Chef Biography
Ken Goff graduated from the commercial cooking school of St. Paul Technical College in 1981 and went on to apprentice at La Tortue in Minneapolis, prepping and preparing pastry. He moved over to Restaurant 510 for the next two years as garde manger and grill cook, and in 1984 to Nigel’s as sauté and sous chef.
After a short stint at Faegre’s Restaurant as salad and chef, in 1985 he found a home at the St. Paul’s Jazz emporium, Dakota’s Bar & Grill as executive chef. The Great Chefs television crew, showed up in 1994 to tape him for the Discovery Channel’s Great Chefs – Great Cities series and their Great Chefs of America series.
In 2005, he left Dakota to join Le Cordon Bleu to teach, which will be closing at the end of 2016 due to the settlement of a lawsuit and new federal regulations.
Recipes
Pan-roasted Pork Chop with Cinnamon–Rhubarb Sauce and Wild Rice Sauté
Serving: 2 Print Pan-roasted Pork Chop with Cinnamon–Rhubarb Sauce and Wild Rice Sauté By Great Chefs October 21, 2015 The wonderful fresh rhubarb of late spring lends its tart notes to an unusual sauce for pork. The same sauce would also be wonderful with any type of game or game birds. Accompanying the pork is […]
Sauteed Fillet of Walleye with Tomatoes and Spring Herb Butter
Serving: 4 Print Sauteed Fillet of Walleye with Tomatoes and Spring Herb Butter By Great Chefs September 28, 2015 This simple dish is prepared at the last minute and served fresh from the stove. Sauteed tomatoes form a bed for sauteed walleye pike; herbed butter sauce is poured over the fish to finish the dish. […]
Raspberry-White Chocolate Custard with Bittersweet Chocolate Sauce
Serving: 6 Print Raspberry-White Chocolate Custard with Bittersweet Chocolate Sauce By Great Chefs September 26, 2015 Raspberries are embedded in a creamy white chocolate custard which can be served hot, warm, or cold. This is a pretty dessert to serve when raspberries are fresh and plentiful. Do not use bruised fruit; the color will run […]