Quote:
Originally Posted by pintoBC_3sgte
Thanks! Sure am. What are you up to these days??
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Ended up with an executive chef job of a well known restaurant downtown. Been there for 10 months now and still loving it. I tried to actually get into the butchery side of things, as its one of my favourite parts of the job, but I ended up in their restaurant kitchen as they needed some experience in there. Only lasted a few months then I got the recruiter call I couldn't pass up while I waited for a butchery/production position to open up. It all worked out, but couldn't escape the craziness of running a kitchen like I thought I wanted haha.
I'll add a bit, but don't take pics very often and I've never been great at making food look great. I can make it taste fuckin good, but I get more excited looking at ingredients most of the time. My productivity stops when the farmers arrive haha.
Hummus, grilled asparagus, poached egg, balsamic vinegar, isot chili, mustard flowers
Before and after of steelhead trout
Charred rapini from sole food farms, preserved lemon yogurt, garlic, Aleppo pepper
Shakshuka
Lingcod, fried chickpea, saffron cream, leek fondant, pea tips
Steelhead, broccolini, lentil and tomato salad, red beet borani
