Cooking / en Dispenser of desserts: How 91łÔąĎ pharmacy alumnus Christopher Siu won MasterChef Canada /news/dispenser-desserts-how-u-t-pharmacy-alumnus-christopher-siu-won-masterchef-canada <span class="field field--name-title field--type-string field--label-hidden">Dispenser of desserts: How 91łÔąĎ pharmacy alumnus Christopher Siu won MasterChef Canada</span> <div class="field field--name-field-featured-picture field--type-image field--label-hidden field__item"> <img loading="eager" srcset="/sites/default/files/styles/news_banner_370/public/2023-04/Christopher-posing-with-judges-and-trophy-1Q3A0954.jpeg?h=afdc3185&amp;itok=_sOvLZBU 370w, /sites/default/files/styles/news_banner_740/public/2023-04/Christopher-posing-with-judges-and-trophy-1Q3A0954.jpeg?h=afdc3185&amp;itok=XNN6KAor 740w, /sites/default/files/styles/news_banner_1110/public/2023-04/Christopher-posing-with-judges-and-trophy-1Q3A0954.jpeg?h=afdc3185&amp;itok=O46cBkoI 1110w" sizes="(min-width:1200px) 1110px, (max-width: 1199px) 80vw, (max-width: 767px) 90vw, (max-width: 575px) 95vw" width="740" height="494" src="/sites/default/files/styles/news_banner_370/public/2023-04/Christopher-posing-with-judges-and-trophy-1Q3A0954.jpeg?h=afdc3185&amp;itok=_sOvLZBU" alt="Christopher Siu holds the winner's trophy and poses with the masterchef judges"> </div> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span>Christopher.Sorensen</span></span> <span class="field field--name-created field--type-created field--label-hidden"><time datetime="2021-06-02T12:47:06-04:00" title="Wednesday, June 2, 2021 - 12:47" class="datetime">Wed, 06/02/2021 - 12:47</time> </span> <div class="clearfix text-formatted field field--name-field-cutline-long field--type-text-long field--label-above"> <div class="field__label">Cutline</div> <div class="field__item"><p>Christopher Siu, an alumnus of the Leslie Dan Faculty of Pharmacy, recently took home the top prize on MasterChef Canada – and says he continues to draw on his 91łÔąĎ education to inform his baking and cooking (photo by Geoff George/CTV)</p> </div> </div> <div class="field field--name-field-author-reporters field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/authors-reporters/eileen-hoftyzer" hreflang="en">Eileen Hoftyzer</a></div> </div> <div class="field field--name-field-topic field--type-entity-reference field--label-above"> <div class="field__label">Topic</div> <div class="field__item"><a href="/news/topics/city-culture" hreflang="en">City &amp; Culture</a></div> </div> <div class="field field--name-field-story-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/tags/alumni" hreflang="en">Alumni</a></div> <div class="field__item"><a href="/news/tags/cooking" hreflang="en">Cooking</a></div> <div class="field__item"><a href="/news/tags/leslie-dan-faculty-pharmacy" hreflang="en">Leslie Dan Faculty of Pharmacy</a></div> <div class="field__item"><a href="/news/tags/television" hreflang="en">Television</a></div> </div> <div class="clearfix text-formatted field field--name-body field--type-text-with-summary field--label-hidden field__item"><p><strong>Christopher Siu</strong>&nbsp;long dreamed about being the owner of a bakery and pastry shop following a successful career in pharmacy.&nbsp;But two appearances on the reality TV cooking competition&nbsp;<em>MasterChef Canada</em>&nbsp;and a $100,000 win in the series’ most recent season have accelerated&nbsp;– and expanded&nbsp;– his culinary ambition.</p> <p>The owner and head baker at&nbsp;Daan Go Cake Lab&nbsp;and graduate of the 91łÔąĎ’s&nbsp;Leslie Dan Faculty of Pharmacy, is growing his reputation in Toronto’s food scene by combining his interests and passions: Western pastry making, Asian ingredients and techniques – even his 91łÔąĎ education.&nbsp;</p> <p>“When I cook or bake, it’s all about the passion and the story I’m trying to tell with the food I’m creating,” he says.</p> <p>Siu says he first became interested in baking as a child, when his father made him a cheesecake for his sixth birthday.</p> <p>“It created these memories of joy and this fascination with baking,” says Siu, who grew up in North York and Markham, Ont. after his parents emigrated from Hong Kong.</p> <p>As a young person, baking was among Siu’s&nbsp;favourite hobbies, and he progressed from simpler recipes to more complex pastries and desserts&nbsp;– mostly using traditional French techniques.</p> <p>Siu applied to be on <em>MasterChef</em> in 2015, during the final year of his doctorate in pharmacy (PharmD)&nbsp;program at 91łÔąĎ. He was accepted, but the shooting schedule landed squarely in his final block of experiential pharmacy rotations, which he deferred to accommodate the show.