fusion grill

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fusion grill
Tynan Cherewyk
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Two passionate minds

• Head Chef Lorna Murdoch
• RRC graduate
• Manitoban local ingredients
• Awarded silver medal in Golden Plates

• Owner Scot McTaggart
• Operating for 10 years
• Head waiter
• Story teller
• Canadian wine list

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Cozy Atmosphere

• Lanark and Academy
• Seats 50 max
• Energetic local artwork
• Repeat customers dine up to three times a week
• Offers a diverse range of menu items

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Responsibilities

• I prepped for lunch and dinner weekdays
• Including entrees, appetizers and desserts
• Evenings included line work for service.
• Four salads, four appetizers, and five to six
  desserts.
• Closing the kitchen
• Sanitizing, organizing, inventory and ordering,
  and preparing for the following day.

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Menu ItemsMinor Changes Bi-weekly

• Tomato salad
• W/shitake and kohler crackers and dragons breath
  cheese
• Beet salad
• Smoked goose breast, fresh parm and apricot
  balsamic jam
• Greens
• Apple curry vinaigrette
• Caesar
• Pickeral cheeks
• Orange fennel salad
• Wontons
• Changed Monthly
• Prawn dumplings
• Served with a sweet chilli soy dip
• Fish cakes
• Vanilla Squash crème fraiche

• Chocolate lava cake
• Brandy snaps w/ crème anglaise.
• Apple (peach,pear) Crumble
• Vanilla ice cream w/crown royal caramel sauce.
• Crème Brulee
• Tuille and various ice creams.
• Maple Blue Cheese Crème Caramel
• Pecans and a Sesame honey glazed cracker
• Cheese Cake
• Various jams, and berries

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Greens and Pickeral Cheeks
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Local Suppliers

• Fresh Options
• Pea shoots, decorative flowers, spinach
• Vics
• Romaine, omega 3 eggs, fruits and vegetables
• Freshwater Fish
• Pike, Pickeral
• Mariner
• Artic Char, mussels
• Dunn-rite
• Bone in and bone out Breasts, Duck whole
• Winnipeg meats
• Bison Ribs, tenderloins, bones for stocks.
• Etc..

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Personal Improvements

• Speed
• Consistency
• Attention to detail
• Time management
• Knowledge to open and close on ones own
• Teamwork and communication

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Prep work

• I prepared all meats
• Duck
• Legs (confit)
• Sausage for perogies and paella
• Bison ribs and burgers
• Skinning and braising
• Chicken
• Stuffed
• Fish
• filleting
• Prawns
• De-veined for paella
• Goose
• Ground for Tortiere
• Beef
• Seared and stewed

• More prep for Entrees
• Pumpkin Gnochii
• Truffle mashed potatoes
• Popped wild rice Latkas
• Cherry tomato confit
• Pastrys
• Vegetable and lentil stew puree
• Pesto and basil puree

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More Apps
CAESAR
Prawn Dumplings
Elk Wontons
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Desserts

• I learned
• How to use space effectively
• Time is everything
• Quick garnishes
• Importance of colour
• Stay tight to the focus
• Keep some simple and quick

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Crumble
Hazelnut Espresso
Brulee
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Overall impression

• Over these 4 months I have realized what it takes
  to run your own restaurant, I now know how much
  farther I have to go.
• I have learned that dedication is the only way to
  stay true to your name in this business.
• I am eager to take the next step in the culinary
  arts program.