Memphis Memorial Mass for Chef Edward

On New Year’s Day, Chef Edward Nowakowski passed away in New York.  His funeral was held at the cemetery of the National Shrine of Our Lady of Czestchowa in Doylestown, PA.  On February 15, we will gather for a Memorial Mass to celebrate his homegoing.
Ed and Julia lived and worked here in Memphis for many years, so we know there are many people who would like to say good-bye and visit with others who knew him well.
The Mass is scheduled for 10:00 AM on February 15th, at the Church of the Nativity, 5955 St. Elmo Rd in Bartlett, 38135.

RIP Chef Edward

I am a very close friend of Chef Edward Nowakowski. I have helped him with most of his technical needs for many years.

It is with a very heavy heart that I bring to his followers the news of his death this past Wednesday, January 1, 2020.

Ed was having some difficulty with tiredness and some pain in his abdomen. He was having to stop during the day and rest. Finally, he followed the wishes of his family and friends and went to see his doctor. Unfortunately, he had waited too late for them to help him. Cancer was devouring him and had gotten too far along to save him. He is now buried in a grave next to his wife at the cemetery of the National Shrine of our Lady of Czestochowa in Doylestown, PA.

Chef Edward has influenced so many people over the years in the many places that he has lived and worked. His family, friends, and colleagues with whom he shared his soul and his knowledge will miss him greatly. I know I am so much the better for having known Ed.

May the Lord look after Ed as he is reunited with his loving wife Julia.

— Bob Schmidt

My working-vacation in Poland (English & Polish)

I would like to share with you my last trip to Poland, nature of the trip was working vacation. I went with Memphis group “Memphis in Poland” you can see more info on line Trip include visiting two towns, Sopot and Bielsko Biala. My duty was represent Memphis BBQ cooking. I spend one weekend in Sopot resort town just on the Baltic Sea. It was great weather (maybe a little hot for locals) People are open-hearth with hospitality and help. Just one main obstacle; it was prohibited to use any smoking equipment (BBQ not so Memphis Style) well we made it work.

Our production kitchen was in the restaurant “U Kucharzy” great up-scale restaurant with professional staff. BBQ station was located just pier station “Kolo-Molo” great people good service, everything went god. My gratitude to the all service staff from “Kolo-Molo and U Kucharzy” as well as local Culinary Institute.

Follow the weekend I spend in Bielsko Biala Beautifully located historical town in mountains, with same deal as Sopot. My prep working kitchen was located in restaurant “Magnum” and service station on the Old City Market Square. Help and hospitality was incredible from all sides, Local Culinary Institute, City Officials and restaurant staff. It was so easy taking for consideration open public space. I just can’t describe words of my gratitude to all involved.

Big Thanks would be a little word.  Well I gain so many friends and connection with Culinary establishments as well, but to my sadness I lost two friends from Memphis (hope they will reconsider mature of such business not always profitable) For me that was marvelous working vacation.


Chciałbym podzielić się wrażeniami z mojej wakacyjno/roboczej podróży do Polski.

Byłem dwa tygodnie z groupą “Memphis in Poland” reprezenting BBQ cooking. Jeden tydzień w Sopocie następny w Bielsko Biala. Znów jak dwa lata temu to byl wspanialy czas, pogoda dopisala wystarczająco (trochę zagorąco), ludzie wspaniali. W Sopocie moim zapleczem przygotowawczym byla kuchnia restauracji “U Kucharzy” wpanialy kulinary zespół, restauracja na poziomie up-scale. Nasze BBQ stanowisko bylo przy stoisku “Koło Molo” świetna obsługa, pełne ręce pomocy, tylko jedena najwieksza trudność to pozwolono mi użyć tylko elektryczny grill (BBQ not so Memphis Style) ale wyszlo dobrze. Serdeczne dzięki za pomoc dla pracowników U Kucharzy, Kolo Molo i Zasadnicze Szkoly Handlowej Sopot, ułatwili mi prace na każdej linii.

Nastepny weekend taka sama sytuacja w Bielsku Bialej, zaplecze kuchenne mialem w restauracji “Magnum” stoisko na placu naprzeciw restauracji, ogromną pomoc dostalem od pracowników restauracji i szkoly Gastronomicznej Bielsko Biala jak również od zarządu miasta, to jest nie do opisania (gościnność i pomoc) nie mam słów uznania, tylko znów maly obstacle: dostalem tylko ogrodowe rożno na gaz. Mimo tych trudności bylo wspaniale Serdeczne dzieki dla wszyskich. Well zyskalem dużą grupę przyjaciόł zaliczając studentów i lokalnych clintów w Sopocie i Bielsku Bialej ale stracilem dwóch przyjaciól z Memphis (hope they will reconsider mature of such business) To był nie zapomniany trip z dużymi wrażeniami i wspaniale robocze-wakacje.

