Gregory Began his culinary career at Ati Culinary school in 1997. He worked at Lansdowne Golf Resort Frequently catering to the Washington Redskins and the N.B.A. rookie public relations annual seminars for the likes of Tim Duncan. He later became a chef at the mark restaurant where he catered to Jessie Jackson & the first woman attorney General Janet Reno. By 2001 Gregory had became the restaurant chef in the Capital Hilton where he served the Alfalfa Club and former president George Bush his son,our current president George Bush JR. Also The Gridiron club with William Jefferson Clinton.The resume goes on and on the likes of Bill Cosby , Muhammed Ali, Danny Glover, Vivica A. Fox, Vanessa Williams and the rest of the Congressional Black Caucus. Now he's the owner of Real Deal Catering serving you everyday.
Les Saurey: Hi, how are you doing? I am Les.
Gregory Dumorne: I am Greg. I am the head chef. We are going to do a catering where we cater to you. Today, we are going to show you how to throw real deal Super Bowl party. How about that?
Les Saurey: I like that.
Gregory Dumorne: First of all we are going to get into the real deal ribs which is for your big and awesome bowl party, but we are going to show how to make ribs indoors. I know you would like to do the grill but it might be cold at some places, because it definitely is here. We are actually also going to do real deal wings, my favorite, his favorite. We are going to actually do a Shrimp Caesar Salad where I am going to show you how to do that for a large amount of people that come over your house for the week. We are going to also do Beef Fajitas which is something popular everywhere. We definitely have to do a vegetarian dish because everybody is eating healthy now, I am not, but the rest of the world is and I definitely would, I am not sure, but I will.
Les Saurey: Well what kind of tools we are going to need to start of this?
Gregory Dumorne: Well, I am going to take, in this video, everything that we have in this video is basic cooked kitchen stuff, it is also basic stuff you would get at any grocery store. This is not that you got to go special order, like it might seem in some other conditions. This is one is basic, everybody, anybody can do it. But first, let us get over to some basic kitchen now, as in basic kitchen things. First and foremost, as you noticed we have different color cutting boards. We actually have a white cutting board and a red cutting board. The white cutting board is actually what we are going to use for the raw food and red cutting board is actually what we are going to use for the cooked food. You never want to mix that. Especially, if you are going to put chicken on that white cutting board, that's the only cutting board that you use for chicken.
Always sanitize, wash your hands after everything you touch, but you want to try to cut them your cross contamination as much as possible. First and foremost, what I am going to do is I am just going give you a little bit information on the, I am not going to bore you too much. I am a graduate from ATI Culinary School in Falls Church, Virginia. I think it is called Stratford. I also started my career working at Lansdowne Golf Resort where we catered to the Washington Redskins, every single Tuesday. So, that makes me a official football, super bowl whatever actually when we super bowling game with.
Les Saurey: Well, he is the Redskin fan.
Gregory Dumorne: Anyway, we are basically, the official football guy, but also we used to the NBA seminar as there where I did Tim Duncan's rookie. Now, I can go on and on about this all day but I am actually not. I am going to actually get into some cooking. Les Saurey: Did you know that? Gregory Dumorne: Of course, they did. So, anyway, let us , I got some - this is what we are going to do today, we are going to start off then we are going into our first dish which is the real deal ribs.