Beautiful blue seas, sandy white beaches and a region famous for deep sea fishing meant that I found myself in the Seychelles.
I’m talking about 115 Islands of paradise my friends. I can honestly say that it was a time that provided me with more than a couple of memorable cooking moments.
I saw the boats coming in from one of the many fishing expeditions and as I was preparing the menu for the evening, I heard a voice.
It was one of the customers walking into my kitchen, “Hey Chef! What do you think of cooking up a Blue Marlin tonight?” He was so proud of his catch that he brought the fish to me for an immediate inspection.
A lesser chef would’ve passed up the opportunity. Not only did I prepare a wicked recipe for the Blue Marlin but I loved every moment! You wouldn’t believe me, but I swear to you that the Fish was so big that I served dinner that night to over 100 people. Everyone was amazed!
Alright, even my team was caught up in the moment. I respect the privacy of clientele so I can’t name names but the story doesn’t end there. This customer was so proud of our efforts that he went out fishing again the next day!! Instead of a Blue Marlin, I was handed a huge Mahi-Mahi, which I prepped up and cooked for everyone to enjoy. What an Experience!
Deep sea fishing in the Seychelles is a must do. Look at the picture for proof!!!
Global Chef: Cooking for the French minister of agriculture at SIAL 2011
Shanghai hosted the biggest SIAL food trade show in the world here in Shanghai! What a wonderful event! I had the privilege to go there with Peter Davison, my marketing director for the Global Chef David Marteau team.
2 days before the trade show happened one of my very good friends called me on the Monday to see if I wanted to cook for the French minister of agriculture.
My first question was, why me and not another chef? It seems that everyone was busy with other events during the SIAL.
So I did not have to do too much thinking about my decision!! I was told not to worry too much about doing the cooking demonstration for the French minister.I forwarded the recipe that I wanted to do and they arranged all the ingredients.
It turns out that I was to be cooking for the ”Disciples Des Amis D’Escoffier”, a world reknowned French chefs association. I have to tell you, they did a tremendous job putting it all together.
As I was fairly new to this type of cooking show, I was well received by the president and his associates. I cooked a salmon steak with a white wine dill sauce with baby vegetables. It was nice to be recognized and even filmed by one of the local Chinese television stations.
The association was so nice that they even asked me to become a member. I was honoured by the invitation and their efforts to help me promote my latest cookbook “Creative Cooking for the Global Kitchen”. The best part was that we were able to give the French minister of agriculture a copy of the book!
As the executive chef at the Parkyard hotel, it’s my role and mission to keep things fresh and exciting for our guests. As we are entering the Thanksgiving season (Canadian & American), we decided to innovate by doing a pig on a spit.
Let’s just say that when we commit to a new project, we go large! Our team sourced a 240 pound pig and we worked with our supplier to custom build a stainless steal spit. Additionally, we brought in a Master roaster from the Philippines to consult on cooking styles.