Café Linnea set to open with long-awaited, all-day brunch - washing dishes restaurant jobs

Chef Kelsey Johnson began her career as a drama and film student.
But the desire for a plate show has led to the development of the culinary profession, and now it is those who bring you the Duchess bakery to launch a new restaurant.
With the Duchess.
Owner Ghana Beggs, Johnson is the creativity behind the new Cafe Linnea
The breakfast and brunch of the day is known for its aversion to bannidik eggs and its decision to cancel the tip.
Linnea is a wild flower in Sweden. This restaurant is definitely a Nordic restaurant.
10932 Street, 119. (780-758-
1160) open from 9. m. to 3 p. m.
Monday, Thursday, Friday and Saturday, 10 on Sunday. m. to 1 p. m.
Afternoon tea is a specialty on Sunday afternoon, including a selection of snacks and the Duchess's bakery pastries, as well as two tastings at 3. m. and 3:30 p. m.
Fresh and bright decoration.
Moss-covered plants and intermediate plants
The cushion of the century modern chair is apple green, and the cushion has a deeper green on the class rules.
The tables were handmade by local artisans Kenton Jeske and Chris Verhun.
The room was decorated with copper.
Johnson and I sat down at the restaurant where she was doing the finishing touches of the menu, talking about the detour and the fun of eggs.
Q: I grew up cooking and what inspired you to be a chefA.
My brother and I had to cook once a week and he always gave me his cooking night pawn.
In college, I buy food and cook for my roommate in exchange for never washing the dishes.
After a while, I realized that what I really wanted to do was cook.
My first professional show was in character in 2010, where they taught me all the basics, mom sauce, mire poix.
I then worked as a kitchen manager at atCulina Highlands, as a pastry chef at the Duchess, and as a butcher at the Acme meat market.
Oh, I help to open wood products and cook in North 53.
My inspiration came from my grandma who opened a restaurant around the old earnings factory on Ford Road and also from my mom and aunt who are always in the kitchen.
From a professional point of view, I am interested in nordemand Laprise in montrentuk, and I like the Joe Beef recipe.
Q: How do you think that LinneaIt Cafe is a combination of Scandinavia and France --
This is my tradition.
What we did in Normandy was true.
Buckwheat pancakes.
We offer Gruyere cheese and house-
Baked Ham with a Milo egg on it.
I want to do something different but it's easy to do it.
We'll have a lot of pickled stuff, along with dill and cream.
Home grown butter made of Rock Ridge Dairy organic cream.
We make sour dough and bread ourselves. house.
For dessert, we will choose sweet crepes with roasted peaches and caramel sauce and half Fredo vanilla.
Q: What makes the egg so great for a restaurant like LinneaA Cafe: its versatility.
From drinks to soft fries to desserts like mini
We offer crispy crust with coffee.
Feel comfortable in a delicious, oozing egg yolk or sauce.
I tasted all the different kinds of eggs, from supermarket eggs to organic eggs, before we chose the supplier.
If you taste itto-
Come back and you can really taste different flavors.
Q: This is a brunch restaurant with egg rolls and Benedict eggs.
How about ComeA: I don't want to see what you can buy elsewhere on the menu.
So the eggs, we cooked, there were toast soldiers, and the farmer's breakfast with potatoes, bacon, fresh vegetables like peas, broccoli, and two fried eggs. Sprinkle with chili oil.
We had breakfast pie with ricotta, green beans and cut pieces.
Bacon and poached eggs.
The price of eggs and toast soldiers ranges from $6 to $22 for Arctic char.
Q: The price on the menu includes everything. Yes, the price on the bill includes the goods and services tax. there is no tip.
Our salary is very high, especially in the service industry. And our full-
Staff with benefits are paid.
This is a different way of thinking.
I want the staff to be excited to be present at work, and part of that is to give them the proper pay.
Let's see what's going on.
Fingers crossed.
Lfaulder @ postmedia.
My microblog @ eatmywordsblog comFollow.