Robert Nasser is the owner of Dinner Done's Centreville, VA store. Robert has been involved in the kitchen in one form or another from age 6. A past owner of 2 restaurants in Venezuela, he knows what good food is made of: great ingredients and great recipes. Concern for the way our eating habits are changing, especially since more and more households are extremely busy places, played a big part in his decision to license a Dinner Done store in Virginia from his brother and sister in law in Florida. Filling the need for healthy meals, while getting families back around the dinner table is a major reason for Dinner Done's success. His international background and love of travel have given Robert a unique perspective on foods and ingredients, and how best to marry them to obtain new tastes and flavors. When coming up with new recipes for his customers, Robert can draw upon this experience to enable them to try new ideas without sacrificing taste or nutrition. A self confessed recipe book addict, he has accumulated over 50 cookbooks in 3 languages. These rarely stay on a shelf, as he uses them almost daily!
Chef Robert Nassar from Dinner Done demonstrates how to deal with basic kitchen and prep tasks such as slicing vegetables, food safety tips and adds a couple of recipes too.
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Hello! My name is Robert Nassar from Dinner Done in Centerville, Virginia. I have had Dinner Done for a year-and-a-half now, and Ive been involved in cooking in one form or another for most of my life. I have also owned a couple of restaurants in my time. Today were going to talk about basic vegetable prep. Among the items were gong to be covering, we will peel some asparagus, we will pit and peel an avocado, dice some tomatoes, dice some onions, julienne some carrots and other vegetables. Fortunately we dont need a whole lot of expensive tools to get these tasks accomplished. What were going to use today is a cutting board, a knife, and a peeler and thats it. Now, lets get started with dicing some onions.