Cooking The Left Way

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Cooking The Left Way

SAIT graduate chef looking to be hired for catering, cake decorating, desserts, or prepared meals for dinners/events.

29/02/2024

Chocolate-Vanilla Marble Strawberry Shortcake🍰
Made with a strawberry chocolate creameux filling, covered in chocolate ganache and topped with dipped strawberries; The sauce underneath is a strawberry coulis.🍓

Valentine’s Day special menu dessert at NOtaBLE!

This dessert took a lot of hours (and stress) to make (especially without a cake leveler!) but I’m so proud of how it turned out! It was my first time creating a menu item for a big holiday at a restaurant! 😁

08/12/2022

Lunch feature at the Highwood for December 8th:

Ginger Maple glazed Artic Char, with lemongrass rice, asparagus, a butternut squash purée, garnished with puffed wild rice, chive oil, and microgreens! 🌱

07/12/2022

December 6th, my dinner feature at the Highwood!
It is a Venison Tenderloin sever with a pickled Saskatoon berry sauce, Venison/Lamb Jus, Romanesco, Broccolini, Potato Gaufrettes and a Rosemary Aioli!
It turned out amazing and I even sold out! 🦌🫐🥦

23/11/2022

Amuse Bouche I made in class today, served at the Highwood. My teammate and I were told to come up with something, so we did a Calabrese and pizza dough wrapped Asparagus with a rosemary balsamic and olive oil to dip!

20/10/2022

Some of the Hor d’oeuvres I’ve done in second year Garde Manger so far! (These platters are from my group, first picture my stuff is the left half, last picture mine is the deep-fried ravioli!)

We ran out of the small bowls I was using 🤭 there were only 2 which is why I have the ugly cups on there lol

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