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. I am the Executive Chef for Jacks Bar & Restaurant, in Washington DC. Today were going to cook Filet Mignon Rossini Style.
I am going to show you how to pick baked potatoes stuck on pie in the meat. I pick the purple potato today, that you can find in any supermarket. Its very easy. Very important you wash the potato very nice. We are going to use the potato with its skin. Also, what I use is a secret, what I use is a little bit of ice to keep the potatoes alive. Then and I cut the potato and were going to cut in four pieces. Make sure you use a sharp knife. We got the ingredients for the potatoes. We got garlic and shallots, salt and pepper, the potatoes, fresh herbs such as rosemary and thyme. Let us begin with it. Use one teaspoon of garlic and shallots, approximately two teaspoon of olive oil, we place the potatoes with little bit of fresh herbs, salt, pepper, then I place the potato in the pan without the ingredients, preheat in the oven at 350 then were going to saut the potatoes, after the saut potato get all the flavor of the herbs, were going to finish up in the oven, and we are going to place the potatoes for approximately 15-20 minutes.