somewhereintime

Wrapped in Lettuce leaf and then poach in broth.
One of my  signature dish

somewhereintime

Certain  fish cook much better using poaching method,
I used to cook grass fish for 1,500 guests dinner
at the old Gloucester restaurant  circa 1972

somewhereintime

Cooking 140 fish is not difficult at all,
just some big wooden basins and a lot of hot water.
Apprentice?  I was in charge of the fish dish for banquet.
Yes, it is true, the Chinese kitchen employed 60 staffs,
another 18 Dim Sum Chefs,  8 BBQ chefs. another 60
FOH staffs.Now I can puff off 2,000 guests banquet with 8-10 cooks
and 1 junior chef

somewhereintime

回復 17# peter236

I came to Canada as a certified chef de cuisine

somewhereintime

I said I would cook 140 grass fishes for a typical banquet,
i.e.  October 1 St.  dinners.
I never became a fully qualified Chinese chef in HK,
It may take a cook 15 years to perfect his skill in seafood preparation,but that involve mostly  dried seafoods which is really complicated to
master. Fresh seafoods,  3-5 years if a person is a good learner.
However, I started teaching professional chef program at BCIT in 1981.
And now I lead 800 Chinese chefs Associations  coalition.

somewhereintime

Let's focus on the topic, who cares about an old man?

somewhereintime

Qualified chefs in Chinese restaurants about 1200,
cooks about 8000 in BC

somewhereintime

回復 24# pink.cherry

Back in Hong Kong: Grass fish
For the competition : Sable Fish (black Cod)