This is the first of what I hope will be many Chef's Corner features here on CedarHillEats.  Over the next three-four months you will be introduced to other local chefs and their restaurants.  You'll have a chance to learn a little about their training, their favorite dishes to cook, and what they like to do when they're not in the kitchen, plus they may share a recipe or two that you can try at home.

This month we meet Aaron Gros, whose family owns and manages Eclair Bistro at 327 Texas Street, near historic downtown Cedar Hill.  Aaron, a 13-year resident of Cedar Hill, has been head chef at the Bistro since it opened nine months ago.

Aaron, where did you receive your education and experience as it relates to your career?
My basic cooking techniques were learned from my mom.  After that I was self-taught.

What do you enjoy doing when you're not in the kitchen?
I like to spend time with my family as well as perform with various musical artists around town.

What are some of your favorite dishes you like to prepare?
Any unique foods or recipes that you can't find at other restaurants in the area.

What is your favorite food you like to eat?
Redfish Court Bouillion, a traditional New Orleans dish that is made by baking red fish fillets in a creole, tomato sauce.  We serve it over a creamy risotto at the Bistro.

What would you tell a young person (or someone interested in a career change) to do to prepare himself or herself for a job like yours?
Find a good culinary program for the basics, and then search out a restaurant that really cooks and does not just open a can of soup or serve food service boil-in-bag entrees, or pre-made desserts that they try to pass off as their own.

What's a typical work day like for you?
I'm up early in the morning to prepare eclairs and lunch items, then I work late until dinner is over.  It's about a 14-16 hour day depending upon the complexity of the menu that day. 

My family and I eat what I cook.  I wouldn't ever consider serving food at Eclair Bistro that I hadn't tried or that we don't enjoy ourselves.  I consider my family to be the best quality control as they are some of the pickiest eaters and have the most discerning palates of any people I've known.

Is there anything else you'd like to add to help our readers get to know you and your place of business?
At Eclair Bistro we prepare everything ourselves.  If we are making soup like our cream of asparagus with fried prosciutto, we start by making our own stock.  We use fresh asparagus, real cream, and imported prosciutto.  If we are serving steaks, we cut our own rather than buying a pre-portioned, cryovac serving.  We also make our own desserts, sauces, marinades and dressings.  Sure, it's more work but we're not looking to serve over a billion customers, just a select group of food-loving friends!

Thanks, Aaron!  Finally, would you share one of your favorite recipes for a dish that's relatively easy for a non-professional chef to prepare?

TURTLE SOUP
3 lbs. turtle meat, cut into 1 in. cubes
1 cup oil
1 cup flour
1 cup diced onion
1 cup diced celery
6 cloves chopped garlic
One 8 oz. can tomato sauce
2 quarts plus 1/4 cup beef stock (unsalted)
2 teaspoons celery salt
4 bay leaves
2 lemons, halved
1 teaspoon thyme
1/2 cup chopped parsley
Salt and pepper to taste
Garnish:  sliced lemon, chopped hard boiled egg, sherry

Saute turtle meat in oil (medium heat) until brown.  Remove from oil and set aside.  Brown flour in oil on med/low heat until about the color of peanut butter, stirring continuously until peanut butter color is reached.  Be careful -- roux is very hot if it splashes on you!  Add onion, celery and garlic.  Cook for approximate 10 minutes.  Add remaining ingredients and turtle meat.  Simmer about 2 hours, until meat is very tender.  Garnish with sliced lemon, chopped hard boiled egg and sherry before serving.  Makes about 1 galllon.  Enjoy!

*Above photo shows Aaron mugging with a couple of lobsters.  After being asked by his young daughter not to cook the lobsters, he replied, "Then I'll eat them live!"