Bittersweet

BitterSweet

Well as the title states this blog will be bittersweet, today is the last day of my culinary education experience at Lester B Pearson education center. For a little over 2 years, this Center has been part of my daily life, both professionally and personally. I have met some pretty awesome humans here, refined my skills in the restaurant industry and have been able to answer one of my life journey questions “ What the heck was I created to do?”

Again, as some of you know I do have over 20 years experience in the restaurant industry, but it has been mostly in operations and management. These last 2 plus years not only gave me my fundamental culinary education but has also allowed me to grow on a personal level, and has opened doors to some wonderful job opportunities.

Though I knew how to cook, the basic terminologies and methods I lacked. But I also lacked the confidence to pursue my dreams both in my professional and personal life. Well, Thanks to this education and the wonderful humans, I have been able to accomplish what I had set out to do plus so much more.

I would like, too now Thank some of the awesome humans that not only educated me but influenced me on levels they will never know.

Chefs;

Chef Michel:) You not Nice!:) No Sir, you are a pretty cool cucumber. And the lesson learned from you was how to handle stress without killing someone. I have never met someone that walks into a room and without speaking commands respect and my undivided attention. Well, I did when I met you.

Chef Marc:) Your smile and Joie De Vivre attitude, helped me survive some pretty hard days. The lesson I learned from you, was to think outside the box. You are a very creative, smart and observant human. I will always keep in mind something you once told me, “ Nancy! You must not be afraid of the food you are preparing. Rule over your food or it will rule over you.”

Chef Anka:) You Lady are a beautiful human inside and out. The lesson I learned from you sits to my very core, as a woman you are both strong and soft. I have always had a hard time with this one and observing you, I now have a better understanding on how to do it:)

Chef Chicago:) A free spirit you are and you share some of it with your students, also your gift of communication, Wow dude don’t ever change. But the lesson I learned from you was, confidence! You verbally communicated it to me every time I saw you;) especially in the last 6 months. “Hi, Chef Nancy:) how are you doing?” You have no Idea how that sentence impacted me.

Chef Maria:) you were not only my teacher but are someone I now call a friend. The lesson I learned from you was, pursue your dreams and if you work hard you will accomplish them. We almost started at the center at the same time, you a teacher and me a student. Your openness and passion on your teaching experience, helped me realized I also had a gift and a passion for teaching

Chef Denise:) Your kind words, your matter a fact attitude, and professional approach is what I will remember of you, fine Lady. For me, the Center was not the same when you left.

Chef V:) Last but not least, you are my mentor and friend. I look forward to a growing relationship where your creativity, logic, and intelligence will continue to impact my life.

I know this will sound fatalistic but I could not have done these last years without you. You were sometimes hard on me but without that approach, I would not have stuck it through.

THANK YOU xox to all you wonderful humans!!!!!!

Chef Nancy:)

International travels

As some of you may know, I have always wanted to travel and explore food,

culture and humans. And so in a months time, I will be packing my chef knives and traveling to Europe. My first stop will be France where I will be doing a 3-month stage with a young Michelin star chef named Florent Ladeyn. He has opened 2 restaurants( Auberge Du Vert Mont and Bloempot) and in late March of this year, he will be opening his third called Bierbuik.

As I was doing my research on this young Chef, whether through YouTube videos, personal interviews or news articles. I noticed a humble, family oriented and highly creative human.

Who focuses on fresh local sustainable foods, pleasing his guests, and keeping both his staff and family well balanced. For my part, this opportunity offers me both a cultural and career learning experience. As I mentioned he only uses local fresh ingredients, buys from the region's business owners and though he is always thinking outside the box, he stays close to his french roots.  This chef wants his cooks to serve and present their dishes to his guests, so this will also allow me to practice in the dining room.

From that point on, I plan on traveling and volunteering in various non-profit organizations around the world offering my skill set both in the kitchen and human relations. I figured this would be a wonderful way of helping humans in need and continuing my education in food.

Some of the areas I have been looking into have been India, Vietnam, and Jamaica.

Why these countries? Well because first they have created some of my favorite foods, and second they are countries that always need aid.

So here you have it, I will be continuing my blogging so that you will be able to enjoy my future adventures and education experience.

Chix:)

ref: http://www.vertmont.fr/

http://www.bloempot.fr/

https://www.youtube.com

Fusion Cuisine

Fusion Cuisine has been with us for centuries. Food has had to evolve, through the cooking techniques, the combining of ingredients, and different cultural contacts.The precise origin of Fusion cuisine is unknown but is believed that the French put it on the map. They were fusing Vietnamese-Chinese and French cuisine in the 1970s, by the early 1980's the rest of Europe and the Americas had begun to do the same. Other words used to describe Fusion Cuisine are, new world cuisine, and culinary globalization.

            Word definitions of fusion are:

the merging of different elements into a union

Or

Fusion cuisine:

A style of cooking that combine ingredients and techniques from very different cultures or countries

A couple of items to help you understand Fusion Cuisine,

Tex Mex:  American-Mexican

California roll: American - Japanese

Mac and Cheese: American or Italian

Fish and Chips: French-Jewish-Belgium

Chef Wolfgang Punk is world renown and said to be the Chef that continues to revolutionize this Cuisine. Fun Facts:

1-He is the first Chef to turn his trade and name into a Brand.:)

2- In 2007 Forbes magazine estimated his yearly income at $13,000,000.

3- His life motto is " Live Love Eat"

Recently a new word has been birthed in Fusion Cuisine, they call it the "mash-up. It is were two different food items are made into one,Taco bell has come out with a waffle taco, there is the Cronut( a donut-croissant) and the list goes on.

Well folks here you have it, a short but hopefully clear explanation of this type of Cuisine.

Chix

https://en.wikipedia.org/wiki

http://www.exquisite-taste-magazine.com/the-history-of-fusion-cuisine

https://www.encyclopedia.com/food/encyclopedias-almanacs-transcripts-and-maps/fusion-cuisine

https://www.thefreedictionary.com/

https://pregelamerica.com/pmag/articles/the-fusion-revolution-the-evolution-of-fusion-cuisine/

An Awesome Lady.( dessert plating)

Deconstructed apple pie a la mode

During my last 4 months in school, I have had the privilege to work and get to know some pretty incredible humans. As I have told you in prior post, my classmates are mostly international students. Traveling from places like Turkey, Japan, Venezuela, Columbia, and South Korea, some leaving their families behind to come study at LB Pearson culinary school.

This blog is written to acknowledge a very talented, kind and generous lady, her name is Yumi Jo. She is a 40 something,(we never ask a lady her real age:), mother of twins. She traveled from South Korea, to come to Quebec to study culinary art. Back home in South Korea she graduated with a degree in fine arts and was not only teaching the technique of watercolor but was a makeup artist for the entertainment industry.

As some of you know I have plenty of years of experience in the food industry,

I can set up your kitchen, create control sheets, standardized recipes,

create a training manual and the list goes on…

Cipaille

But my greatest weakness is the artistic side, I can cook, I can create, but to make an eye-popping tantalizing masterpiece, not so much:( Yumi Jo, on the other hand, can take the blandest looking ingredients and create a masterpiece. Her attention to details, like textures, colors, and shapes, just amaze me. With a gentle approach, and an eye for precision, she will look at your plate move just one item and Voila:) you have a masterpiece.

I have learnt a lot about plating from this wonderful woman, and want to thank her for her patience and willingness to teach me.

Chix