</p> <p>While he came in fifth in the competition,&nbsp;the judges and other competitors recognized Siu’s baking skills.</p> <p>He says the experience changed his life.</p> <p>“It really opened my eyes to a whole new realm of possibilities,” he says. “I met amazing people from different backgrounds, including the judges, and I had the communal experience of living with the other competitors and sharing our food.”</p> <p>The group would have potluck dinners&nbsp;in the evening after filming, which Siu says were like a typical potluck with family or friends&nbsp;–&nbsp;but more competitive.</p> <p>The variety of food at the potlucks exposed him to many different flavours and ingredients, which in turn inspired him to learn more about cooking and savoury dishes, and incorporate more of his East Asian heritage into his food.</p> <div class="media_embed" height="422px" width="750px"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen frameborder="0" height="422px" src="https://www.youtube.com/embed/6ZmSHCRcB7U" title="YouTube video player" width="750px"></iframe></div> <p>&nbsp;</p> <p>When shooting for the season wrapped, Siu returned to the Leslie Dan Faculty of Pharmacy to finish his rotations and degree, then worked as a community pharmacist in Oshawa, Ont.</p> <p>After two years, he had saved enough money to open <a href="https://daango.com/">Daan Go Cake Lab</a>, a bakery specializing in desserts that blend East Asian and Western techniques and flavours.</p> <p>The bakery was successful and had expanded to two locations in Toronto when <em>MasterChef</em> producers asked Siu to return for the show’s seventh season, which would reunite competitors from previous seasons.</p> <p>Siu jumped at the chance.</p> <p>“One of the most difficult things about such a huge career change is that you always have a bit of self-doubt,” says Siu. “I thought this was an amazing opportunity to show the other competitors, the audience and the judges how much I’d grown – and to prove that to myself.”</p> <p>&nbsp;</p> <div class="media_embed" width="1px"> <blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/CNNR6T1B4gE/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13" height style=" background:#FFF; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href="https://www.instagram.com/p/CNNR6T1B4gE/?utm_source=ig_embed&amp;utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;">&nbsp;</div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);">&nbsp;</div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;">&nbsp;</div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);">&nbsp;</div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;">&nbsp;</div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)">&nbsp;</div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);">&nbsp;</div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);">&nbsp;</div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);">&nbsp;</div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;">&nbsp;</div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;">&nbsp;</div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href="https://www.instagram.com/p/CNNR6T1B4gE/?utm_source=ig_embed&amp;utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Daan Go Cake Lab by @bakersiu (@daangocakelab)</a></p> </div> </blockquote> <script async height src="//www.instagram.com/embed.js" width="1px"></script></div> <p>&nbsp;</p> <p>Shooting ran in summer 2020, with competitors quarantined in a hotel and tested regularly for COVID-19. Siu says the experience was intense – competitors were often at the studio for 12 hours a day, five days a week – and anxiety was high because one competitor was eliminated after each culinary challenge.</p> <p>Siu cooked his way through 10 challenges, each with different themes. They included: cooking with insects, creating vegan versions of comfort food and reinventing legendary desserts – Siu’s favourite.</p> <p>For the finale, he and two competitors each prepared a three-course meal.</p> <p>Siu’s winning dishes told the story of his evolution as a chef, featuring Thai seasonings in a ceviche, a smoked tea egg served with duck breast&nbsp;and a modernized take on a Chinese dessert with elements of cheesecake.</p> <p>Today, his desserts at Daan Go follow a similar fusion approach.</p> <p>For example, a signature cake features a French-style base layered with Osmanthus jelly, a common element in Asian desserts.