hey chef what ya got cooking

[chefjamesscott]

So predictable to see that your promise to, "IGNORE DRVADER AND EVERYTHING HE SAYS" didn't last a lick....

You're missing the point (again)... it may be 'freely domained', but they that still doesn't mean an adminsitrative office wants their internal communications posted on a social board. But hey, whatever, its your client. Not sure why you would want any of us to see your emails anyhow.

You don't need policing... I'd never miss any of your threads. They are far too entertaining to miss.

hmmm if you wish to be entertained by all means keep subscribed to the thread since after all as a chef an caterer i am in the entertainment business

i remember when i did the movie wrap party for the movie ferris wheel it was very entertaining especially to meet charlize theron we had a good conversation about how a goldfish must feel being in a bowl in relation to the way movie stars are so watched

as to the email perhaps its pertinance is to being in line with what this thread was started for to basically give some insight to the career and foodie stuff one of the members of ac is involved in

now since this is a new thread you have chosen to join in to post comments perhaps a statement which pertained to another thread and not paying you no mind does not apply

but by all means keep posted as to what chefs got cooking the more the merrier
:headbang2:

 

[unvmyplecos]

yes most any company i deal with will send their sales reps out to drum up business but as well to take orders if they are a good company for those that wont take the time to send a sales rep i really have no desire to do business with since they dont care to do business the right way

tell your mom im at her disposal if she needs any thougts or advice on how to go about opening a restaurant i know my first time around at it i made more than my share of mistakes from which i learned and as it is with all things in life to be able to do it over what a wonder that would be but i have found to learn from others in the trade is the best way

also dependant on what kind of restaurant she is thinking of doing i would even go so far as to give her some killer recipes i have come up with that are cost effective and time effective and most certainly revenue generators

thanks chef ill see if she has any more questions

 

[chefjamesscott]

ok the competition was tough i came close but as chefing competition goes they go ill post pics in the days to come

when we got there i suddenly remember 2 ingredients that just happen to be sitting back at the restaurant 1 my julienned soy cheese and 2 my organic garlic granules both of the toppers for my 2 dishes made me just go :cry: but off we go and just do it anyways no one notices since they have no idea but i feel like i been :nutkick: but had a blast at it ill post pics later tonight as i ahve to come back to do water changes so here we are going james how many times you have to do this to yourself make a list :screwy:

 

[chefjamesscott]

ok here is the feast for the eyes chef competition

dish one was a chili tofu stuffed portabello mushroom topped with hulled hemp seeds and straw mushrooms over the top we put a red pepper gravy that i made it was a vegan dish

number two was a organic buffalo paella served on a multigrain crustini topped with what i called a tye dye pepper salad which had a organic hemp vinegrette

since the theme was 60's i took one of my egyptian cotton dress whites and got this done with it

just a series of table shots

beard was part of costume as a hippy

here are some of the other people

the cathedral restauarant and their chocolate creation

india house who did a killer butter chicken

the sioux chef and his savoury shortbread cookies very nice an tasty

evolution catering did a interesting tye dye beet roll

chef moe from the willows with his wonder bread fish was very cool and it was circled by pulled pork sushi in a blueberry roll

now just some crowd shot and art

killer jazz music

their floral center piece

 

[chefjamesscott]

ok this next post is for the TACKLE BEHIND THE VINES fundraiser for the university of regina rams football team a bit more formal total attendance was 290 for a wine and foodtasting affair from 7-10pm fun stuff

for this function i did a portabello hummis on naan bread with a spiced creme topped with cheddar flavour soy and a hot marinated bean compote a vegetarian option

second dish was a peach mango caramel infused chicken wrapped with a dill parmesan infused sundried tomato then topped with a chocolate mint balsamique

we forgot to take a pic of the hummis dish but here are various shots of the function

jack semple playin some mean guitar

cj katz of www.savourlife.ca

one very bored security gaurd

one fast shot of our food was to busy to really do anything but serve the people

 

[chefjamesscott]

ok sorry to have not posted for a bit but been busy solidifying a deal i was working on

nov 14 i did only one soup cause was a slower day here we did a nice veggie purree with fresh organic basil an blended fresh spinach added when the julienned spinach had finally reach the point of dropping to the bottom of pot , i did a veal parm wrap as a lunch meal

here is what i been working on solidifying i know have 24/7 access to my new catering site the regina rugby club so heres some shots it seats 150 inside has a killer deck and just rocks in the spring summer an fall time and in off season its a pumping catering hall

the beach volleyball courts

now thats a deck

now the inside

this is a shot of a meat cheese thing i did tonight there

life is good

 

[petluvr]

I know I am a little behind with this question but all that hemp seed stuff, is it certified THC free?

 

[chefjamesscott]

yup its hemp not cannabis purely a cash crop for its many food an textile benefits

 

[chefjamesscott]

been sorta busy catering but here are the soups for nov 19

manhattan mistra seafood chowder a basil tomato based with sole, basa catfish and bay scallops as protein and a roasted red pepper roasted garlic base

curry corn and sweet potato chowder with a garlic creme parmesan base with a strong touch of madras curry and a hint of cinnamon and lots of parsley and a flash of fresh asparagus for color

NOW BEFORE ANYONE TALKS SMACK ABOUT THE MESS ON THE RIM OF THE INSERT IM NOT THE ONE STIRRING THE SOUP :silly: sometimes my staff makes me :shakehead: :crazy: i ask him to stir it an he makes a whirlpool :lol: and since we goin in to lunch no time to redo pic

 

[chefjamesscott]

thurs nov 19 soups were veal parmesan with california brown rice and mushroom , lemon sesame mulagatawny(spelling ) with a fresh cilantro base in cup