Cooking for Life - Keevon Young
K. Keevon Young was born and raised in Pawley's Island, SC
Joined the USMC in 1990 and it was during his 4 year term of service when he was forced to do mess duty a number of times that he was first bitten by the culinary bug. He began by hosting dinner parties out of his home and as his dinner parties grew more and more popular, he decided to take his passion to the next level by pursuing a culinary arts degree at the Art Institute of NYC. After many years of working in the industry as a server and even with a year of school remaining, Keevon was recently hired as a sous-chef for a new Spanish-Mediterranian restaurant located in the West Village of NYC.
Buffet Style Hors D'oeuvres - Mushrooms & Sun Dried Tomatoes
- By K Keevon Young
- Published 09/16/2007
- Cooking for Life - Keevon Young
- Unrated
Well, we're at week three in our six week series of "Buffet Style Hors D'oeuvres" for the entertainer in you and this week's recipe can make the culinary novice hang with some of the greats. You'll be in and out of the kitchen before you can say "Damn it...I cut my finger again!!" All right, let's go shopping. You'll need:
Buffet Style Hors D'oeuvres
- By K Keevon Young
- Published 09/8/2007
- Cooking for Life - Keevon Young
- Unrated
Greetings and Salutations folks. Here's part two to the six week series entitled, "Buffet Style Hors D'oeuvres" and boy, do I have a treat for you this week (I know, I know...I say that every week...but have I lied yet? I think not.) This week I am walking you through a simple yet innovative way of preparing chicken. Get ready to be "wowed' and let's go shopping.
Artichoke and Seafood Skewers
- By K Keevon Young
- Published 09/1/2007
- Cooking for Life - Keevon Young
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Rating:
If you're anything like me, you'll probably at some point choose to entertain by having a few friends over for some great food with lots of good conversations and laughs. Well, I can't help you with the laughs (actually, now that I think about it, I do know a few jokes that always go over well at parties, but that's another article), but I can help you put together a few simple dishes that will keep your guest talking and have them singing your praises for weeks thereafter.
White Asparagus and Shrimp Scampi
- By K Keevon Young
- Published 08/24/2007
- Cooking for Life - Keevon Young
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Rating:
Here's an easy familiar favorite for the culinary in all of us but with a twist. When I came up with this recipe, I wanted to offer healthier alternatives for the cook on any level. I'm the biggest advocate of eating good, flavorful foods but I also try my best to be healthy about it. Every chance I get to sneak a little more nutrition in there on you, I'll do it and in most cases, you'll probably say "wow...who knew?"
