Duprat Ron - Duprat, Ron

Ron Duprat

Biography

Chef Ron Duprat is the Food and Beverage Director / Executive Chef for the Beautiful Bridgewater Golf and Country Club in Carmel Indiana also best known as one of the top competitors on Bravo TV’s Top Chef and Bar Rescue. During that season’s competition in Las Vegas, Duprat amazed judges with his exotic flavors, combining rich Caribbean heritage flavors with French Accents. Duprat was also featured on the View, BET, Gourmet, Elle Magazine, Bon Appetite, Essence Magazine, and Ebony Top Chefs 2015. Huffington post recognized him as one of the 10 Black Chefs That Are... READ MORE

Chef Ron Duprat is the Food and Beverage Director / Executive Chef for the Beautiful Bridgewater Golf and Country Club in Carmel Indiana also best known as one of the top competitors on Bravo TV’s Top Chef and Bar Rescue. During that season’s competition in Las Vegas, Duprat amazed judges with his exotic flavors, combining rich Caribbean heritage flavors with French Accents. Duprat was also featured on the View, BET, Gourmet, Elle Magazine, Bon Appetite, Essence Magazine, and Ebony Top Chefs 2015. Huffington post recognized him as one of the 10 Black Chefs That Are Changing the Food World along with Marcus Samuelsson, G. Garvin, B. Smith and Tre Wilcox. In addition, Chef Duprat has prepared amazing meals for President and First Lady Obama, Jay Z and Beyonce’, Usher and many more. “How 12 Black Chefs Cooked Their Way to the Top of the World” by The Root, highlighted Duprat as well. In 2010, Oprah magazine named Chef Duprat’s recipe for Butternut Squash and Sweet Potato Bisque her favorite.

Chef Duprat also joined the U.S. State Department Chef’s Corp. During his career Chef Ron has used his cooking skills to become actively involved in fighting child obesity. He’s affiliated with several major organizations, including the First Lady Michelle Obama’s ‘Let’s Move’ campaign, No Hungry Kids, the Black Culinarian Alliance (BCA), The Word and Actions, World Central Kitchen, and Clean Cook Stove.

Since his days on Top Chef, Chef Ron has been traveling the world sharing his culinary prowess in cooking demonstrations, working as a celebrity chef a numerous restaurants, resorts and companies. He’s currently a consultant for the international food company Rastelli Direct and working as a consulting executive chef at the Sugar Bay Resort and Spa in St. Thomas in the U.S. Virgin Islands. Chef Ron has been named Culinary Ambassador by both Caribbean Black Elk Ambassador at Black Elk Wine and former Secretary of State Hillary Rodham.

Articles featuring Chef Ron Duprat:
Check out My Life After Top Chef
https://lnkd.in/bKC39BQ

10 Black Chefs That Are Changing The Food World As We Know It
http://www.huffingtonpost.com/2014/03/28/famous-black-chefs_n_5036401.html

How 12 Black Chefs Cooked Their Way to the Top of the World
http://www.theroot.com/articles/culture/2014/06/famous_black_chefs.html

Link to Chef Ron’s Book:

http://www.amazon.com/My-Journey-Cooking-Ron-Duprat/dp/1434333752/ref=sr_1_1?ie=UTF8&qid=1406047196&sr=8-1&keywords=chef+ron+duprat

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Tuna Tartare Stuffed Belgian Endive

 

Ingredients:

For Tartare:

8 oz ahi tuna , finely diced
Salt & white pepper (to taste)
1 Tbs. finely chopped chives
3 tsp. extra virgin olive oil
1 Tbs. chopped parsley
1 tsp. whole grain mustard
Juice of one lemon

For Wasabi Cream:
2 Tbs. sour cream
1 tsp. wasabi powder

For Endive Leaves:
16 –20 Belgian endive leaves, cleaned

 

Directions:

For Tartare:

In a medium mixing bowl, whisk mustard, oil, chives, parsley and lemon juice. Season with salt and pepper, toss in the diced tuna and mix thoroughly.

For Wasabi Cream:

In a small mixing bowl, mix sour cream with wasabi powder.

For Endive Leaves:

Pull Belgian endive leaves from the heart, reserving the best for stuffing. Lay the endive leaves out and spoon a small amount of the wasabi cream in each.
Then top with ½ oz of the tuna mixture, garnish with a strip of red pepper and serve.