I've been invited to be the guest chef at FareStart at the end of the month. This is a great honor for me and symbolizes a full circle in my culinary career. FareStart is where I met Chef Gabe, way back in 2004. He was a guest chef on a night while Denise and I were there. She and I had been talking about my career change back then, and she suggested that I take a class or two from Gabe, then interview him about the industry and get his advice. The rest is history!

And so now I get the opportunity to be the guest chef. It's quite intimidating because I'm not a restaurant chef, I don't have much experience working the line. As a caterer, however, I can easily cook for 200, so I've got that aspect covered. I think I'm most concerned with disappointing all my guests. Of about 200 reservations possible, I believe I have about 40+ friends and family coming. I really want to make a great dinner for everyone, so they can see how my career is developing. The coolest thing is that my mom is going to fly all the way from outside of Toronto just for dinner. This is my mother who is deathly claustrophobic, but she's coming to dinner. I can't wait!

The menu itself will really showcase my skills as a caterer, playing to my strengths: Solid French country food, recognizable, approachable, flavorful:

First

French Onion Soup Gratinée

Second

Herb-crusted roast chicken
Winter ratatouille
Truffled Mashed Potatoes

Third

Hazelnut Gâteau with Chocolate Mousse and Café au Lait Crème Anglaise

If you want to attend the dinner, please register online here at FareStart.org.

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