Guest Chef - Day Two

Friday was my second day of being a guest chef with Century Grill. What a day it was! Busy right from the beginning. Chef had me making fruit skewers, I KNOW! Fruit skewers, who could have guessed that I would be doing that?! Talk about being a leader, if Chef Shufelt could convince me that I could make fruit skewers and that I'd want to make fruit skewers, well he's truly inspiring! And if I do say so myself, I looked pretty sharp making them!


I learned how to make and wrap spring rolls...not as easy as it sounds. But then again, my bed making skills always lacked a little. Bed making skills? What does that have to do with anything in the kitchen?! Let me tell you, wrapping a spring roll is very much like making your bed, the sheets need to be tight around the mattress and you need to make your corners precise and tight! I made beggars' purses with brie and mango chutney, chicken skewers, tuna cucumber crudities, and marinated striploin steaks! All before 5 pm. Then it was time to pack the truck and off to the event. The couple that hosted the event live in 10,000 square feet of fancy condo space on Saskatchewan Drive! You read right - 10,000 square feet! For the two of them! They owned the top two floors of the condo building. Two kitchens, enough said. We got there, set up, prepped the last of the food and started on the grill. I think Thursday was the funner day of the two as Friday night, there was a lot of standing around - think about it, you've already made everything and people are enjoying it, all you have to do is make sure when something gets low, you replenish it. Following is what was served Friday night, the efforts of a lot of preparation but also a lot of learning:

• Cheese board
• Vegetable platter
• Sundried tomato dip
• 5-onion dip
• Tuna cucumber crudities
• Beggars' purses
• Spring rolls
• Chicken skewers
• Potato salad
• Waldorf salad
• Century Grill salad
• Pasta Salad
• Heirloom Tomoto Salad
• Grilled Atlantic Salmon
• Grilled Striploin Steaks
• Fruit kebabs

I had such a fabulous time in those two days, it's almost indescribable. Worked hard but it was so satisfying. I got a glimpse into a world I don't think a lot of people ever get the opportunity to see. I witnessed a different kind of work ethic, one where people were proud of what they produced and one where those in charge wouldn't accept anything less than the best. If there was a mistake, you were called on it and told it was unacceptable and better not happen again, and you answered, "Yes, Chef" with full respect. There was a lot of respect in that kitchen. It was a tight group. It was refreshing to see. It almost made me reconsider my career...if only there wasn't that huge cut in pay! But sometimes money isn't everything!