My Mom

Mother’s Day is just behind the corner. Even people like me are thinking about the past days with mother. I lost my mother in 2008, after so many years with heartache I am recalling this moment.  I published the book in honor of my mother’s life “Brush with Edge of Time and Profession” described our relationship as a mother and son.

From the edge of 16th I was always helping my mom to raise another 4 younger siblings, not always was so easy but with great feelings and enjoyment I let my mom celebrate her Birthday and Mother’s Day even if I have to still the flowers from some garden or wild flowers from edge of the forest. We had not enough money to buy enough food so flowers were that time luxury. Today I am not suggesting to do that but, let’s your Mom to know that she is the heartbeat of your every single day, and she is the only one best joy of your life, your only MOM.

Thank you Mom for being the best mom we could ever ask for. We could never thank you enough for everything you have done and continue to do for us by implanting good habit in us.

Thank you Mom for always putting us before yourself and always making us feel so important. Thank you my marvelous Mom for being you. We just want to tell you how much we love you. We just want to say we are sorry for our bitchy moments where I’ve been just plain mean. In tokens of appreciation please accept this little box of twice chocolate dipped strawberry and of course these rosés as well.


My Mom

Mother’s Day is just behind the corner. Even people like me are thinking about the past days with mother. I lost my mother in 2008, after so many years with heartache I am recalling this moment.  I published the book in honor of my mother’s life “Brush with Edge of Time and Profession” described our relationship as a mother and son.

From the edge of 16th I was always helping my mom to raise another 4 younger siblings, not always was so easy but with great feelings and enjoyment I let my mom celebrate her Birthday and Mother’s Day even if I have to still the flowers from some garden or wild flowers from edge of the forest. We had not enough money to buy enough food so flowers were that time luxury. Today I am not suggesting to do that but, let’s your Mom to know that she is the heartbeat of your every single day, and she is the only one best joy of your life, your only MOM.

Thank you Mom for being the best mom we could ever ask for. We could never thank you enough for everything you have done and continue to do for us by implanting good habit in us.

Thank you Mom for always putting us before yourself and always making us feel so important. Thank you my marvelous Mom for being you. We just want to tell you how much we love you. We just want to say we are sorry for our bitchy moments where I’ve been just plain mean. In tokens of appreciation please accept this little box of twice chocolate dipped strawberry and of course these rosés as well.


Birthday with family in Poland

In my family we have 2 brothers and sister born in February, (I should learn from my father of good planning). So; I decide to surprised my sister with my visit and celebrate our Februarys Birthday, she is 19th I am 23rd.  That was really pleasant time for all of us. We ended-up in old town restaurant and I arranged another surprise: during the dinner flower man shows-up with large bouquet of roses for birthday sister and four smaller arrangements for every other woman in our company, well you want to see the face expression, camera was late to cached that moment. That was a beautiful and memorable Birthday for me and my Sister; I really enjoyed my idea and my Birthday with the Family in Poland.  

New Year 2019

In up-coming 2019 I wish yours every day to be filled with lots of love, laughter, happiness and the warmth of sunshine with the pleasure of smiles, the feeling of love. Just like my past days with my jewel of my life my sweet Julia. Miss her dearly.   I hope you will find plenty of sweet memories to cherish forever.

Happy New Year to all my Friends.


In my life, I have gone on many memorable trips. I looked forward to my trip back to Memphis, and I will never forget that town where I lived 18 years with much effectiveness to me and my family.  But this  one trip will stay  in my mind because it had the greatest impact on me. I was going to the Kemmons Wilson School of Hospitality and Resort Management in Memphis as a Distinguished Celebrity Chef and Author of my book “Brush with Edge of Time and Profession”. It was an exciting trip to visit the place where I spent 13 years associated with the school.

After 4.5 years of separation, the faculty of the school decided to invite me to be the Star Chef for this event.  That is an enormous honor for me.

The whole trip wasn’t all serious however. I also had some of the most fun with my friends, and had the pleasure to see many of my former clients and supervisors.

This trip was just a few weeks ago. But it will reside vividly in my memory forever. It instilled faith in me as a 75 years old chef, and built camaraderie amongst my professional peers. Not many past employees are still remembered after 4.5 years of separation.


