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Calgary Stampede week has finally passed. Friday Breakfast party for 500 heads + open bar, 14 hour days, 4am start times, pot after pot of Chili and Beef Barley soup, record breaking days, record breaking nights, arriving at work as the night bartenders leave, leaving work as the night bartenders arrive, 148 large trays of oven roasted maple pepper bacon, 185 loaves of fresh baked banana bread, 5lbs of maple pecan whipped cream cheese, redbull, weed and fireworks. On the last day of Stampede August and I went to the saddledome, laid a blanket on a grassy hill and watched the fireworks. Happy Stampede.
I've just had my very first recipe picked up for a menu! WHITE CHOCOLATE COCONUT CREME BRULEE. They're opening up an even higher end restaurant called Seven ("an infusion of seven global palettes") My recipe got picked up for Seven's menu and featured at the Met.
The restaurant owner did the taste test and I didn't want to be in the room. Brent said I had to be there though. So I'm beside JEFF HANNA - Mr. OWNER. He takes a bite. pauses. pauses. Then says, "yep, that's it. That's the last dessert to complete the menu". Holy cow! He really liked it and the executive chef loved it so it's going on the menu!
MORE NEWS: I was just guaranteed the jr. sous chef position to open up Seven! And this week The Met is featuring my Lemon Poached Bartlet Pears topped with Hazelnut Liqueur Mascarpone Cream.
I feel so lucky these days. My job is my hobby. I love going to work and it's more fulfilling than anything I'd ever done. I'm equally lucky in love and personal growth. So much has changed int he past few months. I feel as though I'm waking up.
I've just had my very first recipe picked up for a menu! WHITE CHOCOLATE COCONUT CREME BRULEE. They're opening up an even higher end restaurant called Seven ("an infusion of seven global palettes") My recipe got picked up for Seven's menu and featured at the Met.
The restaurant owner did the taste test and I didn't want to be in the room. Brent said I had to be there though. So I'm beside JEFF HANNA - Mr. OWNER. He takes a bite. pauses. pauses. Then says, "yep, that's it. That's the last dessert to complete the menu". Holy cow! He really liked it and the executive chef loved it so it's going on the menu!
MORE NEWS: I was just guaranteed the jr. sous chef position to open up Seven! And this week The Met is featuring my Lemon Poached Bartlet Pears topped with Hazelnut Liqueur Mascarpone Cream.
I feel so lucky these days. My job is my hobby. I love going to work and it's more fulfilling than anything I'd ever done. I'm equally lucky in love and personal growth. So much has changed int he past few months. I feel as though I'm waking up.