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"The power, heavy construction, and durability of BlueStar's ranges are comparable to those used in my restaurants."

Chef Ryan Scott


Ryan Scott | BlueStar All Stars | BlueStar

rscott kitchenName: Chef Ryan Scott

Location:  San Francisco, CA
BlueStar®: 36" RNB with Charbroiler, RAL #1016, Sulfur Yellow Knobs, and swing door; 36" Wrangler Prizer Hood in Stainless Steel

A California native Chef Ryan Scott zeroed in on his desire to be a chef at an early age and he quickly developed a passion for the culinary arts.  After graduating from the California Culinary Academy, Scott worked in many top restaurants across the country honing his skills under the tutelage of some of the best chefs including Peter Merriman and Alan Wong.  He was the line cook at Restaurant Gary Danko, and staged the Daniel Boulud at Daniel in New York, Charlie Trotter at Trotter's in Chicago, and Suzanne Goin at Luques adn A.O.C. in Los Angeles. In late 2005, he joined the Myth restaurant group and launched its successor, Myth Cafe two months later.

Chef Scott then set his sights on his own restaurants.  He is the creator and owner of San Francisco's popular "Market & Rye," as well as a catering company called Ryan Scott2Go.  Plans for developing another eatery are also on the horizon.  Best known as a charismatic contestant on season four of "Top Chef" and he is now the host of his own San Francisco-based television show, "Food Rush."

Even with his TV show on tap for another three years, a live radio show based in San Francisco and a plethora of upcoming projects, Scott is simply a chef that loves to cook.  Chef Scott credits his mom with instilling in him a love and passion for food.  "Whether it's at home or in front of a live audience, my mom is still my favorite cooking partner.  I make the recipes that she taught me as a kid growing up."

Favorite Ingredient:  Dijon mustard.  I eat it on everything from steak to eggs to salads.  I use dijon as an easy low calorie substitute for oils, dressings, butters or heavy sauces.  Then there is cooking with it!  It is so versatile; from marinades, vinaigrettes, dressings, emulsions and rubs!  It's my go to.

Why BlueStar:  BlueStar® had Ryan Scott written all over it!  I have absolutely fallen in love with the BlueStar® high heat open burners.  There is a level of precision and control that comes with the range that is simply unmatched.  The power, heavy construction, and durability of BlueStar's ranges are comparable to those used in my restaurants.  Plus I was able to match the knobs on our range to the yellow door in our kitchen, that customization is incredible.

Unusual item in the tool box:  Calculator.  You heard me right!  The best chefs are the smartest and best business men around, I'm still trying.

Favorite Recipe:  Anything my mom makes is my fav!  Her chocolate chip cookies are such a great memory of summer days and swimming all day with my family.

Favorite Recipe:

Mom's Chocolate Chip Cookies

Servings: 30

Difficulty: Easy

Time: 30 minutes

  • 3/4 cup - Sugar 
  • 3/4 cup - Brown Sugar 
  • 3/4 cup - room temperature Butter
  • 1 - Whole Egg
  • 1/2 teaspoon - Vanilla
  • 3/4 teaspoon - Baking Soda
  • 1/4 teaspoon - Salt
  • 2 cups - Flour
  • 3/4 cup - Chocolate Chips
  • Blend sugars, butter, vanilla and egg until smooth
  • Add baking soda, salt, flour and blend.  Add chocolate chips and blend by hand.
  • Scoop cookies and bake at 350° or until golden.


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