Chefapprenticelife - Tumblr Posts

The chocolate flan, with candied pistachios, Maldon salt & dulce de lèche. This is dessert, kids. Also, #ComingSoon. #ChefApprenticeLife #TheArtofPlating #yycfood #yyc (at charbar)

Chef Jessica doing a demo of all our new menu items launching tomorrow @charbar_yyc. Some amazing stuff coming down the pipes, including calamari frutti fugazza. Yes, calamari fritti fugazza. I made one. I've seen it. It exists. And it is amazing. Will have more pics when I get to make each item. Stay tuned. #ChefApprenticeLife #yycfood #MasterInAction #yycliving #yyc (at charbar)

Makin' a (insert of chiffonnade) mint. So green. #ChefApprenticeLife #Prep #PrepTime #MiseEnPlace #yycfood #yyc #yycliving #yyceats (at charbar)

For breakfast, lunch or dinner. Sichuan "Bang bang" style fried chicken 四川棒棒醬炸雞 on Shaanxi style "Biang biang" noodles 陜西油潑扯麵, one of the Ten Strange Wonders of Shaanxi (#陜西十大怪) #ChefApprenticeLife #yycfood #yyc #川菜 #陝西 #StaffMeal (at Eats of Asia - EoA)

Buyout night means pasta station. #ChefApprenticeLife #yycfood #yyc (at charbar)

Dinner. @dylanphilion's Bouillabaise, with @sidewalkcitizen sourdough bread AND beef fat fries. So damn tasty (even if our FOH manager thought it was weird I dipped fries into the broth. Come on, hasn't anyone had moules frites?!). If you didn't get tonight's @charbar_yyc Asador feast, you missed out. SO F*CKING GOOD. #chefApprenticeLife #ChefApprenticeAfterHours #yycfood #yyc (at charbar)

Crispy cascabel chili flour breaded calamari + Green chimichurri + Provolone + Garlic milk on @sidewalkcitizen 3-day fugazza dough. Forget the El Burgadito Supreme, how can you say no to Calamari Pizza?! I can't. #ChefApprenticeLife #yycfood #yyc (at charbar)

#Saimin (細麵) from Hawaii on the menu today @eatsofasia. Seafood broth, Chinese-style Char Siu (叉燒), Narutomaki (鳴戸巻き), corn, carrots, poached egg (温泉卵) and a wonton crisp to finish. An original fusion dish, mashing up the various cultures that have settled in Hawaii. Pretty amazing stuff! #ChefApprenticeLife #yycfood #yyc

Have you been poke'd today? I got poke'd by @miikeee_mike today, with salmon and shrimp in a fusion sauce, and fully loaded with all the goodies from the land and sea. You can get poke'd too all this weekend @eatsofasia. It's like getting lei'd as you arrive in Hawaii. (I'm done with the bad puns now.) #ChefApprenticeLife (at Eats of Asia - EoA)

#Shanghai x #BuenosAires. Beef chorizo "xiaolongbao" (小籠包), with beef stock wrapped in a hot water dough. This will be the first course of my five course South x South feast tomorrow. This has been a long time coming; it's my time to shine. #ChefApprenticeLife #yycfood #yyc (at charbar)

First course from my #SxSEFeast tonight: Beef chorizo xiaolongbao (小籠包) "steamed empanadas". Served in a traditional bamboo steamer basket. I am part Shanghainese (on my mother's side), so this one pays homage to that side of my family. #ChefApprenticeLife #yyc #yycfood #ChefApprenticesFeast (at charbar)

Course 2 of #SxSEFeast: Singapore x Lima. "Ceviche mixto" yusheng (魚生) salad, with a tamarind-Yuzu dressing. Pear, cucumber, green papaya, red peppers, carrots, Peruvian can have, and line-caught Albacore tuna. The salad is usually served at Chinese New Year, where it's also. called "Lau Hei" (撈起), where tossing the salad (don't snicker) is a group activity to bring good fortune for the new year. #ChefApprenticeLife #ChefApprenticesFeast #yycfood #yyc (at charbar)

Course 3 of #SxSEFeast: Bangkok x São Paulo. Steak satay "à la Gaucho". 7K Ranch steak (medium rare), cascabel chili salt rubbed pineapple, Parilla-charred peppers and eggplant, with three sauces: "Green" herb chimichurri, "Red" sambal ikan bilis and "white" peanut satay sauce. This is satay, punched up. Oh yeah! #ChefApprenticesFeast #ChefApprenticeLife #yycfood #yyc (at charbar)

Course 4 of the #SxSEFeast: Kuala Lumpur x Salvador. Laksa ramen "à la galinhas Xinxim". Fresh ramen noodles with a creamy almond "curry" broth. Served with fried tofu, prawns, concasséd tomato and cilantro. Chicken xinxim is apparently Pele's favourite dish, and to cross it with my favorite Southeast Asian soup, how awesome is that? #ChefApprenticeLife #ChefApprenticesFeast #yycfood #yyc (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)

Watching back @nbchairspraylive with a Vietnamese iced coffee pop (cà phê sữa đá) in my hand, after work. French roast coffee, condensed milk plus seven minutes in a quick pop maker. Frozen magic in minutes. (Although I could've used more condensed milk...but still good to taste a bit of the coffee.) #ChefApprenticeAtHome #ChefApprenticeLife

After a long work week, it's time for three #ChefApprenticesDayOff. Late (very late) lunch today @crossroadsmarketyyc... @EatsofAsia'a house specialty red curry & crab paste pork on ramen noodles, with a Mexican Coke. Finished off with a @burnt_to_order Bowie crème brûlée (not pictured, too much goodness, must devour on sight.) It's good stuff, (and I'm not being facetious) you seriously should consider checking it out if you haven't. Seriously, I can't say that enough. #ChefApprenticeLife #yycfood #yyc

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

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)

Plate 2 at @eatForeign: Shiitake mushroom and tofu, chili lemongrass and soy dashi. Reminds me of a hiyayakko tofu (Japanese cold tofu). Really nice. #ChefApprenticesDayOff #ChefApprenticeLife #yycfood #yyceats #yyc (at Foreign Concept Restaurant)