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Devin Epps

@_chefdev_

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I’ll teach you how to cook, and eat like a pro!
👨🏾‍🍳 NBA + NFL Performance Chef
📍 Nashville
⭐️ 4.8 Rating on Google
⭐️ 5.0 Rating on Yelp

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If you don’t work, you don’t eat! 🛫 #FlightsBooked #PrivateChef #ChefDev taken in Los Angeles, California by @_chefdev_

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3 years ago

Okay, traditional lasagna recipes can get… pretty large. So here’s my recipe for a “not so large” lasagna!

Man, I missed making these videos! But now we’re back in action. I hope y’all love this recipe as much as me and wifey did 💯 and if you end up making this for someone special, just let em know Chef Dev put you on 🤞🏾

Recipe is in my bio!

#DinnerIdeas #lasagna #TurnMeUp by @_chefdev_

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4 years ago

Need a recipe for date night 😏 How about a fun activity to get the kids involved?? My Homemade pasta recipe checks all the boxes and is the perfect combination of fun and flavor!

Later this weekend I’ll show you how to turn this pantry staple into a creamy Cajun pasta you don’t wanna miss. Until then, save this recipe right here and share this video with your friends!

Ingredients
200 grams. Semolina Flour (1 ½ Cup)
100 grams “00” flour or AP flour (¾ Cup)
1 tsp. Kosher Salt
4 Egg yolks
2 Whole Eggs
2 Tbsp. whole milk or water

Rule of Thumb: 300 grams dry ingredients to 185g liquid ingredients

Full Directions:
*link in my bio*

#pastarecipe #pasta by @_chefdev_

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5 years ago

Happy Sunday! Let’s make a cake 🤪🍰

CAKE
• 2 cups cake flour
• ¾ cup unsweetened cocoa powder
• ¼ cup espresso powder (13g)
• 2 tsp baking soda
• 1 tsp each baking powder & salt
• ¾ tsp cinnamon
• 3 large egg whites
• 1¼ cups sugar
• ½ cup neutral oil
• ¾ cup sour cream, room temp
• ½ cup buttermilk, room temp
• 2 tsp vanilla
• ¾ cup hot coffee

1. Preheat oven to 350°F. Grease two or three 9-inch cake pans with flour spray.
2. Sift or whisk all dry ingredients together.
3. Whisk egg whites, sugar, oil, sour cream, buttermilk & vanilla until combined.
4. Mix in half the dry ingredients, then the remaining half with hot coffee, just until combined.
5. Divide between pans. Bake 20–25 minutes, until a toothpick comes out with no wet batter. Cool in pans 10 minutes, then turn onto a rack and cool completely, about 1 hour.

CHOCOLATE SWISS BUTTERCREAM
• 8 oz semisweet chocolate, melted & cooled
• 4 large egg whites
• ¾ cup sugar
• 3 sticks salted butter, softened
• 1 tsp vanilla

1. Whisk whites & sugar in a metal bowl over gently simmering water, without letting the bowl touch the water. Heat to 160°F, whisking until sugar dissolves.
2. Beat until stiff, glossy peaks form and the bowl is completely cool, about 8–10 minutes.
3. Beat in butter 1 tbsp at a time, allowing each addition to incorporate. Mix in chocolate & vanilla until smooth and fluffy.

RASPBERRY SAUCE
• 1 lb fresh raspberries
• ½ cup sugar
• ¼ cup water
• Juice of ½ lemon
• Splash of orange liqueur
• 2 tsp cornstarch mixed with 1 tbsp water
• ¼ tsp citric acid

Simmer berries, sugar, water, lemon juice & liqueur for 5 minutes. Reduce heat, stir in cornstarch slurry and cook 1–2 minutes. Remove from heat, add citric acid, blend & strain.

ASSEMBLE
Level cooled cake layers. Stack with about ½ cup buttercream between layers, then generously frost the top. Chill at least 45 minutes before slicing. Serve with raspberry sauce & fresh raspberries. by @_chefdev_

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8 days ago

Summer ‘26 goal: Less work, more life! ☀️ by @_chefdev_

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16 days ago

🧑🏾‍🌾 An easy garden to table family meal! (Full Recipe Below) This loaded potato soup comes together in under 60 minutes, making it the perfect weeknight dinner to serve with a deli sandwich, grilled cheese, or side salad.

