Macaroni & asiago cheese - washing dishes in river in restaurant kitchen

When Trevor Wilkinson retired from Carleton University, he had no plans for the future.
He likes to work by hand and cook, so this Pickering native found a job washing dishes at a small restaurant in Ottawa.
The 41-year-old chef said: "Soon, the chef moved me from the pit to the stove. year-old.
His boss also gave him wise advice on the future, highlighting the work experience of the cooking school.
The young chef kept in mind that, led by executive chef Mark Tutt and chef David Lee, he found a position in the center of Toronto.
"Li is the most meticulous cook," said the father of the two children.
"He kept turning around the kitchen to make sure everything was up to his strict standards.
We have to top out 600 covers but the food is beautiful.
In 2002, Wilkinson left Centro as executive chef at Jump, followed by food tasting.
A year later, when he was hired as the opening chef in the lobby of the swank dinner club in Yorkville, he got a huge breakthrough.
"It started my career.
I want to run my own kitchen and write my own menu.
But like all the dinner clubs, the club ended up crushing the restaurant.
On 2006, Wilkinson opened a comfortable upscale bistro Trevor Kitchen and Bar at 38 Wellington Street. E. near St.
Lawrence Market
He attributed his success to Jesse varlins, his right-hand man from day one.
"He's in charge of the kitchen, so I can focus on running the rest of the business.
He has the same vision and passion for food.
I can't find a better person.
4 tbsp macaroni and Asian cheese (60 mL)
Unsalted butter, after melting, plus more butter for 1 cup of dish3 onion, thin cut garlic, thin cut (250 mL)
One for each dry white wine: onion flower, rosemary, bay leaf 2-1/2 cups (625 mL)
Ground the cream salt with black pepper for 1 pound (450 g)
3 ounces of dried Jimmy or macaron (85 g)
Each: Pammy Giano Reggiano, pecorino romano, old white cheddar (all grated)7 oz (200 g)
1/4 cup of Asiago cheese (60 mL)
1 cup (slice)250 mL)panko (
Dry Japanese bread crumbs)
2 tablespoons of medium pot heating (30 mL)
Medium fire butter.
Stir with scallions and garlic.
Cook until soft for 5 to 7 minutes. Add wine.
Cook until most of the liquid evaporates.
Add a hundred miles, rosemary, bay leaves and cream.
Cook until 1 out of 3 in cream or about 5 to 7 minutes.
Put the sauce in a big pot and discard the solid.
Season with salt and pepper.
The broiler is warmed up to high. Butter 12-cup (3L)baking dish.
In a large pot of salt water, cook pasta for 1 minute less than the instructions on the package. Drain pasta. Add to sauce.
Place the pot with medium fire.
Slowly add Parma, cooking, cheddar cheese and milk cheese to stir until melted. Stir in chives.
Pour in prepared dishes.
Spread evenly.
Mix the remaining 2 tbsp (30 mL)
Butter of Panko
Spread over pasta.
Broil 6 inch (15 cm)
From hot to golden brown for 3 minutes.
6 copies. Star-
Test by Eric Vellend. eric. vellend@gmail.