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.
Hector Playuk: Hi! My name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant, Washington D.
C. Ill show you how to boil the water to cook the pasta to make linguini with spicy lobster brandy sauce. I get the pot. We put in the half flame, place some water and what I do, get two pinch of salt, dip in to water. Make sure its boiling before you place the linguini inside the hot water.
Then, we have got the linguini. I hold about seven to eight ounce of pasta which is enough for two portion of linguini with lobster. Slowly dip in the hot water. This is a secret, you know how to stir the pasta right away. You just slid, see the waters stage now, going to boil it for few minutes. Pasta would be ready in about nine to ten minutes. Meanwhile, I am going to start doing the sauce. This is how you boil in the pasta for the linguini lobster with the spicy brandy sauce.