Teffani Johnson provides a culinary portfolio listing 6 dishes: Potato & Leek Soup; Roasted Pork Chop with Mustard Sauce and Sautéed Spinach; Braised Short Ribs with Demi-Glace and Sautéed Asparagus; Gazpacho with Shrimp, Avocado and Croutons; Sautéed Chicken Breast with Shaved Fennel and White Asparagus; and Creamy Polenta with Shrimp and Lemon Beurre Blanc.

1. Teffani Johnson, Personal Chef
CULINARY PORTFOLIO

2. Potato & Leek Soup

3. Roasted Pork Chop w/Mustard Sauce, Sautéed Spina

4. Braised Short Ribs w/Demi-Glace, Sautéed Asparag

5. Gazpacho w/Shrimp, Avocado & Croutons

6. Sautéed Chicken Breast w/Shaved Fennel & White Aspara

7. Creamy Polenta w/Shrimp & Lemon Beurre Blanc