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Tantalized :: Food Stylist on the Rise, Headlines BVN Urban Chic Party

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By Candice Burnett & Ramonda Fisher

Preparation began early for Edison. He arrived shortly after 10:00 a.m. Saturday prompt and ready to pre-prep his meal for the first Urban Chic Chef’s Kitchen Party hosted by the Black Voice News and C n’ R IMAGES. By 4:00 p.m. the guests began to arrive, and the show began.

Edison Mays, Jr., Food Stylist and Personal Chef of KCAL 9’s TV Diner, is climbing the ladder of success with style and class. His audience could not hold their applause as they gathered around to witness his expertise.

He left his crowd in awe as he prepared a dynamic meal and a cool mouth watering dessert to follow. The meal began with a few appetizers to get everyone’s palettes tuned up for the main entree.

The appetizers consisted of bruschetta and a goat cheese spread, both served on a nice crunchy crustini. They were then prepared to enjoy the entrée, which consisted of large fresh water prawns, fresh true red snapper, Enoki mushrooms, also known as golden needles, and purple sweet potatoes.

To end this fine evening of fine dining, he then prepared some delicious desserts. A chocolate mousse with a nice raspberry sauce, and then on to the chocolate ice cream truffle.

Edison’s love for people made his presentation incredibly smooth, as everyone indulged in these superb dishes.
Edison was born in Santa Ana, California on March 20, 1976. Raised by a single mother, he was taught to focus on how important love was instead of placing material things in high esteem.

Love helped him gain insight into the world of food and cooking. He began cooking when he was 5 years old. His dream was to prepare food from his heart. He knew that if he could create food with love and passion, the experience those tasting his food would encounter, would be one of love.

After attending high school at Arlington High in Riverside Edison began experiencing some unpredicted life struggles, but he never abandoned his dream. Edison’s confidence level increased and he then decided to enroll at The Art Institute of California-Los Angeles in the Culinary Arts program. His aspirations became more mature with every classroom setting.

Food Network chose to follow Edison through his educational experience during the filming of “Cooking School Stories” on the Art Institute campus. This exposure helped encourage Edison’s determination beyond his original expectations. He volunteered for Food Style with KCAL 9’s TV Diner and made such a lasting impression on them that they have not been able to let him go.

Edison continues to display his skills with KCAL 9 and has joined the Soap Network as a stylist for their cooking segment on Soap Talk on E! TV. He was recently given a break in front of the camera on Soap Talk.

And anyone who has had the pleasure of watching and enjoying his presentation and also the opportunity to savor the taste of his delightful dishes, knows that it definitely will not be his last time in front of the camera.
Edison has found the true meaning of love through his cooking. He definitely has a gift to feed people.

You too can enjoy sensational Food Stylist Edison Mays, Jr. on the Food Network on March 13th at 9 p.m. Experience his dynamic performance. I guarantee you won’t be disappointed.

Cooking like a professional

Large fresh water prawns (cut in half)
Fresh Red Snapper
Enoki Mushrooms
Purple Sweet Potatoes
Asparagus (white or green)


Black Truffle infused Burre Monte
1 lb. of slowly melted butter (butter cannot go over 190º, must be between 160º and 190º) Do not boil! Season with salt and pepper to taste
1-2 tbsp of Heavy Cream

Once butter and cream is melted, add truffle and garnish with two sprigs of watercress and fresh diced chives.


1) Season prawns and fresh Red Snapper with salt and pepper. Prepare 2 saute pans with 2 tbsp of extra virgin olive oil bringing it up to smoke point before dropping prawns in pan.
2) Place fish skin-side down. Prawns should be placed shell side up in pan.
3) Cook approximately 2-3 minutes and flip.
4) Look for nice crisp golden brown or amber color.
5) Garnish should be pre-prepped. (Minced flat leaf Chives, Enoki Mushrooms, and Watercress)
6) Blanch asparagus in hot salted water (should taste like the ocean)
7) Asparagus should be alvente

Plate Presentation

1) Place 2 ounces of sauce in center of plate
2) Place asparagus in the center of plate atop sauce
3) Place mashed purple sweet potato atop asparagus. For finished presentation, squeeze sweet potato mixture from pastry bag.
4) Place the sauteéd Red Snapper atop sweet potato, then place prawn atop fish.
5) Garnish and serve

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