Meet Chef RomelChef Romel Griarte has been an accomplished Executive Chef for the past 30 years having worked at some of Toronto’s premiere restaurants and country clubs as well as cruise ships and hotels. Romel has also worked as a Corporate Chef within head office Retail and Manufacturer environments where he has been able to create his own style of cooking.
Having attended Humber College and being formally trained in some of the best kitchens, Romel obtained his certificate at the prestigious C.I.A (Culinary Institute of America). The chef has had an impressive career as he has been published in several international magazines, host of two television shows, guest appeared in several television shows, taught cooking classes, and ran a successful catering business.
Chef Romel has always believed in the saying “You don’t get a second chance for a first impression, so the food should taste as good as it looks”. When it comes to centre of plate, the protein should be the star of the plate and its integrity should not be compromised with heavy sauces and thick batters.
- Most fish and seafood
can be baked, pan fried, poached, microwaved or grilled.
- According to Ontario’s Ministry of Health, fish and seafood should be cooked to an internal temperature of 70°C / 158°F.
- If you are cooking defrosted fish fillets,
pat both sides well with a paper towel to remove excess moisture before cooking.
Frequently Asked Questions
Thaw frozen fish and seafood gradually by placing it in the refrigerator overnight.
Seal frozen fish and seafood in a plastic bag. Seal the bag and immerse it in cold water, then put a small slit in the bag and microwave it on the “Defrost” setting. Stop the microwave when the fish is still icy but pliable, so that the fish is thawing but not beginning to cook.