Moreno Georges
Chef de Cuisine
Eagle’s Trace—Houston, Texas

Training: “I learned how to cook as a young boy at my home in St. Thomas, U.S. Virgin Islands, followed by working for major hotels, restaurants, and dining establishments. I received culinary training in Dallas, Tex., working under various executive and master chefs.”

Favorite type of cuisine: “My favorite type of cuisine to prepare is seafood.”

Highlight of his career: “The highlight of my career so far has been making a difference in developing apprentices, bringing new creative ideas to menus, and finding ways to increase revenues.”

Advantages to working at Erickson: The advantage to working at Erickson, compared to restaurants or hotels, is the relaxed and friendly atmosphere.”

What he enjoys about his job: “What I enjoy about the job is the pleasant atmosphere, interaction with the residents, and working with a wonderful staff.”

Qualities of a good chef: “The qualities in making a good chef, I feel, are patience, attention to details, presentation, knife skills, and quality customer service.”

Cooking secret: “I enjoy using fresh herbs, because they bring out the flavor in dishes; I don’t enjoy using dried herbs at all.”

Linguini Shrimp Milano

Ingredients

3/4 lb. poached shrimp
5 oz. julienne thin green bell pepper
5 oz. julienne thin red bell pepper
5 oz. celery, sliced thin
5 oz. frozen peas (thawed)
5 oz. julienne sundried tomatoes
5 oz. mayonnaise
1 oz. Dijon mustard
1/8 cup olive oil
1/2 oz. lemon juice
1/4 oz. lobster base (or seafood base)
1/8 Tbls. ground white pepper
1/4 cup grated parmesan cheese
1/8 Tbls. crushed red pepper flakes
5 oz. chopped green onion
1/8 cup julienne fresh basil
1/4 cup curly parsley, chopped medium
1/4 oz. fresh oregano, chopped medium
1/4 oz. fresh mint, chopped medium
2 lbs. cooked linguini

Directions: