Introducing You An Award Winning Talented Chef – Suman Roy

I would like to introduce you to an award winning and talented chef named Suman Roy. Chef Suman and I met after I joined the WordPress community, where we crossed paths and became friends. Over the years Chef Suman Roy has been on various television programs, news articles and culinary magazines. Chef Suman Roy demonstrates a passion for cooking, and the culinary industry, Chef Suman has also published a book “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,”

Here is a biography and introducing you his life: also can be viewed on http://chefsuman.ca

The Early Years.

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Though this got him occasionally in a lot of trouble. Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.  “Chef Suman” as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India.

The Apprentice.

He has apprenticed under the able guidance of many of the World’s most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World’s finest Kitchens.

The Professional Chef.

During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents.  All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell’s Soups, a world leader in their class. was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed “Gourmet Alchemist” during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; “What makes you different from your colleagues?” he replies Flavours… Flavours… Flavours… “It’s knowing how to marry the rich and varied International Flavours, this is an art, not a trade.”  As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpieces.

The Teacher.

Chef Suman teaches Culinary Art at Centennial College in Toronto.

The Award Winner and Author.

Since 2006 Chef has been trying to find the answer to the question; “What is Canadian Cuisine.”  To his surprise, there has not been a consensus.  So,  he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.  After almost 3 years of extensive research, came Chef’s award winning book, “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,” which rightfully summarizes his philosophy: “Using fresh, local and in-season ingredients is the basis of much of my cooking.”  This Literary creation scored Chef two International Recognitions – The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D’Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation. In 2007, Chef was awarded “Hero of Everyday Life” and “CEO’s Marketplace Excellence Award” by Sodexo, and “President’s Award” by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine.  During this part of Chef’s journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine.

Join his fanpage on Facebook http://www.facebook.com/pages/Chef-Suman/294167643938185

Join his twitter page — https://twitter.com/Chefsuman

I wish Chef Suman continued success in his culinary career and his devotion and dedication to food and safety and health. Congratulations to him and all his accomplishments. Wishing him the best.

A Delicious Week Ahead For Everyone! Stay Tuned. Many Surprises Coming Your Way

It is with great joy and excitement, that I report to you all today, that starting tomorrow, It will be a very delicious week with so many Armenian and Middle Eastern Authentic Dishes and Recipes. I will show you tricks on how to prepare them, I will be outlining them with key flavours, and among so many other surprises that are headed your way. I have already prepared all the recipes that I will be featuring per day and I just cannot wait to have them posted up. I want to show to the world what we Armenians and Middle Eastern people eat on a regular basis and show to people different types of dishes that many are and have always been interested in. A lot of my readers/fans always wanted to know what we eat and how we prepare things, what we do to entertain our loved ones who come over, among many tasty recipes. Armenians and Middle Eastern dishes have unique types of foods and we carry a wide selection of all kinds of foods to eat from Appetizers, Vegetable Dishes, Meats, Breakfasts, Lunches, Dinners, Desserts, Pastries, and I will be giving you ideas on what to prepare during the upcoming Christmas holidays, and all year round.

In this world, there are so many different types of foods, styles, herbs, spices, and so many ways you can create your masterpiece with ingredients and it is an interesting world of culinary, cooking and baking. It is incredible what you can do with food, how it all comes together, the right texture, taste, and filling our tummies with goodness and a necessity in life that all of us need in life. I cannot wait until I show you all some interesting recipes, ingredients and products needed, the quantity, preparation, notes, and among so many different things. Stay tuned for a delicious and mouth watering week to come.

Stay Tuned For My Armenian/Middle Eastern Recipe Week Starting December 8 – 15, 2012

Hello everyone, due to popular demand and many people wanting to know about different types of food I eat, prepare and what my ethnic background eats, how it is prepared, what spices, herbs, among specific amounts to everything. I will be featuring an array and variety of Armenian and Middle Eastern foods that a lot of people are interested in. It is coming time to Christmas celebrations and gatherings with the family, and it is timely and it gets people to think about different recipes and create a new masterpiece in everything. So basically I will be writing and posting about different recipes that I have cooked myself, have learned from my family and friends, and basically what we love to eat with appetizers, deserts, dinner, breakfast, lunch, baking different cakes, pastries, salads, finger foods, meatballs, soups, among other delicious types of food. It will be quite exciting to me to share with the world my favourite Armenian and Middle Eastern Dishes. So stay tuned and get your taste buds ready for a new world in the culinary world and among everything else. Enjoy and have great Christmas and enjoy the holidays and every other day.

Carlos Bakery — Cake Boss — Buddy Velastro — So Much Respect

I have been watching Cake Boss for a while now, and I must say, I respect Buddy and his team so much. I mean it is just cakes and pastries, but they take the job so seriously, and they set really good examples. I love the show. So much creativity with cakes, pastries, cookies and everything. It is not easy to do those everyday. It can be strenuous, it can often be stressful especially when making huge cakes. I gotta hand it to them. The cakes are out of this world. It is incredible how big cakes can be and all that batter, icing, and everything. I got big respect for bakers, cookers, and people in the culinary industry. It takes a lot of time and effort..

