Hey everyone, just an update this
time. I have been so busy getting ready and practicing for the BC Chef's 17th
Annual Hot Competition Live! event coming up this Sunday that I haven’t been
able to try any new food, wine or attend any events. There are six of us representing
the Culinary Institute of Vancouver Island, each preparing our own salmon dish
that must include; the salmon, a starch, a vegetable and a sauce.
I
decided to go with a pan seared salmon fillet, skin on, with a potato/leek/bacon
risotto, wilted spinach with black truffle, with a beurre blanc sauce with
saffron, chilli and mustard seed and topped off with some beautiful, fresh
caviar. It’s such a crazy feeling being so excited yet nervous to this degree.
It’s funny looking back at the pictures of my dish that was
completely different than what it is today, it seems to evolve each and every
day, but I think it is finally where I want it. But who knows until the competition,
could evolve further, even the day of.
On top
of all the prep that has gone into this competition, the following Tuesday I
have to have another dish ready to see if I have what it takes to compete at
the Eat! Vancouver event. So many ideas, not enough time anymore it seems. But
such is the life of someone in the culinary industry and I wouldn’t change a
second of it.
So until
next entry,
Happy Eating
Adam
No comments:
Post a Comment