California chef Ryan Scott, 30, made it clear to the world that he would become a chef at the age of nine, placing kitchen utensils, a wok and a food dehydrator at the top of his Christmas list. Raised in Modesto, California, Ryan cultivated his culinary skills, competitive drive and strong work ethic.  Surrounded by the dairy industry in Modesto, he developed an appreciation for the fine California dairy products that would inspire his cooking in the future.

Upon graduating from the California Culinary Academy (CCA), Ryan began a whirlwind career that took him to New York, Chicago, Los Angeles and Maui to learn from the best in the industry.  In 2007, he was featured as one of 16 contestants on the hit Bravo television show "Top Chef." While shooting in Chicago, Ryan wowed the judges, some of the country's most famous chefs, with his distinctive California flair.

Ryan has since become a top California chef, receiving rave reviews in San Francisco Magazine and 7x7, USA Today and Zagat.  He is currently focusing on developing his catering company, RyanScott2Go.

Ryan recently served a spectacular four-course June Dairy Month lunch featuring a host of Real California dairy products to food media and bloggers during a visit to a Modesto-based dairy farm. The guests were uniform in their appreciation of his superb skills.

"What a fantastic opportunity for me to prepare a meal for the folks who promote the dairy industry, and I was fortunate to have been able to serve in the area where I grew up",  said Scott. "When people think of California's abundance of amazing local food products, they often forget dairy, which is very surprising to me. We've got it all right here, and we are so lucky."

Here, Chef Scott graciously shares his recipes for two of the dishes he served during the June Dairy Month lunch. Enjoy whipping up Chef Ryan Scott's unique flavors at home.

Real California Buttermilk Panna Cotta

Tangy buttermilk and thick cream provide a rich backdrop for a hint of orange zest and juicy blackberries. This is the perfect summertime dessert.

Makes 4 servings

Ingredients:

1 cup California buttermilk, divided
1 tablespoon powdered gelatin
2 cups California cream
1/3 cup sugar
3 teaspoons grated orange zest
1 pint of blackberries, sprinkled with sugar and lemon juice to taste
Grape seed oil

Procedure:

1. In a food processor, combine the sugar and the grated orange zest and blend.

2. Pour 1/4 cup of the buttermilk into a pot. Sprinkle gelatin over the buttermilk. Heat the buttermilk over low heat to dissolve the gelatin slowly, giving it the occasional stir.

3. In a separate pot add rest of the buttermilk, the cream and sugar and orange zest mixture. Bring to a boil but make sure the milk does not boil over. Simmer for about 5 minutes.

4. Remove from heat and carefully whisk in the gelatin mixture. Cool, giving it the occasional stir, until it has come to room temperature.

5. Using grape seed oil, grease 4 1-cup ramekins

6. Strain the custard through a fine mesh strainer into a large pitcher. From the pitcher, fill each one of the ramekins with custard. Put the ramekins into a refrigerator for 2 - 3 hours until they have set.

7. When ready to serve, pull the panna cotta out of the fridge and turn each out onto your dessert plate. Garnish with blackberries.

Real California Milk Braised Pork Shoulder

Cooking in milk results in incredibly tender pork. This is a great centerpiece for a farm-fresh meal with fava bean puree, sautéed onions and vegetable ragout.

Makes 8 servings

Ingredients:

2 pounds pork shoulder
Corn oil, for browning
1 quart Real California Milk, whole
1 onion, quartered
6-8 sage leaves
1 bunch thyme
Fresh ground pepper
2 teaspoons salt

Procedure:

1. Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.

2. Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.

Serving Suggestion:

Place meat on chopping board and carve into ¼ inch slices. Serve with fava bean purée and vegetable ragout and a few slices of braised pork followed by sautéed onions.