蒸魚

pink.cherry

那兒會幫你把魚劏乾淨，自己不用再去肚去鱗？所有魚檔都會做嗎？

somewhereintime

回復 24# pink.cherry

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

pink.cherry

回復 11# somewhereintime


    Sounds interesting. What kind of fish do u use?

somewhereintime

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

peter236

I said I would cook 140 grass fishes for a typical banquet,
i.e.  October 1 St.  dinners.
And now I lead 800 Chinese chefs Associations  coalition.
somewhereintime 發表於 2011-3-9 18:22

How many Chinese chefs are there locally here?

somewhereintime

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

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.

peter236

回復  peter236

I came to Canada as a certified chef de cuisine
somewhereintime 發表於 2011-3-9 18:08

We are talking about you in Hong Kong. You were still an apprentice 30 years ago in Hong Kong. It takes 20 yrs to become a good Chinese seafood chef but you were still a teenager in 1972.

somewhereintime

回復 17# peter236

I came to Canada as a certified chef de cuisine

peter236

You were still an apprentice 30 years ago in Hong Kong. You were still a teenager at that time. It takes 20 yrs to become a good Chinese seafood chef.