Chef at Home Profile - Allrecipes.com (16200504)

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Chef at Home


Chef at Home
 
Home Town: Sarnia, Ontario, Canada
Living In:
Member Since: Oct. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Needlepoint, Gardening, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Music, Wine Tasting, Charity Work
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yuck
neices wedding
About this Cook
I have been cooking,but more baking since I was very young and got my first easy bake oven. I decided to go bake to school to become a Chef. I am in my second year and just love it. I would like to go to the French Culinary School in New York after I finish this year.
My cooking triumphs
My Partner and I just had our night at running back and front of house for a restaurant at the college called Creations. Our menu was pumpkin soup served with a freshly bakes pumpkin roll and a sage and Gruyere crustini, Roasted Cornish game hen with wild rice and mushroom dressing Served with Purple pot Mashed and a Vegetable Medley of Tri-coloured baby carrots, Yellow and green zucchini and pearl onions finished with a pineapple glaze. Dessert was three shades of chocolate. a White and milk chocolate mousse served in dark chocolate cups. The night was a great hit everyone stated it was the best one so far. Even the president and vice president of the college where there. ( I did not know that till a day after, and I am glad because that would have made me nervous )
My cooking tragedies
burnt the bottoms of a full tray of apple blossoms. Did not notice that the top of the dial were the little red line is was moved so when I sent the oven temp to 350 it was really 450 what a mess. I'II never do that again. It is okay to mess up so long as we learn from our mistakes.
Recipe Reviews 1 review
Restaurant Style Egg Custard Pie
I have not made this recipe yet, but just a tip when working with eggs and any hot liquid you must always temper your eggs.Just add a bit of the hot liquid and whisk it in then slowly add the rest of the hot liquid this will stop you from getting the scrambled egg taste.

45 users found this review helpful
Reviewed On: Nov. 7, 2010
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I have been cooking,but more baking since I was… MORE
 
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