A lot of people have been asking me what I was up to yesterday and for that, I decided that I'd owe you guys an explanation. Last week I was one of 12 volunteers selected to come prep and plate alongside Toronto and Montreal's most well-rounded executive chefs at an event called La Tableé Des Chefs. This event is all about empowering young chefs to acquire and adapt culinary techniques and training while also teaching young people the value of providing the lesson's about food recovery to those in need.
These Were The Dishes I was Responsible for
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Dessert by Chef Nadege: Valrhona Inspiration Yuzu Chocolate and Basil Whipped Ganache, Strawberry and Tomato Confit, on a Potato Biscuit |
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First Course by Chef Amanda Ray: Quebec Tomato & Fire-Roasted Ontario Peach Salad, Fresh Mozzarina di Bufala, Guanciale, Maple Syrup, and Basil |
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Second Course by Chef Chris Zielinski: Warm Quebec Duck Confit and Roasted Golden Beet Cannelloni with Minus 8, Concord Grape and Foie Gras Duck Breast Carpaccio with Truffle Peaches and Basil Powder
To get the chance to work alongside such talented and hard-working chefs was truly a blessing to me. In just 7 hours I learned so much about plating, how to garnish properly, season, all from people that have been through it all in the culinary industry. My advice to anybody looking to try something new but are too afraid of failure is to push yourself out of your comfort zone and break the barriers your mind limits you from your past self. Your greatest fear is your greatest weakness, that's how you continue to adapt and train your confidence into molding your craft and passion towards something you love every day. |
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