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LANCE CORRALEZ
Executive Chef/ Consultant
Cooking With Corralez (CWC)

Throughout his extensive career in Los Angeles, Award-Winning critically acclaimed chef Lance Corralez has put his unique spin in all aspects of culinary arts while not compromising the taste of his cuisine. He credits his cuisine to cooking with simple ingredients while not sacrificing the taste of the food. As a result of his refusal to compromise on quality of food, image of the restaurant and overall passion for cooking, Corralez is well known in the industry for building some of the best restaurant profits by at least thirty percent. Some of these landmark restaurants include Micky’s West Hollywood, Dukes Coffee Shop on the Sunset Strip, and World Café. He launched several establishments throughout Los Angeles including Barbarella Bar, the trendy Silverlake neighborhood eatery that opened to praises to foodies and critics alike and Bex Grill, in the recently revitalized city of Lancaster.

In 2006, Corralez held the esteemed position as Executive Chef at the Abbey in West Hollywood where he oversaw a kitchen staff of 35 and exceeded profits beyond expectations of the management. As a result of his success at the Abbey, Corralez parlayed his experience into executive management while consulting for a variety of establishments ranging from BBQ to gourmet take-out, and even launching the food program at Angeles National Golf Club. Additionally, Corralez also been cooking privately for some of Hollywood‟s biggest stars in film and television and as a result, expanding his knowledge in and out of the kitchen.

A native Angelino, Corralez has been cooking for over 28 years in and around Southern California, His resume and experience are simple and clear: Corralez incorporates skill with a vast understanding of different cuisines and restaurants concepts to produce profits. A self taught chef, Corralez developed a love of cooking at an early age; he began experimenting in the kitchen as a young boy spending his days at the Original Brown Derby where his mother worked as server.

Working and learning his way through the L.A. restaurant scene, Corralez‟ first prominent position as chef was at the Broadway Bar and Grill in Santa Monica. Other notable stints followed, which led him to Executive Chef at the famed Morton’s restaurant where Corralez was the esteemed chef and the mastermind behind fourteen Vanity Fair Academy Award parties, serving to A-list talent ranging from Robert DeNiro, Tom Cruise, Tom Hanks, Arnold Schwarzenegger, Halle Berry, Goldie Hawn, Charlize Thereon and studio executives including Barry Diller and Marvin Davis. Corralez also served as Executive Chef at Echo Park‟s legendary Taix French Restaurant. Aside from working at established restaurants, Corralez also served as General Partner and Executive Chef at Pasadena’s Old Town Bakery adding entrepreneur to his resume and has also been published in a Mary Lou Henner‟s self-help book.

Additionally, Corralez held the Executive Chef title at Bar Celona and Smittys Grill (both in Pasadena), as well as at the Bel Air Bay Club in Pacific Palisades. He was a primary consultant to Food from the Hood, a student owned natural foods company that raised college scholarship funds for LA‟s inner city residents enabling them to become entrepreneurs. The program, a source of great pride for Corralez, was awarded Newsweek‟s American Achievement Award.

Since 2010, Corralez has also been serving as a consultant for some of Hollywood‟s leading executives and celebrities in film and television. Most recently he assisted in the food styling of the successful feature “Little Fockers,” where he helped design many of the turkeys used for the infamous dinner scene. He also assisted in creating unique foods for scenes in NBC‟s hit series “Parenthood.”

In 2011, Corralez created original recipes for “National Blueberry Pancake Day,” and served the cast and crew of the Fox hit show „Glee,” some of his signature pancakes. In April, Corralez was prominently featured in the NBC reality competition series “The Next Great American Restaurant,” where he was paired with an aspiring restauteur hoping to franchise a restaurant concept.

In June, Corralez was featured at the 6th Annual LA Wine Fest where he will be a part of the Robert Mondavi Discovery Wine Tour, offering food pairings to guests and a live cooking demonstration. Corralez marked National Strawberry Shortcake Day on June 14 with appearances in San Diego on “San Diego News in The Morning,” on The CW and in Los Angeles on the KCAL/KCBS News.

