j_edge
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Posts posted by j_edge
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Anyone try Maple Hills Farms in Abbotsford???
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Having worked at Earl's for almost 4 years prior to my other endeavors (spelt right?) taught me all the basics I needed to know for my very happy send off! I don't believe any other restaurant in their right mind would make you take a "knife skills" seminar for 8 hours "cutting" flour on a cutting board until each stroke is uniform with the others. They train their managers extremely well (however when they are thrust into that position...sometimes not so well!!!). And yes the turnover in food was 2 days at Earl's too... The pay is dismal until your a senior member there...but the learning experience, and knowledge that you come out with, and the "systems" you have imbedded in your ming (training point number 6... CAYG (clean as you go), are all skills you take along with you. And do I dare ask how many people at fine dining restaurants started at Earl's or any of these places? (I know the 2 I worked at hovered around 50% and above). And to be brutally honest...the line cooks are mostly 16 year old kids who are still in grade 11! And for a kid to put up with that and come out unscathed...good job! Just my opinion...hope others see it this way also... Ps...their parties will keep you happy!
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I believe there's a Popeye's in Abbotsford too... near the Sumas Border Crossing
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Ive heard about a pasta place on hastings...its supposed to be cheap (the dutch in me) but the pasta is supposed to be bang on and huge portions....can someone let me know what it's called? I seem to have forgotten. Thanks
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I worked at CinCin last summer and at the time the Exec. Chef was Romy Prasad and one of the Sous Chefs was Andreas Welschburger...well Romy has gone across the street to open his own restaurant and Andreas Welschburger is now the Executive Chef. He is a culinary wizard and a great chef to work with...always helping out wherever needed and teaching whenever he could...if I could do things over...I would still be working under him!
Also Sean Riley (Corporate Chef) at Coast Restaurant in Yaletown is an excellent chef. He even washed dishes till 2am one morning with me (both dishwashers called in sick...being the low man on the totem pole I volunteered to stay and wash dishes...and Chef Sean followed me into the dish area and helped me out). He is VERY creative and can make something out of nothing all the time. Very downt to earth and easy to get along with...shows you everything...lets you taste everything he makes on the communal table (an added bonus).
Hope this insight helps you out a bit...go to both the restaurant websites...drop the chefs an email or give them a call!
Good Luck
Cheers
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I will give my nod to Restaurant 62 in Abbotsford...just off Highway 1 EASY ACCESS! The food is delicous and menu is focusing on BC and seasonality ingredients. The wine list is well composed in all price ranges. And there is some nice beers from all around the world once in a while! The owners, Eric and Heidi Ferris, are well versed in the service industry (Earl's, CinCin, Fairmont, The Wickininnish) and are very welcoming to every single person who enters their establishment...Ps...call ahead for reservations on weekends...Delicous food and great service equals a hard seat to get!
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A reply from someone in the know... I live on a chicken farm (100,000 chickens) and am right in the middle of the "quarantine area." The virus that these ducks have right now is a common strain that has been found in wild ducks/birds for up to 100 years. It's not a strain that will affect humans. However, the way that commercial chicken and duck farming is (animals in close quarters) the strain could quickly mutate and become a deadly one for humans...hence all the fuss.
Chicken prices will go up...I believe the save on foods in chilliwack it has already...But we also should educate our guests who frequent our restaurants, and support the local farmers. They're stuck in the middle of this, and now have to watch their income being taken away from them. They also have a "cool down" period where they cannot place birds back in their farm. When they do get the go ahead by the CFIA they're only allowed to place a certain amount in their barns (for the first little bit) as a precaution (Insurance will cover their loss...but it's not in the full amount that they would receive for thier birds, and it does'nt cover the down time).
So please, through all of this, support your local poultry farmers. Without them...we would have a hard time getting food to our guests!
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Anyone hear who the 6 apprentices that got the seats for the dinner at Lumiere being hosted by Chefs Feenie and Trotter???
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thank you all...will be making a trip down there this week...funds are tight...but who cant afford 2.50 for that goodness!
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All this halloween candy and nothing to do...have heard for some time about deep fried mars bars so figured I would try it myself. Breaded in AP flour, egg wash, and panko bread crumbs and deep fried to perfection in 30 seconds. Crunch exterior, warm and gooey interior. SUBLIME! Anyone know of any restaurants in Vancouver who has this on their menu??? It's a little "out there" but my was it delicious!!!
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Was wondering if the apprentice seats will be spread out through out the province.... and if anyone knows when the "draw" will be held for them.
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I was just wondering who is your favorite Vancouver Chef...for whatever reason...and maybe also who you think is the most underrated Chef in the city...let's hear your responses!
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Thanks everyone for responding to my post with your insight! Unfortunately I was the target of some identity theft...turns out someone got ahold of my mastercard umber and charged $1500 to it the last 4 days...but next week when its all sorted out...Ill be going to Nu! Thanks again
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Quick question...Who are the chef's on either side of Chef Sean Riley from Coast Restaurant (in my opinion one of Van's underappreciated chefs...whom I had the pleasure of working for last winter). And from which restaurants are they from???
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I want to take my girl to Vancouver this weekend out for dinner...she LOVES martinis...Im more of a food person...which restaurant or lounge would suit us both...my options so far...
Chambar
George
Glowbal/Afterglow
Nu (I would like to try it...but will probably wait)
This is my first post but ive been reading the forums for the past 10 months and everyone seems sooooo helpful...all input will be greatly appreciated!
I'm assuming that Nu would be a hard reservation to get....being it just opened...and I would have to go on a friday or saturday nite...because of her school schedule...wither than that though I really want to go!
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I want to take my girl to Vancouver this weekend out for dinner...she LOVES martinis...Im more of a food person...which restaurant or lounge would suit us both...my options so far...
Chambar
George
Glowbal/Afterglow
Nu (I would like to try it...but will probably wait)
This is my first post but ive been reading the forums for the past 10 months and everyone seems sooooo helpful...all input will be greatly appreciated!
labour shortage in the hospitality biz
in Western Canada: Dining
Posted
I fully agree with mikeb19...I'm one of those cooks leaving the stove for a more lucrative career in a totally different field...