</p> <p>He also uses the skills he picked up while studying at 91łÔąĎ&nbsp;–&nbsp;including finding&nbsp;new ingredients and approaches that help maintain a texture after freezing, or to reduce sugar content.</p> <p>“I’m always trying to push my understanding of the pastry world, so I read and critically appraise food science studies and think about how ingredients can be used,” he says. “In almost every cake, there is some element of my pharmacy background that has improved it in some way.”</p> </div> <div class="field field--name-field-news-home-page-banner field--type-boolean field--label-above"> <div class="field__label">News home page banner</div> <div class="field__item">Off</div> </div> Wed, 02 Jun 2021 16:47:06 +0000 Christopher.Sorensen 301357 at Iron Chef, day 1: Team prepares for food fight against other universities /news/iron-chef-day-1-team-prepares-food-fight-against-other-universities <span class="field field--name-title field--type-string field--label-hidden">Iron Chef, day 1: Team prepares for food fight against other universities</span> <div class="field field--name-field-featured-picture field--type-image field--label-hidden field__item"> <img loading="eager" srcset="/sites/default/files/styles/news_banner_370/public/20170131%20-%20Ailin%20Xi%20tasting%20the%20appetizer%20%28resized%29.jpg?h=afdc3185&amp;itok=0qAFId8H 370w, /sites/default/files/styles/news_banner_740/public/20170131%20-%20Ailin%20Xi%20tasting%20the%20appetizer%20%28resized%29.jpg?h=afdc3185&amp;itok=Ca9BLqTq 740w, /sites/default/files/styles/news_banner_1110/public/20170131%20-%20Ailin%20Xi%20tasting%20the%20appetizer%20%28resized%29.jpg?h=afdc3185&amp;itok=SywMV5SG 1110w" sizes="(min-width:1200px) 1110px, (max-width: 1199px) 80vw, (max-width: 767px) 90vw, (max-width: 575px) 95vw" width="740" height="494" src="/sites/default/files/styles/news_banner_370/public/20170131%20-%20Ailin%20Xi%20tasting%20the%20appetizer%20%28resized%29.jpg?h=afdc3185&amp;itok=0qAFId8H" alt="Photo of students training for Iron Chef"> </div> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span>geoff.vendeville</span></span> <span class="field field--name-created field--type-created field--label-hidden"><time datetime="2017-02-01T13:00:49-05:00" title="Wednesday, February 1, 2017 - 13:00" class="datetime">Wed, 02/01/2017 - 13:00</time> </span> <div class="clearfix text-formatted field field--name-field-cutline-long field--type-text-long field--label-above"> <div class="field__label">Cutline</div> <div class="field__item">Ailin Xi, a biochemistry and nutritional sciences major, tastes the salmon appetizer she prepared with Jordan Su, a human geography student (photo by Geoffrey Vendeville) </div> </div> <div class="field field--name-field-author-reporters field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/authors-reporters/geoffrey-vendeville" hreflang="en">Geoffrey Vendeville</a></div> </div> <div class="field field--name-field-author-legacy field--type-string field--label-above"> <div class="field__label">Author legacy</div> <div class="field__item">Geoffrey Vendeville</div> </div> <div class="field field--name-field-topic field--type-entity-reference field--label-above"> <div class="field__label">Topic</div> <div class="field__item"><a href="/news/topics/city-culture" hreflang="en">City &amp; Culture</a></div> </div> <div class="field field--name-field-story-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/tags/iron-chef" hreflang="en">Iron Chef</a></div> <div class="field__item"><a href="/news/tags/cooking" hreflang="en">Cooking</a></div> <div class="field__item"><a href="/news/tags/education" hreflang="en">Education</a></div> <div class="field__item"><a href="/news/tags/culinary" hreflang="en">Culinary</a></div> </div> <div class="field field--name-field-subheadline field--type-string-long field--label-above"> <div class="field__label">Subheadline</div> <div class="field__item">They'll be facing off against McGill University, University of Massachusetts Amherst and more</div> </div> <div class="clearfix text-formatted field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>After the first training session for the Iron Chef competition, Chef <strong>James Piggott </strong>says the 91łÔąĎ&nbsp;student team&nbsp;has&nbsp;the right ingredients to win the intra-university culinary cookoff.</p> <p>But while Piggott hopes 91łÔąĎ will win – especially since the competition is being held here for the first time –&nbsp;he says victory isn’t the most important thing.