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24 Central Cafe - Trump Plaza
Chef Leon Brooke
Chef Leon was born November 24, 1957 in Tokyo, Japan at a US army hospital. He attended Western Maryland College and graduated in 1981 with a BA in secondary education. He went on to teach high school biology for one semester at the Francis Scott Key High School in Maryland. Chef Leon felt something missing in his life. His father and grandfather were chefs and he was very familiar with culinary knowledge. As a young man he had worked in the kitchens with them. He decided to become a chef. His first casino experience was at Harrah’s from 1983-1986 as an assistant restaurant chef in Harvey’s Deli. He was quickly promoted to deli chef and then received another promotion and went on to become the New Yorker chef. At this time he won both the “Leader of the Quarter” and “Trumps Leader of the Year” in 1992.
Chef Recipe:
Penne Primavera
Serves 4
Ingredients:
12 oz. Grilled Boneless Chicken Breast
1 lb. Penne Pasta
2 tbsp. Salt
1 cup Julienne or half moons Zucchini
1 cup Julienne or half moon Yellow Squash
1 cup Small cut Broccoli florettes /1 cup sliced Mushrooms (your choice)
½ cup Sun-dried tomatoes
2 cloves Finely chopped garlic
5 oz. Olive oil
4 oz. Grated Parmesan Cheese
1 tbsp. Chopped Basil
Salt and pepper to taste.
Cook pasta in 1 gallon boiling water and 2 tbsp. salt for about 7-8 minutes.
In a large saute pan on med-high heat, brown garlic and add vegetables; season with salt and pepper. Cook till vegetables are tender and the aroma fills the cooking area. Toss in the chicken. When done, drain the pasta well and add to the pan. Toss all ingredients. Add parmesan cheese and basil.
Serve in 4 pasta bowls or in a large dish, as you would do family style.