Chef Jeff Bland will tell you his education really began when he graduated from Johnson & Wales University.

After receiving his diploma from the prestigious culinary institute, Bland contacted a certified master chef in Richmond.

"I told him I would work three months for free," Bland said. "Just teach me."

Bland, a Richmond native, accepted a paid position at the restaurant, officially beginning his culinary career more than 20 years ago.

Bland will be the executive chef at The Tasting Room Bistro, a new restaurant in Moneta owned by Fred and Dreama Sylvester, returning to the restaurant business after a seven-year hiatus.

After his initial post-college gig, Bland worked as a sous-chef at a couple of eateries before taking his first position as executive chef, all in the Richmond area. He also spent five years teaching culinary arts at J. Sargeant Reynolds Community College in Richmond and then a year and a half teaching high school students in Henry County.

"I got very, very burned out," he said. "I worked the 100-hour weeks ... back to back."

Bland started working in a restaurant when he was 14 years old because he was interested in the business, not because he had to work.

"I missed out on a lot of sports and dances," he said.

He was a senior before he ever attended a high school football game. Looking back, he said he thinks 14 was too young to start working.

"But even then I knew this is what I wanted to do and I had a passion for it," he said.

Bland moved to Roanoke to take a break. He went back to school at ECPI and learned a new trade -- computers and information technology.

He started teaching monthly cooking classes at Foodies and he tried some new things, such as working 40-hour weeks, taking holidays off and dating, all of which were never permitted given his arduous work schedule.

"From the time I was 14 to 32 I was married to the restaurant business," he said.

After giving up cooking for computers, he met Sherry, who is now his wife.

When the Sylvesters approached Bland about the chef position at The Tasting Room Bistro, he was assertive and clear that his work (his passion) would never get in the way of his love (Sherry).

Bland knows the first few months of the restaurant's startup might be tough on his marriage, but he is enthusiastic about making a culinary comeback.

"I've been waiting on the right conditions," he said. That would be working for owners who back and support him.

The Sylvesters met Bland at Foodies through a mutual friend.

After Fred Sylvester tried Bland's paella, which he said was "out of this world," the trio began to talk business, and ultimately Bland accepted a role in the planning, opening and business of The Tasting Room Bistro.

CHOCOLATE CHILI CREME BRULEE

2 cups heavy whipping cream

chili peppers, to taste

6 egg yolks

¾ cup sugar

4 oz. semisweet chocolate

4 oz. bittersweet chocolate

1 Tbsp. vanilla extract

2 Tbsp. Kahlua

4 Tbsp. raw sugar

In a heavy saucepan, bring the heavy whipping cream and the minced chili peppers to a slight simmer, let steep for 15 minutes. In a large mixing bowl, combine the sugar and egg yolks. Return the cream to a simmer and add the chocolate, stir until the chocolate has melted. Strain the cream mixture into the egg yolks and sugar, a little at a time. Once incorporated, add in vanilla extract and Kahlua. Fill ramekins with the custard and bake in a water bath for 45 minutes to one hour, just until the custard has set.

Cool completely, top each custard raw sugar, caramelize the sugar with a blow torch or broiler. Serves 4 to 6.

-- Jeff Bland

STEAK A LA PROVENCAL

4 6-oz. beef tenderloin medallions

Salt and pepper, to taste

Herbs d' Provence, to taste*

Olive oil as needed

2 garlic cloves, minced

2 tomatoes; peeled, seeded and diced

1 cup white wine

½ cup demi-glace

1 lemon, juiced

2 Tbsp. unsalted butter

1 Tbsp. parsley, chopped

Preheat a large saute pan on medium high. Season tenderloin medallions well with salt, pepper and Herbs d' Provence. Add olive oil to the pan and sear steaks on both sides, beiing careful not to overcook. Remove from the pan. Saute the minced garlic for a few seconds, add tomatoes and continue to saute. Then deglaze the pan with the white wine. Reduce liquid by half. Add the demi-glace and lemon juice, simmer. Serves 4.

* Herbs d' Provence is a mixture of herbs usually containing thyme, savory, chervil, marjoram, lavender and rosemary.

-- Jeff Bland