Chef John Guinivere
At 16, John worked in the kitchen at Cypress Country Club on the weekends. After high school, John applied to three culinary schools and was accepted to all of them. He chose California Culinary Academy in San Francisco. At the time, he was the youngest student ever accepted. He graduated from Culinary School in 1986, at the age of 20.
Over the years, John has managed restaurants, owned a bistro, traveled the world as a Chef on prestigious privately owned yachts, catered events for thousands of people and consulted for several restaurants and food companies.
By 1996, he had begun creating his own cooking show on the Internet. By 1998, he had learned digital video editing, encoding taping and streaming videos on the Internet. John’s first cooking video was aired on Cheflive.com in November 1998.
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Recipes by Chef Guinivere
Delicious as a Soup or Gravy
Bowtie pasta with tomato mushroom sauce accompanied with seared pork loin.
Lobster tail broiled with a bread and cheese topping
Fresh cheese tortellini with Portabella mushrooms, zucchini and tomatoes in a light white sauce.
Egg noodles covered in a Goulash sauce loaded with chicken and mushrooms.
Pan-browned chicken breast on caramelized sweet onions topped with a creamy bleu cheese and bacon sauce.
Delicious chicken Cous-Cous Soup having lot of fresh spices and vegetable.
Butterfly Chicken Breast Provencal served with Parmesan Cream of Spinach
Chicken Tenders topped with Strawberry Wine Sauce and Served with Cous Cous
Corn and Black Bean Chowder Served with Backed Parmesan Pita
A satisfying blend of pasta and fresh seafood
East meets West in an elegant, tangy summer salad
An upscale, festive meal for the time-constrained cook
French Lamb Curry
A delightful version of the classic French dish
Fresh fried catfish on a toasted bun
Fried yucca root with dipping sauce
Baked apples with cream sauce
Grilled lamb ribs served with honey/orange sauce with vegetables and rice sticks
Ham and Lentil Soup
Delicious warm chicken noodle soup having asparagus and spinach in it.
King Crab with Avocado Dressing
King Crab with Cous Cous
Bay Shrimp and Black Bean Eggrolls Served with a Southwest Sauce
Mixed Green Salad Served with a Raspberry Vinaigrette and Bleu Cheese
Mixed Greens with Sauteed Shrimp and Blue Cheese Dressing
Awarding winning Asian pasta salad
Nutritious potato and leek soup
Scrumptious prawns with vegetables and noodles
Simple puff pastry recipe with chicken and vegetables.
Salmon with vegetables and rice steamed in foil packet, served with white wine cream sauce.
Spinach and cheese raviolis topped with a creamy sauce of sun-dried tomatoes, peas, and olives and bits of cured salmon.
Chicken breast strips with pecan sauce accompanied by sautéed Mexican vegetables
Pork loin slices in apricot champagne sauce, served with rice pilaf
Seared scallops and vegetables in a thin, crisp taco shell
Sea bass fillets, breaded and fried in butter, served with portabella mushroom caps, sweet potato mash, and creamed corn sauce.
A delicious shrimp bisque.
Sauteed Shrimp Served with Hearts of Palm and Mushrooms
A delicate Chinese dish full of flavor.
A simple but tasty shrimp stir fry.
Shrimp Tostados with avocado/sour cream sauce
Spinach and cheese ravioli with wild mushroom
cream sauce.
Grape Leaves Stuffed with Rice and Chicken Mixture
Portabello Mushrooms Stuffed with a White Wine Crab Stuffing
Sugar Free Chocolate Mousse Served in Phyllo Dough Cups with Sour Cream Pomegranate Sauce
Sun Dried Tomato Penne Topped with Sauted Portabello Mushrooms and Prawns
Vermicelli Taco Soup with Fresh Vegetables
A quick and easy recipe.
London Broil Topped Salad with Asian Vinaigrette
Warm Lobster Salad having nut and fresh vegatables in it.
Bacon as croutons on the salad leaves with dressing
Warm Romaine Salad with Seared Scallop topping of eggs and onion in it.