Chef DeWayne McMurrey started his career at several casinos in Montana in 1996 and continued pursuits in the hospitality industry. He graduated in the top ten percent of his class at the Culinary Institute of America in Hyde Park, New York. During this time, he interned at the Dallas Country Club under Certified Master Executive Chef, Ernst Gruch. Chef McMurrey arrived at Texas Tech in 2005 and has strived to make this campus lead the rest of the nation in university food service.
- Apprentice at the Dallas Country Club under the instruction of Certified Master Chef Ernst Gruch.
- Graduated from The Culinary Institute of America, Hyde Park, NY.
- Jake’s Restaurant, Billings, MT
- Sartorie’s International Restaurant, Billings, MT
- Multiple chain restaurants, cafes, hotel, and country club experience.
- Texas Tech University Catering
- Member of the American Culinary Federation
- On March 19, 2008, Executive Sous Chef, DeWayne McMurrey, entered the NACUFS (The National Association of College & University Food Services) Regional Culinary Challenge in Athens, GA. DeWayne prepared the Seared Striped Sea Bass with Apple Buerre Blanc and won a bronze medal.
- 2010 NACUFS Culinary Challenge Southern Regional Silver medal winner. Prepared the portobello and spinach roulade with wild mushroom risotto and tournee carrots.
- 2010 NACUFS Culinary Challenge National Bronze medal winner.
- Chocolate Fantasia 2005 – 2010, 1gold , 3 silver, and a bronze medal.
- Catersource competition 2009 – 2000 hors deurves plated
- Cooking Demonstrations for Students and Staff 2005 – present.
- Chef of the Year Panhandle Chef de Cuisine / Regional Chef of the Year Competitor 4/2012.
- 4 ea Boneless Skinless Chicken Breasts
- 2 c Panko Bread Crumbs
- 3 T Italian Seasoning
- 2 c Flour
- 2 ea Egg
- 1 c Cream
- 1 T Kosher Salt
- 1 T Pepper
- Oil for Deep Frying
- Pre-heat Oven to 325⁰F.
- Pre-heat frying Oil to 350⁰F.
- Roll Chicken Breasts in flour to coat and shake off excess flour.
- Mix Cream and Egg together to form an egg wash and dip in wash to coat well.
- Mix Italian Seasoning, Panko, Salt & Black Pepper together and coat breasts then shake off excess.
- Deep fry breaded Chicken for 3 minutes or until golden brown.
- Remove from oil and place on a baking rack on a sheet pan and bake for 7 minutes at 350⁰F or until the internal temperature of the chicken reads 165⁰F.
- Serve alongside Buttered Broccoli, Angel Hair Pasta, and a Lemon Butter sauce.
- 2 oz Carrots (fine julienne)
- 2 oz Red Onion (fine juliene)
- 2 oz Red Bell Pepper (fine julienne)
- 4 oz Zucchini (fine julienne)
- 4 oz Yellow Squash (fine julienne)
- 1 lb Butter
- 1 c Olive Oil
- TT Salt and Pepper
- Peel the carrots and cut into 2 inch long pieces. Square off and fine julienne. Hold in cold water so they don’t curl.
- Cut the flesh off the pepper like squaring off the carrot. Cut into 2 inch pieces and fine julienne across the entire side of pepper.
- Cut the zucchini into two inch pieces and then cut the skin off just like squaring off the carrot. Discard the center of the squash and fine julienne the green skin evenly like the others.
- Repeat the same process for the yellow squash.
- Heat a strap pan or flat top on 350 until very hot. Add the oil and start sautéing the red bell pepper and carrots. Be careful not to get any color on them.
- Once the carrots and pepper have cooked a few minutes add the squash and butter. Season with salt and pepper.
- Sauté until al dente and pan up for service with holes in the plastic.
- 20 lbs Elbow Macaroni Noodles
- 30 lbs Velveeta Cheese
- 10 lbs Cream Cheese
- 6 gal Milk
- TT Salt & Pepper
- Cook the noodles in boiling water until al dente and shock in ice water.
- Cut the cheese into smaller pieces to allow melting quicker. Small cubes works best.
- Add the milk to the steam kettle and heat to simmer.
- When the milk is hot add the cheese to melt a little at a time so as not to make the sauce to cool while adding cheese. Mix until all cheese is melted.
- Taste and adjust seasoning with salt and pepper.
- Mix with noodles to desired consistency and reserve or serve.
RAPID FIRE Q&A
Click a question to reveal an answer
1) Where do you get your ideas from? How do you get your inspiration for new items?
2) To what degree do healthful menu items (based on inherent health, diet-related health, and lifestyle) influence your menu?
3) Describe briefly about your recipe selection, favorite part, why did you select it?
4) Who was your inspiration or mentored you along the way?
5) What do you enjoy most about being a chef?
6) What is one of the best meals you have eaten or your favorite restaurant?
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