Ingredients:
8 slices bacon, diced
2 tbsp butter or oil
1 yellow onion, diced
2 leeks, chopped (white/light green parts)
4 garlic cloves, chopped
¼ cup flour
2–3 lbs Yukon Gold potatoes, diced
5–6 cups chicken stock
1½ cups whole milk
1 cup heavy cream
2 bay leaves
Fresh thyme
2 tsp salt
1 tsp black pepper
1 tsp white vinegar

For Serving —
Cheddar cheese, bacon, chives & smoked paprika.

Directions:
1. Cook bacon in a Dutch oven over medium heat until crispy. Remove bacon, leaving the rendered fat.

2. Add butter, onion, and leeks. Cook 4–5 minutes until soft. Stir in garlic for 1 minute, then sprinkle in flour and mix well.

3. Add potatoes, chicken stock, milk, bay leaves, and thyme. Bring to a gentle boil and cook 10–15 minutes, until potatoes are fork tender.

4. Remove herbs and blend until smooth with an immersion blender (or carefully in batches). Return to the pot, stir in heavy cream, salt, pepper, and vinegar. Simmer 10 minutes and adjust seasoning.

5. Ladle into bowls and top with crispy bacon, shredded cheddar, chives, and smoked paprika.

👇 Save this recipe for soup season and let me know what I should grow and cook next! by @_chefdev_

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3 months ago

Mix, rise, roll, and bake! These easy homemade cinnamon rolls need no introduction 🙅🏾‍♂️ save this recipe for your next Sunday baking project and lmk how they turn out!

🍞 For the Dough:
• 3/4 cup warm milk (110°F)
• 2¼ tsp active dry yeast
• 1/4 cup sugar
• 2 eggs
• ⅓ cup melted butter
• 3½ cups bread flour

Mix warm milk, yeast, sugar, eggs, and butter. Slowly mix in flour until a dough forms. Knead for a few minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled (about 90 minutes)

🧈 For the Filling:
• 1 cup dark brown sugar
• 1 Tbsp cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 cup softened butter

Roll dough into a large rectangle. Spread with butter, then sprinkle evenly with the cinnamon sugar mixture. Roll tightly into a log and slice into 9 rolls. Arrange in a greased 9×9pan, cover, and let rise another 30–45 minutes.

Bake at 325°F for 20–25 minutes, or until lightly golden.

🤍 For the Cream Cheese Frosting
• 6 oz cream cheese, softened
• ¼ cup butter, softened
• 3/4 cups powdered sugar
• 1/2 tsp. vanilla
• 1–2 tbsp milk (if needed)

Mix until smooth and creamy, then spread over the warm cinnamon rolls so it melts into every swirl. by @_chefdev_

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4 months ago

This Chicken & Sausage Gumbo is worth every minute! Save this one for a rainy day and come back to let me know what you think 🍛

INGREDIENTS
1 lb andouille sausage, sliced
1 lb chicken thighs, cubed
6 oz light beer
1 stick butter
½ cup neutral oil
1 cup flour
1 onion, diced
2-3 stalks celery, diced
1 green bell pepper, diced
6 garlic cloves, minced
4-5 cups chicken stock
3 tsp salt
1 tsp black pepper
1 tsp Creole seasoning
¼ tsp cayenne
3 bay leaves
Handful of Fresh thyme

For serving:
White rice
Green onion
Parsley
Hot sauce

METHOD
1. Brown the sausage, then the chicken. Remove and set aside.
2. Deglaze the pot with beer, scraping up the browned bits. Reduce until nearly dry.
3. Add butter and oil, then whisk in flour. Cook slowly, stirring constantly, until the roux reaches a milk chocolate color (20-45 minutes).
4. Add onion, celery, and bell pepper. Cook 5 minutes, then stir in garlic.
5. Slowly add chicken stock until you reach your desired consistency.
6. Return the sausage and chicken. Add salt, pepper, Creole seasoning, cayenne, bay leaves, and thyme. Simmer uncovered for 1-2 hours.
7. Remove the bay leaves and thyme. Serve over rice and garnish with parsley and green onion.

The secret here is patience and pre-prepping your ingredients. A good gumbo can’t be rushed! Head over to the link in my bio to get the FULL RECIPE + TIPS by @_chefdev_

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5 months ago

You ever finish a meal and leave the table full, but still not satisfied??

Meals need to be balanced and consumed at the right time for the right reasons for your body to register the food as “satisfying.”

High carbs after an intense workout, texture and acidity from fruits & vegetables early in the day, or something high in healthy fats when you need a comfort meal. Take some inspiration from these 7 meals and you’ll see what I mean.

