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.
Hi, my name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant, in Washington DC. Now, I will show you how to assemble the Caesar Salad inside of a parmesan basket. Weve got all ingredients. I place the dressing, nice and creamy, about ounces of the dressing, one ounce, also little bit of crouton, I would say probably between 10 and 12, mix them together. A little bit of a parmesan cheese, I got the basket, the parmesan basket already in the plate, so it will make it easy and I use in about 5 to 6 ounces of romaine lettuce, not too much dressing, you dont want to get all the flavor and then we add the anchovy, I use fresh anchovy because I like it. This anchovy is coming from Portugal, but also at home you can use a regular anchovy, dont use too much but two pieces, what I like for decoration because since I like it I will use a little bit of a black pepper, just on the bottom of the plates and this how we make it Caesar salad in a parmesan basket. Enjoy it, Bon Apptit!