About Chef Z

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Chef Jeff Zahniser is a Certified Executive Chef and a Certified Culinary Educator. He is currently working as a Culinary Instructor for Liberty Ranch High School in Galt, California. Chef Z, as his students call him, has had a varied and interesting career since graduating with honors from The Culinary Institute of America. Chef Z was the Executive Chef at the City Hotel in Columbia, CA, has owned and operated his own catering company in Los Angeles, CA, and was the Executive Chef for Wyndham Hotels in Southern California. Chef Z strives to create a positive experience learning life lessons in the kitchen. Chef Z was named Sacramento County Office of Education Teacher of te Year and went on to be named Teacher of the Year for the entire county. Chef Z teaches Culinary Arts 1 & 2. He also teaches Introduction to Hospitality, Tourism and Culinary Arts Chef Z’s students have gone on from these program to get jobs at the Ahwahnee Hotel in Yosemite, Tuolumne Meadows Lodge and Bear Valley Ski Resort. Many of his students have matriculated into many other post-secondary programs around the state.

Thursday, July 28, 2011




Dried Fruit an Olive Tapenade
  • 1 cup chopped dried fruit (Figs or Apricots)
  • ½ cup water
  • 1 Tbls. Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon chopped Rosemary
  • 1 teaspoon chopped thyme
  • ¼ teaspoon Cayenne Pepper
  • ⅔ cups chopped olives (Kalamata)
  • 2 cloves Chopped Garlic
  • Salt and Pepper to taste
  • ⅓ cup chopped toasted walnuts
  • 1 8 oz. package cream cheese
Servings/Yield: 2 cups
1.Place walnuts on sheet pan and toast in a hot oven. Chop and reserve.
2.Seed the olives if needed.
3.Combine all remaining ingredients in a food processor and pulse until desired consistency is achieved.
4.Serve tapenade over the cream cheese and topped with chopped walnuts and fresh herbs.
Serve with Rosemary Focaccia.
Source
Chef Jeff
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