In his previous career as a highly successful corporate salesman, Glenn turned to cooking as a way to relax. What was a sideline passion developed into a full-blown career providing personal chef services through his company GCooks.com to NBA Champion LeBron James. Not bad for a self-taught cook! Today, Chef Glenn creates meal plans for a roster of pro-athlete clients that includes Pro Bowl Wide Receiver Steve Smith, NASCAR Cup Champion Jeff Gordon, and Olympic medalist Ryan Lochte. He is passionate about empowering people to create great-tasting, homestyle meals in a healthful way for the whole family to enjoy.
Where do you stand on aprons? On or off?
Ha! That’s funny. I usually wear a waist apron because the ones that strap around your neck feel like a choke collar — although, my wife wishes I’d wear aprons like that because I’ve ruined almost every shirt in my closet.
If you could use only three ingredients, what would you make?
I’d make honey-mustard butter. It’s equal parts Wellsley Farms Honey, melted butter and Dijon mustard. Whisk together to drizzle on chicken, fish, pork or even roasted root vegetables.
Have you ever ordered take-out and said you made it?
No, never. But I once cooked a meal and let someone else pretend they made it for a dinner party! I think it was lasagna.
What meal did you cook to woo your wife while you were dating?
Bowtie pasta with bell peppers and Parmesan-cream sauce with seared scallops. Wouldn’t you know, she HATES scallops!
If you were a spice or herb, which one would you be?
Fresh thyme — strong stems and delicate leaves. You can strip the tender leaves to chop into so many dishes for a hint of fresh flavor. I even toss the aromatic woody stems right onto the grill for another level of smoke and flavor.
Did you ever have a food blooper?
When I first started my career, I was cooking at a brand new client’s home and couldn’t figure out their oven. I wanted to brown some lamb meatballs with pine nuts, and instead of putting the oven on broil, I somehow pushed the self-cleaning button. The oven door locked and wouldn’t open. On self-cleaning the oven temperature goes up to 900°! After about 10 min. of splatter, smoke and attempts to pry open the door, the oven overheated and shut off. When my clients returned, I admitted what had happened. They laughed and said it happens all the time. After that, they apologetically remodeled their entire kitchen and I picked out the ovens!
Do you have a no-fail recipe for those of us who are challenged in the kitchen?
Oven-poached chicken breast. It’s perfect for shredding, dicing or slicing and great on salads, or in soups or casseroles.
1 (6-oz.) Perdue Boneless Skinless Chicken Breast Half
Pinch of Morton Kosher Salt
Drizzle of Wesson Vegetable Oil
Preheat oven to 350.° Salt chicken and drizzle with oil. Bake until 165° in center, about 12 min., flip halfway through. Cover with foil and let rest 5 min.