There are 2 things that need to be mentioned here in this blog so lets break it down and get started shall we.
Some of you know I did a Banquet this past Sunday for a fundraiser called Senior Concerns, it's a charity event here in Westlake, Ca for the Senior citizens meals on wheels charity. Several Chefs in the area contribute they're time and food to sponsor this event. My Culinary school donated us as labor to help with appetizers and plating of 5 courses for the 400 guests. During the preparation of the appetizers I was pulled aside by Chef Sylvian Rivet Executive Chef/Owner of Amuse Bouche in Simi Valley, Ca to come work a wedding at a private estate in Malibu and also for me to stop by his restaurant to "do some paperwork". Later that night during the plating of the main course I was approached by Chef Tommaso Barletta Executive Chef/Owner of Tuscany il Ristorante in Westlake, Ca and he complimented me by saying in front of everyone "Shawn, you are very good.....very good." (which I found out later doesn't happen ever often). He then approached me again after we finished all 5 courses and asked me to come by his restaurant and give him my availability and contact info, (which I'm doing today after work). So the Banquet went off without a hitch and everyone was impressed with the food after we had "the parade" (where all the Chefs and helpers are introduced to the diners) and it felt really good to have 400 people clapping for you and everyone that worked so hard to make it happen. It was totally worth it.
So here's pic of me and my classmate Lindsey after 9 hours in the kitchen sweating our asses off and making shit happen. I missed that kitchen rush so much, goddamn I love it.
Ok second part. Last night was an awesome class, I actually learned a lot. Normally with lobster youjust see it boiled whole and you have to crack it yourself and whatnot. Not this class, we did about 7 different variations with different sauces and techniques, and also did some crab dishes. So here are the 2 dishes I got to make last night, they were delicious by the way.
(Spago style) Crab Cakes w/ Roasted Red Pepper Remoulade Sauce
and Lobster with Linguine in Lobster sauce and caviar.
Some of you know I did a Banquet this past Sunday for a fundraiser called Senior Concerns, it's a charity event here in Westlake, Ca for the Senior citizens meals on wheels charity. Several Chefs in the area contribute they're time and food to sponsor this event. My Culinary school donated us as labor to help with appetizers and plating of 5 courses for the 400 guests. During the preparation of the appetizers I was pulled aside by Chef Sylvian Rivet Executive Chef/Owner of Amuse Bouche in Simi Valley, Ca to come work a wedding at a private estate in Malibu and also for me to stop by his restaurant to "do some paperwork". Later that night during the plating of the main course I was approached by Chef Tommaso Barletta Executive Chef/Owner of Tuscany il Ristorante in Westlake, Ca and he complimented me by saying in front of everyone "Shawn, you are very good.....very good." (which I found out later doesn't happen ever often). He then approached me again after we finished all 5 courses and asked me to come by his restaurant and give him my availability and contact info, (which I'm doing today after work). So the Banquet went off without a hitch and everyone was impressed with the food after we had "the parade" (where all the Chefs and helpers are introduced to the diners) and it felt really good to have 400 people clapping for you and everyone that worked so hard to make it happen. It was totally worth it.
So here's pic of me and my classmate Lindsey after 9 hours in the kitchen sweating our asses off and making shit happen. I missed that kitchen rush so much, goddamn I love it.
Ok second part. Last night was an awesome class, I actually learned a lot. Normally with lobster youjust see it boiled whole and you have to crack it yourself and whatnot. Not this class, we did about 7 different variations with different sauces and techniques, and also did some crab dishes. So here are the 2 dishes I got to make last night, they were delicious by the way.
(Spago style) Crab Cakes w/ Roasted Red Pepper Remoulade Sauce
and Lobster with Linguine in Lobster sauce and caviar.
VIEW 4 of 4 COMMENTS
leannan:
psh. you couldn't make a good crabcake if you tried.
doll_:
those are some great pictures! i miss sweati'n to the oldies.