Please use this link to view the video of the event:  2018 Distinguished Chefs’ Dinner.


Thank you.

Check me out!!

I’m the Chef and Owner of Euro Fine Catering Services Brooklyn, NY, teacher and a champion of European cuisine; I am teaching and mentoring many of professional chefs and food enthusiasts. I was teaching in L’École Culinaire of Memphis, conducting culinary classes in ACF Chef’s Association as well weekly cooking classes for House Wife’s in some other social organization

I just re-publish the book “Brush with the Edge of Time and Profession” My book describes an incredible genuine story including details about my mother’s and may life from the time of World War II under Hitler, Stalin era, the communist regime to time of my immigration to US. Book describe also tremendous different between old fashion of teaching culinary trade comparing to new innovated way.

With tremendous respect to the dedication of the books with historical expression of the occurrences and to keep memory of horrible time of the World War II which effected many people.

It begins with my young mother’s experiences at the beginning and during the German occupation of almost whole Europe during World War II, her transportation to Linz, Austria to a forced labor on the farm where she meets others whose arrival there was under much worse circumstances than hers.  It goes on to describe the difficulties as a worker on the farm, and as a young mother away from family and friends, especially when her son (me) is taken away from her, with rights to visit me once a month only to increased her productivities at work.  After the war, my father (a French soldier who has been at the same farm) returns to Poland from France, and is reunited with Mother and me, his big disappointment with Polish after war political and economical system.

Mother and me, we describes how life was after the war under Communist regime in Poland, and how it affected our lives in respect to school, work as I began my chef’s career, old fashion Culinary Institute in Poland, much different than today’s Chefs students experiences, and life in general.

I’m a the Certified Master Chef educated  in Poland and Certified F&B Executive certified in U S, specialized in all aspects of culinary art, some pictures of my work you will find on my web-site

My culinary history includes hotel-restaurant school in Poland, cooking dinner for Nikita Khrushchev, working banquets for General Jaruzelski, Prime Minister of Poland, and Marshall A. Grechko, Soviet east bloc commander who organized the 1968 invasion of Czechoslovakia.

I then describe my journey to the U.S. and the beginning of my career here, along with many funny not English speaking emigrant stories.

Since arriving in the U.S., I’ve worked for many major brand hotels, such as Hyatt NY, Four Seasons Hotel, Registry, Marriott and Hilton hotels. I was hosting twice Vice President All Gore, Lt. General James F. McCall, controller of the U.S. Army, several U.S. state governors and members of Congress, as well as working for President Trump at his project of Grant Hyatt N Y in 1980.

I tell of my second love, Julia who came from Poland to America to be with me, and our experiences as we travelled around with my work assignments which eventually brought us to Memphis Wilson Conference Center.

Last, is the tale of our fight with the dread disease “cancer” which consumed us both, and which finally took my beloved Julia away from me, to let me survived to carry sorrow and grief of losing my beloved lifetime partner and companion.

I can provide you with more information. You may contact me via e-mail  or by Phone # 347-414-4227.  Book is available on line by clicking on my web-site or Amazon and Barnes & Noble.

Thank you very much, and enjoy your reading, I look forward to your review.

My Book

June 1st I had Author interview in one of the biggest BookExpo at Javits Center NYC. June 2nd I had Book signing at same place. It was so nice and pleasant, book signing has been stretched for another half an hour, and I have rum to my car for additional books.   

With great pleasure and deep gratitude I like to thanks my beautiful neighbors Ania and Monika to be so helpful, active and intensify my excitement. That’s was Great !!!  

My book; Brush with the Edge of Time and Profession details the joys and sorrows of a mother and son. Our stories inspire and celebrate the human heart and demonstrate how one can survive even in most difficult of circumstances’, like having baby in labor camp, be separated from your baby and most difficult escaping trip back home with baby in the arms.

Second part of the book express my life journey has taken me from infancy in makeshift quarters above a labor camp barn to an international culinary career of distinction, seized the opportunity for opening several new Hotels; holding key position in many major food – beverage establishments.

Book describe tremendous differences between old fashion culinary institute, way of educate the future ambassadors of culinary field, and new way compacted with huge impact of  technological as well science development in food industries during short edge of time

The book was represented to the move screen writers at FOX Studio last year, as of recently book enter to the Hollywood Treatment for TV series. Hope one day will be activated.

