Conestoga College AlumniAs a graduate of Conestoga College's Chef Training Program (Class of 2002), Conestoga's Alumni Service approached me to do an interview about life after school. They sent along a professional photographer to catch me in all my glory. This apparently meant me standing outside in whites on one of the busier streets of Toronto in the middle of January. ...I think my chin looks fat...
My own cooking just for me. I enjoyed a hyper Hungarian-oak barreled merlot with this dish and I promptly fell asleep within 10 minutes of finishing. ...what else to do after I just enjoyed the highlight of my day!My Gnocchi, Garden Pomodoro, Sicilian Green Olives, Sweet Lamb Sausage, Chilies, Anchovies, and beautiful Parm.
Simplicity; Not just the short-bus way...
Heirloom Tomato, Canola First Press, Aged Balsamic, Tarragon, Parm
Barry Mooney (cwc) and his Steak Tartar.
Oceanwise Diver Scallop
Northernwoods Mushroom Ravioli
Applewood Broth, Horseradish-Clam Essence
*Lately, I have ventured away from my classic French/Italian cooking methods in search of newer and better techniques and ingredients. I have been working along with different ingredients to get more of what I want. For instance, the Horseradish-Clam essence is Soy Milk based with Lecithin for froth. This enables a fuller more sea-foam consistency to sauces. ...plus it's a lot cheaper then using 35% Cream.
To make to the smoked broth, I cold-smoked a mirepoix, made a veg stock with it, then cooled the whole thing with the charred wood. I strained, seasoned and fortified it with brandy. I was really impressed to not detect any hint of bitterness.
Lobster Mac&Cheese
Coriander Bechamel
*I really enjoy the tiny ceramic dish for the presentation.
Wild Artic Char, Scallop Steak
Potato Pave, Edamame Puree, Turnip, Clam-Horseradish Essence
Surf & Turf
This is a post meal, overstuffed shot of us after having a wicked low price point classic french fare meal at Le Paradis. I highly recommend you go here. I highly recommend you treat me there (thank you Marc Ross!!!).
January has so far played out to be pretty interesting in the kitchen. I have been working a lot in Epic lately so have brought along my camera and worked on some theories I have been thinking about...
Simplicity; Not just the short-bus way...Heirloom Tomato, Canola First Press, Aged Balsamic, Tarragon, Parm
Barry Mooney (cwc) and his Steak Tartar. 
Oceanwise Diver ScallopNorthernwoods Mushroom Ravioli
Applewood Broth, Horseradish-Clam Essence
*Lately, I have ventured away from my classic French/Italian cooking methods in search of newer and better techniques and ingredients. I have been working along with different ingredients to get more of what I want. For instance, the Horseradish-Clam essence is Soy Milk based with Lecithin for froth. This enables a fuller more sea-foam consistency to sauces. ...plus it's a lot cheaper then using 35% Cream.
To make to the smoked broth, I cold-smoked a mirepoix, made a veg stock with it, then cooled the whole thing with the charred wood. I strained, seasoned and fortified it with brandy. I was really impressed to not detect any hint of bitterness.
Lobster Mac&CheeseCoriander Bechamel
*I really enjoy the tiny ceramic dish for the presentation.
Wild Artic Char, Scallop Steak
Potato Pave, Edamame Puree, Turnip, Clam-Horseradish Essence
Surf & TurfEye-Cut Strip au sous-vide, Butter Poached Lobster, Pork Belly Potato Croquettes
Natural Veal Demi, Vanilla Sauce
This is a post meal, overstuffed shot of us after having a wicked low price point classic french fare meal at Le Paradis. I highly recommend you go here. I highly recommend you treat me there (thank you Marc Ross!!!).
January has so far played out to be pretty interesting in the kitchen. I have been working a lot in Epic lately so have brought along my camera and worked on some theories I have been thinking about...
February will be interesting as a couple opportunities have come up where I get to challenge my horizons and see what I can do in the thunderdome...back of house.
-Jerek
-aka- Jrock Serrano
Congratulations! Great images and look forward to more!
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