In August, Corralez was featured on the Virgin Mobile “Sparah” Web-Series where he taught stars Sarah and Spencer the basics of breakfast. August also marked the launch of Corralez‟ private cooking classes. Corralez exclusively offered first-time students a deal on Living Social, the online marketing couponing service and sold over 100 private lessons to foodies and chefs-to-be.

Best Healthy Smoothie Recipes

This has just been added on line with recipes.

http://losangeles.cbslocal.com/top-lists/ask-an-la-chef-best-healthy-smoothie-recipe/

Private Chef

Well had a busy month I went to Miami and cooked for a very high profile executive it went well. Working in the heat and humidity can be a little nuts, but I enjoyed it very much. Here are a few pictures of the dishes I created.

Sauted Shrimp, brown rice, kale and raspberry's

 

 

 

 

Ginger shrimp 727

Climate Change

This is a very important topic for all of us. I was quoted in the Los Angeles Business Journal.
http://pages.cdn.pagesuite.com/d/e/de1cadbe-b265-47b0-904c-e5e64058101e/page.pdf
This effects all of us.

Menu Items

Light but filling

Light but filling Crab Hash 

All the ingredients you need

All the ingredients you need. Baked Salmon on Berry Barley

A perfect fix for all the steak lovers.

A perfect fix for all the steak lovers. New York Steak Hash

Meal Delivery

I just wanted to let everyone know that I make special meals to order, you pick the ingredients that you want and I will create the meals especially for your taste.

<a href=”http://www.thumbtack.com/ca/north-hollywood/catering/private-chef-caterer”>Chef</a>

Also please look at this website.

On the Southern Coast

I had a great time heading to Florida for a couple of days for business. My first stop was Miami. When you think of this great state (Mojitos, Cuban Food, Key Lime Pie). Well for my first stop I decided to get what I have been longing for some great Cuban food.

Were else do you go but Versailles (http://www.versaillesrestaurant.com) this place has an atmosphere of like being in someone’s home. As I first walk in it’s bustling with the boys club in one corner, sweet married couples and of course tourist who come here for a great experience.

When we sat down the aromas in the room is filled with garlic, and Cuban coffee.  As I open the menu filled with Cuban dishes, items ranging from Traditional items to new creative dishes.

 

Then first thing we order was a Cuban Mojito and a Crevesa (Beer) Presidente a beer from the Caribbean. As the server dropped them off to the table the mojito had a refreshing flavor that has a light taste of rum and simple syrup. The beer hit my mouth with coolness and lots of flavor that I need to calm the heat in Miami.

 

We ordered a couple of appetizers, Croquettes de Pollo (these are a mixture of chicken and seasoning that are lightly fried served with a garlic sauce) Also came were Empanadas (Three light pastry’s dough filled with beef and baked to perfection).

 

This is a great way to start a lunch. For the entrée my wife ordered Chicken Versailles, served with sweet plantains, moros rice (black beans and white rice cooked together with pork) As for me I had to get the best a Cuban sandwich.

The Chicken was cooked to perfection juicy crispy skin and the mojo (lemon garlic sauce) is the best.  My Cuban sandwich what is to be said, the slow roasted pork, ham, Swiss cheese, mustard, mayonnaise, pickles on Cuban bread OH MY GOD the best.

This is a must stop for any and everyone this place makes you want to make a trip hear from anywhere in the US.

 

For dinner the next night I had to fly to Tampa, The humidity in Florida is nuts in July so I wanted to have maybe some grilled fish or something light. Not so the gentleman I was here with suggested we go to Burns (http://www.bernssteakhouse.com). This is a must stop on any foodies bucket list.

