Chef Biography
Peter deJong was born and raised in Amsterdam, Holland and had a typical European training. He graduated from the University of Amsterdam and became a Master Pastry Chef before moving to the United States. In New York, Chef Peter deJong and Great Chef Albert Kumin opened their own restaurant and taught classes at the International Pastry Art Center in Elmsfore.
In 1994, Chef deJong moved to Beaufort, South Carolina to open The Beaufort Inn. Two years later, the Great Chefs television team showed up to tape him for their Great Chefs of the South series to be aired over the Discovery Channel.
Recipes
Chocolate Crème Brûlée with a Sweet Basil Vanilla Sauce
Serving: 4 Print Chocolate Crème Brûlée with a Sweet Basil Vanilla Sauce By Great Chefs November 11, 2015 Silky chocolate cream hides under its crunchy burnt sugar crust. Chef Peter deJong adds his special touch with the basil-vanilla sauce, a subtle taste that will have everyone guessing. Ingredients Chocolate Crème Brûlée Bitter Chocolate – 5 […]
King Salmon Napoleon
Serving: 4 Print King Salmon Napoleon By Great Chefs October 5, 2015 Salmon and puff pastry discs are stacked, then topped with a pastry crown to form a “king” napoleon. The napoleon is accented with salmon tartare and caviar, and garlic-sauteed zucchini. A little balsamic sauce adds the final touch. Ingredients Pastry Puff Pastry – […]
Benne Seed Shrimp and Crab Cakes with Cilantro-Peanut Sauce
Serving: 4 Print Benne Seed Shrimp and Crab Cakes with Cilantro-Peanut Sauce By Great Chefs September 28, 2015 Jumbo shrimp are spread open and filled with a crab mixture to create miniature “chops” which are fried and served with cilantro-peanut sauce. The crab mixture would be wonderful by itself, sauteed as crab cakes; double the […]