I love cooking and so whenever I come across a dish I never dealt with before, I take it as a learning experience
Boston, MA (PRWEB) April 15, 2012
Spencer Streetman a sous chef at Stephi’s on Tremont, never shies away from a challenge. During his eight years in the culinary arts profession, he has been asked to cook numerous eclectic, difficult and unconventional dishes, all for the sake of a “darn good meal.”
“I love cooking and so whenever I come across a dish I never dealt with before, I take it as a learning experience,” said Spencer Streetman, 30.
One of the dishes Spencer Streetman has been asked to serve time and time again, has been the cobia.
Sport fishermen know that cobia is a fish that is notoriously difficult to catch. The fish can weigh up to 100 lbs., often times they put up such a fight that they break lines or burst through the fishing net, explained Spencer Streetman.
“If you do manage to catch the cobia, you are in for a real treat, because the sweet, almost nutty, flavor of cobia is unrivaled. Cobia can be broiled, grilled or sautéed, and because it is a flavorful fish on its own, it needs only light seasoning,” Spencer Streetman said.
One of Spencer Streetman’s acclaimed recipes for cooking the cobia, is entitled, Grilled Cobia, Sweet Soy Braised Bok Choy. The recipe has received raving reviews by diners and critics alike.
“A good challenge makes for a good meal,” Spencer Streetman said.
Recently Spencer Streetman marked his eight-year milestone in the culinary business. His experience consists of cooking for an assortment of venues, including private catering for large upscale banquets as well as catering for university and individuals’ events. Spencer Streetman has worked for the Harvard Club of Boston, the Rhode Island Country Club and as a sous chef at Stephi’s on Tremont, a relatively new restaurant in the Boston South End. The restaurant offers comfort food specials, a 3-course early dinner prix-fixe, and a children's menu.
More About Spencer Streetman
Spencer Streetman, 30, is a Newton resident. In 2004 Spencer Streetman graduated from Providence-based Johnson & Wales University, where he received a degree in Culinary Arts. Spencer Streetman has worked for various restaurants and foodservice providers. He has over eight years of foodservice experience in fine dining and banquets. In 2009 Spencer Streetman won the award for Culinarian of the Year at the Harvard Club of Boston.
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