Last month's Chef's Corner introduced you to Eclair Bistro's Aaron Gros.  This month we get to meet David Wilson of David's Seafood Grill & Catering, located at 350 FM 1382 in Cedar Hill.  David is not only a chef but a veteran restaurant manager and business owner.  A resident of Duncanville, David is very involved in the Southwest Dallas County community.

              

David, where did you receive your education and experience as it relates to your career? 
Through restaurant management courses at the Kellogg School of Hotel and Restaurants in East Lansing, Michigan; and I worked for twenty years in management with Brennan's of New Orleans, learning from chefs from all over the world.

What are some previous restaurant positions you'd like us to know about?
I was General Manager of Brennan's, New Orleans; Executive Vice President and Chief Operating Officer for the Spaghetti Warehouse Corporation; Partner/Director of Operations of Apple Dessert (company that owned and operated Applebee Restaurants in the West); and Managing Partner of Rockfish Seafood Grill.

What do you enjoy doing when you're not "in the kitchen?"
Working with my entire team, spending quality time with my guests and working on community projects.

What is your favorite food to prepare?
Shrimp and Jalapeño Grit Cakes

What's your favorite food that you like to eat?
Caviar, Foie Gras, Smoked Salmon, and great cheeses!

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?
PATIENCE.  Learn everything that you can about what it is you want to do; build a good foundation.  Make sure that it is actually what you want to do and not just a small desire because chances are you will have to work very hard to get to where you want to be -- then -- work harder!

What is a typical work day like for you and how long are you on your feet?
I get to the restaurant around 9:00 AM and go home between 9-10:00 PM.  I'm on my feet at least 9-10 hours of my work day.  (We do not have an office so I also stand at my computer station.) 

How much preparation and "non-cooking" is involved?
A small amount of what I now do is cooking on a daily basis.  I have a very talented Kitchen Manager, Sergio Jimenez, with whom I have worked for close to ten years.  He is responsible for our culinary team, many of whom have been with us a long time.  I normally taste a "smidge" of each sauce, soup, and dressing each day to make sure they are "spot on."  I also work on creating at least one new flavor every day. 

Do you get to eat what you cook?
Of course -- but what I enjoy more is tasting items that my guests bring in!

Is there anything else you'd like to add to help our readers get to know you and your place of business?
Sometimes I think the type and amount of catering that we do is a secret!  I say this because even though it is in our business name so many guests say "Oh, I did not think you catered."  We do weddings, business lunches and dinners, family celebrations, social organization events, and of course the holidays are a great time for the catering side of our business.  We are able to do seated dinners or buffet style, yet probably half of our catering reservations are for receptions and social gatherings with heavy hors d'oeuvres.

I am proud that we were selected to cater the groundbreaking ceremony and grand opening celebration for the Cedar Hill Government Center, and the ribbon cutting for the Dogwood Canyon Nature Preserve.  We have also done assignments for the Best Southwest Partnership, Leadership Southwest, Trinity Church, Holy Spirit Catholic Church, Cedar Hill Education Foundation, and both Chambers (of Commerce) in Cedar Hill and Duncanville.  We are catering a full course fundraiser dinner for 300 early this month for Bridges Safehouse Inc. (a local non-profit), to be held at Trinity Church in Cedar Hill. 

The size of the group is not a problem.  I have personally catered an intimate birthday celebration for two in a prominent Cedar Hill doctor's home, and up to 800 people at the government center event.  Well, now that I think about it . . . maybe it's not really a big secret!

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

DAVID'S YUCATAN SHRIMP COCKTAIL

Cocktail Sauce:
1/2 cup cold water
1 cup Roma tomatoes -- chopped 1/4 in.
1 cup yellow onions -- chopped 1/4 in.
1/4 cup cilantro -- chopped fine
1/2 TBSP jalapeño pepper -- chopped fine and seeds removed
6 TBSP avocado -- chopped into 1/2 in. chunks
3/4 cup Heinz Ketchup
2 tsp lime juice -- freshly squeezed
1 TBSP red Tabasco sauce
1 TBSP green Tabasco sauce
1/4 TBSP Worcestershire sauce
1/4 TBSP Cajun Chef Hot Sauce

Combine all ingredients in a large bowl.  Mix well.  Serve well-chilled.  Yields app. one quart.

For each serving:
6 oz. Yucatan Cocktail Sauce (see above recipe)
15-20 small/medium shrimp -- peeled, boiled, and chilled
1 tsp blackening spice (add to desired flavor)
1 lime wedge
Tortilla chips -- red, white, or blue corn -- for dipping
2 sprigs cilantro -- no stems

Place the sauce, shrimp, and seasoning in a bartender's metal tumbler.  Squeeze the juice from the lime wedge into the tumbler and cover the top with a tight-fitting lid or glass.  Shake like you're making a real martini.  When thoroughly mixed, pour into a serving glass.  Place the glass on a plate and arrange the chips around the base of the glass.  Garnish with cilantro.