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This Fable has a happy ending – The Globe and Mail

September 19, 2012 1 comment

English: 0

Not all fairy tales have happy endings. Just think of Little Red Riding Hood devoured by a wolf. Or poor Dale MacKay, who recently shuttered his two Vancouver restaurants a year after winning the first Top Chef Canada contest.

But let me tell you the story of a new eatery called Fable that’s off to an exceptionally promising start.

There once was a young cook named Trevor Bird. After travelling all over the world (from Truffert in Montreal to an NGO in Peru), he still yearned for a place to call home. As our true reality TV tale begins, he is working as chef de partie at Vancouver’s Shangri-La hotel, a corporate environment that makes him very unhappy because he can’t exercise his creativity. Or at least this is how he keeps explaining his situation on Top Chef Canada, Season 2.

In the show’s early weeks, Mr. Bird appears to be the least confident contender. In one episode, he famously loses his cool when a teammate sends a bowl of macaron batter flying across the studio kitchen. “Why are you still cooking?” he cries, down on his knees, mopping the floor. “And why am I cleaning up your mess?”

Oh, dear.

Sure enough, it doesn’t take many challenges for Mr. Bird to stretch his proverbial wings. After a couple of bright successes – pork-rind-coated chicken drumsticks here, a “wicked” plate of deconstructed spaghetti-and-meatballs there – his fellow contestants begin referring to him as the “dark horse” to watch out for.

via This Fable has a happy ending – The Globe and Mail.

How to make sushi – video | Life and style | guardian.co.uk

November 7, 2011 Leave a comment

Sushi chef working in a restaurant in Kyoto St...

Yoshinori Ishii, executive chef at Japanese restaurant Umu in London, demonstrates how to make your own sushi rice, slice fish for ‘nigiri’ sushi and an easy way to hand-roll sushi.

Strange Random Sushi Quote:

“Sushi is not really about flavor as much as texture. Everything is usually made bite-size so you can eat it in one bite, which is more proper.” – Tim Hoffman

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How to cook Tempura

November 1, 2011 3 comments

Yoshinori Ishii, executive chef at Japanese restaurant Umu in London, shows us how to cook tempura.

Strange Random Japanese Food Quote:

“It is not wise for a man who can get seasick in a rowboat on a mill-pond to attack a Japanese dinner just after a seventeen days’ voyage across the Pacific.” – John Fox, Jr.
Introduction to ‘The Bluegrass Cook Book’ (1904) by Minnie C. Fox

 

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