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VISIT MY OTHER WEBSITE
Chef Billy-Jack Benson
Chef, Author, Musician, Artist & Producer
 Photo Sharing - Video Sharing - Photo Printing SPONSORED BY THE HEIRLOOM SEED COMPANY CONTACT INFORMATION Email: bbenson@rogers.com Website: www.chefbillyjack.com BOOK RELEASES The Five Course Meal The
Chef's Book of Recipes Fall/Winter
Recipes for the Professional Chef Spring/Summer Recipes for the
Professional Chef Food Photography The Calculated Kitchen Art Collection
Working in the food industry has been a passion
of mine for a very long time. It is a trade that I have become very comfortable with. Although there is always something
for me to learn, I am committed to continuing my education and my understanding of the industry, kitchen systems, management,
policy and procedures. My desire to grow and adapt as an individual chef and as a team leader is how I motivate myself to
achieve these goals. My first job in a restaurant was when I was fifteen. I have worked in the hospitality industry consistently thereafter. I have my red seal certification. I graduated from George Brown's Chef Training program. I've had an interesting career thus far and would appreciate a chance to show everyone what skills I've learned and that I could bring to any organization. In my experience, I have managed kitchen systems, controlled and budgeted food costs and inventory, hired and trained employees, performed health and safety audits and corrected infractions immediately. I have created new recipes - standard & batch and organize them in a recipe manual which I created. I have published four cookbooks. One food photography book and an art book featuring my paintings, drawings and digital art. I am consistent with every task I am assigned from managing kitchen systems to managing employees. I have dedicated thousands of hours practicing my craft; and I have successfully worked through many high pressure situations, while consistently satisfying my employers, guests and customers. Working as a professional in the hospitality industry has been my main goal for a very long time. I have been cooking in restaurants for sixteen years and have always continued to set achievable goals and organize myself accordingly to exceed in the success of these goals. My next goal is to obtain my C.C.C, Certified Chef de Cuisine Certificate. VIEW MY WORK HISTORY HERE, ON THE CHEF AND RESTAURANT DATABASE. May 6th 2012 It's been a few months since I posted on this site, and that's just because I've been extremely busy with work. The restaurant is doing well, we're changing our menu very soon.
I've decided to start a blog for my VEGETABLE GARDEN 2012. To view it click on the link below. March 16th 2012 I just did my spring menu demo, and it was well recieved by my managers and restaurant staff. I wrote my 35 page recipe manual with costing in four hours. I'm getting better at this chef stuff. March 13th 2012 Today I went to a food demonstration by Lentia, they are a wholesale producer of fine bakery items and chocolate confections. It was a very informative food demonstration, for more information on Lentia, please visit the link below. March 12th 2012  Photo Sharing - Video Sharing - Photo Printing March 11th 2012  Photo Sharing - Video Sharing - Photo Printing March 10th 2012 Spring is almost here, for those of you who have not got a chance to visit the Elmwood Spa and try our Winter Menu, you only have a few weeks left. Click on the link below to view the Elmwood Spa menu. Elmwood Spa - TERRACE RESTAURANT MENU March 9th 2012 CLICK HERE TO VISIT MY NEW WEBSITE March 8th 2012 My new book Art Collection, can now be downloaded as an ibook for iphone or ipad for $5.14 CAD. March 7th 2012 I've brought back one of my oldest garden recipes... Straight from the garden it's my Spiced Carrot & Orange Salad.
 Photo Sharing - Video Sharing - Photo Printing March 6th 2012 My book the Calculated Kitchen is due for a re-release. It is a book to teach anyone with basic math skills, how to calculate a kitchen. Everything from costing a recipe to budgeting a small business. Upon first release the book was unsuccessful. I will be adding yield tests, price lists and food costing randoms to the new 2012 release. Below are some excerpts from the original release.  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing MARCH 5th 2012 Tomorrow is the 5 year anniversary of obtaining my red seal certification. This means that I now qualify to take the Certified Chef de Cuisine course. C.C.C For further information on the C.C.C and Interprovincial Red Seal program please visit the following links below. The Escoffier Society of Toronto If you are interested in becoming a Certified Chef de Cuisine, follow the link below for course overview. CERTIFIED CHEF DE CUISINE COURSE OVERVIEW  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing As a professional chef, it is important to have the following credentials when applying for the C.C.C program or any Chef's position. You need the following: 1. Red Seal Certification (Post 5 Years Experience) or Apprenticeship Equivalent 2. Formal Training in a Culinary Program 3. Valid Food Handlers Certificate 4. Detailed Resume with a Minimum 3 Years Experience in a Leadership Role 5. Two Business References
If you meet the following criteria, you can easily find a job as a chef in the hospitality industry. March 4th 2012 TODAY IS MY DEAR MELANIE'S BIRTHDAY...
March 3rd 2012 CLICK ON THE LINK BELOW TO DOWNLOAD A FIRST DRAFT OF MY FIRST BOOK. THE FIVE COURSE MEAL. CLICK HERE TO DOWNLOAD THE FIVE COURSE MEAL PDF
My first book, The Five Course Meal was taken out of print after 4 printings, below are some excerpts from that book. For those of you who still own an original copy, since it is out of print, consider it a very rare cookbook.
 Photo Sharing - Video Sharing - Photo Printing March 1st 2012 February was quite the month, I ended up working twenty seven
days in February. I had the 14th and 28th off, good days to have off. Busy restaurants and busy people make Billy
a very busy Chef.
February 29th 2012 This Saturday March 3rd my family is celebrating my Aunt Sylvia and Uncle Greg's 50th birthdays. I'll be making some Chipotle Maple BBQ RIBS and HONEY GARLIC RIBS. HAPPY BIRTHDAY!!!! NEW BOOK RELEASE FEBRUARY 28th 2012. ART COLLECTION, BY BILLY-JACK BENSON You can buy this book directly from the publisher. BLURB February 26th 2012 This is my knife collection
December 29th 2011 The Elmwood Spa has posted one of my recipes on their website. To view it click on the link below. Elmwood Spa - Maple Butternut Squash Soup by: Chef Billy-Jack Benson
August 30th 2011 I'm finally on vacation...
AUGUST 25th 2011
These are some photographs from my garden.  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing  Photo Sharing - Video Sharing - Photo Printing June 4th 2011
Pan Seared Bacon Wrapped Scallop with Walnut
Aioli & Curried Carrot Chips served on Vegan Quinoa paired with Green Curry Sauce, Lemon Shrimp with Alfalfa Sprouts,
Rice Paper Roll with Apples & Carrots paired with Red Curry Shrimp served on Toasted Sesame Mango Chutney with a Toothpick
of Watermelon
 Photo Sharing - Video Sharing - Photo Printing A lot of times I don't think these things through at home, I just do it. Most of the time, these experiments are a disaster.
Chef Christopher Kanka, Chef Billy-Jack Benson & Chef Randy Wink working in Toronto's Distillery District August 2008.  Photo Sharing - Video Sharing - Photo Printing |
