Restaurant work cannot content every culinary professional - washing dishes in river in restaurant kitchen

Frequently asked, which restaurant do you work in?
Most professional chefs do provide food to restaurant customers, which is an understandable assumption.
But there are other career paths in the culinary industry, and today I introduce two chefs who choose to do different things.
Nicola Milonas is the executive chef of the family's Crick center, and after meeting with Nicola Milonas at the Crick village seniors center, I want to move in.
The surroundings were comfortable, but I was asked to find the food in the room. "
My practice is always fresh food, cooking from scratch.
If you don't, why Cook? "Milonas said. The Greek-
When his parents brought him to Canada and other families had settled in Vancouver, he was born at the age of nine. "
My uncle has a restaurant there.
When I was 11 years old, I started washing dishes and preparing.
I really enjoyed it . "Milonas said.
At the age of 17, he opened a pizza shop with his parents and he helped run it for eight years.
And then he sold insurance.
He has been looking for his ideal career, but insurance sales are not something he can like. "
There is always cooking in my blood . "Milonas said. " My wife [Donna]
When I was cooking for her, I saw how happy I was and said, "You have to pursue this. ' "
Milonas left the insurance industry and went to Camosun College in Victoria to become a certified chef.
He works at the hotel and then in public institutions including Victoria General Hospital
Living facilities.
In 2006, he was hired by the Center for seniors in the village of Crete to become an executive chef.
His desire to cook for the elderly is respect. "
These people have done a lot for us and I like to give back to them and we do it by giving them delicious, healthy food ,"Milonas said.
Provide three to residents
Lunch and two coursescourse dinner.
As the season changes, Milonas is committed to using local ingredients such as seafood and organic vegetables.
He insisted that the ingredients, sauces, salad dressing and desserts were made-house.
Nutrition is also a key part of his menu planning, which is why nutrients
A wide supply of quinoa.
Recent menus include apricot mustard
Glazed pork tenderloin, grilled spaghetti, meatballs, almonds, vegetable pie©.
This is exactly what the talented kitchen team in Milone has to offer.
No wonder the residents came to dinner early. "
We were well received;
People are very happy.
They can see that this is done with heart. "
For more information about the Center for the elderly in the village of cretch, visit cretch. org.
Gill Scadeng, joint nutrition program
People from AIDS Vancouver Island go to AIDS Vancouver Island for support and comfort, and you can feel the positive energy of those who provide help.
The mission of AIDS Vancouver Island is to meet the needs of people infected with HIV and hepatitis C and affected by it.
A service is a positive health plan, including
In the space where customers can interact and enjoy a nutritious lunch.
The talented chef, Jill Skadden, stirred the pot.
Born in the UK, she studied cooking at a technical school and trained in her 1970 s in London under the leadership of renowned chef Prue Leith. "
Her teacher is trained in blue ribbon, so it is basically blue ribbon training and there is no blue ribbon certificate ,"Scadeng said.
She works in a restaurant and then in a big bank where the directors have their own chefs. "
We prepared some great meals . "Scadeng said.
In 1980, Scadeng and her husband first moved to the port of Alberni, Canada, and then to Victoria.
She applied for a job at the port Suk House. "
Frederick and Sinclair [Phillips]
Let me make a meal for them . "Scadeng said. " They hired me.
I was only 24 years old. it was a sensation. "
Her husband's work brought the couple to the mainland.
Scadeng has become an accommodation staff memberat-
Mom is at home and starts to do food and beverage.
Her marriage is over and back in Victoria, she wants to be some volunteer in 2006.
Vancouver Island needs AIDS but when they see her resume©Instead of letting her volunteer, they gave her a temporary position to revise their meal plan. "
I'm only going to stay for a few months to prepare the menu and grocery list and then volunteers and clients will take over the project ,"Scadeng said.
The management realized that without the skills and spirit of Scadeng, they couldn't, and she has been there since then.
She prepared lunch for 40 people in a well.
Designated kitchens are possible thanks to funding from the coast Capital Savings Credit Union. "
Very interesting;
Some people come in suddenly and say I'm not hungry, see what I'm doing, say it smells good and say, maybe I'm hungry ,"Scadeng said.
If there were Scadeng's delicious shepherd pie, juicy roast chicken or fluffy frittata, I would also stay, just some of the delicious dishes she prepared. "
This is the most fulfilling job I have ever done.
I like to cook and feed people.
When the client said my mom made me lunch, I knew I had done my job ,"Scadeng said.
For more information on AIDS in Vancouver Island, visit avi. org.
