Chef Jeff Woodward Website

Chef Jeff Woodward

Private Chef

Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. He has taught Culinary courses on becoming a Private Chef at College of the Ozarks. Through The Rogue Chef, he publishes recipes and a Food & Hospitality Blog weekly on his webpage. He also created his own line of specialty salts, rubs, and other food products.

Education

  • Culinary Arts Degree with a Certification in Baking, Ozark Technical College
  • Associate's Degree, Southwestern Illinois College

Professional Achievements

  • Won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering
  • Featured as a Chef Demonstrator 2 years in a row for The Women's Show in Springfield, MO
  • Featured as the Hollister Chamber of Commerce Spotlight Chef, published in Tri-Lakes News
  • Chef Jeff's food has appeared in a feature on KY3 Television
  • He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine
  • Featured as a Chef in Discover Home and Style Magazine

Certifications & Organizations

  • American Culinary Federation
  • ServSafe Certification
  • Branson Chamber of Commerce
  • Hollister Chamber of Commerce
  • Table Rock Lake Chamber of Commerce
  • BNI (Business Network International)

Favorite Piece of Advice

Try new recipes and techniques in the kitchen. Don't be afraid to fail. Sometimes it works out and sometimes it doesn't, but you'll always learn in the process.

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Forum Comments (22)

Different types of bagels and their flavors
For me, there are definite differences between bagel flavors and brands. Store-bought bagels are generally uniform in shape and flavor, though some are better than others. I find they don't have the same crust on the outside and chew on the inside. Their flavors seem to be somewhat bland.

A homemade bagel from a bakery or bagel shop has a much better crunch and chew, and the flavors are usually more intense. With bakery bagels, the consistency varies from store to store. Each shop has its own way of cooking them. Some boil them a little longer and may cook longer or at different temps. If you buy a bagel in St. Louis compared to New York City, you can tell the difference. Some say it's because the water used in New York is better for bagels. I prefer finding a bakery that makes them over buying them from a store, but that's hard to find in my area, so I tend to get them from a grocery store. If I get to New York City, I always buy some on my last day to bring home and freeze.

If you try to make some, use quality ingredients and take your time. Don't be afraid to use non-traditional flavors.
Explain different types of cheeses to me
There are several categories of cheeses. They can range from hard-soft, fermented, and veined.

Soft/fresh cheese includes ricotta, feta, and cottage cheese. An example of a soft cheese that has been fermented or ripened would be brie. Semi-hard cheeses have a lower moisture level than fresh/soft cheeses; my favorite in this category is Havarti. Hard cheeses are usually aged longer and have a small percentage of moisture, such as Cheddar or Manchego. Blue-veined cheeses, which are probably my favorite overall, are injected with strands of penicillium mold that give you the streaks of blue mold throughout the cheeses. Roquefort and Gorgonzola are just a couple of varieties. Mozzarella would fall under the category of cheeses considered to be pulled.

If you want to explore a wider variety of cheeses, I’d recommend going to a grocery store that has a nice sized cheese shop. Whole Foods, Hy-Vee, Schnucks, and Dierbergs are a few that I am familiar with. A lot of these stores will allow you to taste some of the different cheeses and have descriptions of them and their origins. They will also have people to help you pair them with specific foods.
Best tips for how to cut onions without crying
Unfortunately, I have yet to find anything that will stop me from crying while cutting onions. Some things I have tried include cutting after soaking them in water, chewing gum, nose guards, goggles/safety glasses, and even setting up a cutting station in the walk-in freezer of a restaurant. I personally believe it has to do with the person themselves. Some people are more likely to be affected by onions than others. On the plus side, it lets you have a good cry if needed!
What's the fastest way to defrost meat?
The fastest way to defrost meat would be in the microwave; however, I don't recommend it. It can burn or dry out the edges of the meat. If you have to use the microwave, use the DEFROST option and be sure to only put it in for a specific amount of time. Take it out and check on it frequently.

Rather than using the microwave, I recommend either 1) putting the meat in a pot and heating it on the stove, or 2) putting it in the sink and letting warm (not hot) water run over it. Take the time to thaw meat correctly, rather than using the microwave. Your taste buds will thank you.
Seasoned but Healthy chicken thighs
I would recommend using fresh sea salt and pepper. You can also use a Honey Garlic Seasoning for flavor.
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Q&A Comments (15)

How do I store leftover waffles?
You can refrigerate waffles by cooling them completely and storing them in an airtight container or bag. Label them with the date and keep them in the refrigerator for 3–4 days. For freezing, cool waffles, stack them with parchment paper in between, seal them tightly, label them with the date, and store them in the freezer for 1-2 months. Thaw in the refrigerator or reheat frozen in a toaster or oven when ready to eat.
Do you have any tips for cooking chicken and waffles?
For crafting chicken and waffles, start with a homemade Belgian waffle. While numerous waffle batter recipes are available, my preference for the chicken involves using either chicken tenders or thighs coated in a thin breading. Begin by seasoning flour with salt and pepper, then dip the chicken in a mixture of beaten eggs with a splash of water, followed by coating with panko breadcrumbs. Deep-fry the chicken in peanut oil for a flavorful touch, although canola oil is a suitable alternative. The chicken can be either pan-fried or deep-fried. For a delectable syrup, combine maple syrup with whiskey and flambe to reduce the whiskey, intensifying its flavor within the syrup. This whiskey-infused syrup pairs wonderfully with the chicken and waffles.
How can I make a beer batter?
To prepare a beer batter, combine regular all-purpose flour with a touch of rice flour, a small amount of baking soda, and an egg. Opt for a dark amber beer, like Guinness but slightly lighter, for a flavorful batter. Ensure the batter achieves a pourable consistency, avoiding excessive thickness.
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Plus, storage tips to help heavy cream stay fresh for longerHeavy cream (also called heavy whipping cream) is a staple in many delicious desserts, pastries, dishes, and drinks. However, if you haven’t gotten around to ...

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5 Signs a Lemon Has Gone Bad + Best Storage Tips

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5 Warning Signs That Pork Has Gone Bad

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How to Eat a Sunflower Seed Correctly

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52 Unique & Common Foods That Start With the Letter “U”

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How to Tell if Sour Cream Is Bad: How Long Does It Last?

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How to Put on and Tie an Apron

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12 Tricks to Open a Jar That Won’t Open

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How to Know if Blueberries Are Bad (And How to Store Them Right)

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