Chef Tim's Blog

New Menu Coming!

2011-10-24T13:39:00.002-07:00

Hi All

I hope you are well. What a great summer it has been. I am busy working on some new recipes and hope to have a new menu ready to go for November 1, 2011. watch for it as it will be posted on the website and I will be posting it here as well. We are introducing some new tasty recipes and keeping some of the winners from the previous menu. I hope you like it!

New Menu Coming

2011-10-24T13:39:00.001-07:00

UH OH I screwed up! I need help!

2011-03-31T18:38:00.000-07:00

Guys - This is for you! Have you ever stuck your foot in your mouth? Have you ever forgotten an anniversary or dare I say it even a birthday? Do you need to make up for something and you need to do it today? Well I have the answer for you! Why not give me a call and see if I am available to come help save the day. If you messed and your significant other is really mad at you, don't buy her flowers, they just wilt away and die. Chocolates are only for Valentine's Day. SO if you really to make it up or just want to surprise that special someone. Give me a call, I will come make you a very special dinner and with a surprise like this, you never know I might be available to help you save your relationship, your marriage and help you live happily ever after. (well that part is on you, but this is a good start!) I won't always be available, but what have you got to lose, so give me a call. Chef Tim

Chef Tim Voted USPCA Personal Chef of the Year

2010-08-11T05:50:00.000-07:00

Hi All

On July 30, 31 and August 1, 2010 I attended the USPCA National Conference in Denver Colorado. It was a great weekend of sharing knowledge and learning some new tricks of the trade from fellow chefs.

The highlight of the weekend for me came on Friday lunch when I was voted Personal Chef of the Year by my fellow chefs from across Canada and the United States!
I am humbled and thrilled to have won this award. I feel very blessed and lucky to do what I do.

Here is a listing of the criteria for which the award was based upon:

We are looking for a chef that exemplifies the professional personal chef.
A chef who takes pride in their business and shares their time and knowledge with others.
A chef who is loved by their clients and respected by their peers.

Candidates should have some or all of the following attributes:
They have expanded or innovated their personal chef business in new ways.
They have a great base of clients and local reputation for service.
They excel in marketing themselves in multiple ways.
They promote the personal chef industry.
They have taken an interest in other chefs and have mentored and guided them to develop successful businesses.
They have been recognized with any type of local or national award.
They are active with charities or volunteer to help others.
We are also looking for chefs that have taken their business to new places or started offering new types of services.

Just wanted to share my good news with all of you.

I taught a class on taking your business to the next level.

I also participated in the Chef's Knockout Competition as a Sous chef, along with fellow Canadian chef Jan Cooper Webb to our Head Chef fellow Canadian Dean Mitchell. We unfortunately lost by a very narrow margin, but a good time was had by all.

Cheers!

Mario Pingue’s Niagara Food Specialties

2009-09-14T06:37:00.000-07:00

So for all of you adventuurous chefs out there, the is a some new products in town. I say new, because it is new to me and the Ottawa area. Mario Pingue's Niagara Food Specialties has been in business since 2002 and has a lot of restaurant and industry experience behind the product.

Here is a link to their website - http://www.niagaralocalfoodcoop.ca/shop/producers/nfs08.php
This gives you a good indication of what they offer and who they are.

The reason for this little announcement is that they are going to be hosting a Proscuitto Tasting this coming Thursday, September 17, 2009 from 1pm to 3pm.

They are looking for local chefs and food trade who are looking for such products.
All Food trade (GM, F&B and Chefs) are invited to a free tasting Sep 171-3pm at DiVino on Preston Street. Chef Mario Pingue will be there sampling a wide variety of the Niagara Food Specialties portfolio.
RSVP online http://industry-tasting-mario-pingue.eventbrite.com/ , or call DiVino 613.221.9760 ext.21.

Divino Wine Studio 225 Preston Street. Ottawa ON

Look forward to seeing you there.

Tim

USPCA Conference Takes on New Orleans 1 house at a time!

2009-08-30T12:21:00.000-07:00

Wow what a great City!

The United States Personal Chef Association hosted its 12th Annual National Conference in the City of New Orleans on July 23 - 26.

Just over 200 chefs from across Canada and the United States descended upon New Orleans at the same time as the Lutheran Youth Movement of 2009. There was 36,000 teenagers in the city to work with Habitat for Humanity to help rebuild homes and rebuild lives after the devastating Hurricane Katrina left most of the city in ruins 4 years ago.

The Chefs took classes, learned from some of the local culinary professionals who have never left. We dined in some of their restaurants, and had a great time.