This summer don’t get so locked in on trying to eat “healthy” that you starve your body of what it actually needs. You’re a person, not a machine — eat like it! #mealideas by @_chefdev_

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5 months ago

Layla Rae is ONE today 🎀🎉 by @_chefdev_

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6 months ago

Can’t have elite hoops without elite grub! Grab this recipe if you want a quick, easy, and healthy meal in your repertoire all summer. It’s the best time of the year, let’s act like it! 😆👏🏾🏀

Ingredients

¼ Cup Hoisin Sauce
2 Tbsp. Soy sauce
1 Tbsp. Rice wine vinegar
1 Tbsp. fresh ginger, grated or 2 tsp. Ginger powder
1 Tbsp. Sriracha or gochujang
1 Tbsp. Mirin
2 tsp. Fish sauce
2 tsp. Sesame oil
1 Tbsp. neutral oil
1 lb. ground chicken or turkey (93/7)
1 8 oz. can water chestnuts, roughly chopped
½ yellow onion, diced
3 garlic cloves, minced
2 scallions, sliced
Kosher salt and freshly ground black pepper, to taste
2 heads Bibb lettuce
Toasted sesame seeds, for garnish

Directions

1. In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, ginger, Sriracha (or gochujang), mirin, fish sauce, and sesame oil. Whisk to create a smooth, cohesive sauce and set aside for future use

2. Heat the neutral oil in a large sauté pan over medium-high heat. Add the ground chicken or turkey and cook, breaking it apart with a wooden spoon or potato masher, until lightly browned, about 3–5 minutes. Once the meat is about halfway cooked, add the chopped water chestnuts and continue cooking until the meat is fully cooked through and no longer pink.

3. Reduce the heat to medium and add the diced onion and garlic. Cook, stirring frequently, until the onions are softened and translucent, about 3–4 minutes. Pour in the prepared sauce and stir to coat the meat evenly. Let the mixture simmer for another 4-6 minutes, allowing the sauce to reduce slightly and absorb into the filling.

4. At this point, turn off the heat and fold in the sliced scallions. Taste and season with kosher salt and freshly ground black pepper as needed.

5. To serve, spoon several tablespoons of the warm filling into the center of each lettuce leaf and garnish with toasted sesame seeds. by @_chefdev_

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6 months ago

This one is tasty, simple, and only takes 30 minutes! Try my new French toast recipe this weekend and comment below what you think 😎

Ingredients
• ¾ Cup Milk
• 3 Eggs
• 2 Tbsp Light brown sugar
• 1 Tbsp AP Flour
• 1 tsp. Vanilla extract
• 1 tsp. Ground cinnamon
• ¼ tsp. Ground Nutmeg
• ¼ tsp. Kosher Salt
• ⅛ tsp. Ground cloves
• 8 pieces of thick-sliced bread, such as Brioche or Challah, are best
• 1-2 Tbsp. neutral oil (for cooking)
• ½ Cup powdered sugar, for garnish
• Maple syrup, for serving
• Fresh berries, for serving

Directions
1. The night before, I like to lay my bread slices out on a baking sheet to get a little bit stale. Consider this step optional, but it will take your French toast from good to great!

2. In a medium-sized bowl, combine the milk, eggs, brown sugar, flour, vanilla, cinnamon, nutmeg, salt, and cloves. Whisk or blend to combine and you’ve just created what we call a “custard!”. Pour this mixture into a pie pan or baking sheet and set aside

3. Dip each bread slice into the mixture, flipping and turning until the custard saturates the bread. Place the dipped slices onto a wire rack or sheet tray to rest for 5 minutes.
The rest period is important because it will allow any excess custard to drain from the slices. If you skip this step, it isn’t the end of the world, but you risk creating that “egg skirt” that sometimes forms around the edges of French toast.

4. Set a griddle to 350 degrees, or a nonstick sauté pan over medium-low heat. Once heated, lightly grease the cooking surface with oil – 1 or 2 tablespoons will usually do, but the final amount depends on the width of your pan. Working in batches, place the french toast on the griddle and cook until golden brown with a few dark spots, about 1 minute per side. Remove the cooked slices to a wire rack or a baking sheet lined with paper towels and place in the oven to keep warm. Repeat with the remaining slices of dipped bread.

5. Remove the french toast from the oven. Place the powdered sugar in a mesh sieve and dust the toast slices until coated. Serve warm with whipped cream, fruit, or maple syrup! by @_chefdev_

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7 months ago