After Being Tortured ALL WEEKEND (thank You Very Much Everybody...) With Pictures From @eatforeign, It's

After being tortured ALL WEEKEND (thank you very much everybody...) with pictures from @eatforeign, it's time for me to put out a few. Dining alone tonight, and starting off with a salmon fresh roll. Yuzu cured salmon, crème fraîche, gochujang. Really nice way to open...salmon actually has a good note of Yuzu, but not overpowering. Still more to come... :) #ChefApprenticesDayOff #ChefApprenticeLife #yycfood #yyceats #yyc (at Foreign Concept Restaurant)

Butter poached lobster tails, basil beurre monte. What a way to start a new year, eh? #ChefApprenticeAtHome #ChefApprenticeLife #yycfood #yyc #yyceats #happynewyear

The samurai have their kata as, chefs & cooks have their knives. This beauty is one of my three #GoGoGadget in the kitchen, a Masakage Koishi Sujihiki for cutting meat & fish (and the odd pizza here & there.) And sheathed in a leather pouch, I can have it at my side for cutting a steak, a chicken, tuna or whatever when I'm serving customers. The yellow string wrapped to the belt loop is symbolic of the old Chinese royalty; to be the best, you gotta think like the best! #ChefApprenticeLife #gastropostYYC @gastropostyyc

Plate 3 @eatforeign: Mackerel "ca kho to", with daikon, shishito pepper and rice cake, served with coconut rice. This is a Vietnamese classic through and through, and punched up it looked and tasted amazing. Caramelized fish sauce smothered over a massive Mackerel filet. I think I'll be dreaming of this dish for a while... #ChefApprenticesDayOff #ChefApprenticeLife #yycfood #yyceats #yyc (at Foreign Concept Restaurant)

Dat soup. It's on the 🔥. Coming to @charbar_yyc for lunch today? You have until 4pm to savour a bowl of this daily creation from yours truly. (and then available at the Simmons Building @philandseb until 9pm) Beef, cabbage & lentil sprouts. Perfect for this -13°C day in #YYC. Awwww yeah. #WinterFood #ChefApprenticeLife #yycfood #yyc #yyceats #soup #beef #cabbage #lentils #hearty (at charbar)

The three musketeers of lunch. "Alley Burger" fugazza, mixed greens salad with feta and red pepper, lamb & chickpea stew finished with cumin yogurt and cilantro. A lunch fit for a blustery day like today in #YYC. #ChefApprenticeLife #ChefApprenticeAtLunch #yycfood (at charbar)