( Enjoy the photos! Careful! It May Make You Hungry!)
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| Fettuccine Chicken Alfredo |
Most Chefs start their hospitality career by working for a hotel or restaurant. Or maybe it's already a family business, but what ever the case may be, they must improve their skills by going to school.
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| Blueberry Cheesecake |
In Western Canada depending where you live, most potential cooks will head to SAIT ( Southern Alberta Institute of Technology), NAIT ( Northern Alberta Institute of Technology) or BCIT (British Columbia Institute of technology.
Most cooks going into the program are excited with dreams of creating culinary dishes that will one day make make them famous, like Gordon Ramsey or co-worker Corbin Tomaszeski.
Corbin Tomaszeski and I worked together at the Edmonton Petroleum Club from 1989 and into the 90's. I was a Junior Sous Chef while Corbin was just finishing his trade at NAIT. Our Chef at the time was Dion Dayanandan.
Corbin and I would do things together on a regular basis as any friends would, from making up grand ideas of an entrepreneur business or heading out on the town ( Edmonton, Alberta). He has even babysit my kids out on the acreage.
At the Edmonton Petroleum Club we worked for Premiers, Hockey Stars like Wayne Gretzky and the L.A. Kings with my best memories side by side with Ron Lancaster.
Ron Lancaster was a down-to-earth football star with the Saskatchewan Rough Riders as a Quarterback and while in Edmonton, the Coach of the Edmonton Eskimos.
Everyone who were friends with Ron Lancaster, always knew to call him "Ronny.
Ronny and I use to have this running bet on who was going to win the home game. Fours hours before each home game, the Edmonton Eskimos would come to the Edmonton Petroleum Club to eat before their game. Apparently it was mandatory for every player to eat.
Of course I would always bet on the Edmonton Eskimos stating it's the secret recipe in the meat sauce that will provide that extra energy in giving the Edmonton Eskimos the secret edge to a winning victory.
At first it was just fun and games, until Ronny noticed that each time I served my bolognese ( meat sauce) the Edmonton Eskimos would win their Home Games.
One day, I had just finished serving the elaborate buffet for the Edmonton Eskimos when Ronny pulled me to the side. He looked serious, so I wasn't sure what was up. Then he took me by the shoulder and smiled. He looked around and whispered, " What's the secret ingredient in that sauce of yours?" I laughed," It's Cinnamon," I said.
"Oh, that's good to know," Ronny said with a big smile and at the same time handed my tickets to the nights game.
Ron Lancaster was a great wonderful person that would take his fame and shrug it off just to make you feel at home. I met the greatness of Wayne Gretzky but I'll never forget the greatest of Ron Lancaster.
Of course Ronny wanted the recipe by the end of the season which I happily did.
While at Edmonton Petroleum Club Corbin and I were members of the C.F.C.C. Canadian Federation of Chefs and Cooks ( today CCFCC) Both of us took turns as Membership Director for a two year term. Corbin Tomaszeski was top of his class when he graduated from NAIT and so was I in 1989.
I also received top honors and a number of scholarships as top cooking student for 1989, while Corbin did the same thing in 1992. Corbin went on to working at the Edmonton Convention Center under Simon Smothkowicz who was for years culinary captain of Team Canada.
Everyone in the CCFCC knew each other in the Edmonton Branch, but the best person I met with the CCFCC was Reggie Sim. As a Chef and colleague Reggie is the most kind and respectable person who also wasn't allowing his fame to cloud his judgement on his fellows Chefs. His skills were second to none and showcased himself in International Culinary Competitions, which he encouraged me to enter.
So, I did. The Edmonton CCFCC branch hosted the Alberta Culinary Salon at the Edmonton Convention Center ( now Shaw Conference Center), where I won bronze. Reggie's encouragement was all that was needed and to this day we are friends. We both worked together at Edmonton Northlands Agricom, cooking up a storm for as many as 3000 guests at one time.
Reggie Sims accomplishments are many, but he's well known for International Competitions in Frankfurt in 1984, 1988, 1990 and 1992. He has won Gold, Silver and Bronze with Team Alberta.
While Chef Bari worked at Fantasyland Hotel in the 1980's as Sous Chef, he was privileged to meet Celebrities, such as Kenny Rogers and Brook Shields. He also earned employee of the month many times during his five year stay. With his cooking and writing skills, he published Canadian Recipes of the Great White North
Bari's top celebrity is his Italian grandfather, Tony Varze' who spent his most valuable time teaching Bari the Italian secrets and skills of cooking from fresh pasta, Italian gravies ( tomato sauces) to tiramisu. To this day Bari is very grateful for the fun spent in the kitchen with his grandfather at an early age of five years old.
Chef Bari graduated in 1989 with top honors and received scholarships with the CCFC and NAIT. His mentors were Marcel Paron of the Derrick Golf & Country Club and Angelo of the Convention Inn ( now Delta Inn) working at the Top of the Inn. Bari worked as Sous Chef at the Fantasyland Hotel, The Edmonton Petroleum Club throughout the 1980's and 90's. Throughout the 1990's he became Chef for the Town of Stony Plain Country Golf Course and then moved back home to Kelowna, B.C. where he was Executive Chef of Kelowna Springs.
Today, Chef Bari is retired from the hospitality industry but still has the love for cooking for his family and friends. He is a proud grandfather of three grandchildren, twins Ella & Logan and Zoe.
