ManedWolf
Assistant Cook
Heya,
I just found the site and wanted to say hi and thanks for having me as part of the community. I just started my culinary arts training this week and so far it’s going excellent. My background has been in Retail Business Management, but I’m completely committed to getting into the culinary industry. My short term goal is to get my Red Seal certification. After that I want to open my own restaurant. Since I have no culinary background I have started a new job as a line cook. That decision is based on the fact I honestly feel that as a Chef or Owner my decisions must be based on experience in the jobs I will eventually be asking my employees to do. I don’t look at this as being menial work either, because it’s actually very challenging. I tip my hat to all of you who work in this industry because you have been responsible for countless happy experiences of mine in the past, and I never realized just how hard you all work.
I’ve also been given a challenge, not by the school but by my roommate. His mother will be visiting from another province in mid February. She is a Chef already, and my roommate is quite experienced in the industry. We have a tradition when occasions like this come up. We plan a menu for the meal we will be serving and divide the kitchen work between the two of us. He usually takes care of the entrees and I take care of the Sides, Salad, and Desserts. I do desserts because I’ve always like baking and have done so since I was a kid. He’s planned the core of two potential “Main Dishes” One is an Herb Crusted Rack of Lamb, and the other is a stuffed Fillet Mignon. I can figure out the sides for the Fillet but I don’t have a lot of experience with Lamb. I’m trying to impress him and his mother but ultimately want to balance the dish. I’m wondering if anyone out there has some original ideas for sides to go with Lamb. So far I have developed 2 ideas myself:
1)Honey Glazed Squash with Asparagus
2)Jasmine Rice slightly flavored with mint leaves, with a Green Tea steeped with mint as well.
If anyone has any other ideas or suggestions for things to go with this kind of thing I would really appreciate hearing from you.
Jim
I just found the site and wanted to say hi and thanks for having me as part of the community. I just started my culinary arts training this week and so far it’s going excellent. My background has been in Retail Business Management, but I’m completely committed to getting into the culinary industry. My short term goal is to get my Red Seal certification. After that I want to open my own restaurant. Since I have no culinary background I have started a new job as a line cook. That decision is based on the fact I honestly feel that as a Chef or Owner my decisions must be based on experience in the jobs I will eventually be asking my employees to do. I don’t look at this as being menial work either, because it’s actually very challenging. I tip my hat to all of you who work in this industry because you have been responsible for countless happy experiences of mine in the past, and I never realized just how hard you all work.
I’ve also been given a challenge, not by the school but by my roommate. His mother will be visiting from another province in mid February. She is a Chef already, and my roommate is quite experienced in the industry. We have a tradition when occasions like this come up. We plan a menu for the meal we will be serving and divide the kitchen work between the two of us. He usually takes care of the entrees and I take care of the Sides, Salad, and Desserts. I do desserts because I’ve always like baking and have done so since I was a kid. He’s planned the core of two potential “Main Dishes” One is an Herb Crusted Rack of Lamb, and the other is a stuffed Fillet Mignon. I can figure out the sides for the Fillet but I don’t have a lot of experience with Lamb. I’m trying to impress him and his mother but ultimately want to balance the dish. I’m wondering if anyone out there has some original ideas for sides to go with Lamb. So far I have developed 2 ideas myself:
1)Honey Glazed Squash with Asparagus
2)Jasmine Rice slightly flavored with mint leaves, with a Green Tea steeped with mint as well.
If anyone has any other ideas or suggestions for things to go with this kind of thing I would really appreciate hearing from you.
Jim