EAST TEXAS (KYTX) - An East Texas chef continues to get statewide recognition for his yummy creations. In J.B.'s Journal's, Sheriff J.B. Smith shows us inside the kitchen of Chef Jackson York.
"So what I'm doing is making some regular cream puffs."
Chef Jackson York was a teenager when he learned how to cook.
"So I worked at a Holiday Inn, I was a busman at 17, I didn't like it, so I asked the chef if I could go back to the kitchen."
When he started, being a chef was considered a low-end job.
"But now the food network has elevated the chef and everyone excited about wanting to learn to cook, cooking schools, helped the chefs."
"Give that one good swirl around there."
Desserts like his fudge walnut clusters,
"Chef are we done with this one? We are, I'm going to put in the oven right now."
pumpkin tiramisu or swans,
"Were going to fill up with chocolate mousse."
are some of his favorite items to whip up in the kitchen.
"There's an old expression in the bake shop, cooking is an art, baking is a science."
Chef York's creations have been tasted at some of the finest restaurants in Texas, but what is his personal favorite?
"Amaretto cheesecake, white chocolate mousse, carrot cake, dark chocolate mousse, chocolate shaved, two bites feel like your in an earthquake."
He's been recognized by his peers with several awards and recently won the Texas Chef's Association Pastry Chef of the Year.
"One of the results of a lot of baking is a lot dishes, here's some more dishes sheriff…when do we eat."
So what else is on his menu?
"Keep instructing, keep teaching, keep passing on my knowledge."
"You have to try everything in the kitchen, if your scared of it, don't be, your just going to get stronger at it.
For CBS 19… "Dessert is the last thing they're going to have, I'm Sheriff J.B. Smith…
The pastry, pies, we make are hopefully going to make a lasting impression on them." and that's my story.
In 2010, Chef York was named Chef of the Year by the Texas Chef's Association. Chef York hopes you will try some of his dessert recipes and you can find out how to make them by going to our web site and clicking on the hot button.
Recipes from Chef York:
Lemon buttermilk pie
1 ½ cups sugar
½ cup bisquick mix
1 cup buttermilk
1/3 c melted margarine
1 tsp vanilla extract
Juice of a lemon
Mix ingredients well pour in spray 9 " Pyrex pie plate
Bake 350 degrees for 55 min.
Let stand over night
Cut & serve with fresh blueberries
4 cups chocolate chips
2 cans sweeten condensed milk
2 cups flour
4 cups walnuts piece and halves
Melt margarine and chocolate chips together.
Remove from stove when they are smooth
Add the sweet milk first mix well
Then add flour mix well
Then add walnuts and mix with your hand and drop the size that you would like. They will not spread.
Cook 350 degrees for 7 min no more, no less!!!!!!!
Cool and enjoy !
14 oz czn pumpkin puree
8 marcapone cheese (or Cream cheese)
¾ c brown sugar
1 tsp pumpkin spice
1 ½ c hy cream
¼ c sugar
1 tsp vanilla extract
1 c orange tea
½ c orange juice
Spice rum or brandy Optional
Lady fingers ( sponge Cake)
Serving plate or trifle dishesmix first 3 ingredients
Then whip the hy cream
Soak the cake in liquid.
Lay some cream mix on the bottom of the dish
Then soaked cake,more mix,more csake until dish is filled garnish w/a dollop of whipped cream garnish with sprinkle of pumpkin spice.
Fudge walnut clusters