My Book

My Dearest Friends
I would like to invite you to my author interview and book signing at the Javits Center in New York City, booth located on space 2042.
It is one of the biggest BookExpo in the world. It’s an exciting time for me, and I like to share my excitement with all of you, during that time I will giveaway free books with my personal autographing, below is the note from BookExpo.
Thanks, see you there !
BookExpo America Kick Off | AuthorCentrix
Dear Edward,
The BookExpo America and BookCon 2018 this coming 31st of May until 3rd of June is fast approaching!
It is better to be prepared as early as now for this exciting and massive event.
We created a guideline that includes:
– BookExpo America Kick Off and Main Point of Contact
– Frequently Asked Questions (FAQs)
– Where to find our booth
– Author Interview dress guidelines and a sample questionnaire
Here are your schedules for the event.
Interview: June 1st at 9:30AM – 10:00AM
Book Signing: June 2nd at 10:30AM – 11:00AM
We look forward to seeing you there!
– AuthorCentrix Book Fairs Team

Certification for CFBE

Well; have done again, I have privilege to blue the horn with announcement: I was able to renew my certification of Certified Food & Beverage Executive CFBE. So I am ready for next five years to continue highest standards of F&B performance, as always that is my desire. My primary certification was year 2003    CFBE2023 001


My dear Friends Thanksgiving are just behind the corner if you do same menu as last year soon enough such beautiful Holiday will be boring. Let’s enhance this traditional Turkey with something exiting.

That’s we are going to do on our family gathering in Pocono Mountains family house. Plan and Menu is great!! Execution will be questionable, who is doing what; nieces are watching the weight, they may have only Turkey Breast Filet, son is busy can only make some delivery work and bar tendering,  the other fox have kids to take care of.  So OK Grandpa let’s do it.

Our Menu;

Reception:    Shrimp and Bay Scallops Ceviche  approx 80cal.

Appetizer:     Pumpkin Gnocchi Walnut Cream Sauce

Soup;             Yellow Lentil Soup

  1. Course: Turkey Beast Filet with leeks approx 360cal.

Maple-Glazed Turkey with Apple and Ginger Sauce

Sausage sage stuffing

Cranberry Sauce

Dessert:       Fresh Berry Zabaglione    (low seasoning for Kids)

All recipes below;

Reception:  Shrimp and Bay Scallops Ceviche  approx 80cal.

6 pounds between Bay scallops and shrimp 41/50pd

3 ups. Lime juice

2cup. Sweet & sour mix.

1 cup. Red wine vinegar.

2tsp. salt, 2tsp. Black crack pepper

8 medium cloves of fresh garlic (minced)

4 ea medium red onions. (fine dice)

1tbs. oregano  1 cup fresh cilantro

8 large firm tomatoes (diced)

4 stalks of well diced celery – peeled.

6oz. pimientos (chopped-undreined)

12oz fresh chilles (chopped-undreined)

2 whole avocado.


Place the seafood in suitable bowl (plastic-glass-staine still not aluminum) pour lime juice and wine vinegar, refrigerate for 6hr. meanwhile prep remaining ingredients drain seafood mix of the juice combine with all remaining ingredients mix well and refrigerate for 12 – 18 hr. Garnish with Avocado wedge.


Appetizer  Pumpkin Gnocchi Walnut Cream Sauce , 6 to 8 servings

1lb. Pumpkin

1lb. Acorn Squash

½ lb. Russet Potatoes

¼ cup. Flour

Seasoning: ¼ Tbs, of freshly grated Nutmeg, salt pepper to taste.


¾  pnt,  Heavy Cream

3 oz. toasted, chopped walnuts

½ cup grated parmesan cheese

Spring of chervil

Split washed pumpkins on half remove the seeds, arrange on the baking pan cut side down with peeled potatoes, bake until both are very tender. purred pumpkin and potatoes for smooth paste, place the paste in saucepan , cook mixture over low heat until become to be almost dry stirring frequently with wooden spoon. Remove from heat and blend in flour to make slightly sticky dough. Shape the dough into ¼ inch cylinders (of course on floured cutting board) cut cylindered dough into ¼ inch thick pieces. Press top of each round with floured fork, make indentation in center with fork curling dough round-up. Transfer the gnocchi on the parchment paper let a few minutes for drying. You can cook immediately or cover and hold in the refrigerator about one day. Cook like any other pasta in large saucepan with plenty of water. Cooked gnocchi should be sautéed in the butter add salt, pepper, nutmeg, and walnuts tosses gently pour cream and simmer till saucy consistency, before serving add fresh shredded parmesan cheese. (Do not hold with parmesan cheese, sauce will break and turn to oily substance)


Soup; Yellow Lentil Soup  –  6 to 8 servings

7oz. Yellow lentil (dahl)

7cup. Chicken stock

½ cup, of Eggplant and Tomato, peeled and medium diced

½ cup, Onion – diced

1 clove of fresh garlic – minced

¼ cup, Red Chili – seeded julienne

Oil  olive to sauté veggie.

