Iron Skillet
Go to recipe 2.
Place cast iron skillet on medium heat. No oil.
Take 3 mushroom stems and cut them into width/shape of a scallop. Plate cuts, drizzle with olive oil, kosher salt, and Lil bump spice. Place oil in cast iron pan. Sear mushrooms on both sides golden brown.
Place seaweed salad on bottom of plate, top with mushroom stems, pickled carrots, onions, micro greens. Half 2 cherry tomatoes and drizzle with white balsamic vinegar, kosher salt, and Lil bump spices. Plate around mushroom stems. Enjoy.
Recipe 2
1 carrot
1 Spanish onion
Vinegar (amount “chefs” preference)
Sugar (amount “chefs” preference)
Shave carrot and onion.
Mix vinegar, sugar and Lil bump (spice by Chef Amadeus)
Place carrots and onion, into mixture. Let them set in pickling juices.