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! How are you? My name is Hector Playuk, the Executive Chef at Jacks Bar & Restaurant, Washington D.
I graduated from Le Cordon Bleu in Paris. I am working in Washington D.
C. for many years, such as Ritz Carlton Hotel, Crowne Plaza, 14K, and Caf Milano. Today, I will show you how to make a Linguini Lobster with a spicy, little bit of spicy brandy sauce. Heres the ingredients what we need. We need lobster, fresh lobster, also we need fresh asparagus, tomatoes, cherry tomatoes cut in four, unsalted butter, fresh basil, sugar, fennel, garlic and shallots, black pepper, salt, jalapeno, whipped cream, brandy and linguini. Here are some safe tips to make this dish. It is very important, you got to use sharp knife to cut the lobster and also boiling water. So just be careful, you stay alert with the kids when you do this dish at home. Let's start it.