We wanted to let everyone know who lives in the Maryland, Virginia and Washington D.C. area that Chef Mike Harris will be appearing Live on CBS Affiliate WUSA Channel 9 Sunday morning on the June 29th television broadcast. Tune in to the show to see Chef Mike teach you how to cook delicious food. Visit Chef Mike Harris' website at Chef Mike Harris TV to learn more about Chef Mike's schedule and to get the latest recipes and updates.
Michael Harris Chef/Owner of Red Roze Catering demonstrates how to prepare Strawberry Grand Marnier Crepes live on Washington DC Channel 9 news (CBS Afiliate)
Chef Michael Harris, Chef/Owner Red Roze Catering, has quite a background. He has always had a passion for cooking and began his experience at home where he was exposed at the age of eight to cooking with his mother who had a catering business. While attending St. John’s University where Mike majored in History, he took professional cake decorating courses on the weekends. He then started a homemade pie and all-occasion cake business to help finance his college education and soon decided to turn his cooking hobby into a professional career in the culinary arts. Following his heart, Mike conducted a thorough search for the culinary school that he believed would best prepare him for his professional journey, finally selecting the prestigious New England Culinary Institute (NECI) in Essex, Vermont.
He then relocated from Jamaica Queens, New York to Vermont where he received his formal training and was awarded his Degree in Culinary Arts. At NECI, the kitchen was the classroom with a 7:1 student to teacher ratio. As a student, Mike cooked at NECI’s restaurants (NECI Commons, Butlers and The Tavern) providing him with the necessary training he would need to thrive in the fast-paced food industry while his externships provided him with real life experience. NECI assisted in the job placements at top restaurants thanks to the school’s strong network of alumni chefs and restaurant owners. In fulfilling his externship-training requirements, Mike worked at the multi-star Coco Marina and Café Mira restaurants. Chef Mike started as line cook and eventually became a roundsman at the CoCo Marina, a 3-star fine-dining restaurant in New York City at the World Trade Center serving upscale Italian cuisine. After one year, he returned to NECI to continue his extensive culinary training.
For his final externship-training, Mike moved to St. Louis, MO to train under Chef/Restaurateur Mike Johnson at Café Mira. Over the next two years, he gained quite a following as a line cook at the prestigious Café Mira, a 4-star fine-dining restaurant in the heart of St. Louis which was a favorite of professional athletes and affluent patrons. It was there that he was exposed to “fusion cuisine” (fusion: Asian, Cajun, East Indian, French and Italian) and quickly grew fond of the concept of fusing various global cuisines together. Chef Mike continued to build an impressive résumé after graduating from NECI, moving once again to work two blocks from the White House at The Willard InterContinental Washington for six years and simultaneously at the 4-star Hay Adams Hotel as a Pastry Chef for two years. While at The Hay Adams Hotel, Chef Mike prepared delicious desserts and exquisite gourmet-pastries for large banquets, and private dining events as well as for The Lafayette restaurant at the luxury hotel.
At The Willard InterContinental Washington, he worked in all areas of fine-dining food preparation at the on-site restaurants which include the elegant The Willard Room, Café du Parc, and Banquet Hall where he baked the elegant wedding cakes for which The Willard is well renowned. There, the prominent young-chef created Haute French Classic/French Nouveaux cuisine for the palates of Presidents, Royals, Sultans, Senators, Foreign Dignitaries, Sheiks, and stars from every corner of the globe. In addition, Chef Mike had the opportunity to prepare dishes for the historic 2005 Presidential Inaugural Ball which was hosted in the Banquet Hall of the luxurious Willard. At The Willard, where he worked for six years, he was promoted to the position of Departmental Trainer where he mentored and trained the culinary-student interns. With an accumulation of culinary experiences, the talented Chef Michael Harris has taken the culinary world by storm with his strong pastry and fine-dining skills, a rare versatility in the food industry. After firmly establishing himself in the Washington, D.C. hotel scene for six years, Chef Mike started Red Roze Catering. His catering company makes professional cakes for special occasions such as weddings, birthdays and anniversaries as well as prepares fine-dining cuisine for intimate dinners for two and private dining-parties. Chef Mike has made several television guest appearances demonstrating his recipes and offering his expert cooking advice. He is presently writing a unique cookbook that features many of his favorite dishes that he has prepared while working as a professional chef.