Pratt’s Bistro 101 was the location for the March meeting of the Canadian Culinary Federation Winnipeg Branch. The meeting was hosted by Chef Scott Hyndman assisted by Tony Buchi on the hospitality station. The chefs were treated to sumptuous Prime Rib Buffet with a variety of side dish’s all exceptionally prepared by Executive Chef Ferdinand Catalan. As a grand finale Chef was able to get the students to go “hands on” as he turned up the heat at a flambé crepe station.
The chefs had presentation’s from three of our outstanding hospitality suppliers, True Refrigeration, Cambro and Rational Canada. The “True” representative, Brett Single shared the reasons why they are the company to consider with your food service needs. We heard about technological advances as such dual temp units and had a chance to see the many models and amazing colors of “Norquip / True” refrigeration units.
Cambro reps brought out some of the newest products from the leaders in food storage. He showed us some of the ways Cambro containers continue to be the choice of food service professionals.
Michael Keeler brought us up to date with some of the latest news from Rational, including answering questions from our group of chefs. Chef Michael let us in on the methods used on the Prime Ribs served at the dinner and we confirmed that the oven used to cook our dinner was able to keep cooking loss to 12%. Chefs Michael and Ferdinand collaborated to give us one great slice of beef.
Many thanks to Scott, Freddie and the wonder-full folks at Pratt’s for putting together this fantastic evening of education, fine dining and networking.
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