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MY VALANTINE THEME CHAINE DINNER- EDMONTON 2014

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January 12, 2010

Chicken Stew in Grilled Zuchini and Okhlahoma Potatoes.

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Life is Delicious.........: Edmonton, Alberta, Canada; C.C.C and Red Seal Chef with 3 Years Diploma in Hotel Management, Catering Technology and Applied Nutrition,Specialization in European Cuisine, worked for various High volume Kitchens and catering organization.Presently working as Executive Chef for Rogers Place,Edmonton,i have previously worked for Atco logistics ,Aramark,Compass group,Marriott Hotels,Moxie,s Classic Grill and helped to open couple restaurants in Edmonton. My expertise: European, American and Asian Cuisine and i am also passionate about Thai,Indonesian and Chinese food . At a Chef level i have my focus on my employees as i believe that our employees are our internal guests who deserve the same treatment as our external guests. Manpower handling skills is very important at a Chef's role and i believe it i something which runs the smooth operations.I started my career with Singapore Airlines followed with Carnival Cruise Lines, that gave me a cross countries experience in last 17 years. I really believe that "creativity and taste" always go hand in hand, so I love to create great taste using best of my knowledge and experience. Here I just would like to share some of my creations.Please leave comments.

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  - FRESH JOHN DORY FROM MEDITERRANEAN SEA
  - MY VALANTINE THEME CHAINE DINNER- EDMONTON 2014
  - FRESH TROUT
  - MY SIGNATURE DISH , FRESH GNOCCHI AND ITALIAN BAKE...
  - TRIAL AT NAIT
  - DIAMOND GENTLEMEN,S CLUB , EDMONTON 2013
  - CHEESE MAKING WORKSHOP AT NAIT KITCHEN
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  - MY CCC PRACTISE AT NAIT EDMONTON
  - 320 LITRE STEAM POTS USED TO BE MY WORK PLACE ONCE
  - SOME PRESENTATIONS FOR SPECIAL EVENTS
  - Fresh Foccacia Bread Making Steps
  - Pepper Herb Garic Bread Making Steps
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