As you walk in the foray is like a palace. The bar is to your right as you enter and all the dinning areas are separated.  As we are walking to be seated we walk down a hallway to our table looking onto the kitchen watching the chef running the show. We were seated at or table when our waiter approached us greeted us with a smile, speaking to us as if we were in his own home with a great big smile telling us the history of this wonderful establishment. As we looked over the menu the steaks are served by different thickens ranging form ¾ of an inch to 4 inches. The different cuts they have are Filet Mignon, Chateaubriand, Special Chateaubriand, Strip Sirloin, Delmonico, Porterhouse and T-Bone.  We both decide to get the Delmonico 12oz cut, 1 to 1 1/8 thick. If you are not familiar what a Delmonico cut looks like, (http://en.wikipedia.org/wiki/Delmonico_steak)

The steak was served with house-made potato chips, French onion soup, house salad, fried onions and fresh vegetable.

The soup was fantastic; salad fresh, crisp and served with blue cheese dressing that is out of this world.  Our steaks came to the table with depth of flavor and so tender it melted in our mouths. This was a meal from heaven.

When we finished with our meals they escort you upstairs, to the dessert room. They have over 100 different desserts on this menu and it reads like a short story.

 

When you come to this Southern State these two establishments are a must.

 

The Menu From The Chile Dinner

menu chile

This signed by both Chefs

Not Just Farm Raised Salmon is from Chile

On a nice night in Los Angeles I was invited to attend a special dinner prepared by Chef Rodolfo Guzman of Chile, where he cooked at Playa Rivera to celebrate the cuisine from his homeland.  This special dinner was a celebration of food and wine from the beautiful country of Chile. There was a select group of guests and media and I was fortunate enough to secure an invitation.

Playa Rivera (http://playarivera.com/) is the brainchild of Chef John Sedlar. Chef Sedlar is known for bringing Southwest cuisine to Southern California. First he opened St. Esteph in Manhattan Beach and then Bikini in Santa Monica. After stepping away from the Los Angeles restaurant scene Chef Sedlar has come back strong with Playa Rivera and his new concept of Mexican cuisine.

As we sat down, we were served some delicious wines from Chile. We started with a Pinot Noir and a Sauvignon Blanc. As the wine started flowing, the conversations began, and the appetizers arrived. We sampled Crispy Apple with Chicken Liver & Cherry Puree along with a Rice & Mussel Crisp.

The Crispy Apple was a very nice and delicate sandwich filled with chicken liver and a very light and sweet cherry puree that had nice mellow tones and great balance of flavors. The second appetizer, the Rice & Mussel Crisp, was something a little different with a very nice crunch and texture and that resembled a crispy duck skin flavor.

For our entrees, The Mussel’s Curanto was reminiscent of consume but with a unique smoky flavor. What’s interesting about this dish is that it’s a very traditional and in Chile its prepared in hole dug in the ground. This dish is based different smoked fish and meats from the Chilean region. The Mussel’s in this dish were from Chile.

For our second course we had Orange Skins & Chilean Chicken Soup. Personally, I loved this dish so much because it had a great flavor with orange skin puree, and crispy chicken skin, along with a nice balance and burst of citrus.  It was paired with the Emiliana Novas Sauvignon Blanc and complimented it to perfection. 

Our third course was Avocado & Austral Salmon “Al Rescoldo.”  This is a typical Chilean preparation in which the food is cooked over hot charcoal, giving it a strong smoky flavor. If you don’t like smoky foods this might not be your ideal type of food.  For me, I enjoyed this very much.

 

Our dessert was a Blueberry & Violet Flower Ice Cream. Blueberry nougat meringue and dehydrated blueberry crispy nougat was served with a violet flower ice cream. This was a nice end to the meal with nice tones of fruit and was light and refreshing.

I really enjoyed some of the wines that were served and would remiss myself if I didn’t mention them to you.  The Veramonte Ritual Sauvignon Blanc was light and crisp and the Ventisquero Pinot Noir had rich cherry notes with light tannins.

After this dinner, I wanted nothing more than to jump on a plane and head to the countryside of Chile and immerse myself into their cuisine and their world.

 

One of the finished items from the TV segment

Lemon Ricotta Blueberry Pancakes

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup part-skim ricotta
  • 2 large eggs, separated
  • 1/2 cup low-fat (1%) milk
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Driscoll’s Blueberries plus more for garnish (optional)

INSTRUCTIONS

  1. Preheat oven to 200°F.
  2. Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
  3. Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
  4. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.