Fanshawe student's recipe to be featured in the Forest City Cookbook
Credit: JEN DOEDE
Wenhong Wang's sirloin steak recipe will be one of the 135 recipes featured in the Forest City Cookbook.
The focal point of Wang’s recipe is a sirloin steak, which is accompanied by scallops, zucchini noodles, sunchoke, caramelized butternut squash and a chanterelle mushroom cream sauce. Wang explained that she chose a chanterelle mushroom sauce because it compliments both the zucchini noodles and sirloin steak.
When asked about her thoughts regarding the inclusion of her recipe, Wang said, “I am very excited. I did not expect to win, but I am very proud of myself.”
Wang explained that her selection of ingredients for the dish revolved around maintaining a low calorie count for a high protein dish, creating a colourful and appealing plate presentation and keeping the recipe gluten-free.
Originally, Wang learned about the opportunity from a Fanshawe Online (FOL) email stating that students were encouraged to submit a recipe for the cookbook. Wang said that she first learned about the Forest City Cookbook organization this summer and followed them on social media. She said that she wanted to work with the organization because they support local businesses and promote seasonal products, which matches her style of cooking. Wang said her favourite ingredients to cook are steak (specifically striploin steak) and pasta.
Wang explained that before attending Fanshawe, she completed a three-year business administration degree at Brock University and began working at a local restaurant. From her time working at the restaurant, Wang gained valuable experience learning how to manage the front of a restaurant. In addition, she discovered her passion for the hospitality industry. Wang wanted to learn more about cooking and what goes into managing a kitchen. As a result, she chose to enroll in the culinary management program at Fanshawe.
Wang said she is thankful for all the support, encouragement and knowledge she has gained in the culinary management program at Fanshawe. “I really appreciate my instructors. They are very patient and really care about the students,” Wang said.
In regards to future plans, Wang aspires to work in the culinary industry to prepare dishes that will leave customers satisfied. In addition, Wang said she wants to continue learning and improving her culinary skills.
“You create not only a dish, but an experience for people. Sometimes the experience is good and sometimes it is bad, but it’s all about creating memories for your customers and guests,” Wang said.
To learn more about the Forest City Cookbook, individuals can visit forestcitycookbook.com/welcome.
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