About

Chef Gregory Kalatsky attended The Culinary Institute of America (CIA).

Hyde Park, New York in 1993.Aspiring to be a Master Chef, Gregory graduated from the CIA in 1995 and did an additional three months of postgraduate work in 12 specialized cuisine preparation studies. He assisted as Sous Chef (second in command) in several disciplines. His studies took him from nutritional cuisine to specialized wedding cake design. After finishing his curriculum at the CIA, his heart called him home for a short stay in Laguna Beach, California before venturing off to Europe to study under some of the world’s most renowned chefs to include: Heinz Winkler of Bavaria, Chef Hunsinger of Munich, Glen Alos of Hawaii and Claudio Pappini of Italy and French Chef Louis Fessy. Gregory’s Foundation is in Classical French Cuisine.

Upon returning home from some of the most challenging culinary studies in Europe, he launched his career as Sous Chef at “Five Feet Restaurant” in Laguna Beach. While his tutelage at “Five Feet” was an indelible experience, Chef Gregory’s love for the art of cooking compelled him to share his craft, “the code of cooking.” He imparts, “cooking is an art, cooking is a science and cooking is sharing knowledge with others.” Gregory’s passion for the art of cooking engaged him in a teaching position at The Orange County School of Culinary Arts in 1999.

Chef Gregory also engages in an occasional consultation for the design of restaurant kitchens, new homes and remodeled kitchens.

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Recipes

Champagne Brie Spread
Recipe By : Chef Gregory’s ® Kalatsky
Serving Size : 20

Makes 1-1/2 cups spread
• 8 ounces brie, cut out of the rind
• 6 ounces cream cheese
• 3 tablespoons grated parmesan cheese
• 3 ounces brut champagne
• 1 teaspoon white pepper
• 1 teaspoon butter, cut in pieces
• 1 teaspoon sun-dried tomatoes
In the bowl of an electric mixer with the paddle attachment, combine the brie and the cream cheese. Mix on low speed for 3 to 4 minutes, until smooth. Add the Parmesan cheese, champagne, white pepper and butter. Continue to blend for 5 minutes. Scrape down the sides of the bowl and mix for another 3 minutes.
Divide the spread into 5-ounce ramekins. Chill in the refrigerator for 30 minutes or until just set. Remove from the refrigerator just before serving, and let the spread warm up slightly. Garnish one of the ramekins with almonds, one with chives, one with cherries and the fourth with sun-dried tomato. Serve with assorted crackers. OR sliced toasted Baguette with some spread and smoked salmon topped with sun dried tomatoes and sliced basil and chives.
Enjoy,
Chef Gregrory