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Our Executive Chef Frank Sciabbarrasi joined
La Vedette Banquets in 1990, and is the company's greatest
asset. He has completed the George Brown Culinary Program,
and completed his apprenticeship at The Regal Constellation
Hotel under Master Chef Joseph Valanthen. Chef Frank has successfully
completed the CFQ Exam, and was awarded "The Red Seal".
In 1992, he was inducted as a member in the prestigious association
of "La Chaine des Rotisseurs", and in 2000 was inducted
in "Les Touches Blanches". Chef Frank has enjoyed
his working experiences at many other fine food establishments,
such as Biagio's Ristorante, King Ranch and The Vaughan Estates
to name a few. He enjoys utilising his talents by creating
unique gourmet dishes.Chef Frank was recently featured as
a guest on the Food Networks 'Christine Cushing Live'.
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'Start
of the day, what's on the menu ?
Chef Frank explains a typical wedding menu from the kitchen
while blanching parisienne potatoes.
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'The
secret of keeping your veggies fresh and green'
Chef Frank explains and demonstrates how blanching and ice
baths stop the cooking process and allows vegetables to be
finished later for freshness and quality.
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'The
Mis En Place List is the foundation of banquet kitchen organization'
Chef Frank is before the Mis En Place List with two colleagues, discussing
the progress of the menu and its preparation thus far.
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'Welcome
to our Antipasto Bar'
View our Antipasto Bar with its variety of items, garnishes
and props.
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'Pasta
Service'
Witness the service of Pasta from the kitchen side.
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'It's
almost over'
Near the end day, Chef Frank expresses his opinion on the
kitchen's operation and performance.
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