Chef
Justin TimineriFlorida Department of Agriculture and Consumer ServicesJustin Timineri has been cooking for as long as he can remember. Raised by a family of cooks, Justin loved being in the kitchen helping whenever he could. As he grew older, Justin realized cooking was more than just an interest or hobby but something he wanted to do for the rest of his life. As soon as he was old enough to work, he started as a dishwasher at a local restaurant in Tallahassee, Florida to get his foot in the door of the industry. From that point on, Justin continued to enjoy his passion and discover new opportunities in the restaurant and hospitality industry.
Over the years he has held a variety of jobs. He worked as a Sous Chef at Albert’s Provence in Tallahassee. From there he traveled around the country for four years as the event chef for NASCAR, PGA, and the Kentucky Derby. Then the opportunity arose for him to become Executive Chef at Mozaik, a trendy upscale restaurant in Tallahassee. All his experiences have led him to his current position as Executive Chef for the Florida Department of Agriculture and Consumer Services.
As Executive Chef for Department’s
Division of Marketing, Justin’s responsibilities include promoting all
of Florida’s freshest commodities, creating new recipes, attending trade
events, performing cooking demonstrations and educating children on the value
of health and nutrition
in food.
Justin’s philosophy on food is a simple one: “Cooking should always be fun, simple, and flavorful”. He always keeps nutrition in mind and enjoys cooking with fresh, local, and regionally harvested foods. With a range of talents from casual to fine dining, modern American to classic European, Justin can create a meal for anyone.
Chef for Governor of FloridaChef
Joshua Butler was born on December 8, 1976 in St. Petersburg, Florida. As
a child, his fascination with cooking grew from watching his family in the
kitchen. His natural talent with cooking lead him to chose the culinary arts
as a career.
In 1994, Chef Butler began his career as a prep cook at an upscale American
restaurant. On his first day, his experience of the high paced restaurant
kitchen assured his choice of becoming a chef. From 1994 until 1998, Chef
Butler’s culinary experience ranged from cafes to fine dining, which
enabled him to learn the many facets of cuisine.
Hands-on learning has proven Chef
Butler’s most effective method of education. As a self-taught chef,
he feels, “To become a better chef one must always read and keep up
to date with the food industry and to truly experience cuisine one must be
hands-on physically working with food”.
In 1998, while working at the Governor’s club, he was given the opportunity
to interview for the position of Executive Chef at the Governor’s Mansion.
After a series of interviews he was chosen to be the next Chef for the Governor
of Florida. He has since served three Governors and many dignitaries of the
state. Chef Butler currently creates inventive and exciting cuisine for Florida’s
First Family, Jeb and Columba Bush. At the mansion he has the creative freedom
to experiment with many ingredients and different styles of cuisine. He does
not limit himself to one way of cooking, and often explores exotic spices
and unusual techniques.
Chef Butler is currently a member
of the American Culinary Federation. Working at the mansion enables him to
volunteer his time for community projects such as high school mentoring, cooking
demonstrations, helping feed people less fortunate and raising awareness of
hunger in the state.
As learning is never complete in the culinary arts, Chef Butler plans to continue
his life long education through travel, apprenticeship, networking, and most
importantly through his taste buds. Culinary Olympics."
Ingredients:5-ounce filets fresh Florida snapper, skin on |
Portion/Unit:61/2 cup 1/2 cup taste taste |
With a sharp knife score the skin of filets in a crosshatch pattern. Pat filets with paper towel until completely dry. Refrigerate until time to cook. Preheat large sauté pan on medium-high heat. Lightly dust the skin side of filets with corn starch and season with sea salt and fresh ground pepper to taste. Add oil to coat the bottom of the heated pan. Carefully lay the filets in the pan skin side down. Cook for 3 to 5 minutes on both sides until skin is crispy and filets are done. Cooking time will vary depending on thickness of filets. Keeping filets skin side up, transfer to platter. Keep warm.
Nutritional Value Per Serving
Calories 424, Calories from Fat 191, Total Fat 22g, Saturated Fat 2g, Trans
Fatty Acid 0, Cholesterol mg, Total Carbohydrates 8g, Protein 45g, Omega 3
Fatty Acid 2.42g
Ingredients:ripe Florida passion fruit, scooped out with a spoon mirin rice winefresh ginger, peeled and chopped turmeric dry white wine whipping cream unsweetened coconut milk Thai red curry paste sea salt fresh ground pepper |
Portion/Unit:21/2 cup 1 tablespoon 1/2 teaspoon 1/4 cup 2 cups 3/4 cup 1/2 teaspoon taste taste |
Place mirin rice wine, passion fruit, ginger and tumeric in heavy medium sized saucepan. Boil approximately 6 minutes until reduced to 1/4 cup. Add white wine and boil approximately 6 minutes until reduced to 1/4 cup. Add cream and coconut milk and bring to a boil. Reduce heat to medium and simmer sauce approximately 12 minutes until slightly thickened, stirring occasionally. Stir in curry paste. Season the sauce to taste with sea salt and fresh ground pepper. Strain through a fine mesh sieve. Set aside.
Nutritional Value Per Serving
Calories 388, Calories from Fat 319, Total Fat 35g, Saturated Fat 24g, Trans
Fatty Acid 0.88g, Cholesterol 109mg, Total Carbohydrates 11g, Protein 3g,
Omega 3 Fatty Acid 0.43g
Ingredients:rice wine vinegar |
Portion/Unit:1 tablespoon |
Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Set aside. Peel oranges and grapefruit with a paring knife removing all white pith. Cut into sections, working over a bowl to reserve juice. Squeeze any remaining juice from membranes into a small bowl. Whisk 3 tablespoons of citrus juice into vinaigrette. Drain citrus segments, then add segments to vinaigrette. Quarter fennel bulbs lengthwise. With a mandoline slicer, cut fennel into paper-thin slices (about 1/16 inch thick). Add to citrus segments along with jicama and toss gently to combine. Set aside.
Nutritional Value Per Serving
Calories 168, Calories from Fat 88, Total Fat 10g, Saturated Fat 1g, Trans
Fatty Acid 0, Cholesterol 0mg, Total Carbohydrates 21g, Protein 2g, Omega
3 Fatty Acid 0.08g
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Peel mangoes and cut into 1/2-inch cubes. Toss mangoes in a small bowl with vinegar, sugar, and salt. Set aside.
To make seasoning paste, cut ginger root into 4 pieces. Add ginger root, jalapeno, garlic, cumin, coriander and turmeric one at a time to a food processor with motor running and purée to a paste.
Heat a 4-quart heavy pot over moderately-low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil for 10 minutes, or until very fragrant, stirring frequently. Stir in the mango mixture and marmalade. Simmer covered over low heat until mangoes are tender, about 30 minutes, stirring occasionally. Remove cinnamon stick and star anise and cool jam completely. Set aside.
Nutritional Value Per Serving
Calories 154, Calories from Fat 45, Total Fat 5g, Saturated Fat 0.68g, Trans
Fatty Acid 0.07g, Cholesterol 0mg, Total Carbohydrates 29g, Protein 1g, Omega
3 Fatty Acid 0.04g
Ingredients:
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Portion/Unit:
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To Serve:
Spoon 3 tablespoons of Passion Fruit Coconut Sauce onto each serving plate,
top with 1/2 cup Citrus Fennel Salad. Place one seared snapper filet on fennel
salad, spoon on 2 tablespoons Green Mango Jam and top with two sautéed
gulf shrimp.
Note: The Passion Fruit Coconut Milk Sauce, Citrus Fennel Salad and the Green
Mango Jam may be made ahead.