&nbsp;</p> <p>“If they walk away with a smile on their face and pick up a few new skills, that’s a job well done,” says&nbsp;Piggott, executive chef of&nbsp;residential dining at 91łÔąĎ's New College, who is training the student team.&nbsp;</p> <p>“But let’s not lie. It’s fun to win.”</p> <p>For the first time ever, the 91łÔąĎ is hosting the annual Iron Chef competition. <em>91łÔąĎ News</em> is following the student chefs chosen to represent the university in an culinary cook-off against the University of Massachusetts Amherst and other schools on Feb. 24–26.&nbsp;</p> <h3><a href="/news/student-chefs-face-secure-spot-u-t-iron-chef-team">Read more about the Iron Chef team trials in <em>91łÔąĎ News</em></a></h3> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3348 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/20170131---Team-huddle-%28resized-and-saved-for-web%29.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>The Iron Chef team and coach James Piggott&nbsp;gather&nbsp;for a high-five before their first practice on Tuesday&nbsp;(photo by Geoffrey Vendeville)</em></p> <p>At practice Tuesday evening at&nbsp;New College, students <strong>Felipe Branco</strong>, <strong>Brettany Colette</strong>, <strong>Jordan Su</strong> and <strong>Ailin Xi</strong> were asked to prepare an appetizer and main course using salmon – one of the proteins that may be in the mystery box of ingredients they receive on the day of the competition. They were also allowed to use ingredients from the&nbsp;cafeteria&nbsp;kitchen.</p> <p>The time limit was two hours – the same cutoff time as&nbsp;the competition.</p> <p>Wearing new personalized chefs’ coats and hats, the team toured the store room and meat fridge. At just after six o’clock, Piggott started the timer. The students quickly split into teams of two.</p> <p>Su and Xi whipped up the appetizer – smoked salmon with a&nbsp;pickled radish slaw – while Branco and Colette prepared the main dish, a salmon with beurre blanc sauce on multi-grain risotto with parsnip crisps.&nbsp;</p> <p>The team has good chemistry and was able to choose a menu quickly, Branco said.</p> <p>“We have different backgrounds, which is good. If I have an idea that’s, let’s say, more Latin American, they add an Asian perspective. It builds some nice flavours.”</p> <h3><a href="/news/calling-all-student-chefs-u-t-preps-iron-chef-cook-against-yale-mcgill-and-other-universities">Read more about the competition</a></h3> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3349 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/20170201---Iron-Chef-composite.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>From left, Chef James Piggott shows the students the store room, Jordan Su makes a sauce for the appetizer (top right),&nbsp;Felipie Branco and Brettany Colette (bottom right) plate the main course (photos by Geoffrey Vendevlile)</em></p> <p>When the clock ran out, the students presented their dishes to Piggott for tasting and critique.</p> <p>At next Tuesday's practice, the chef will choose three students to face off against the top student chefs at&nbsp;other universities at the Iron Chef competition. The fourth student will be an understudy this year, but guaranteed a spot on the team next time.</p> <h3><strong><u>Day 1 report card</u></strong></h3> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3350 img__view_mode__media_original attr__format__media_original" src="/sites/default/files/Letter%20grade.jpg" style="width: 114px; height: 114px; float: left; margin: 2px;" typeof="foaf:Image"><strong>Chef Piggott</strong>: “They would lose 20 per cent right off the top for kitchen cleanliness because that’s part of organization. But food wise, I’d probably give them an 85. The only things were – there were some portion-size issues, and there was the overcooking of the salmon. If I’m looking at the overall picture and deducting marks from 100 per cent, I’m taking a few points off for the salmon being overcooked. I’m taking a few points off here and there for the (small) portion size of the main course.</p> <p>“Overall that brings them closer to 75 per cent. But that’s because they’re losing big marks for organization and cleanliness. They had stuff spread everywhere. We need to work on that. But overall, fantastic job.”</p> </div> <div class="field field--name-field-news-home-page-banner field--type-boolean field--label-above"> <div class="field__label">News home page banner</div> <div class="field__item">Off</div> </div> Wed, 01 Feb 2017 18:00:49 +0000 geoff.vendeville 104256 at