Seasonings; turmeric, curry powder and salt to taste. Start with seasoning low ¼ teaspoon (tsp) Seasoning always can be add it, but will cost you better knowledge and trick to deduct it.

Lentils need to be washed, discard the water and pour the chicken stock over the lentil; let the set about 30 mn. Meanwhile heat the oil in the large enough pot, add all sliced and chopped ingredients, add seasoning and sauté until onion is transparent. Pour all lentil mixture, increase heat and bring the soup to boil, turn down the heat and simmer for a few minutes, now is the time to tasted and seasoning the soup to your desire; Lentil should be  medium hard, veggie crunchy, taste should be semi-sweet and spicy. You can serve with homemade mini croutons or puff pastry mini florets


Main Course: Turkey Beast Filet with leeks  approx 360cal.

6oz. Turkey breast tenderloin  2pc.

4oz. Fresh leeks julienne

2oz. Chicken stock

1 tsp. Margarine

4 garlic buts

3oz. Cooke potatoes (Red B-size)

2ea. Roma tomatoes

2tbs. whole wheat bread crumbs

Fresh basil


Sauté the leeks in the margarine, soak in the chicken stock. Brush the turkey breast tenders with margarine. Season lightly and seared quickly. Slice the boiled potatoes and sauté in remaining margarine with garlic. Prepare Roma tomatoes as for Provencale, using whole grain breadcrumbs and basil.

Serve the chicken on the top of leeks, and garnish with Roma tomatoes Provencale and accompanied with Red skin roasted potato wedges.


Maple-Glazed Turkey with Apple and Ginger Sauce

Medium Whole Turkey (14-16lb.)

½ cup Calvados liquor

1 cup. Maple syrup

1 stick butter

Salt, Pepper, Rosemary fresh (minced)

1 medium onion

2 large apples


Pat turkey dry, sprinkle with salt and pepper, rub rosemary allover inside cavity, cut onion and apples into chunks place into cavity, truss turkey in proper shape. Rub turkey skin with butter and salt pepper. Arrange turkey breast-up on the roasting rack, cook in the preheated oven 450*F 45 minutes, reduce heat to 350*F combine the syruop and Calvado and baste the turkey, continiu cooking frequently busting with mixture of Calvado until thermometer inserted in the join or under breast area shows 165-170*F After cooking let the rest for no longer than 30 minutes. Clean cavities and save your apple for sauce, discard onion.


Sauce :  In the skillet sauté the apple chunks for few minutes, add cranberries and strained juice of turkey pan or chicken stock, simmer for 5min. add apple from turkey cavities and reduce by half. Add Calvado and grated fresh ginger add a drop of heavy cream, boil until sauce thickens and coats spoon, fix the seasoning as needed. Enjoy.


Sausage sage stuffing

2lb. hot Italian sausage

4 stalks celery, finely diced

2 carrot, finely diced

4 cloves garlic, minced

1 large red onion, finely diced

6 fresh sage leaves, chopped

1 large egg, slightly beaten

4 cups stale country bread, cut into 1-inch dice

Salt and freshly ground pepper to taste

1½. cups warm chicken stock

2 tbs. unsalted butter



Sauté the sausage over high heat   until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Preheat the oven to 425 degrees F.

When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.

Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.


Cranberry Sauce

1 cup sugar

1/2 cup water

1/2 cup fresh orange juice

12-ounces fresh cranberries (frozen may be substituted)

1/4 teaspoon ground cinnamon


Bring to sugar, water and orange juice to a boil in a medium saucepan.

Add cranberries and cinnamon. Bring to a simmer and cook stirring occasionally for about 10-15 minutes, until sauce thickens.

Remove from heat and allow to cool completely. Cover and refrigerate until ready to serve.


Dessert: Fresh Berry Zabaglione  (low seasoning for Kids) for adults spice-up with splash of Grand Marniere.

2pnt. Fresh Blackberry

2pnt. Fresh Raspberry

2pnt. Fresh Blueberry

1pnt. Fresh Strawberry

2 cup Sour Cream

1 cup Clover Honey

Raspberry Coulis

Sugar powder, Salt, Pepper, Lemon juice to taste.


