Discover Top Posts Tagged with #culinary chef

👑 "𝘐𝘯 𝘦𝘷𝘦𝘳𝘺 𝘸𝘰𝘮𝘢𝘯 𝘵𝘩𝘦𝘳𝘦 𝘪𝘴 𝘢 𝘘𝘶𝘦𝘦𝘯. 𝘚𝘱𝘦𝘢𝘬 𝘵𝘩𝘦 𝘘𝘶𝘦𝘦𝘯, 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘘𝘶𝘦𝘦𝘯 𝘸𝘪𝘭𝘭 𝘢𝘯𝘴𝘸𝘦𝘳."

-𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐏𝐫𝐨𝐯𝐞𝐫𝐛

#Zara Lydia Thomas #Model #Culinary Chef #Africa #African #Nigerian #Black Beauty #Dark Skin Beauty #BlackisBeautiful #Melanin #MelaninBeauty #MelaninGlow #Gorgeous #Queen

Anthony Bourdain's Life Advice

What’s the one adventure, journey, or trip that most changed your life—like before you were famous I would guess.

My first trip to Japan — a couple of years before Kitchen Confidential — was absolutely life changing. It was like my first acid trip. It was that mind-expanding and climcatic. I came back thinking about everything in a completely different way. I went there thinking there were a certain amount of primary colors. I came back knowing, in fact, there were 10 or 12 more. It made me want to do things. It showed me there was so much more in the world than I had any idea about — there was so much to learn and there was so much stuff out there. It just gave me an appetite and drive. Where I was, was suddenly not enough. Whatever happened to me in Tokyo, I wanted more.

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Anthony Bourdain | Kitchen Confidential | Audiobook Sample

I do not own the copyrights to the audio and/or video involved.

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#anthony bourdain #kitchen confidential #cooking #culinary chef

Recovered Food - I’m Appalled

May 26, 2016

I had the honor of joining a group of food lovers (YVR Foodies) at the North Shore Culinary School located at 1515 Discovery Street in Vancouver and was served a fabulous 6 course dinner from Chef Don Guthro.

Did you know that 30 - 40% of the food grown on farmland doesn’t make it to consumers. This is food that doesn’t look aesthetically pleasing. It still tastes great, but many consumers will refrain from buying it just because of the looks. I’m guilty of this.

The dishes that we had tasted contained at least 80% recovered food. What is recovered food? I’m glad you asked. Recovered food is food that grocers cannot sell due to the condition of the item. It’s not dumpster food. Chef Don queried 67 brokers for the food and only 2 responded.

Our first course was a Sockeye, Chum, and Coho Tartar done in Asian style with Ginger and Rice Wine Vinegar. On the top of the tartar was Candy Salmon and Micro Greens.

The second course looked like French Onion Soup, but what we were served was French Shallot Soup and was very delicious. The shallots were not considered A-Grade. They were sliced very thin and then took 2 days to cook. The beef broth is from beef bones where the liquid was reduced. The cheese is Swiss Cheese nearing it’s due date. The Crostini was made in house.

Next dish was a Mexican Style Pulled Pork. The brisket was slow roasted for about 2 days and was then mixed with Mexican spices. The mixture was then placed in a Phyllo bowl. The Phyllo was about to be tossed out, however there was nothing wrong with it as had been frozen. On the other side is Smoked Pork, Regular Pork Loin with Cauliflower and Mushroom in a spicy hot sauce.

The 4th dish was a Chick Pea Vegetarian Curry with Basmati rice.

Chef Don, explaining each dish.

Our 5th dish was Meat Tortellini, and was post dated. Believe me, there was nothing wrong with it and tasted great. On the opposite side of the plate was an Icelandic Ling Cod. The fish was a bycatch (fish or other marine species that is caught unintentionally while catching certain target species and target sizes of fish) from a local fisherman.

Chef Don, did not describe what this dish was. What I tasted was a Seafood, Pork rice combination.

Dinner would not be complete without dessert. This creation was a Mini Creme Brulee in a tart. Underneath is a jam made with blueberries, strawberries and shallots. What an interesting combination.

Chef Don, has been a chef for over 30 years. His apprenticeship was done in Italy and France and has worked all over the world. When he moved to Vancouver, he realized there was a problem bringing people into the culinary industry. His “paying it forward” is sponsoring under privilege students into the program. The students get employed as part-time employees and his culinary school has graduated 360 students.

Chef Don’s passion is helping out the students. He would love to have a restaurant downtown, but real estate is too expensive in Vancouver. His goal is to expand the school next year to a one space facility that is more ideal for a culinary centre with different restaurants. Chef Don doesn’t spend a lot on marketing and uses most of the revenue generated to operate the school ($350K). He has not received any outside funding and has basically created a social program within a business model that is sustainable. His model is unique in North America and has been running it for 5 years and enjoying every minute of it.

In addition Chef Don, serves to the homeless at risk, 400 meals/day with a budget of $3/meal. “It’s about doing something really good and supporting other people.”

Please support Chef Don by using his catering services and visiting his restaurant. This in turn will support the school and his passion.

Thank you Chef Don and staff for the amazing meal. I’ll be back for sure.

#North Shore Culinary School #vancouver #Culinary Chef #Culinary #YVR Foodies #Chef #Homeless #Amazing Food #great taste #Food #Recover Food

Mise En Place is fcuking everything to a chef. It's the pinnacle of non Negotiable's inside any kitchen and a permanent part of a chefs very creed and philosophy. Blood, Sweat, and Tears. It's that decisive margin between glory and ruin. In a sense it's like Bushido for a Chef. - A moment of so called epiphany from an aspiring future chef

#personal #chef life #mise en place #bushido #culinary chef

Getting Back to My Roots

A couple weeks ago, I had an opportunity to put my chef coat back on. I had the pleasure of…

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#birthday party food #caprese #catering #cooking #culinary chef #foodporn #photographyandfood #roots #shrimp crustini