Wrapping it up at Pius

It’s crazy to think that there are about 15 days of school left. The thought that it will all be over soon is a little sad, I’ve got a plan for what follows but don’t know how it’s all going to unfold. Despite the unknown, I’ve got to focus for what there is left to be done before I can close the chapter on Pius. Before we all get to say we’ve completed the program, we’ve got to complete our internship portions, something I am very much looking forward to!

Dave working on a dessert
Dave working on his creme caramel plate, assisted by Steve and admired by Siqi

As excited as I am, in the meantime we’ve got a few more services to go, If you still haven’t had the chance to come out to one of the Team Roastbusters services, you ought to get in touch with one of us and make sure you’ve got a seat to our closed door service on November 6th that will only be open to friends and family. Knowing our instructors and my peers, we’re going to have a heck of a meal for the occasion.

Plate Dave was woking on - Maple Creme Caramel
Plate Dave was woking on – Maple Creme Caramel

Our current instructors Chef Adam Piperni and Chef Maurizio Terrazzano are always striding for excellence, from their students, the dishes we make and outside of school on one of their many catering gigs they embark on. The Roastbusters have been very lucky with their assigned teachers, we had the great pleasure to have Chef Sistino Occhialini take us on full time the first half of the year after Chef Otto Daniels had to step away due to personal reasons. Along the road we also had Chef Derek Curzi, Richard Labelle, Mike Daponte and a couple of others that have now left the school watch over and teach us though various competencies. All this to emphasize that we’ve been taught by some great minds and you should take the afternoon off on our last service!

Truffle Cake - One of our last menus dessert options
Truffle Cake – One of our last menus dessert options

Enough about this great class, great teachers and great services! On another note, Restaurant Day is coming up real quick! A month away! As my fourth edition participating in this great movement, I’m thinking of daring the cold and serving up soups and stews out in the cold Montreal winter. A tasty hot soup will be waiting for those who come out! Looking forward for this to develop and publish more on the topic in the coming posts.

Crispy Skin Pork Belly with a mix of root vege
Crispy Skin Pork Belly with a mix of root vege

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