One of the big reason's the conference made a trip to "The Big Easy" was because of one of our fellow Personal Chefs love for this city. Back in November 2007 after the Philadelphia USPCA conference Rick Sost and a group of friends decided to get together in between conferences for some fun and they decided on New Orleans. Rick was a big fan of the city and was a great humanitarian, and he understood the importance of bringing money and people to this rebuilding city

Once there the group fell in love with the people and the city and had a thought to try and bring the conference to NOLA. After working diligently over the next year and half to bring the conference to fruition. the committee was getting together in Florida to work on some finishing details. While there unfortunately and shockingly Rick passed away!

The committee pressed forward through their grief and pain and brought us a fabulous conference. Rick was there with us in spirit and we honored his memory with a second-line jazz funeral on the Saturday night of the conference. The band was great, the police were great and the costumes were outrageous. Rick would have been proud of us all.

One of the interesting things we found out true New Orleanians - everyone had a storm story. From the cabbies, to the waiters and waitresses, it was truly amazing to hear what some of them went through and the fact that they remain there is certainly a mystery to me.

I was talking with my wife after I returned home and I had told about some of the stories I had heard and we were both stunned that people would go back and want to live in the same house or the same neighbourhood. The reason I say is that I realize that that place was home, however, this event could happen again and I would hate to see all the work people have done to put their lives back together, not to mention all of the volunteers who have come down and worked so hard to help these people rebuild their lives, be all for nothing.

I admire their intestinal fortitude to remain and fight for the city they believe in and I thank them for keeping one of the most interesting cities in the US alive and well.

One of the highlights of the weekend was the ability to do some volunteer work and help rebuild a home. (I know this may go against what I just said, but if you want to stay in your home then I will be happy to help)

There were 8 of us who went to work on this house with the St. Bernard Project. With the house in the middle of completion, there was mudding to do in some rooms and sanding to do in others. I chose the sanding part, (I am not really sure why, I guess I thought I would be better at that then the mudding) It was about 92 degrees about midday amd with no power obviously no fans and no A/C. I lost a few pounds that day. We were there for approximately 6.5 hours and we got 2 large rooms mudded, 1 room sanded and half mudded. It was a dirty job, but it was a good feeling by all to have helped this family out.

I had mentioned to one of my fellow volunteers, that I felt like I really hadn't done much and she said to me "you did more then what was done yesterday and every bit helps. It takes the St. Bernard Project 12 weeks to complete a house and we were part of the rebuilding process, so just remember even though you didn't paint a room, or put down carpet, you had a part in the finished product"

I hope this family enjoys their home a second time and may it bring them many happy memories for years to come.

Have a great day and if you ever get the chance to some work with Habitat for Humanity or the St. Bernard Project, sign up and help, you will feel great and so will the family you are helping no matter how much you do. So put down your blackberry or your computer, put down that whisk and pick up a hammer and get nailing.

Chef Tim

Ottawa Chapter Personal Chef Retreat

2009-08-30T11:16:00.000-07:00

Well I know this is a little late, but I think it is still worth mentioning as it was such a great event.

On May 29. 30, 31 and June 1, 2009 17 chefs traveled to Ottawa from all over Canada and one from the US to participate in a fun-filled weekend with workshops, shopping trips, food and a day at the Le Cordon Bleu Culinary School. This weekend was also to commemorate the 10th anniversary of the Canadian Personal Chef Association.

The Ottawa Chapter worked well together to put this weekend in motion.

Here is the gist of what took place that weekend.

The backdrop for this year's retreat was the 4-Points Sheraton in Gatineau, QC.

Friday May 29, 2009

Welcome Reception - all of the chapter members made some fabulous food and had a blind food tasting contest, a la Hell's Kitchen. There was no clear winner as all contestants had a very good palate.

Saturday May 30, 2009

Workshops - We had 5 different speakers throughout the day who shared their knowledge and gave our attendees some great information to take away. We were joined Louis Charest, the Executive Chef for the Residence of the Governor General of Canada as well as Ivan Hale, the President of the West Quebec Farmer's Association.

We were also joined by the President of the Canadian Personal Chef Association - Mia Andrews who addressed the group of chefs and spoke about the beginning of the Association to what it is today.

