Cooking with New Chef: Mulugeta
Posted by ctfashionblog on June 12, 2009
Magnifico! Just think of having dinner outsourced and it tasting– savory and flavorful, just like home.
Mulugeta Abraha is an executive cook with the ability to whip up self creatives of exotic Eritrean, Ethiopian and Italian-style Cuisines. One would think typical dishes would be served, as most restaurants would with the same old stuff, same old style — yet upon your table rests a bestowment of artistic, eye-appealing flavorful, healthy full-course meal with the appetizer, entrée, main dish and even homemade dessert. Mulugeta can definitely pop upscale, declan gourmet or just the traditional classic style.
The meals, which include so many that that they can be indexed, can be served to suite a family or a just a date. “This rice is beautiful,” says my 5-year-old daughter who is normally finicky about rice. To me the rice was one of his more simpler dishes, a basic white goya-styled rice served with the dinner.
Though the food is culturally inspired and inclined, it is versatile for any ethnicity, giving way to any international dwelling. From mild to spicy, among others, the chicken for example, can be serenaded to a tender taste and served as a doro wat (Ethiopian/Eritrean) or baked in simmering sauce. Dainty Italian-style dishes would work well at business meetings, weddings or just satisfy as a casual dinner.
Though he is diverse in skill, Mulugeta is an expert at Eritrean/Ethiopian and Italian dishes and has a host of his own trays including ice cream, frostings and dressings.
Mulugeta has all the skills needed to be successful as a chef. His attributes include being extremely swift, reliable, and hardworking. He currently has plans to host a food tasting, publish a book and open a restaurant. Just call him Bistro Mulugeta.
To contact Mulugeta or for booking information, please email to publisher@imanimagazine.com
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http://imanimagazine.com
