Chef Jacob Cotterman caters to customers

Name: Jacob Cotterman

Restaurant: Panama Pizzeria & Italian Bistro on the East End, 3123 Thomas Drive, Panama City Beach; 850-775-4060

Age: 29

Hometown: Panama City

Culinary School: Le Cordon Bleu

Accolades: Executive or sous level chef at multiple restaurants; private chef for confidential high-end/priority clients

After a long workday, what do you eat?

I don't. I eat mostly through tasting for seasoning and flavor. "A good chef takes the feedback, a great chef already knows how it tastes."

What's your guilty (food) pleasure?

Tacos. I love Latin food. I would rather have tacos than steak.

What's your favorite flavor combination?

Truffle/tomato

Besides your restaurant, where do you go out to eat?

Los Rancheros; I do love tacos.

What are your pet peeves in the kitchen?

Cleanliness and knife skills

If you could choose, what would be your last meal?

Short Rib Wellingtons with French Bordelaise and parsnip — with a side of tacos

What's your favorite recipe ingredient?

Seasoning: Cumin, saffron, chili powder, salt; Protein: Pork belly, bacon, beef; and I love all produce and vegetables.

RECIPE CARD:

Chicken Marsala

8 ounces chicken

4 ounces butter

4 ounces mushrooms

4 ounces demi glace

Seasoned all-purpose flour

2 ounces vegetable oil

8 ounces Marsala wine

8 ounce pasta of choice

Begin by dredging chicken in seasoned flour. Heat oil in saute pan; pan fry chicken to golden brown.

Once chicken is golden brown, add mushrooms and butter. Saute on 75 degrees; heat until mushrooms brown.

Add in Marsala; reduce by two-thirds. Once wine is reduced, add demi glace. Season to taste. Serve with choice pasta. Enjoy.

Source: Jacob Cotterman, Panama Pizzeria