Saturday evening we went to one of the Ottawa Valley's Finest Restaurants, L'oree du Bois. This classic French restaurant is just inside Gatineau Park, near Old Chelsea. What a treat! 14 of us enjoyed the food, the conversation and the service.
http://www.oreeduboisrestaurant.com/

Sunday, May 31, 2009

Shopping Trip!!!! - C.A. Paradis one of Ottawa's finest kitchen stores agreed to open their doors just for us on Sunday and much to our chefs delight there was so many different gadgets and utensils just waiting to be added to our arsenal of cooking materials. Thanks very much to the staff and owners of C.A. Paradis. http://www.caparadis.com/

Sunday afternoon, we went out to the Mariposa Duck Farm in Plantagenet, Ontario - approximately 45 minutes east of Ottawa. http://www.mariposa-duck.on.ca/

We were treated to a fabulous lunch and then also treated to a Personal Tour of the farm from the farmer himself, Ian Walker. Mr. Walker gave us a tour of the barns where the geese were being raised as well the pigs and all of the fabulous fruit and vegtables grown on the farm.

Sunday evening was just relaxing and we took our American friend out for Poutine, A Caesar, A beer and a hockey game at a sports bar all in the same night, welcome to Canada Pam!

Monday June 1, 2009

Today was an exciting for all of the chefs as went to the Le Cordon Bleu Culinary School. http://www.lcbottawa.com/
We had some fantastic demo classes in the morning including deboning, plate presentation and chacuterie (excuse my spelling).
The afternoon followed with 2 different classes - patisserie and culinary, the patisserie class was calm and relaxing and we made opera cakes and profiteroles. The culinary class was busy, high paced and hot as can be. They had fun, but unfortunately did not have any containers to take the food home.

The next Retreat may be out in the Wild West, we will just have to wait and see.

Until next time, happy cooking.

Chef Tim

Cooking for my dog!

2009-05-08T15:58:00.000-07:00

Well today was a fun day. I did a cookday for my dog Macie.

Macie got sick with a serious skin condition called malascea (sp?). Basicly a bad fungus infection that went undetected for months. We had visited a Homepathic vet and he had mentioned that we need to take Macie off store-bought dog food and start cooking for her. Her diet was to consist of sweet potatoes, parsnips, turnips and potatoes, cooked and mashed. Well that helped and she lost a lot of weight.
Then we added cooked mashed beans (kidney, Lima, Black, lentils, and chickpeas).
Then we found out she wasn't getting enough protein so we added tofu and also added a small cucumber to her food as well.

Since last February of 2008, my wife and I have been cooking for our dog, even she has a Personal Chef!
It is amazing to see how much mash you get out raw vegetables. Today I did 8 pounds of potatoes, 10 pounds of Sweet potatoes, 6 pounds of parsnips, 6 pounds of turnips and 1.5 pounds of carrots. so that is 31.5 pounds of vegetables.

I got................ are you ready 2 weeks worth of food, or 28 1.5 cup as she eats twice a day.

I love that I have my puppy back and she loves having her daddy as her Personal Chef.

Ontario Pork

2009-05-04T19:00:00.000-07:00

Well - first it was Mad-Cow affecting beef sales and imports from all across Canada, then we had the bird-flu, we have finally put that to rest and now "The Swine Flu" has hit one farm in Alberta. In light of this news, at least 10 countries including China have put a ban on all Canadian Pork including farms here in Ontario.

Now I understand that people and countries have to take precautions to protect themselves and their citizens, but I feel you should do so only after you have all the scientific facts and if pork from all parts of the country is proved to be a danger, then go ahead and impose your restrcictions,

In today's economy, by outrightly banning products to be shipped to a country can cripple an industry. Thankfully the United States and Japan who are Canada's largest importers of Pork have remained committed to Canadian Pork.

As this Flu Epidemic, hopefully does not become an pandemic, and hopefully fades to the background. I encourage you to seek out stores and butchers that sell local Ontario Pork and serve it to your family. Your local farmers will thank you.

Thanks for listening and have a great day.

Chef Tim

100 Mile Meals

2009-05-01T08:49:00.000-07:00

It is amazing in this day and age and with the state of the economy, that more people aren't doing 100 mile meals or at least trying to support their local suppliers. There is a new show on Food Netowrk Canada, that shows families going through the 100 Mile Challenge. It is a good lesson for all to at least find out what different types of things can you get in your area.

I started offering 100 mile menus last year and I was pleasantly surprised at how many products were available in the Ottawa and surrounding area that I thought was otherwise "off-limits" for the 100 mile dinner.

Finding Local wineries, and mills that still make flour was interesting. I went down to Upper Canada Village to find the flour. St. Albert Cheese Factory makes fresh churned butter and cheese. Cochrane's Dairy offers fresh milk. And Beaverbrook Farms has many different meats to choose from and Mariposa Duck Farm has some amazing products including the Foie Gras which is available at Aubrey's meat and deli in the Byward market.

