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Ted Young
Background
Born in Sydney, Cape Breton, Canada.
Trained
Apprentice program under the Master English Chef Martin Watts while working at
Joe's Warehouse in Sydney.
Worked
Worked for eight years at Joe's Warehouse from Dishwasher to 1st Cook, Sheraton Cape
Breton as Chef de Parti, Chef at the Lobster Galley in Cape Breton and
BrewBakers in Fredericton.
How he got into cooking
"Opportunity Knocked! I was working at 15 as dishwasher and the Chef was
impressed with my attention to detail and felt if I wanted to become a Chef he
would provide an apprentice program for me."
First thing he ever cooked
"As a kid I can remember making cookies at home, I'm sure they were great!
Professionally, I had been working in one particular part of the kitchen and was
asked to start working on the line and it donned on me, here I am working sauté
during a busy rush and I'm pulling it off."
Favorite Place to eat
"John Alan's in Halifax, hands down."
Recipe Tip
"Don't overcook, especially sauces. Let the moisture play a more prominent role
as it carries all the flavor."
What he'd be if he weren't a chef
"Technician, maybe aviation, I'm not sure, it's all interesting."
Favorite Kitchen Tool
"Mandolin Slicer, it's worth its weight in gold."
Menu Bomb
"Dirty Rice- A combination of white rice sautéed with diced turkey giblets,
livers and hearts. It was an excellent combination of flavors, the staff loved
it!"
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