Clean – cut strawberry combine with all other berries, sprinkle with raspberry coulis toss gently to not damage raspberries, set aside to chill, meanwhile in the mixing bowl combine honey, sour cream sugar powder, mix well. Season with salt pepper and lemon juice as desired, place fruit mixture in the cups or Martini Glasses spoon over liquid mixture garnish with chocolate sticks or wafers.

Live good eat well

To eat well or serve good food is not so easy task, my customers enjoys my cooking and they keep telling me each time, last time was the roasted stuffed baby pig. I would like to show you what’s taking to make far job, and have customers line-up to make picture first before cutting. I just made four little pigs to be carved.EN076

I need to remove a rib cage, it is not much to be consume on it anyhow, exclude cartilage which because is so young can be enjoyed as crusty crunch. Removing a rib cage and stuffing expends value of meat and let you carve just like loaf of bread, you still will have shoulder and but on the bone to deal with. Whole corpus should be brained with seasoning and salty water for about 2 hours.

2017-09-15 13.35.54

Now they are patted dry and waiting to be stuffed. Stuffing should be your choice; I am using plenty diced veggie, sautéed onion, (never raw onion) garlic, pistachio nut, ground pork tender and prime quality diced bacon (smokedhouse) seasoning, herbs and more.

2017-09-07 12.51.49

As is stuffed could be stitched with a bamboo skewers but I prefer saw up with butcher twain, gives you more security during formatting the shape

2017-09-07 13.28.492017-09-07 14.35.26

Well ready to go to oven, but I prefers to chilled for at least hour in the cooler before goes to oven and of course after 3.5 – 4 hours of baking in 350°F let rest for minimum 0.5 hr (if you going to serve as a galantine need to be chilled completely) Must be cover with aluminum foil, ears should be fixed with bamboo skewers to keep the shape and protected with foil, if not they will burns up. During the roasting from time to time whole pig should be basted with any bear to make skin nice and crispy at the same time to prevent skin from folding as gets chill even on a carving station.

Whole process will take some time and effort, but if you put some TLC to it you will come with marvelous results and satisfaction. That is what your customers are looking for and you will enjoy.

Sorry if you not enjoy these pictures but not always the thing which look good taste good, maybe vice versa.

Friend – Mentor – my Hero

Dear Friend Rene

Any time you make remarks about me or to me you makes me very special, I am not trying to flattering you but you are my „HERO” many things which happen to me I should be grateful to you for. Just mention a few; take me out of New York in 1983 that was great move, promotes  me to the position of Exec Sous Chef, in Four Season Hotel that was like to open door of carrier for me, even to serve me as guardian; to take me to you home and let me stay some time until I get my apartment, and as I remember when banquet sous chef pull on me (don’t remember the name) you stop him telling him pointing on me “he is not  Pittsburgh guy” There is many more other things you shows me or did for me which inspired me to do same to others, as I become to be chef on my own I always had picture of you in front of me, struggling  like you to be gentle but demanding, work with the staff give them direction and tools before pulling the disciplinary consequences. In addition to that with my personality I was doing many times “impassible mission” which put me way in the front of others (one gold two bronze, two black Geneva, zillion trophies and awards) and encounters me with lot of different peoples-dignitaries; All Gore – twice, Clinton – once, General James McCall, Prime minister of Poland Gen Jaruzelski, even just last year wife of Polish president M Duda. Well we all have from time to time such people in our dining room; most weird about it is; they are normal sometimes humble people but organizers  drive you crazy  most difficult are City officials. Just like you and me we did many things where we can look back on in with pride. Don’t want to take much of your time but just mention young generation of ambassadors of world gastronomy (I was teaching in L’Ecole ) one time I need to hire a chef in the process of the interview we talk about four mother sauces, I ask about Demi Glace his answer was “o yes we getting that from Sysco” Well that’s where we heading to “Prefabrication” even now teaching in the culinary school – institute have different concept, I wrote a lot about in my book.

My dear friend my Hero Chef Rene; Thank you very much for all you have done for me as well and others, your name should be “Stone Written” so nobody can forgot, I hope one day me and you we will work again together in St. Peter’s banquet function serving beautiful angels with Chateaubriand Flambé  11-18-2012 6;26;53 PM11-18-2012 5;44;58 PM

Memphis in Poland fest

Memphis in Poland fest

I feel very honored and privileged to be a part of very special event, which will happen in Poland next week.

I am posting the fragments of the article from „Memphis Business Journal” as well as links where you can read more about it.       

