DANIELLE CUSTER Executive Chef - Laurel's Executive Chef and General Manager Danielle Custer is a rising star among young American chefs. She brought her signature of combining the flavors of four or five continents in a single dish to Dallas last year from Seattle's top-rated Fullers and was quickly accepted into the Dallas culinary community. Since arriving, she has participated in several charity events including Taste of the Nation, Zoo to Do, and Star Chefs of Dallas for the March of Dimes. She has conducted a cooking class at Star Canyon at the invitation of Stephan Pyles and recently been invited to join the Dames des Escoffier. She belongs to the American Institute of Wine and Food. Her Philosophies: Anything is possible (especially when it comes to food) and one person doesn't make a great restaurant, it takes a team. Think global and cook local. Quotes by Chef Custer: "Success means rising above your own expectations and being better than you think you can be, and getting everyone you work with to believe that". "My father used to tell us whenever he left for work, 'I am going to play today.' Now that I have discovered what I love to do I play everyday too. ROASTED CHICKEN IN ROSEMARY JUS 4 whole boneless chicken breats 3 whole carrots, peeled and diced 3 tablespoons Pomace olive oil 1 whole yellow onion, peeled and diced 2 tablespoons tomato paste 3 stalks celery, diced 1 tablespoon black peppercorns, crushed 8 cloves garlic, crushed 1 bunch rosemary with stems, chopped 1 cup Madeira wine 1/2 bunch thyme with stems, chopped 1 cup burgundy wine 1 1/2 quart chicken stock In oil, sweat garlic, carrots, celery and onion. Add tomato paste, cook until slightly brown. Add wine and peppercorns, reduce by half. Add chicken stock, reduce to two cups. While reducing excess fat may skimmed. Turn off heat, add rosemary and thyme (stem & leaves), let steep for 10 minutes, strain through fine sieve. Nominate your favorite chef for a profile "Chef Profiles" email: jwdineline@aol.com