About Me

Nathan as been a Chef with 15-year career in food preparation and kitchen, banquet, and a la carte operations for AA Rosettes leading hotels, resorts and restaurants. Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-and high-volume operations. Worked at some of the finest five star Hotels. Superior leadership, coaching, and team building skills frequently praised by senior management. Committed to creating memorable dining experiences for all guests. Thrive in high-pressure environments. Passion for food and flawless service. Productivity:- Multi-Outlet/High-Volume Operations, Hygiene § Safety & Sanitation § Budgeting/P&L Management § Quality Control. Creativity:- Creative Menu Development § Profit Enhancement § Table de hote/A La Carte/Banquet Service § Systems Automation § Price Structuring. Cost Control:- Cost Containment § Inventory/Purchasing § Team Building & Training § Guest Relations § Special Event Planning § IT Literate:- Product Development $ system administration $ networking with wifi. email: rajunathan@hotmail.com

Friday, 23 November 2007

Baked Garlic Chicken & Pancake Taleteller

Simply take…
Chicken Supremes Skinless
Bourse Beachwood Smoked Back Bacon
Chopped Garlic
French Butter Crepes (shredded)
Mange Tout

Chopped Flat Leaf Parsley

Smother the chicken in bourse. Wrap in bacon and pan fry in butter for 7 minutes on each side.

Melt some butter and gently fry the chopped garlic. Toss shredded crepes and mange tout in the butter for 2 minutes.

Serve with the chicken sprinkled with finely chopped parsley.


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