vinnecooks

I was thinking of going to challange my red seal test and was wondering if anyone out there has written it in the past year or if anyone has any info on what you need to write it because i've looked online and there is alot of mixed info.I've read that you need anywhere from 3000 to 8000 hours and that it is just a written test of 300 questions and that there is no practical exam.So that being said any info would be great. cheers!!!!!!!! vinnecooks

anyone???????????????

I did a stint as a dishwasher when I younger with chef sam girgris when he was the chef at the oceanwood country inn on mayne island.I was surprised to open toronto life and see him.when I think back about it now he was most likely the reason I became a chef and I'd like to know what people think of the food at lure. cheers vinnecooks

Paul I agree that not having a deep fryer is a great thing and if anyone cares to know the restaurant is called wild fennel food&wine and it is on mayne island.I change the dinner menu weekly and the lunch menu monthly as for the overall theme of the food we try to highlight the best of the season with touches of the exotic.If anyone would like to see a curret menu you can email wildfennel@cablelan.net cheers. vinnecooks.

Wow matt thanks for the imput. Making chicken liver terrine would be great beause as cook I love that kind of stuff but I can't give it away.As for the potato with the fish I was thinking about using potato flakes for a crust you know like a fun play on highliner fish sticks but with fresh pacific halibut.I do like the idea of the polenta fries. cheers! vinnecooks. P.S Do you work at a restaurant in victoria? if so which one?

So here's the deal i'm the chef at a small restaurant in the gulf islands and it's time to change the lunch menu.But the thing is i'm stuck for ideas. here's what i'm working on "fish and chips" potato crusted pacific halibut with green chile pickle aioli gulf island lamb burger pistachio-mint chutney,goat cheese and sour cherry mustard grilled beef striploin chipotle scented mac and cheese and chimuchurri butter lemongrass-ginger poached spot prawns arugala,golden beets and macadamia nut vinaigrette this is what i've come up with so far and keep in mind I have no deep fryer. any imput would be great. cheers!!!!!!!!!!! vinnecooks

I caught the show on friday and from what I witnessed makes me wonder if this could really produce the next rob feenie,I don't know. I mean there's no doubt that these kids can cook but what I witnessed was alot of uneasyness on the plate it was more confusion then fusion I mean all dishes had 13 or 14 things in them with that many things on the plate it would be hard for the theme ingredent to stand out.

If I were you I would do somthing like pork or lamb crusted with pine nuts,pomagranate yogurt sauce and cumin scented chick pea polenta and maybe somthing like panna cotta with a fruit salad made of carmelized pineapple,pomagranate seeds and plums I hope this helps

I would like to know if anyone has come across yuzu juice and zest I can't seem to find it anywhere so if anyone knows where to find it or who has the best price let me know.

This is the way the crab cakes will be on the opening menu at my restaurant. 4oz shrimp meat blend the first three items in a food processer until a 1/2 c of cream mousse forms. 1 egg white fresh herbs mint,basil,cilantro etc fold the mousse into a bowl with containing 8oz crab meat the remaining ingredents then add panko until 1/2 c creme fraiche your happy with the texture. 1 tbsp yuzu juice yuzu zest dust the cakes with panko and togarashi and saute togarashi spice it grapeseed oil serve with a salad of watercress,fennel,hearts of palm and cashews dressed with seasame oil and rice vinagar