I will visit Hoboken, New Jersey just to go Visit Carlos’ Bakery. I must say I love Buddy’s Mom, Mario, Frank, the whole crew do an awesome job together, they work so well together and it is just fabulous. It is not easy at all. I love you guys! You all inspire me…

Talin’s Hummus — Chick Pea Dip

Hummus (Chick Pea) Dip is one of the easiest things to make… Here is how to make it…

 

Ingredients:

Salt

Lemon Juice (Use the machine or the lemon squeezer to squeeze the lemon juice out of real lemons)

Olive Oil

Garlic

Tahini

Chick Peas

Water

 

1 — Open up the Chick Peas can 1 or 2 or how much desired — put them into a strainer – Wash and rinse the liquid thoroughly, then drain the water completely..

2 — 2-3 cloves of garlic. Put in the food processor or to your choice (have little garlic, if you love a lot of garlic in your hummus.. it is all about a persons preference)

3 — Put 4-5 tablespoons of Tahini

4 — 2 or 3 tablespoons of Olive Oil

5 — Put a teaspoon of salt

6 — Put the lemon juice in

7 — Then add water in gradually

8 — Make sure the hummus chick pea dip is not so watery. Make sure it is not too too thick either.. just in the middle but more toward the thick side.. Also make sure the hummus is not too too salty, just right. take a spoon and have a taste before serving…

 to top it you can put ground pepper, paprika, olives, cumin, and decorate it with either grape tomatos, and so on and so forth. It is a great appetizer and you can even make it for lunch… have it with pita bread, or have it with Eggplant kebabs, Pork Kebabs, or with other Appetizers…

 It is a healthy appetizer and you will love it. If you have not tried it out, try it out.. you will love it!

Talin’s Famous Sweet & Sour Cashew Chicken Stir Fry…

One of my passions in life is cooking and I love to spend time in the kitchen coming up with new types of dishes to feed my family. I really enjoy cooking and it gives me time to think about things and everything else on a personal level. My Famous Sweet & Sour Cashew Chicken Stir Fry is loved by my family and I will be making it for friends very soon. Here is how to make this scrumptious and delicious dish:

Ingredients Required:

Brown Sugar, All Purpose Seasoning, Garlic Cloves, Light Soya Sauce, Cashews, Green Peppers, Red Peppers, Red Onions, Celery Sticks, Boneless Chicken Thighs or Strips for Stir Fry, All Spice.

To Make the Sauce:

2-3 table spoons of Brown Sugar, 2 teaspoons of All Purpose Seasoning, 3 garlic cloves crushed or chopped, 3 tablespoons of Light Soya Sauce, 1 teaspoon of All Spice.

Mix the sauce ingredients together, then add about 2 table spoons of Olive Oil…. let the sauce ingredients incorporate with each other for abour 10-15 minutes while you chop up your vegetables.

Ingredient to put first in the WOK OR DEEP PAN — NON STICK PAN

 In a 3 teaspoon fulls of Olive Oil – Cook the Chicken Stirfry meat thoroughly until well done, but on Medium heat, not on high… After Put in the Chopped onions. Chop them into stir fry bits. put in about 2 or 3 onions. Let them cook together for about 5-10 minutes…. Then you put in all your chopped vegetables. After doing so, the sauce you prepared for your stirfry you put them in.

TO Prepare the Cashews (Remember the Cashews and the Sauce are the main sources of Flavour)

In a separate pan, use a small pan and put in about 1 cup full of Cashews, and put about 2 tablespoon fulls of Unsalted butter, or Olive Oil…. DO NOT OVERCOOK the Cashews… Get them to be slightly golden brown…. After you put the cashews into the cooked stirfry and you serve immediately. You do not want the crunchiness of the cashews to be mushy. Serves around 4-5 people….

With the Chicken Stir fry you have an option to cook it with noodles if you like, on the side of it you can cook brown or regular parboiled rice.

there you have it!

Nice and easy and healthy too!

BON APETIT!

Armenian Ravioli Dish – (Mante-Mantuh-Manti) however you like to spell it.

Hello
All,

Here is my recipe of my mante….

To simplify how to make the
dough and cut half the time of making mante, is you head to your grocery store
and some specialty stores have this thin/thick dough which they call it egg roll
dough. It can be bought in chinese/asian stores. You still have slice them into
squares and you still have to put the meat on them and squeeze
them.

Ingredients for meat

All Spice
Finely chopped or put in
food processor Onions. discard the water build up…
Ground beef thawed.

salt
pepper

now make sure all ingredients are incorporated
together really well…

before slicing the dough, baste or paint ONLY
WATER on it, so when you squeeze the meat with the dough, it will
stick….

to place on the little dough squares. make sure the squares and
meat are properly measured and put individually on each square. Now in order for
the meat to not get out of the dough shell, you must squeeze the meat and dough
tightly….

now on a baking sheet – place parchment paper or canola oil
cooking spray so it wont stick to the sheet… pre-heat oven to 350 only! cook
for 20-30 minutes or until you see it turn golden brown on top. do not over
bake… convection ovens would be
perfect…

———————–

ingredients for the soup
base.

Tomato paste
5 cloves of garlic finely chopped.
mint leaves
dried ground.
water
finely chopped onions
salt

Put the baked
mante bits the very last and serve instantly…
————
you can add
yogurt or sumac… your choice

BON APETIT!