There you can also learn about their local situationrestaurant-
On March 24, fund-raising activities were supported and meals were given out for life.
Time colonists.
ComEric Akis is the author of the recently published slow cooker rice for everyone.
His column appears in the Life section on Wednesday and Sunday.
Roasted Arctic charcoal with lemon basil, tomato salsa and quinoa by Nikolpespan.
This is a dish he serves for the residents of the Center for the aged in kritchi.
You can get Arctic charcoal at some grocery stores, but you can use another fish fillet in this recipe, such as cod, big hali fish, or salmon.
Supply: 4, for tomatoes in salsa3, de-
Seeds and chopped 1 scallion, chopped 3 tablespoons fresh lemon juice 6 tablespoons olive oil 3 large fresh basil leaves, chopped several parsley branches, half a lemon Salt and fresh black pepper mixed in a bowl, make all the ingredients delicious.
Keep the lid cold until you need two cups of quinoa, 1/4 cups of hot vegetables or chicken, 2 tablespoons of olive oil, 1 small red onion, 2 small carrots, 2 celery ribs. Small red bell pepper, 1/2 teaspoon salt preheated oven to 200 floor.
Put the oil into the medium-
Medium heat size pot.
Add vegetables and salt when it's hot, cook until the vegetables are soft, about 5-10 minutes.
Add quinoa and cook for about 1 minute.
Remove the pot from the fire and carefully add hot ingredients (it will bubble).
Put the pot back on the elements, reduce the heat, cover the lid and cook 15-
20 minutes until the quinoa is cooked and the liquid evaporates.
Transfer to the heatstroke-proof plate, cover and keep warm in the oven until the fish is cooked.
Fish and final assembly 4 (6-oz. )
Season the fish with salt and pepper and taste 3 tablespoons of olive oil and 2 tablespoons of chopped fresh pasili.
Place the oil in a large and wide frying pan heated by medium heat.
When hot, add the fish fillet and the meat side down, Cook to that side to become opaque, about 3-5 minutes.
Turn the fish over and cook 1-
2 minutes on the other side or until just cooked.
Remove the pot from the heat.
To assemble the dishes, add 2 tablespoons of chopped parsley to quinoa and fluff with a fork.
Place quinoa in the center of 4 heated plates.
Put the fish on quinoa, put salsa on it, and serve.
Chicken peanut StewThis recipe from Gill Scadeng, a nutrition project partner
AIDS coordinator Vancouver Island
This is a dish she offers to clients based on celebrity chef Marcus Samuelson's recipe.
Served with rice or large pieces of fresh bread.
Making: 4 large potatoes, peeled and cut into 2-
Big Yam, peeled and cut into 2-
1 large onion, thin cut 2 large carrots, peeled and cut into 1-inch pieces2-
Taste 1 of 4 cloves of garlic, cru chopped fresh peppers or dried peppers (2-inch)
3 cups of chicken nuggets 1 teaspoon of dried ginger 1 bay leaves 2-
3 tablespoons of smooth or crunchy peanut butter (Preferably salt. and sugar-free)
4 small, or 3 large, boneless, skinless chicken breasts, each cut into 6-
8 peppers, sample 1 large bundle of spinach, wash, dry and tough stems, remove 2 tablespoons of corn starch and add 1/4-
Put the potatoes in a medium sized pan, pour enough boiled water to cover and cook for 5 minutes.
Add Yam Moon-
There are still 10 minutes until the potatoes and yam soften but still keep their shape.
Well drained, set aside.
Add 2 tablespoons of oil to the hot pot.
Add onion and stir fry©5 minutes until soft.
Add carrots, garlic, ginger, chili, stir-fried©3-5 minutes more.
Pour the chicken nuggets, add the Baili and bay leaves, and simmer for 20 minutes with a gentle fire.
Stir-fry the chicken with pepper.
Heat the remaining oil in a medium sized frying panhigh.
Add the chicken and cook in batches until it is golden all around, almost ripe, and transfer to the plate.
After 20 minutes of stock stew, discard the bay leaves and filter the mixture into a clean, wide jar.
Scoop half of the vegetables in the filter into the pan with tight ingredients.
Put the other half of the vegetables into a food processor or mixer.
Add peanut butter and some tight stock and pur cream©E.
Bring the tight stock back to sim and mix with the corn starch mixture.
Mix spinach, potatoes, yam, chicken and pur cream before re-cooking. ©Vegetable/peanut butter mixture. (
The consistency of this stage should be like thick soup, if too thick, add more soup. )
Stew until chicken, potatoes and yam are soft and cooked, about 10-
Serve for 20 minutes.