In this, our third Chef's Corner installment, we introduce to you, Lynn Gros of Eclair Bistro.  Like her son, Aaron, featured in our first Chef's Corner, Lynn is empirically-trained, or what I like to call a "homeschooled chef."  In a larger establishment Lynn might wear the hat of sous chef.  She ably assists Aaron in the kitchen and has created some wonderful dessert recipes of her own.  Lynn resides in Dallas with her husband, David.

Lynn, tell us about your education and experience in the kitchen. 
My basic cooking and chef techniques I learned from my mom and dad who were both great cooks.  I was born and raised in New Orleans but could not cook at all when I got married 42 years ago.  My idea of cooking was boiling a hot dog!  I used to call my mom when I wanted to try to cook something and she would tell me over the phone what to do.  Of course, she never had written recipes so it was just by memory.

What is a favorite food that you like to prepare? 
White Chocolate Cheesecake -- since friends and family enjoy it most.

And favorite foods you like to eat?
Shrimp, shrimp and more shrimp!  Boiled, fried, sautéed with butter and garlic and served over angel hair pasta -- are some of my favorite ways to have shrimp.  On Fridays at the Bistro we have fried shrimp and oyster po'boys for lunch.  They can't get any better unless you are adding fresh potato salad!  Another favorite of mine is (blue) crab.  They are great just boiled in New Orleans Crab Boil but I also make delicious crab cakes New Orleans style. 

What do you enjoy doing when you're not in the kitchen?
Spending time with my family and friends, going to movies and doing crafts with friends.  I also enjoy spending time with my granddaughters, especially baking cookies with them.  During the holidays I enjoy coooking with both my sons since it then becomes fun family time.

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?
First, I would suggest they work or volunteer for a short time in a commercial kitchen atmosphere so they can see firsthand how one works and whether it is what they really want to do.  Then get training on the basics from one of the outstanding culinary schools in the area.

What is a typical workday like for you? 
At Eclair Bistro we put in long days, working 14-16 hours per day.  I know this sounds crazy, but my son Aaron and I make everything fresh at the Bistro.  The hours worked depend on the soups or specials-of-the-day, and the evening fare.  I usually arrive at the restaurant early to get soups or gumbo started and to make our fresh potato salad. 

We are currently open Wednesdays, Thursdays, and Fridays for lunch (11:00 AM -- 2:00 PM) and dinner (6-9:00 PM), however, effective May 4th we will be changing our hours of operation.  We will only be open for lunch on Fridays (11-2) and open for dinner Wednesday, Thursday, Friday AND Saturday, 5-9:00 PM.  

I definitely eat what my son and I cook at the Bistro.  We enjoy the whole food experience.  I especially like the Stuffed Chicken Breast and the gumbos -- chicken, sausage or seafood gumbo.

Is there anything else you'd like to add to help our readers get to know you and your place of business?
I guess the most important thing to remember is that we use quality meats, fish, chicken, pork, shrimp and vegetables when preparing food for the Bistro.  Come and visit us and meet my husband David who manages the "front of house," and my son Aaron, the Head Chef.  As they say in New Orleans: "pass by and see us!"  This does not mean just drive by; it means stop, come in and visit!

Thanks, Lynn!  Finally, would you share one of your favorite recipes that's relatively easy for a non-professional, home cook to prepare?
Here is a recipe that my family and friends love for me to bring or serve when a crowd is over for the holidays.  This sweet treat can be prepared in approximately five minutes plus baking time.  (You can add chopped pecans but I don't use them since not everyone in the family likes pecans.)

1 stick melted butter
1 1/3 cups flaked coconut
1 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips (6 oz pkg.)
1 can condensed milk

Pour melted butter into bottom of 9"x13" pan.  Add graham cracker crumbs.  Stir around until crumbs are moistened, then press into bottom of pan.  Pour condensed milk over graham cracker crust, pouring slowly to cover the entire surface.  Sprinkle chocolate chips on top of condensed milk, then gently spread coconut flakes over chocolate chips.  Gently press down coconut. 

Bake in 350 degree oven for 20-25 minutes, toasting lightly.  Let cool approx. 15 minutes before cutting into squares.