Entrepreneur of the Month

Cedric Bradley
Dec 01, 2006

Chef Cedric Bradley is the premier private chef for some of the nation’s top entertainers, business executives and political figures. His resume includes some of the most exquisite parties and business functions in the United States and he just might be available to cater your next event whether it be an intimate dinner for two or a gala of 1,000 plus attendees Chef Ced is the man to call.

Cedric’s love for cooking started at the very young age of 14 where he worked as a pot washer at a local restaurant in Texas. After graduating high school he enrolled in Huston- Tillotson-Unversity in Austin Texas. After receiving a B.A. in Hotel Restaurant Management. Cedric moved to Atlanta Ga. He imediately enrolled in the Art Institute of Atlanta, ,after receiving an A.A. in Culinary Arts for the next 5 years he worked in some of Atlanta’s hottest restaurants.

Chef Cedric and Diddy

Cedric later took his experiences as a chef and composed it with art of cinema. He wrote, directed , and produced a full length motion picture entitled Invisible Kitchen which will be in video stores December 2006. Cedric also developed 3 cooking shows and is in negoitations for a development deal with a major distributor.

Cedric also finds the time to give back to his community, he has just finished working with Usher Raymond’s New Look Camp, which gives youth the chance to explore all aspects of the sports and entertainment industries, while also teaching them to leverage their talents and skills. Chef Cedric and Usher

Cedric understands the nutritional needs of the entrepreneur on the go and has prepared a quick, easy and delicious recipe that is sure to satisfy your taste buds.

Quick and Fast recipe for that Executive on the Go

Lump Crab Meat Wrap with Side of Fresh Fruit

4 oz Lump Crab Meat
1 piece of Green Leaf Lettuce
2 slices of Tomatoes cut in Quarters
1 12inch Flour Tortilla
2 Tablespoons Mayonaise
2 Tablespoons Dijon Mustard
Salt and Pepper to taste
2 Sandwich Tooth picks

Method: In a small bowl mix crab, mayonaise, dijon mustard , and salt/pepper. On a flat surface, place the flour Tortilla down, then the lettuce leaf, then the tomatoes slices cut in quarters, then the crab meat mixture. Roll the Tortilla in a cylinder form. Place the tooth picks 2inches apart to keep the cylinder together. Cut the cylinder in half and serve with a side of fruit.

Chef Cedric T. Bradley
www.myspace.com/cbtruchef
www.invisiblekitchen.com
www.chefced.com
Phone Number: 404-518-9816