Posts Tagged ‘Chef Ben Vaughn’

Chef Ben Vaughn Advocates Balanced Eating Over Fad Diets

In Professionals on September 30, 2010 at 5:50 pm

Chef Ben Vaughn has enjoyed an extensive and decorated career as one of the best chefs in the state of Tennessee. However, Chef Ben Vaughn points out that being a successful chef means more than cooking tasty food. Quality cooking, says Chef Ben Vaughn, is also measured by its healthiness and heartiness. Fast food is technically “tasty,” illustrates Chef Ben Vaughn, but it is by no means quality cooking attributable to a chef.

A lot of people try dieting, says Chef Ben Vaughn, to regulate health and weight. Chef Ben Vaughn notes that diets usually entail the exclusion of certain food groups from regular meals. Chef Ben Vaughn insists that balance at the table is more valuable than obsessive dieting.

Chef Ben Vaughn offers as evidence a study published in the Annals of Internal Medicine. Chef Ben Vaughn explains that this study compares the effects and results of two very popular fad diets, low fat and low carb. Chef Ben Vaughn says that both diets, studied over a 2-year period, resulted in poor weight loss, unhealthy side effects, and high drop out rates.

Chef Ben Vaughn explains that diets like those are not the answer to healthy eating. Healthy eating, says Chef Ben Vaughn, is about balancing the elements of the food you eat, including fats and carbohydrates. Eliminating natural foods, notes Chef Ben Vaughn, is not a healthy approach. He believes that people are healthier when they eat the right proportions of food groups.

Chef Ben Vaughn encourages people to learn the right daily proportion of fats, carbohydrates and proteins to contribute to optimum health. Chef Ben Vaughn reiterates that restrictive diets are not the solution. Permanent weight loss and a longer life span, concludes Chef Ben Vaughn, are easily attainable through eating a balanced diet and getting a bit of regular exercise.

About Chef Ben Vaughn

Even before Chef Ben Vaughn’s first employment, an esteemed restaurant-owning family friend used to take the eager young lad on guided tours of restaurant kitchens. Chef Ben Vaughn’s first kitchen job was a baker’s helper in South Florida. Chef Ben Vaughn was 15 years old at the time and he has been excelling ever since. By learning the restaurant business from the bottom up, Chef Ben Vaughn gained a unique perspective on creative cooking. He enjoyed a long professional apprenticeship before his formal chef experience ever began.

This foundation of hands-on learning has given Chef Ben Vaughn a welcome advantage in his career. Staying true to his southern roots, Chef Ben Vaughn grew into a position as the executive chef of Memphis, Tennessee’s River Oaks Restaurant. Chef Ben Vaughn flourished at River Oaks and shortly thereafter was named one of the top 5 Best Chefs in the city of Memphis. Chef Ben Vaughn took this support from his community to heart. In 2009, he opened a restaurant named after his daughter, Grace. At Grace, Chef Ben Vaughn brought Memphis the skill and visual stimulation of artisan French cooking while maintaining an American southern range of flavor.

Chef Ben Vaughn is committed to the future of sustainable food production. Chef Ben Vaughn builds his menus according to the seasonal availability of locally produced foods. From meat to produce, Chef Ben Vaughn has developed good relations with the growers of the great state of Tennessee. Chef Ben Vaughn acquires quality foods from local farmers and translates them into gustatory delights that have earned him great renown among his peers and diners. More recently, Chef Ben Vaughn has opened a second restaurant in Memphis, called Au Fond Farmtable. Chef Ben Vaughn’s Au Fond Farmtable provides a more rustic and informal dining experience, with all of the flavor and care that the good people of Memphis expect.

Chef Ben Vaughn Discusses the Art of Locally Varied Menus

In Professionals on June 28, 2010 at 2:39 am

Chef Ben Vaughn, proprietor of the elegant and artful Grace restaurant, has recently opened a new restaurant called Au Fond Farmtable. Loosely translated, explains Chef Ben Vaughn, the name means “Fundamentally Farmtable.” Chef Ben Vaughn’s goal with this less formal breakfast and lunch establishment is to create an artisan menu based on local food, with a cafe or bistro style environment. Chef Ben Vaughn opened Au Fond Farmtable right next door to his popular Grace restaurant. The two restaurants share a kitchen, says Chef Ben Vaughn, but are committed to very distinct and complementary eating experiences.

One unique quality of Chef Ben Vaughn’s latest dining establishment, Au Fond Farmtable, is the variability of the menu. Chef Ben Vaughn understands that in the restaurant world it is typically a cardinal sin to stray from the menu to which patrons are accustomed. But Chef Ben Vaughn feels that the menu at Au Fond Farmtable is reaching farther. The menu at Chef Ben Vaughn’s new restaurant is tuned in to the local farmers and food producers of the Memphis area.

For this reason, explains Chef Ben Vaughn, Au Fond Farmtable’s menu can change within a matter of days. But Chef Ben Vaughn assures that the changes are subtle and based on what local farmers are producing. This includes fine products like Anson Mills grits and Newman Farm bacon, notes Chef Ben Vaughn. For an example of menu variability, says Chef Ben Vaughn, Au Fond Farmtable features a hypnotic and delicious grilled pimento cheese sandwich. During the week, explains Chef Ben Vaughn, the cheese in this sandwich may range from sharp cheddar to an organic goat cheese in the same week. Chef Ben Vaughn allows for these subtle changes because local dairy producers always have something fresh and new for him. Chef Ben Vaughn, in turn, translates the natural variability of local food production into his menu.

Au Fond Farmtable
Cooper-Young next to Grace Restaurant
938 South Cooper Street
Memphis, TN, 38104

Chef Ben Vaughn’s Kitchen Wisdom – Roasted Potatoes and Fewer Dishes

In Home and Family on January 26, 2010 at 6:13 am

Chef Ben Vaughn agrees with many of his fans and readers – washing dirty dishes is the least enjoyable part of cooking. However, Chef Ben Vaughn admits that it is impossible to get any good cooking done without making a lot of dirty dishes. Chef Ben Vaughn’s least favorite items to wash are the pots and roasting pans. They usually have to be washed by hand and that can be a real drag when you are absorbed in the art of culinary creation. Here, Chef Ben Vaughn offers some of his unique kitchen wisdom about how to save a little washing labor.

Roasted potatoes use up large roasting pans, and Chef Ben Vaughn knows they are a real bear to wash. There is a way to roast potatoes without using a roasting pan at all, says Chef Ben Vaughn. It just takes a little imagination and aluminum foil. Cut each potato in half, instructs Chef Ben Vaughn, leaving the skin on. Cut the potatoes long ways so that you have the greatest exposed area of potato. Spread a little margarine on the cut half of each potato. Chef Ben Vaughn says you may also sprinkle a little salt and pepper on the potatoes. Now preheat your oven to 400 degrees.

Next, says Chef Ben Vaughn, while your oven is preheating, place the buttered sides of the potatoes down on a large sheet of aluminum foil. Make sure the aluminum foil is large enough so that you can fold it over the potatoes after you’ve laid them out. What you want to do, says Chef Ben Vaughn, is make sure you can fold the foil over the potatoes and seal them into a pouch. Now place the potatoes in the preheated oven and bake them for half an hour.

When they’re done, unwrap the potatoes and you are ready to go. Throw out the foil and the mess is over. Chef Ben Vaughn reports that this is a simple and effective way to roast potatoes while saving arduous dish washing later. The other beauty of this method, mentions Chef Ben Vaughn, is that it uses much less fat than other methods of roasting potatoes. Enjoy!