Top Chefs in the News

The Chicago Tribune has a nice article on the Chicago chefs who participated in Top Chef Texas (Heather Terhune, Sarah Grueneberg, Richie Farina, Chris Jones, Chuy Valencia, and Beverly Kim.)

Photo credit: Chris Walker/Chicago Tribune

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Top Chef Video Sunday with the Moto Boys

See what Top Chef Texas contestants Chris Jones and Richie Farina whip up in their own kitchen at Moto for a 16-course winter dinner here.

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All Top Chef Interview with Chris Jones

Top Chef contestant Chris Jones talks about his experience on the Bravo show.

Chris is the Chef de Cuisine at moto restaurant and at iNG in Chicago.

Click here to visit the moto website.

Click below to listen to the podcast.
All Top Chef Interview with Chris Jones

Thank you Chef Chris!

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Bravo Exit Interview - Chris Jones

Click here to view the video.

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ATC Love to Chef Chris Jones

While Chef Jones' version of chicken salad was indeed lighter than that of his competitor's, the judges felt that he missed the mark on flavor and probably shouldn't have made the sandwiches in advance. But kudos to Chris for staying true to himself and his innovative cooking style.



Top six isn't anything to sneeze at. Congrats on your achievements to this point, Chef, and best of luck in the future.

This post is only for positive comments about Chef Jones. If you have anything negative to say, please do so on our Reactions post.

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All Top Chef Mail Box Monday

Here's a great interview with the Moto boys, who cooked at the James Beard House last week.

Curious about Top Chef Masters Mary Sue Milliken and Susan Feniger's new sitcom? Read more here.

Looking for a Christmas gift for yourself or another Top Chef friend? Check out this piece about judge Hugh Acheson's new cookbook, about how to start out Canadian and end up in the South.

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All Top Chef Interview with Richie Farina

Top Chef Texas contestant Richie Farina talks about his experience on the Bravo show.

Richie and Chris Jones are both working at Moto in Chicago.

One notable dish is the "Cuban Cigar," a Cuban sandwich that looks like a cigar and arrives at the table served in an ashtray complete with edible "ash."

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Congratulations, Green Team!

Congrats to the Green Team of Chuy, Edward, Beverly, Paul, Richie, Chris J., Heather, and Grayson! They prepared a successful selection of elegant Mexican dishes for young Blanca Flores' quinceanera celebration and earned another week of competition on Top Chef Texas.

This post is only for positive comments about the chefs on the Green Team . If you have anything negative to say, please do so on our Reactions post.

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Top Recipe - Chris Jones' Caramel Apple Stuffed with Braised Pork Belly & Sweet Applesauce

Just 'cause it sounded so interesting....

Caramel Apple Stuffed with Braised Pork Belly & Sweet Applesauce

Braised Pork Belly:
4 pounds pork belly
2 knobs ginger
8 pieces jalapeno
1 cup sugar
1/4 cup apple cider vinegar
1/8 cup yuzu
1/4 cup salt
6 cups beef broth
1 onion, rough chopped

Candied Peanuts:
2 cups peanuts
Salt, to taste
1/4 cup sugar
1/4 cup butter
1/8 cup brown sugar

Apple Shell and Apple Sauce:
5 Granny Smith apples
1/2 cup sugar
1/2 cup brown sugar
Salt, to taste

Caramel Sauce:
1/2 cup sugar
1/4 cup butter
1/4 cup cream

Braised Pork Belly:
1. Cut pork belly into 1-inch pieces, place in pressure cooker with jalapeno, ginger and onion rough chopped. Add all the rest of ingredients and stir together, close pressure cooker and cook on high for 1 hour.

Candied Peanuts:
1. Preheat oven to 250 degrees Fahrenheit.
2. In a small saucepot combine all ingredients; bring to a boil on high. Simmer cook until nuts take on all flavors (about 10 minutes). Drain excess butter and roast peanuts at 250 degrees Fahrenheit for 10 more minutes to harden. Pull out and cool.

Apple Shell and Apple Sauce:
1. Preheat oven to 250 degrees Fahrenheit.
2. In a small saucepot melt sugars.
3. Cut 2 apples in half and set aside. Core and chop remaining apples. Next take halved apples and start to remove the inner – ends remove core first take the actual good flesh of the apple, toss with apple dice. Season hollowed apples with a small amount of salt and sugar. Roast for 15 minutes at 250 degrees Fahrenheit or until soft.
4. In the small saucepan with melted sugar add apples and simmer for 10 minutes, place in blender and puree until smooth, strain into a small pot to stay warm.

Caramel Sauce:
1. In a small saucepot, melt sugar without stirring, add butter then cream. Let cool.

© 2011 CHRIS JONES

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Meet the Chefs - Chris Jones

HOMETOWN: Ft. Lauderdale, FL
RESIDES: Chicago, IL
AGE: 30
PROFESSION: Chef de Cuisine, Moto Restaurant, Chicago
CULINARY EDUCATION: School of hard knocks – self-taught

At Moto, Chris has creative freedom and has implemented ingenious plates while never forgetting about presentation and more importantly, taste. Chris works closely with Chefs Homaro Cantu and Ben Roche, to develop cuisine that is innovative and revolutionary.

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