If you are looking for an alternative to store bought, imported products and support your local economy, investigate your local area, you might just make some interesting discoveries.

100 Mile Meal Menus will be available as of June 1, 2009.

Have a great weekend.

Tim

There is a plethera of local farmer's markets on the weekends that you can go and find local producers.

The Perfect Night of Romance

2008-11-24T21:04:00.000-08:00

"The Perfect Night of Romance”
I have a perfect way to treat that someone special and here is my suggestion to…
Treat them to a special anniversary
Treat them to a special birthday surprise
To propose marriage and make it the most memorable event of your life
Just because…

If you are looking for a special way to celebrate any of the above, then this is for you!

As a personal chef, I will plan the start to the perfect night. I will come to your home and prepare a luscious three course dinner for you and your significant other.
The perfect night of romance to win your partner’s love. The ideal way to show how much you care. I will create the perfect ambience, just right for 2 people to share a magical night.

The table will be properly adorned, including a flower arrangement to set the mood. (For a small fee.) The food will be paired with an exceptional wine to make your meal something unforgettable. Desserts such as Crème Brulee, Chocolate Fondue and Chocolate Dipped Strawberries can be devoured tub-side, with a bubble bath. (once the chef leaves quietly, for you to enjoy the rest of your evening together)

Creating a romantic experience is my goal. I take care of all the little details from lighting, to flowers, to the perfect music. What happens after dinner is your responsibility! My ideas are given freely and I am here to help spark a little romance into your relationship, by creating the “Perfect Night of Romance”

To make this an even more special event, I have partnered up with experts who provide home services and I recommend making the meal a perfect “after event” to treating your special someone to one of the following:

Relaxing Massage in your home
Spa Manicure, and Pedicure in the comfort your own home
I also have a photographer to recommend who will help capture the two of you at your special dinner.
Choose from the following features:
Three course meal prepared in your kitchen by Personal Chef Tim Stewart.Fee for dinner is $175.00.
Beauty by Tracey
Is a mobile spa and makeup artistry business dedicated to bringing professional spa and makeup services to individuals and in the Ottawa area. Her team takes pride in providing professional, polite & caring services to her clients beauty and relaxation needs.
Spa Manicure and Pedicure - $100.00
613-731-7157
www.beautybytracey.com

Anne Marie Gruden - PhotographerAnne Marie will come to your home and set up your home to do shots for possible engagement photos (hint, hint, wink, wink) as well as capturing the proposal on film and the reaction.Sitting Fee is $250.00.
www.amgphoto.com

Rosanna Rebeccani R.M.T. Rosanna will come to your home and help relieve all of stress and tension from your day. 1 hour massage: $95.00
613-244-5007

For more information please contact Chef Tim Stewart to set your “Perfect Night of Romance” in motion!

Pumpkins A-plenty

2008-10-03T17:27:00.000-07:00

It is the beginning of October and already the Christmas decorations are out in some stores!!! Can't they just wait until Halloween is over!!
Speaking of Halloween, I have been driving around to my clients homes down south of the city and I am very happy to see that there is soooo many pumpkins this year.

I remember 2 years ago, the harvest of pumpkins was very small and we couldn't buy a pumpkin from anyone. I even offered to by a small pumpkin off a neighbour and he said $50.00.
You can imagine I didn't take him up on his offer.

It will be great to see all the jack-o-lanterns on Halloween night. It will also be good to prepare an interesting soup introduced to my wife and a couple of years ago.

Cut off the pumpkin top and reserve for later use. Cut out all the strings and seeds. Once all complete, add 2 cups of heated chicken broth, sauteed vegetables, approximate 1/2 cup each such as celery, carrots and onions, next add croutons and shredded Gruyere cheese to the inside of the pumpkin. The amount you use depends on the size of your pumpkin

Mix all together and then place in a baking dish (in case of leakage) and replace top. Place in a 400-degree oven for approximately 1 hour. The pumpkin will soften as it cooks (remember it is just like a squash) Once you dig in to your soup, scrape the inside of the pumpkin and chunks will come off in the soup. MMMMMM good.

If the pumpkin isn't soft return to the oven until it is.

Enjoy! and may Autumn bring you a harvest of good fortune.

Happy to do what I do!

2008-09-23T18:37:00.000-07:00

So after a small hiatus from the blogging world, I'm back!

