Chef Emily Beger will be guiding the group this month. Emily is the recipient of this year's award for most promising culinary student at Red River College.
Biography
Emily Beger, 20 years old, Graduated with Honours from the Culinary Arts program at Red River College in December 2017.
Coop Placements:
Bergmann’s on Lombard - Winnipeg, Manitoba
Peller Estates Winery Restaurant - Niagara on the Lake, Ontario
Awards Received:
2016 Fairfax Financial Holdings Limited Award
2017 Paterson GlobalFoods Culinary Arts Award
2017 Les Marmitons Most Promising Chef Award
Why I Chose Culinary Arts:
Growing up I never put too much thought into my career, until at the age of 16 I was diagnosed as Type 1 Diabetic. With this I had to start looking at food a little closer and learning more about it and I discovered it was something that I really enjoyed. I started by looking up what foods are high in sugar and carbohydrates and then I found myself learning about the Malliard Reaction and much more from books and on the internet until I decided to actually study Culinary Arts and start learning hands on. I entered my first year of College knowing only what I had taught myself and I finished with my entire second year of tuition paid for by scholarships I received through Red River College. Being in school always challenged me, tested my limits, made me do things that were out of my comfort zone and taught me to never give up. I’m very confident I chose the right career and I look forward to always having the opportunity to learn something new.
The menu I chose for this event is with the theme of Spring
Appetizer:
Rhubarb Ceviche and Asparagus Guacamole served with Corn Tostada
Salad:
Kale Caesar Salad with Candied Walnuts, Charred Fennel, Roasted Beets, Herbed Croutons and Shaved Parmesan
Entrée:
Crusted Rack of Lamb Finished with Mint Butter, Herbed Risotto, Sautéed Morel Mushrooms, Spring Peas, and Sweet Potato Purée
Dessert:
Cherry Crumble with Sous-Vide Lemon Curd, Toasted Almonds and Honey Ice Cream
