Meet a Chef: Ross Katz

What was your approach/inspiration for creating your winning recipe?
I’m a huge fan of traditional Mexican recipes, and I love to incorporate some of the techniques and flavors into my everyday cooking. So, when I approached the task of creating a unique recipe using canned Bartlett pears, I thought about some of my favorite dishes that combine fruity sweetness in savory applications.

You used the juice from the can of Bartlett pears for the marinade. What are other ways you would use the juice?
I’ve reduced the juice down to almost a caramel before, and it was a fantastic topping for ice cream. It’s also great with some tequila, Cointreau and lime for a fun spin on a margarita.

Why did you decide to grill canned Bartlett pear halves? Any tips?
I thought the grill on the pears would mimic the roast you get on pineapples in classic Al Pastor tacos. I felt that a little bit of char brings the sweet pears into the savory realm.

Some tips I would offer with grilling pears, are to use the whole halves, make sure your grill is ripping hot, and make sure your grill grates are clean and lightly oiled.

What are some new ways to think about using canned Bartlett pears?
Well, I feel like pork is a great accompaniment for canned pears, so incorporating them into a side dish or stuffing for a juicy pork chop would be a winner. The juice could make for a great cocktail mixer. A little bit of cinnamon and bourbon would be a fun fall cocktail. Also, with the holidays coming up, a can of pears is a great way to add texture, body, and sweetness to homemade cranberry sauce.

How do you work with the Junior Chef Academy?
I am one of the founders and lead instructor. We are a non-profit dedicated to fighting food insecurity through educating the next generation of chefs and home cooks. We try to introduce our students (11 to 15-year-olds) to the value of fresh and healthy food, while introducing them to classic cooking techniques. The hope is that even if they don’t choose to pursue a career in the culinary arts, they are bringing back valuable life lessons to their families and help in breaking the cycle of food insecurity.

You’ve achieved a lot in the past 20 years. What are your goals for the next 5 to 10 years?
Short term, it’s to continue to grow the Junior Chefs’ Academy and expand our reach. Long term, is to instill the love of food in my daughter, while continuing to grow as a chef.

What’s your favorite way to eat canned Bartlett pears?
Snacking on them straight out of the can with a little sprinkle of Tajin.