Chef Ron Videos

Ron Duprat Top chef ConTestant
Hometown: Mare Rouge, Haiti
Resides: Hollywood, FL
AGE: 40
HOMETOWN: Mare Rouge, Haiti—currently resides in Hollywood, Fla. and Naples, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: College Aimee Cesaire and La Varenne Ecole de Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Jumbo Scallop, Sweet Chili Tahini Sauce, Watermelon and Avocado Slaw.

Ron is a well-seasoned executive Chef, having cooked for varying establishments such as the Pelican Bay Foundation and the Montauk Yacht Club. He has cemented himself as an expert in exotic flavors—often incorporating his own Haitian Creole influences with French-Asian Fusion cuisine. Ron always likes to keep vanilla bean, saffron, truffles, Spanish olive oil and chocolate on hand, and his favorite thing to make is his signature flourless chocolate cake.
Jicama Slaw PDF Print E-mail
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  • 1 cup plain yogurt
  • 3 tablespoons lime juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon chopped cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups shredded or julienned Jicama
  • 1/2 bunch green onions, sliced thinly on the bias
  • 1 red bell pepper, thinly sliced
  • 1 red onion
Methods
Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.
When ready to serve, combine the Jicama, green onions, and red bell pepper in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary.

Jerk Sea Bass
Ingredients:
2 (1 1/2 pound) Chilean sea bass, scaled and cleaned
2 tablespoon Maldon Sea Salt
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3 tablespoon red pepper flakes
3 tablespoon curry
4 cinnamon sticks
Method:
Season the bass with the Maldon Sea Salt, and spices in a sauté pan and lay the fish on good Spanish olive oil. Continue to cook until the fish flakes, 12 to 15 minute remove the fish from the pan