Before I joined the Sheraton Grand I had never worked in the Garde Manger before, so it was quite a change of pace for me compared to the heat and smoke and fire from Hot Kitchen. Things were more delicate and took greater focus to get right, attention to detail is key in the Cold Kitchen. When making gelatine set items you had to take care of several different variables at once. You hat to make sure you don't over heat the gelatine when on the heat, you had to make sure you added the exact right amount to the ratio of liquid. Each liquid also required different amounts due to the amount of acidity or amount of sugar or salt. All of these components can made it difficult to get things right on the first time. But i took this opportunity as a learning experience, teaching my self and learning from fellow chef either by observation or by trail and error. The things that I enjoyed making the most in the Cold kitchen was with out a doubt the canapés for Club Lounge or VIP functions where we would sometimes do live stations as well. It kept me on my toes, I had to constantly improve on my presentation of the canapés, taste and keep coming up with new and creative canapé ideas. Being a chef can get boring at time when all you do day in and day out is the same Mise en Place for your section and is one of my reasons for enjoying making canapés, change every day.
Here are a few of the many different canapés I've made while working at the Sheraton Grand.
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.