VCA Member of the Month

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Kyle Woodruff, born in Norristown, Pennsylvania, grew up in the Tidewater area of Virginia. Remembering the days when he was very young cooking with his grandparents, exhibiting a passion for cooking and knowing this was his career pathto follow. After graduation from New Kent High School in 2001 he went to work for The Colonial Williamsburg Foundation as an entry level prep cook.

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VCA Member of the Month

  1. 1. VCA Member of the Month - August, 2012Kyle WoodruffChef de CuisineWaypoint Seafood & Grill Kyle Woodruff, born in Norristown, Pennsylvania, grew up in the Tidewater area ofVirginia. Remembering the days when he was very young cooking with hisgrandparents, exhibiting a passion for cookingand knowing this was his career pathto follow.After graduation from New Kent High School in2001 he went to work for The ColonialWilliamsburg Foundation as an entry level prepcook. At Colonial Williamsburg he met histeacher and mentor Chef Hans Schadler, CEC,AAC, as well as his future wife and colleagueEmily Woodruff In 2007, Kyle was the first culinary apprenticeto successfully navigate through the newlyapproved American Culinary Federation,Culinary Apprenticeship Program at ColonialWilliamsburg. The program consisted of threeyears with six thousand hours of hands on workexperience in which Kyle learned from some ofthe best chefs in the area not only at ColonialWilliamsburg, but throughout The ACF Virginia Chefs Association. In April of 2009 Kyle had the opportunity to help his mentor Chef Schadler with oneof his dreams of opening a restaurant. Kyle held the title of Chef de Cuisine at River’sInn Seafood and Grill LLC, in Gloucester Point, VA. In 2011 he continued his work with Chef Schadler and aided in the developmentand construction of Waypoint Seafood and Grill. In December 2011, the awaitedrestaurant opened its doors. He currently holds the title of Chef de Cuisine, stillremaining focused on the opportunity to continue to learn and grow as a culinaryleader. Under the pressures of opening the new restaurant he is currently upholdingthe position of elected Secretary for the Virginia Chefs Association. Kyle still remainsa part of the Culinary Apprenticeship Program by being a mentor. “Once anapprentice always an apprentice,” is not just a saying, but the way he looks at hisprofessional growth as well as the development of anyone he works with. At Waypoint, Kyle gets to focus on the “Tidewater Coastal Cuisine” concept thatworks side by side with local fisheries and agriculture that features the best of whatthe season has to offer. Kyle is also currently working towards his Executive Chef Certification (CEC)through the American Culinary Federation and hopes to achieve that by the end of2012.
  2. 2. Grilled Shrimp Skewer with Charred Peach RelishYield: 4 Servings Shrimp and Marinade Ingredients: 48 each - East Coast Shrimp, peeled and deveined 2 each - Lime, juiced 2 fl.oz - Dark Cruzan Rum (or whatever you are drinking) 8 each - Garlic Cloves, mashed or rough chop 1 - Sprig Basil, torn 1 - Sprig Thyme, torn 2 fl oz - Extra Virgin Olive Oil To Taste - Kosher Salt and Cracked Black Pepper Charred Peach Relish Ingredients: 4 each - Drumheller’s Orchard Peaches, halved and pit removed ½ each - Red Bell Pepper, diced ½ each - Green Bell Pepper, diced 1 each - Spring Onion, diced 1 each - Radish, sliced thin 1 each - Lemon, zested and juiced 2 Tblsp - Extra Virgin Olive Oil 1-2 Tblsp - Bees and Blossoms Honey ¼ cup - Chives, sliced thin To Taste - Kosher Salt and Cracked Black Pepper Method: For Charred Peach Relish: 1. First gather all of your ingredients, using half of your olive oil pour it on your peaches and char them over a medium-hot grill. Once the peaches are cooked remove the skin and dice. 2. Add remaining ingredients to relish and season with salt, pepper, and depending on the sweetness of your peach use your honey accordingly. For Shrimp and Marinade: 1. If using bamboo skewers remember to soak prior to use. Skewer the shrimp and place in a pan for marinating. In a mixing bowl, combine all ingredients and mix thoroughly. 2. Pour marinade over shrimp and allow them to sit over night (preferably). 3. To cook: Try to remove herbs and garlic from shrimp and season shrimp with salt and pepper and over a medium-hot grill, cook them until done. Serving Ideas: You could serve this on a bed of rice or mixed grains. Would also go well with a green garden salad.

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