Photos by Samuel Hoffman | The Journal Gazette
Chef Eddie Ribel gets ready to shoot a meal preparation video for a number of Web sites.
Photos by Samuel Hoffman | The Journal Gazette
Cameraman Clark Brown, left, records chef Eddie Ribel making a pasta ragu in his kitchen.
Photos by Samuel Hoffman | The Journal Gazette
Cameraman Clark Brown, left, records chef Eddie Ribel making a pasta ragu in his kitchen.
Photos by Samuel Hoffman | The Journal Gazette
Ribel cooks in his apartment kitchen.
Aussie Chicken
2 tablespoons of olive oil
2 chicken breasts
Flour, for coating
Cheese, to taste
¼ cup mushrooms
4 slices of bacon
For sauce
Honey
Yellow mustard
1 teaspoon paprika
Coat both sides of chicken breasts with flour, and sauté in olive oil.
Bake at 350 degrees for 20 minutes (chicken temperature should be 165 degrees). Mix honey, mustard and paprika. Pour sauce over chicken. Sprinkle with cheese, mushrooms and bacon. Return dish to oven to bake just long enough for cheese to melt. Serve with angel hair pasta and a vegetable.
Eddie Ribel
Age: 39
Family: Fiancée, Wendy
Place of employment: Calling a Chef
Years in business: 7 years
Education/training: Graduated from Ivy Tech in 2002
What attracted you to this career: I love to cook.
Proudest moment: Winning the 98.9 The Bear grilling cook-off.
Biggest disaster: Double-booking an event
Favorite meal: Aussie Chicken
Favorite cookbook: "Healing Foods for Natural Health," by Nicola Graimes
Must-have kitchen item: American Italian pasta
Standard items found in your cupboard: Pasta
How often do you use your culinary skills at home: Every day
A word of advice for average, everyday home cooks: Keep it simple.
The meal/dish you're sharing: Aussie Chicken
Why you chose this meal/dish: I've won many awards with this dish.
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