I am very honored to tell you about how my business has helped a couple of different families over the past couple of months.
I am a Personal Chef and I cook for busy people to help with the What's for dinner? dilemma. I know that families are sitting down to a healthy home-cooked meal with their family to chat about their day and spend good quality time together.

I am a big family man, family is very important to me. In this business I get a chance to help people eat well everyday. I enjoy serving people and making others happy. So when an opportunity comes around where I can really help a family in need, I am there and I take pride in being able to provide that service.

I was contacted by Sylvie Giroux who works for a company called Accenture. She called me and asked if it would be possible for me to cook for a co-worker of hers, whose wife had fallen ill and was unable to stand for any for any length of time. I had said I would be glad to be able to help this family out. I spoke to Ian and Jeanette and created a menu for them.

Jeanette had suffered a form of menengitis in her foot and was in the hospital for approximately a week. Jeanette and her husband Ian also have 3 boys as well. So having some food for the family to eat and not have to worry about cooking was a welcome relief to the family.

Sylvie had felt that instead of sending flowers or having someone bake them a lasagna (which I did make for them :)), she thought it would be a great idea to give them a cook service from Chef Chez You to help them with 2 weeks worth of evening meals.

I heard that Jeanette and Ian were very overwhelmed by the geneorsity of Ian's co-workers. Now the fact that I was able to help them out was such a joy for me to know how much time and energy that saved them, I am thrilled and honored to be able to be part of their homecoming and taking the stress off wondering what's for dinner. The great thing to come from this is that Jeanette is on the mend and they enjoyed the food so much, they have now become my clients.

On another occasion not long after I cooked for Ian and Jeanette, I recieved another call from Sylvie and she had another co-worker who in dire need of some food and would I be able to help him out. Obviously I was thrilled that she asked me once again and I met with Mark and asked him about his likes and dislikes, I created a menu for him.

I prepared the meals and he was blown away by how many meals he was given. He was so appreciative to have prepared meals for him as he was recovering from a bout of Viral Encephalitis, which kept him in the hospital for more than 2 weeks. His parents had come down to take care of him and prepare him some food for his freezer, but they were so relieved to have some more meals for Mark to help him on his way to recovery.

I am so happy to be able to use my craft to help people recover and have a little less stress in the kitchen.

So if you are looking to give something special to someone recovering at home from an illness, consider getting them a Personal Chef Service to help them reduce the stress of worrying about what's for dinner?. They will love you for it!

USPCA National Conference Iron Chef Contest

2008-08-11T07:01:00.000-07:00

Hello

This is my first attempt at blogging. I am looking forward to sharing my thoughts and experiences with you.

I recently went to the United States Personal Chef Association Conference in Tuscon, Arizona. It was a wonderul weekend (well 4 days) of eating, drinking, laughing, sharing and learning with some of the greatest minds and talents in the Personal Chef Business.

The JW Marriott Starr Pass Resort was the backdrop for the weekend which included 34 classes taught by fellow Personal Chefs. We had classes ranging from Cajun Cooking, Mexican Cooking, Harnessing the New Media (including blogging) and How to make a good first impression!

Chefs came to the confernce from all over the US and Canada. It was great to see so many old friends and make new friends as well.

A highlight of the weekend for me had to be the Iron Chef Competition. Scott Wilson from Atlanta, Georgia was pitted against Dean Mitchell from Calgary, Alberta. Dean had asked myself and Brianna Nervig (a fellow canuck, now living south of the border). We brainstormed over dinner the night before and then when it came time to see the secret ingredient which turned out to be Guava courtesy of Goya Foods. We were easily able to incorporate the secret ingredient into our recipes. We ended coming with 2 main dishes including a reosette of pork tenderloin with a Jerk Seasoning Rub served with yams that were boiled in guava nectar and finished with chipotle peppers and guava jelly, A trio of salsas including a gazpacho, corn and black bean salsa and a mango mint guava salsa. Our second dish included guava stuffed chicken breast, with risotto with guava essence and cauliflower puree baked in Red pepper cup with a luscious Guava Jelly, onion, ginger confit.

It was a tough decision for the judges as our opponents came up with for dishes including a drink, an appetizer, a pasta dish and and a french toast for dessert. Scott's Team included Linda and Mathew Phillips.

Much to our surprise the judges selected Dean's dishes as the winner. As you can imagine we were so thrilled and proud and look forward to next year as we defend our title.

Congrats Dean and Brianna, it was a pleasure to work with both of you, it was a lot of fun.

That's all for today. Thanks for reading and I will be back soon.

Tim