Beside all support I am getting from Polish -American Society, I have to mention Restaurant in Sopot “Kancelaria” which will let me do my all prep and cooking in their kitchen, (it is so generous)

Even as a Master Chef having vast experience my feeling is a little disturbed taking for consideration that the last time I was working in Polish Kitchen was year 1977 . To come to other nation kitchen is always challenge, remember beginning of my work in US kitchen and looking for Cornstarch, I turn my back to the kitchen and tasted Confectioners’ Sugar and Cornstarch to make sure I am not mistaking. Well that was the language barrier I didn’t know the English that time but I never forgot the Polish. I like to put all I have to make success not only for me, but after all I am representing US “BBQ” Well that’s going to be many gatherings with World class chefs like Wojciech Amaro Michelin Star Chef  or Jarek Uśćiński Prezes Stowarzyszenia Szefόw

Two years ago, the Memphis in May (MIM) International Festival honored Poland. In a few weeks, the country will return the favor.

From June 12-18, Memphis in Poland will take place in Gdańsk, and Sopot, a neighboring city.

The idea originated from Ryszard Schnepf, Poland’s former ambassor to the United States. The idea was born while he was an honorary guest at Memphis in May MIM 2015. The Polish-American Society of Memphis is coordinating the event. Next week, a promotional push will begin in Poland that will include five billboards, 5,000 flyers, 30 radio spots and coverage on TVN, the country’s largest media outlet.

The festival will kick off with an inaugural National Civil Rights Museum(NCRM) exhibition at the European Solidarity Center and lectures from Noelle Trent, director of interpretations, collections and education of the NCRM, about the museum.

The event will also include a Memphis barbecue festival featuring Chef Edward Nowakowski, who formerly lived and worked in Memphis; a virtual chess tournament between Memphis’ Douglass Elementary School and Jan Matejka School in Sopot; performances from Rock for Human Rights and Memphis Mix, a blues-rock-soul band formed by Marcin Arendt, professor at the Rudi Scheidt School of Music and a member of the IRIS Orchestra.

The festival will also feature performances from a Polish blues band, Blues Night Shift, that competed in the 2013 International Blues Challenge in Memphis.

The society raised money from its members to make the event a reality, and the event received a grant from the U.S. embassy in Poland. Sponsors include International Paper, which has operations in Poland. Other sponsors are Memphis-based Belvedere Management and Memphis-based Eco Services LLC. Support also came from the Memphis Convention & Visitors Bureau (CVB),

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Let your Loved ones know that they are the heartbeat of your every single days. It is said that love is as close as we get to God – because to love fully, selflessly, with all our spiritual and physical energy, is God itself. So all you need is love, but a few of twice chocolate dipped strawberry doesn’t hurt and improve your feeling

New Year’s Ball Culinary review

Well, the ball has dropped in New York City, New Year’s Eve celebration is over. And we are ready (you want it or not) for another rotation around the Sun, with new resolution and great spirit.

To recap the past long hours of my culinary preparation I need looking back and make sure next time will be better. We should always struggle to make better next year. Well; I will!! with a few changes.

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my satisfaction

2016-08-15-12-15-432016-04-02-19-34-532016-08-27-22-28-292016-04-15-22-12-472016-09-02-21-23-23-2I was stressed out, thinking about how I would possibly can spend my retirement time, seating somewhere with fishnet counting how many times water splashed, or seating on the porch and waiting for God – not for me. It was such a great surprise when I found out that in my edge of 73 I still can joggle so much between my mini catering business and Chef Consultant job.
Believe me I can teach and I can learn as well. Gastronomique part of our life will never be casted; there will be always something new to experience.
I really appreciate my top notch effort to be mentor and have opportunity to produce something different than “fast food product” which is indispensable as well.


Can anyone tell the Mr. Donald Trump we would like him to be President, but his stupidity and childish behavior pump-up presidential results to Mrs. Clinton, his behavior is very similar to the little boy in the Novel by Janusz Korczak “King Matt the First” “Krόl Maciuś Pierwszy” Really there is no one in all USA ; young – well educated and NOT BILLIONAIRE. Is that only the fortune to decide who will be next president? That maybe the reason why we are who we are!!!

