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San Jose, CA – Born in Northern California, I was raised in a family with 6 kids. Family
and food were important in household growing up. My first food memory came
courtesy of my great aunt, Sister Anne. Sister Anne was famous along the west coast
for her amazing cinnamon rolls, and I remember she paid me with raisins for helping her
in the kitchen.
Santa Barbara, CA – I left the friendly confines of Northern California to head off to
UC Santa Barbara to study Geography. Being a starving student, I was forced to get
creative with certain ingredients that happen to be on sale or sold cheaply in bulk.
Often times I could be seen combining my two passions, rugby and barbecuing,
cooking up a feast for both teams after matches. I took my creative home cooking
into local bar & grill’s and upscale deli’s to begin my professional culinary journey.
and food were important in household growing up. My first food memory came
courtesy of my great aunt, Sister Anne. Sister Anne was famous along the west coast
for her amazing cinnamon rolls, and I remember she paid me with raisins for helping her
in the kitchen.
Santa Barbara, CA – I left the friendly confines of Northern California to head off to
UC Santa Barbara to study Geography. Being a starving student, I was forced to get
creative with certain ingredients that happen to be on sale or sold cheaply in bulk.
Often times I could be seen combining my two passions, rugby and barbecuing,
cooking up a feast for both teams after matches. I took my creative home cooking
into local bar & grill’s and upscale deli’s to begin my professional culinary journey.
Pasadena, CA – To formalize my knowledge of cooking, I headed to the California
School for the Culinary Arts. While studying under many great chefs such as Wolfgang
Puck and Roy Yamaguchi, I earned several awards and honors, including the
President’s Honor Roll.
While at CSCA, I was afforded the opportunity to experience the Los Angeles culinary
scene, including working at a French brasseire in the downtown Los Angeles theater
district. I had the privilege to cook for many celebrities, including Alan Alda, Britney
Spears, Kurt Russell and Goldie Hawn, Gary Marshall, John Daley, Michelle Wie, Martin
Lawrence, and Justin Timberlake.
School for the Culinary Arts. While studying under many great chefs such as Wolfgang
Puck and Roy Yamaguchi, I earned several awards and honors, including the
President’s Honor Roll.
While at CSCA, I was afforded the opportunity to experience the Los Angeles culinary
scene, including working at a French brasseire in the downtown Los Angeles theater
district. I had the privilege to cook for many celebrities, including Alan Alda, Britney
Spears, Kurt Russell and Goldie Hawn, Gary Marshall, John Daley, Michelle Wie, Martin
Lawrence, and Justin Timberlake.
Palm Desert, CA – After graduation, I spent some time in Florida apprenticing under
my college friend and mentor, Chef Chris Heath. When I returned to California to
perfect my craft, I started by working at Roy’s Restaurant to learn Hawaiian Fusion
cuisine. After a season at Roy's, I accepted an opportunity to work at the Motor Coach
Country Club. I will always remember the first time I was called “Chef” by my staff after
being named Executive Chef. Running my own kitchen gave me the freedom to
experiment and perfect my own ideas about cooking.
I left the Motor Coach Country Club to start my own business, Chef Haig Foods, to
share some of the great food and cooking that I have experienced both personally and
professionally. Whenever my friends, family and customers ask me what I put into my
dishes that makes them taste so good, I always answer, "ah, whatever".
I now offer you one of my cooking secrets to share with your family and friends. I
hope you enjoy my Whatever Rubs!
Chef Haig
my college friend and mentor, Chef Chris Heath. When I returned to California to
perfect my craft, I started by working at Roy’s Restaurant to learn Hawaiian Fusion
cuisine. After a season at Roy's, I accepted an opportunity to work at the Motor Coach
Country Club. I will always remember the first time I was called “Chef” by my staff after
being named Executive Chef. Running my own kitchen gave me the freedom to
experiment and perfect my own ideas about cooking.
I left the Motor Coach Country Club to start my own business, Chef Haig Foods, to
share some of the great food and cooking that I have experienced both personally and
professionally. Whenever my friends, family and customers ask me what I put into my
dishes that makes them taste so good, I always answer, "ah, whatever".
I now offer you one of my cooking secrets to share with your family and friends. I
hope you enjoy my Whatever Rubs!
Chef Haig
| © 2009 Chef Haig Foods. All rights reserved. | Terms and Conditions © MMIX, Chef Haig Foods. All Rights Reserved. Chef Haig is a trademark of Chef Haig Foods. Chef Haig Whatever Rub is a trademark of Chef Haig Foods. |
After working at a few reputable fine dining establishments, I realized that every chef has secretly guarded recipes for their own rubs. It
was a constant at every restaurant I worked at, and once I had the experience I knew I could best and improve upon the chefs I had
worked for.
Through these experiences I have formulated my own blends to create Chef Haig's Whatever Rubs. With the extreme over-processing
of today's foods, I sometimes wonder if what I'm eating technically is food. This is the reason I have chosen to go organic. When it
comes to my rubs, I'm looking for the "true" flavors in food and the organic process gives me this. Remember how things were much
more flavorful back in the day and everything? Bring back the bold, natural flavors of the earth and add them to you BBQ and cooking
today with my Chef Haig's Whatever Rubs!
was a constant at every restaurant I worked at, and once I had the experience I knew I could best and improve upon the chefs I had
worked for.
Through these experiences I have formulated my own blends to create Chef Haig's Whatever Rubs. With the extreme over-processing
of today's foods, I sometimes wonder if what I'm eating technically is food. This is the reason I have chosen to go organic. When it
comes to my rubs, I'm looking for the "true" flavors in food and the organic process gives me this. Remember how things were much
more flavorful back in the day and everything? Bring back the bold, natural flavors of the earth and add them to you BBQ and cooking
today with my Chef Haig's Whatever Rubs!
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