St. Albert chefs celebrate fall harvest at Dig In gala - washing dishes restaurant jobs

Six chefs, only one for the price.
This is the way to watch the Alberta chef collaboration dinner held as part of St. Alberta
Albert's excavation at the Gardening Festival on Friday, October.
Enjoy 2 in the center.
Six Tickets, $125 each.
The course feast, with a dozen farmers and producers offering a large selection of local food options for culinary talent, includes Hall's greenhouse, four whistle farms and golden forest cereals.
Tickets are available through event brite. ca.
3 of the 6 chefs involved were St's executive chefs.
Albert restaurant.
Julia Kundera of the Greenhouse Bistro and cafe is making dessert at the party
A lemon berry yogurt with sour cherry and brown butter Madeline.
The 12-acre Corey lacowski is preparing a major dry
Old pork waist and braised bacon.
Freshly baked from the restaurant's own farm with roasted pumpkin butter, farro and grilled corn risotto.
Linno Lin, 19, expanded from its Southwest Edmund position to St.
Albert crafted a tomato soup in November with a grilled Sylvain star cheese sandwich.
Here is a snapshot of each St.
Albert contributor
Their comments were condensed and edited.
Q: What inspired you to be a chefA: when I was 13 years old, I started working four days a week to wash the dishes at sorzanino's at Sherwood Park.
The pizza chef didn't show up one day and someone asked me if I wanted to learn to throw pizza and they asked me to run with it. I loved it —
The atmosphere of the team, the atmosphere of the team, the atmosphere of the team, and how people use the language of the sailor.
When I was in my teens, I took a wayward Road and lived in shelters and streets for nine years, but the kitchen was my anchor.
This is where I get discipline, structure and accountability.
No matter what happens in your life, it doesn't matter as long as you're doing your job.
I started to get some very good opportunities in 2007.
I managed to turn the boat around.
Q: Who is your teacher? A: There are a few chefs that are my real mentors, not just in the kitchen, but also in life.
Yoshi Chubachi of wildflowers took me on board and handed me a lot of responsibility.
Chance McCann is a chef who guides me forward and helps me.
He told me, "Your state has a big impact on your mental state, so keep it clean and keep it organized.
Paul Shufelt of Century Hotel has also become a good friend and mentor.
Q: What is the best part as a chef and what can you do without a: I like to leave the guest memories that they will live forever, like anniversary or date.
But on the other side of the coin, no matter what you do, there are guests who are not happy.
Q: What was your last meal? What is your guilt? My mother's roast beef and Yorkshire pudding (Yorkshire pudding ).
And KD from winiss.
Q: I grew up in Poland and grandma had a farm where I spent the summer.
I grew up in the tradition of growing my own food and feeding in the forest.
We pick wild blueberries and raspberries and use them and wild mushrooms to make honey skins.
My mom cooks and cooks every day, so I 've been cooking since I was very young, and I like to do that.
Q: Describe your career trajectory.
A: I moved to Edmonton when I was 18 years old, and when I was 23 years old, I started the cafe mosaic with my sister Zofia trebaczk iewicz.
At 1992, we opened two rooms on white Avenue and tasted the taste.
When we started the mosaic, we used local products from farmers and markets, and at the flavor restaurant, we were the first to list the producers on the menu.
I was in the conservatory when it first opened, and then I went to the cafe at Holt Lenford and now I'm back in the conservatory.
Q: I don't know why there are so few female executive chefs in edmuntoona.
I see a lot of female chefs who are great.
But I see it every day.
When people come to the restaurant to deliver food and fix things, they never think I am the boss, they always go to other people, a man.
I have my own business for me, but I can see how hard a young woman is in the restaurant business.
My sister and I have children. We work every day. when we don't work, we take care of each other.
When I open a restaurant if necessary, I will bring my children there.
Q: What is your purpose?
When you come home for dinner on a shift in a greenhouse: I usually eat here, but I also cook at home, so I have a lot of frozen soup.
I just made some baked cream pumpkin soup and a black bean Pepper for the fridge.
My husband also cooks, and my son cooks, so they help.
Q: outside your own restaurant, what are your favorite snacks at EdmontonA: rge rd and St.
Albert of privatization
Q: What is your last mealA: Sour cream potato pancake.
When we were children, we had this for dinner, and the whole family sat there to eat and chat.
Q: What made you decide to be a chefA: my uncle and grandfather opened a Chinese restaurant in Macau, so I grew up in this restaurant and I like to cook.
I remember very good smoked cod, and suckling pig, because Macao is a colony of Portugal, crispy skin made by Portugalskinned pig.
And shark fin soup
When I came to Canada in 1995, I decided to go to NAIT as a chef.
I graduated at 27.
I have a lot of experience in a Japanese restaurant and sorzanino restaurant, and I spent six years in hardware Grill and pub 1903.
Q: What is the best and worst thing to be a chefA: The best part is to make food and see customers happy.
Probably the last thing I like is a few hours.
I am used to working 70 hours a week.
There are only 50 now, but when the new space is in St.
Albert, it will return to 80.
This is also a shift.
Q: What was your last meal? I want a bowl of porridge.
I don't want anything fancy.
My porridge is very homemade.
Our parents cooked it for us when we were sick, so it was very touching.
Q: Who has helped you in the past year? Larry Stewart of the hardware Barbecue Company is a mentor.
I started doing the dishwasher there, and during my six years there I worked hard, he took me under his wing and I learned a lot there, not only my kitchen skills but also my management skills.
How to deal with people, how to train people, how to have a chef's eye.
For example, when we plated the plate, you will see the top of the plate and make sure it is clean, but you may not look under the plate.
Larry makes sure the part under the plate is clean, because people can see this when the plate reaches the table.
Q: What advice do you have for young chefsA: read tons of cooking books and watch the Food Channel.
It's hard to be a young cook because they don't make much money.
But in the end, you will succeed. you will succeed.
Like chef Andrew Von told me.
Head down and do a good job and you will be a better cook.