My Boss my President

Well; just like everything is changing with time in our lives, in my life too. In 1980 Donald Trump take me out of “Paul’s Restaurant” where he was dining with former wife Ivona to work for him ( 3½yr) to open his first bigger project “Grand Hyatt” NY. Fist class property at the time, Classical French dining room “Trumpets” and Up-scale “Crystal Fountain” In spay of Donald Trump impossible mission I had a great time to working there, even with my wife, we both at the time have been far away from U S residential legalization. Tough man Donald, demanding impossible, accomplishing results out of regards. Hope if he will be a President will do same with small acceptation; all class and style are gone today of “Grand Hyatt” today Grand Hyatt is a part of “train Station”

Your heart your care

Seven years ago, I refused to allow my doctor to perform by-pass surgery on me as a last solution. His nurse tried for approximately a month to get me on the operation table, and finally other doctor kept me on Plavix and Lipitor for a year. Was told I needed to change my chef’s habit of eating and cut back on snacking, so I created a diet and I want to share with you some of it. Today I am free of any medication and after my nuclear test, doctor wrote across the test sheet “Perfect”.

Here is one of the items:

“Daily Smoothie” (Very similar to Gazpacho Soup with some twist) is quick & easy.
The way I do is; once a week I am loading my refrigerating drawer with ready prep ingredients for that Smoothie everything what can be is washed, clean and storage in the Ziploc bags, then as I need I will make smoothie small amount at the time, no more than for one day consumption. Cold and thick smoothie kept in cooler is not always tasty, loosing value, changing consistency, got tendency to get sour quickly. Every ingredients listed has specific affect on your health and immune system, I can explain each one but that will take a little brochure size book, not enough space here.

Cucumbers; should be peeled, seeded, roughly chopped.
Fresh carrot; should be peeled, roughly chopped.
Baby Spinach; just washed, drained
Bell Peppers; should be seeded, roughly chopped.
Red Onions; should be peeled, roughly chopped. (Yes onion & garlic is necessary in moderation)
Garlic; the best just crushed fresh each time you do smoothie, garlic loses nutritional value as oxidized
Celery; just washed, drained
Ginger; must be added every time fresh
Roma Tomato should be peeled or grape tomato whole
V8 Juice
Olive oil
Greek or low fat sour cream
Fresh Blueberry; just washed, drained
Cilantro – optional; alternative maybe basil, just washed, drained, freshly cut, – oxidation destroys the value of fresh greens.
Dice Avocado; Optional but is good – rich in carotenoid antioxidants, should be add diced after blending
Seasoning; is your choice, with exception, no salt – lemon juice will replace salt. No sugar – honey or agave syrup will do the work and prevent sugar damage to your body. You can use in addition; cinnamon, pepper; Middle East people would like curry powder and sesame oil.
In food processor or blender combine all ingredients. Process until finely pureed. Transfer mixture to a mixing bowl and add fresh squeezed lemon juice, hot sauce or tabasco and mix well. Cover and refrigerate for short period of time, so all ingredients will unite. With prepared ingredients should take no more than 15 minutes to make.

Have Seafood Martini with me; (Shrimp Scallop Ceviche and Glass of Verdejo Sauvignon Blanc)

Ceviche is the summertime food because it’s light, fresh, refreshing, and served cold, making it perfect for a hot day I like to use Shrimp and Bay Scallops. The only difference when using shrimp and scallops is that it is recommended to par-boil prior to marinating them in the lime juice. It will help speed up the process and the texture. More importantly this procedure will kill any possible bacteria that may be on the shrimp. This is not an issue with raw sushi grade fish. Ceviche can easily be made year round. The ceviche is raw fish of your choice marinated in fresh lime or lemon juice, then seasoned with additional spices or vegetables like chopped onion, jalapeño, and tomatoes and herbs like cilantro, I enhances my ceviche with fried spinach tortillas strips or other crunchy ingredients. It is the best with glass of fruit driving citrusy accent wine, just like; Verdejo-Sauvignon Blanc
Contact me if you need more info.


It is three years since my beloved Julia pass away, I miss her terribly. It is said that love is as close as we can get to God-because to love fully, selflessly, with all our spiritual and physical energy, is God itself, and that was taken away from me. In memory of Julia I will be attending Race for the Cure Saturday; 10/24/2013 Join me please!!!

Let’s plan the party!!

Dear Fellows
Whether you are hosting an anniversary party, rehearsal dinner, holiday party, bridal shower, engagement party or a first birthday party,
Contact me to discuss your special event so that a custom menu can be created just for you. I will create event with your vision and budget in mind with creative ideas. After all; my 50 years of Banquet service experiences, can add a sparkle to your special celebration.
I am encourage you to view my web-site to get more information and contact me to schedule a complimentary consultation to discuss your event.
Thanks Chef Edward