Rough Chop LLC

04/20/2024

This past weekend, I had the pleasure of catering a brunch party for a client and their guests. We set up a complete omelette bar, along with a variety of fruits and a yogurt bar. Our signature herb-infused prime rib was also a highlight of the menu. It was heartwarming to see everyone having such a wonderful time, and we are truly thankful that they chose us to help them celebrate their special day.

04/11/2024

Allow us to help you celebrate your special event with our Herb Infused Prime Rib. We are now taking on appointments for tastings as well as booking for events. DM us or check out our website.
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04/05/2024

I am extremely excited and grateful to share my interview. Please take some time to check it out. I provided valuable insights on owning a business as well as my mission for Rough Chop LLC

We were lucky to catch up with Ismael Torres recently and have shared our conversation below. Ismael, appreciate you joining us today. Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission? Our culinary philosophy is deeply rooted in the belie...

04/02/2024

I enjoy preparing tenderloin. Working on my knife skills and creating precise portions is perfect practice for me. Would you like to learn how to prepare a tenderloin?

The filet mignon, a cut of beef taken from the tenderloin, has a history dating back to the early 19th century in France. It gained popularity in the United States during the mid-20th century as a luxurious and tender steak. Today, filet mignon is regarded as one of the most prized cuts of beef, known for its tenderness and mild flavor.

03/22/2024

‼️Pop up alert!‼️ We are excited to be doing a pop up at the Perris Art Walk on 3/29! We will be there from 3-10. Our menu will consist of the Rough Chop Smash Burger. We will also be doing Grilled chicken sandwiches for Good Friday as well. So don’t miss out and we will see you there!

03/19/2024

Over the weekend, I made some creme brûlée for my clients. The creme brûlée blends rich custard and a caramelized sugar crust.

‼️HISTORY‼️This dessert traces its roots back to 17th-century France, where it was originally known as “creme anglaise,” or English cream. The dessert gained popularity in England and later in France, where the addition of the caramelized sugar crust became a signature touch. Today, creme brûlée is enjoyed worldwide for its creamy texture and contrasting crunchy caramelized top.

03/08/2024

Let’s do something a little different today. What would you like to see as a new series? Also, are the book recommendations helping? Comment below 😊

03/07/2024

(This picture was taken from a previous event we did)

Yakitori, a popular Japanese dish, traces its roots back to the Edo period (1603-1868) when it was originally sold as a street food. The dish consists of skewered and grilled chicken, typically seasoned with salt or tare (a sweet soy sauce-based marinade). Originally, yakitori was made from spare chicken parts like liver and gizzard, as using the whole chicken was seen as a luxury. However, after World War II, chicken became more affordable and yakitori evolved to include various cuts of chicken meat. Today, yakitori is enjoyed across Japan, both as a street food and in restaurants, reflecting its journey from humble beginnings to a beloved culinary tradition.

03/02/2024

A little throwback. I’ve always said that will know my name and will be my competition. Until then, I keep telling my story one plate at a time.

02/23/2024

I am constantly striving for perfection in my work, understanding that it’s the finer details that can make or break a business. Entities like recognize the importance of impeccable service, outstanding food, and a captivating atmosphere. These elements are the pillars of success in the hospitality industry.

02/22/2024

I just got done listening to real talk. He made a point that really resonated with me. He said “understand, if you’re going to have someone help you, they better have done what it is you are trying to do.” That message is so powerful. I don’t consider myself a guru or a coach. Yes, people do ask for my help and guidance, but I don’t hide my “secrets.” The truth is….. there are no secrets. I personally try to give the best advice I can so people around me succeed. What is doing is commendable and I admire his honesty. We are in two completely different fields, but what he says applies to what I do too. For now, I will help those who need guidance, and I will do my absolute best to be the best version of myself with the help of God.