Chef Darius Small is a culinary connoisseur in Las Vegas, Nevada. Born and raised in the Englewood neighborhood of the South side of Chicago, Darius ‘Chef Small’ fell in love with cooking for family and friends at a very young age. Deciding that he wanted to make a life time commitment to exploring and experimenting with food, Chef Small decided to enroll in culinary school where he received formal training. However, after catering locally for major music and fashion events, Chef Small moved himself and his family to Las Vegas to allow Sin City to get a taste of his down-south Caribbean inspired flavors with the pizzaz from the Midwest. He’s currently pursing entrepreneurship. You can find him near the Las Vegas strip, creating memories and invaluable experiences for his guests through his love and passion for food.
1st Course Meal: My famous Parmesan Oven Fried Chicken, paired with Sautéed Seasonal Veggies, with a bed of roasted cranberry corn purée.
Pre-heat oven to 400 degrees.
Season chicken breast with olive oil, salt & pepper, roasted garlic and herb seasoning, or any preferred spices of your choice.
Evenly cut chicken breast with panko bread crumbs, and placed in oven safe pan or pyrex for 25 or 30 minutes or until it is golden crispy.
- Seasoned veggies are tossed in light olive oil & seasoned with salt & pepper and Cajun seasoning.
- Place in the oven with chicken if preferred and let it cook along with the chicken.
There are many times in my life, when I could’ve thrown in the towel. Many times in my life when I was on the floor. And when you’re on the floor, never allow anybody to pick you up. It doesn’t matter how long you stay there, make sure you pick yourself up and dust yourself down. Whatever happens, whether you go home today or you don’t go home today, that’s irrelevant. What’s relevant, is you take the knowledge from the experience and you grow as a person.
Marco Pierre White
- Fried chicken,
- Home-made biscuits
- Smothered sliced peaches.
It is like having dessert and dinner all in one meal.