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NAIT’s School of Hospitality and Culinary Arts has been providing skilled graduates to the hospitality industry for more than 40 years.
The students benefit from industry-experienced faculty, comprehensive, up-to-date curriculum and the state-of-the-art Hokanson Centre for Culinary Arts. Thanks to a partnership between the School of Hospitality and Continuing Education these same award winning instructors and faculty are also made available for dedicated non-professional chefs.
Each summer NAIT’s Culinary Boot Camps bring a dream to life as small groups of students experience all the intensity and excitement of a week in a professional kitchen.

+ Four full days of intensive, fun filled training (10 a.m. to 6 p.m.)
+ Professional textbook
+ Chef’s uniform including jacket, pants, necktie, hat and apron
+ Wine tastings and food and wine pairings
+ A variety of ingredient tastings
+ Hands-on-instruction in a professional kitchen – NAIT’s Hokanson Centre for Culinary Arts
+ A professional standard practical cooking exam
+ Group photograph and certificate of completion
+ A graduation ceremony at the end of the program

Hong Chew
My first cooking job was as a line cook at Red Robin. I loved it and decided to enroll in what was then called the Commercial Cooking program at NAIT. Upon graduation, I was hired on as an apprentice cook at the newly re-opened Fairmont Hotel Macdonald. After a couple of years I moved up to the Fairmont Jasper Park Lodge as a Sous Chef. From the mountains, it was back to the city, first as the Executive Chef at the Delta Edmonton South, and later as its Food and Beverage Director. I then joined NAIT as a Culinary Arts Instructor in the summer of 2007 and I am excited to be one of the lead instructors in this summer’s Boot Camps.
Danyell Durstling has been chose to represent 92.5 JOE FM in NAIT’s Culinary Boot Camp July 13 – 16! Follow our JOE rep Danyell as she blogs about each day at NAIT’s Culinary Boot and gives daily tips, pictures and feedback from the head chef!

On the last day of the Culinary Boot Camp, The Ryann Bradley will join Danyell at NAIT’s Hokanson Centre as she prepares a final dinner for him. Ryann Bradley, along with the Head Chef will give their final thoughts on the JOE rep’s dinner that will be filmed live on video and will be posted here!
The Final Show
Posted 7/29/2010 10:50:00 AM



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Thursday and Friday
Posted 7/19/2010 11:30:00 AM

Thursday: Well let's see if I can remember Thursday and Friday last week. I missed about a hour and half of the morning for a job interview but was able to make some of the pastas. I made some of the Goat Cheese Ravioli and some of the Tagliatelle. I want to get one of the pasta presses as I don't have one and I usually roll it out by hand with a marble rolling pin. Lots of work! Those little machines make it soooooo much easier.

The Chef did some demonstrations on cleaning salmon, sole, round fish, lobsters, prawns and crab (mmmmmmmm my favorite). We discussed cooking techniques for excellent shell fish. Once again, too many people overcook fish and shell fish. The Chef then demonstrated how to make a French Rack of Lamb and once he was done, we were able to make our own. I don't like ...
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Did you know there is a special way to pound meat?!
Posted 7/15/2010 10:18:00 AM

Today we learnt how to make mayonnaise, raspberry vinaigrette, and marinades. Did you know there is a special way to pound meat?! LOL. You bet there is; it's with a medium sauce pan that has a heavy bottom. Only takes 3-4 wacks and your done. Hmmmmm not if that was my ex. JUST KIDDING. We also made brown butter capper sauces for the Spätzle, skinned and filleted salmon as well as cleaning backing ribs and grilling veggies. We had a wine tasting and pairing demonstration, plus we learnt how to make the mother sauces and tricks about cream sauces, white sauces, brown sauces and tomatoe sauces. I burnt my fingers on a pan....Ouch. Guess I have another war wound but don't worry it's only 1st degree so not a biggy.

I have a job interview tomorrow morning so I will be missing the morning session which sucks cuz it is ...
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Well today was an interesting day.
Posted 7/14/2010 10:44:00 AM

Well today was an interesting day. The drive in was great. No traffic. Missed Rush hour. Thank god. The morning went by fast. Our chef's uniforms are camouflage pants, hat, apron and scarf. The chef's jacket is white. We learnt to tie the scarf correctly around our necks and then reviewed kitchen safety.

The knives skills was interesting. There are so many different styles of knives available but the essentials for any kitchen is the Chef's knife (french), the paring knife, a bread (serrated) and a peeler. If you like to butcher your own meat then a deboning knife also. We learnt how to hold them properly and how to avoid cutting your fingers off. LOL. How to properly set up you area to avoid accidents.

We practiced Julienne and batonnet cuts. We learnt how to cut drunoise, small, medium and large dice, paysanne, tourne, roundelle, lazenge. We cut carrots, ...
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