Hector PlayukHector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.
Hello, my name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant in Washington, D.
C. I have graduated from Le Cordon Bleu in Paris. I have been working at different places in Washington, D.
C. such as Ritz-Carlton, Caf Milano, 14K in the Crowne Plaza. Today, I am going to show you how to make a Filet Mignon Rossini Style. We are going to need filet mignon, foie gras, shallot and garlic. Again this is already cut 8 ounces filet mignon, 4 potatoes cut in half, baby spinach, fresh herbs, thyme and rosemary, butter, salt, pepper. Very important is the safety, we are going to use very sharp knife for cut the meat and then decorate this cutting board which is the color red for the meat. Thats all we are going to need and lets start it.