Denver 2010
July 29 - August 1
- Denver,
- Denver,
Do You Flambe?
- Demonstration
- This event has additional pricing requirements.
Event Times
# Day Times Status 6 Thursday, Jul. 29 1:00 PM - 4:00 PM Open
Description / Notes
Do You Flambé?Add a bit of flash in the pan to your personal chef service
Cost: $15 plus transportation
To purchase tickets to this event click here.
Overview of class:
Flambé is a show stopper of a skill. Are you comfortable with this technique? Would you like to know the tips and tricks that create the flare of a true professional? Come to this off-site class and learn the ins and outs of flambéing. Learn how to fit this technique into your business – as a surprise for a special dinner party or gift to favorite clients.
This demonstration class will take place at the Denver Viking Appliance Showroom of Kimball Distributing (www.kimballdistributing.com). The showroom will even let you try your hand at flambéing!
NOTE: Participants will meet in the hotel lobby at 1:00 pm on Thursday, July 29th. The showroom is a quick 10-minute cab ride away (cost about $12) that you can share with friends.
What you will take away from this class:
• Tips and techniques to improve your flambé skill
• How to use this skill in real every day settings
• How this skill can upgrade your business repertoire
• What flambé recipes will work particularly well with your clients
Target Audience: Expansion / AllExpansion = expansion mode – has solid core business, looking to break out of standard PCS mode, senior chef
All = all members would benefit, knowledge of use to anyone at virtually any level of business development
Instructor/Speaker
Dean Mitchell
Dean Mitchell, C.C.C.,C.P.C.
Certified Chef De Cuisine, Certified Personal Chef
Saffron Personal Chef Services
Dean started working as a cook while in senior high school after taking cooking classes. Graduated from the Alberta Apprenticeship cooking program as a Red Seal Journeyman Cook in 1977. Dean continued to work at the Private Golf Club that he apprenticed at for 5 years then moved on to other places from there.
Dean had a food service distributorship for 2 years, doing sales and marketing with confectionary food items. After this Dean decided to go back to cooking so he went to work at the Red Deer Lodge in Red Deer Alberta. Upon leaving the RD Lodge as their Executive Sous Chef he moved to Calgary with his wife to start a new adventure with the Calgary Exhibition and Stampede. Dean worked as a Banquet Chef in the Catering department. From there he moved to be The Grandstand Chef overseeing a dining room and cafeteria area. This allowed Dean to be one of the key Chefs involved with the 1988 Winter Olympics venues in Calgary.
After working there 5 years Dean moved onto a new position with a more prestigious Private Golf & Country Club in Calgary. After working as the Sous Chef for 3 years he moved into the Chefs position for 7 more years at the club. His duties included foodservice operations as well as fund-raising charity dinners held at the club for different Children’s Charities within the Calgary area.
Upon leaving the Private Club Dean established Saffron Personal Chef Services in January of 2000. Dean has since attended National Conferences and regional conferences for the Personal Chefs Associations and has received his Certified Personal Chef status within the United States Personal Chef Association & Canadian Personal Chef Association.
Dean has received the USPCA Iron Chef Award in August 2008 and the Calgary Academy of Chefs & Cooks Association Chef of the Year Award in 1997 for his achievements in promoting his industry, teaching apprentices, and over all standards in operating foodservice establishments as a Professional Chef.
Dean is a member of the International Caterers Association and has attended national conferences gaining updated ideas and knowledge to improve his business.
Dean also sits on the current board & passed board of directors for the Calgary Academy of Chefs & Cooks and has attended regional conferences on the association’s behalf. Dean has been involved in Charity fund raising dinners for; Easter Seals, Boys &Girls Club of Calgary, Heart & Stroke Foundation, STARS, Produce Marketing Board, and Zoo Gala. Dean has worked with the Canadian Dietary Foundation & Canadian Culinary Federation in producing “Healthy Pleasures” cookbook, (which includes some of his own recipes).
Dean is a Certified Chef Du Cuisine and a Certified Personal Chef who loves to cook gourmet and home style healthy food designed to please his clients.