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| Great White North Pizza with Mushrooms |
Most cooks going into the program are excited with dreams of creating culinary dishes that will one day make make them famous, like Gordon Ramsey or co-worker Corbin Tomaszeski.
Corbin Tomaszeski and I worked together at the Edmonton Petroleum Club from 1989 and into the 90's. I was a Junior Sous Chef while Corbin was just finishing his trade at NAIT. Our Chef at the time was Dion Dayanandan.
Corbin and I would do things together on a regular basis as any friends would, from making up grand ideas of an entrepreneur business or heading out on the town ( Edmonton, Alberta). He has even babysit my kids out on the acreage.
 |
| Banana Muffins |
At the Edmonton Petroleum Club we worked for Premiers, Hockey Stars like Wayne Gretzky and the L.A. Kings with my best memories side by side with Ron Lancaster.
Ron Lancaster was a down-to-earth football star with the Saskatchewan Rough Riders as a Quarterback and while in Edmonton, the Coach of the Edmonton Eskimos.
 |
| Oodles of Noodles by Chef Bari |
Everyone who were friends with Ron Lancaster, always knew to call him "Ronny.
Ronny and I use to have this running bet on who was going to win the home game. Fours hours before each home game, the Edmonton Eskimos would come to the Edmonton Petroleum Club to eat before their game. Apparently it was mandatory for every player to eat.
Of course I would always bet on the Edmonton Eskimos stating it's the secret recipe in the meat sauce that will provide that extra energy in giving the Edmonton Eskimos the secret edge to a winning victory.
At first it was just fun and games, until Ronny noticed that each time I served my bolognese ( meat sauce) the Edmonton Eskimos would win their Home Games.
One day, I had just finished serving the elaborate buffet for the Edmonton Eskimos when Ronny pulled me to the side. He looked serious, so I wasn't sure what was up. Then he took me by the shoulder and smiled. He looked around and whispered, " What's the secret ingredient in that sauce of yours?" I laughed," It's Cinnamon," I said.
"Oh, that's good to know," Ronny said with a big smile and at the same time handed my tickets to the nights game.
Ron Lancaster was a great wonderful person that would take his fame and shrug it off just to make you feel at home. I met the greatness of Wayne Gretzky but I'll never forget the greatest of Ron Lancaster.
Of course Ronny wanted the recipe by the end of the season which I happily did.
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| Fettuccine Bolganese - Ron Lancaster's Favorite |
While at Edmonton Petroleum Club Corbin and I were members of the C.F.C.C. Canadian Federation of Chefs and Cooks ( today CCFCC) Both of us took turns as Membership Director for a two year term. Corbin Tomaszeski was top of his class when he graduated from NAIT and so was I in 1989.
I also received top honors and a number of scholarships as top cooking student for 1989, while Corbin did the same thing in 1992. Corbin went on to working at the Edmonton Convention Center under Simon Smothkowicz who was for years culinary captain of Team Canada.
Everyone in the CCFCC knew each other in the Edmonton Branch, but the best person I met with the CCFCC was Reggie Sim. As a Chef and colleague Reggie is the most kind and respectable person who also wasn't allowing his fame to cloud his judgement on his fellows Chefs. His skills were second to none and showcased himself in International Culinary Competitions, which he encouraged me to enter.
 |
| The Alberta Culinary Salon in Edmonton - Chef Bari |
So, I did. The Edmonton CCFCC branch hosted the Alberta Culinary Salon at the Edmonton Convention Center ( now Shaw Conference Center), where I won bronze. Reggie's encouragement was all that was needed and to this day we are friends. We both worked together at Edmonton Northlands Agricom, cooking up a storm for as many as 3000 guests at one time.
Reggie Sims accomplishments are many, but he's well known for International Competitions in Frankfurt in 1984, 1988, 1990 and 1992. He has won Gold, Silver and Bronze with Team Alberta.
 |
| Twins |
While Chef Bari worked at Fantasyland Hotel in the 1980's as Sous Chef, he was privileged to meet Celebrities, such as Kenny Rogers and Brook Shields. He also earned employee of the month many times during his five year stay. With his cooking and writing skills, he published Canadian Recipes of the Great White North
Bari's top celebrity is his Italian grandfather, Tony Varze' who spent his most valuable time teaching Bari the Italian secrets and skills of cooking from fresh pasta, Italian gravies ( tomato sauces) to tiramisu. To this day Bari is very grateful for the fun spent in the kitchen with his grandfather at an early age of five years old.
 |
| Canadian Recipes of the Great White North by Chef Bari |
Chef Bari graduated in 1989 with top honors and received scholarships with the CCFC and NAIT. His mentors were Marcel Paron of the Derrick Golf & Country Club and Angelo of the Convention Inn ( now Delta Inn) working at the Top of the Inn. Bari worked as Sous Chef at the Fantasyland Hotel, The Edmonton Petroleum Club throughout the 1980's and 90's. Throughout the 1990's he became Chef for the Town of Stony Plain Country Golf Course and then moved back home to Kelowna, B.C. where he was Executive Chef of Kelowna Springs.
Today, Chef Bari is retired from the hospitality industry but still has the love for cooking for his family and friends. He is a proud grandfather of three grandchildren, twins Ella & Logan and Zoe.
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| Scallops Potatoes |
