Sodexo Conferencing Blog

Meet the Chef: Brad Littlejohn

Mandy Volpe - Thursday, October 10, 2013

Today’s chef spotlight features the Executive Chef from High Country Conference Center, Brad LittleJohn.

Q: How did you get started as a chef?

As a child, my grandmother was a huge influence in myself wanting to cook.  The way she measured items in the palm of her hand to the use of cast iron skillets.  When I got older and joined the Airforce, I would cook in every country that I would travel to.  I learned a lot about each and every culture through the way they ate.

Q: Describe your first job: Probably the same as everyone else, Burger King!

Q: When you are not at work, what is a go-to meal to cook at home? Pistachio encrusted Pork Tenderloin, Wild Rice, and grilled Asparagus with blue cheese.  Of course the meal has to be finished off with peach cobbler.

Q: Tell me more about your background. Where did you study to become a chef? Scottsdale Culinary Institute Le Cordon Blue

Q: As the Executive Chef at High Country Conference Center, you must have a favorite recipe.  My favorite is the Creole Catfish Po Boy. If you are interested in making one of your own, check out the ingredients below.

  • Parisian Breads
  • Catfish Creole Filet
  • Tomatoes
  • Iceberg Lettuce
  • Dill Pickle Chips
  • Zatarain’s Creole Seasoning
  • Remoulade Sauce

1. Prepare catfish according to recipe. Drain well

2. Cut each Parisian loaf into 4 equal portions. Split roll, leaving a hinge. Tear out some bread from the crown and heel of roll to create a "boat" to better hold fillings.

3. Place 1 catfish fillet on heel of roll, top with 2 slices of tomato, 1 oz shredded lettuce and 5 pickle slices

4. Season with 1/4 tsp creole seasoning and drizzle 2 tsp remoulade sauce over fillings

5. Place crown of roll on sandwich to close and serve immediately

6. Offer condiments such as hot sauce, on the side. Pickle spear is optional


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