Is this your first Thanksgiving dinner as a cook or host? Unexpected, extra dinner guests arrive on Turkey Day? Not sure how to stretch that gravy or fix those lumps, ASK A CHEF!
Thanksgiving is one of the most stressful holidays for cooks across the country. From shopping days before, prepping overnight and early morning alarms set to slip in your roasting pans and casserole dishes, Corridor News’ resident Le Cordon Bleu and American Culinary Federation Certified Chef, Chauntel Seminerio will be standing by via Facebook live chat to help out in your kitchen this Thanksgiving Holiday.
Follow Chef Chauntel each week in her, Let’s Talk Food column, for preamble tips, tricks and recipe science breakdown for this beloved annual holiday feast.
Should you have a last minute question on Thanksgiving Day log on to https://www.facebook.com/smcorridornews/ and post your questions to our Facebook page and Chef Chauntel will be standing by for you.
About The Chef
Having served 4 years active duty enlisted in the United States Navy, Chef Chauntel earned her G.I. Bill upon an Honorable discharge, which she put to use at Le Cordon Bleu College of Culinary Arts in Austin Texas. She completed her Associates of Applied Science degree in Culinary Arts in 2012 & a Bachelor’s degree in Business Management in 2015 from Le Cordon Bleu.
Starting from the bottom of the brigade as a prep cook in one of Austin’s premiere & historic hotels, she furthered her career & skills with fearlessness in the culinary industry. Having worked in hotels, senior living, catering, as an Executive Chef of a restaurant & appearing on a national television cooking competition show FRANKENFOOD by SpikeTV, she has enjoyed the privilege of cooking for some of Texas finest.