Executive Chef – Sodexo Canada
Date of Visit: June 2008
Location: Suzhou Singapore International School (Suzhou, PRC) and
Dulwich College (Shanghai, PRC)
Suman Roy’s culinary story spans more than 14 years and is rich in its diversity of experiences. Currently an Executive Chef and Chef Trainer for Sodexo Canada, Suman began his career with formal training at the Bangalore Institute of Hotel Management, Catering Technology and Applied Nutrition. Upon graduation, he joined Hotel and Restaurant Consultants and Caterers (HRCC) and Marriott kitchen teams in India and in the United States for several years. He moved to Toronto, Canada in 2002 and managed two private restaurants, before joining Sodexo in 2004 as Executive Chef. When not in the kitchen, Suman can be found teaching at the Culinary Arts School of Ontario or fulfilling his leadership responsibilities to the Escoffier Society of Toronto and Toronto Culinary Salon. Suman is also an active member of several other professional organizations, has received numerous recognitions and awards, and is a frequent guest presenter at culinary conferences and shows.
Arctic Char and East Coast Lobster Cake |
| Servings:
5 |
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| Ingredients: |
|
- 6 oz. Arctic Char Filet
- 4 Lobster Claws
- 2 Globe Artichoke Hearts
- 1 Chipotle (Canned)
- 1 tsp. Lemon juice
- 1 tbsp. Cilantro
- 2 tbsp. Shallots
|
- 1 Roasted Red Pepper
- 1 tsp. Garlic
- 1 tsp. Horseradish Mustard
- 4 Eggs
- 2 cups Panko Bread Crumbs
- 1 tsp. Greek Seasoning
- 2 cups Flour
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| Preparation: |
|
- Cut the Arctic Char filet into small dice in a mixing Bowl.
-
Cook the Lobster, save the tail, crack open the claws to extract the meat.
Slice the Claw meat. Add it to the Mixing Bowl.
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Cook the Globe Artichokes and extract the hearts. Small Dice the Hearts.
Add it to the Mixing Bowl.
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Add Chopped Shallots, Roasted Red Pepper, Chipotle, Cilantro, garlic,
Horseradish Mustard, Lemon juice, 1 egg and 2 oz of Flour. Season to taste.
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Form the mixture into cakes (2.5 oz ea).
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Follow the standard breading procedure to bread the Salmon and Lobster
cakes: Flour, Egg wash, Bread crumb (seasoned with Greek Seasoning).
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Melt butter in a pan, and sear the Salmon and Lobster Cake. Finish in the
oven until the internal temperature reaches 145 F
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