My Journey of Cooking

About the Book

Every page of my first edition cook book is designed with you, the cook of 20’s in mind. All of the recipes, meal-planning hints, and cooking tips have been updated to fit the hurried life you lead. Whether you are a pro in the kitchen or just starting out, you’ll find everything you need from Chicken Fajita Salad, to Beef Burgundy Mushroom Soup, to Red Snapper Canton to serve delicious meals.

Indeed cooking styles have changed! I set out to make this Cookbook the most helpful, up-to-date source of recipes and food information available today. It’s contents were chosen to mirror the many changes in how you, the nation’s cooks, prepare food-from quick meals for a busy family to the increasing use of exotic flavors and foods from around the world.

So many have never been exposed to cooking, they imagine it to be more difficult and intimidating than it really is. What I hope to do is to lure you into the kitchen and show you how easy it is to make a simple meal—and how exciting the results can be. It’s contagious. The more you accomplish, the more you’ll want to do. Right away you’ll instinctively realize that part of the pleasure is in pleasing others.

I hope taking a glance at these recipes in my first edition cookbook will be enticing to persuade you to go into your own kitchen and enjoy the satisfaction of preparing a simple, good meal that you can take the time to savor at your own table.

Bon Appetit

Celebrity Chef Ron Duprat

About the Author

A Certified Executive Chef by the American Culinary Institute, Chef Ron has won numerous awards on both the national and international levels. His many accomplishments include winning the National U.S. Skill Olympic Gold Medal in the Vocation Industrial Clubs of America competition at the age of 17.

He has held positions, including Chef at the Estuary Grey Oaks, Pelican Bay Country Club. the Noble House Resort and Club, Frascatti Italian Restaurant ,Cloyde Steak House and lobster, Little Italy Reastaurant,Coral hospitality The Ritz Carlton, and Executive Chef at Montauk Yacht Club.

Chef Ron brings more than 20 years of culinary experience to the table. He has opened different restaurants, with cuisine ranging from “high roller” suite restaurants that served the finest caviar, foie gras and champagne, to Japanese, Cantonese, Arabic, Russian, German, Italian, Asian Fusion, and Pacific Rim cuisine. At the BOUJOLAIS in France, one of also studied with the great chefs of the Caribbean. During his career, he has had the opportunity to work with several World-renowned master chefs such as Peter T Timmins, Chef Randal Cox, Jeff Bowles, Philippe Maronne, Chef Emeril Lagasse, Konrad Meier, Bryan Kay, Adam Savage, Scott Estel, Pierre Doussan, Robin Haas and Juan Villasenor.

Chef Ron became certified as a Certified Executive Chef with the American Culinary Federation in 2004 and received his sanitation certifications from the American Sanitation Institute. He holds many professional memberships, including the Caribbean Culinary Association and the Association of ACF. He shares his wealth of experience with Culinary Team as an advisor to the Caribbean Hotel Training Program.