Take 5 with Chef Josh 🖐 We sat down with our Executive Chef Josh Davis and asked him 5 questions to help you get to know the man behind your favorite Sonterra dishes a little better 👨🍳 1. Who has had the greatest influence on your cooking? What is their signature dish you like the most? → I come from a family of many cooks, so naming one specific person, may start a family feud. I grew up eating fresh seafood caught by my family.
2. What is your favorite ingredient to use? → Don’t take this the wrong way, but it is salt. Salt, when used properly, can make miracles in the kitchen. The point is not to make the food taste salty, but to enhance the natural flavor of what it is you are eating. Salt draws out natural flavors, oils, juices, and sugars from ingredients and brings them to the front of your tongue. Learning how to use and respect salt is one of the first things I teach a new cook. You may even be able to impress your mother-in-law, once you have mastered your finishing salt technique.
3. Person you most like to cook for? → Paying customers/new employees. I really like cooking for a new employee for the first time and seeing their reactions.
4. What are your pet peeves? → Okay, I have apparently been diagnosed with OCD by my staff members. Every chef must be a little OCD, right? There are so many particulars that have to happen in a kitchen. But what really grinds my gears is designed obsolescence. Why build something to break?! I just don’t get it. Also, I can’t stand my chickens kicking rocks in the grass.
5. What past job experience had the greatest influence on your career today? → Working with Owen Moore at the Grousse on the Green in the Vail Valley. That is when the hard work started to become really enjoyable, and the sweat and tears became works of edible art. It is also when I started to appreciate food and respect the process. I was beginning to put my artistic talents to the plate.
Thanks for reading! And next time your enjoying Sonterra, make sure to say hi to Josh! 👋
Warm weetabix (HEB and 2 for milk) and fruit for breakfast (I know it sounds weird but love it warm!). Didn’t have time for lunch as I had back-to-back meetings. Tea was chilli con carne (1 for rice) with melted cheese (HEA) and a big salad (2 for mayo). Ending with a mini vienetta (2) and 7 syns. Managed to get to Body Combat tonight- LOVE that class but it’s a killer on the arms and heart! #slimmingworld#lesmillsbodycombat#foodoptimising#workinglunch
Happening Tomorrow: Does the Federal Government Buy What I Sell? 10:30 AM - Noon
The opportunity is great, but how do you know if federal contracting is right for your business?Join us for an interactive session to research and determine if there is a need for your product or service in the federal marketplace. Then connect with resources to assist you in your next steps to start competing for federal opportunities.
Join us for a brown bag lunch! Bring your own, or buy one from Joe's cafe downstairs. Also, don't forget your laptop, as this is a working lunch. See more details here-
#tiptuesday Dietary requirements is one of the big part of events.
It’s always worth checking if a venue caters for the dietaries of your attendees; this ensures no one's without.
Also, to view their menu beforehand and look at going for choices that cater for array of dietary requirements; so it doesn't exclude any attendees.
Working at @finchhousecafe so indulging in some warming stew after a busy morning. I was delighted to see this one on the menu as it’s my favourite - butternut, spinach and lentil. 😋 It’s delicious and I’m guessing pretty healthy too!
What's the most important meal of the day?
The stats say breakfast, but we say lunch!
Breakfast may jump start your metabolism & help your burn calories throughout the day, but attending one of our lunch meetings will give you a natural break away from your work place & allow you to meet new business connections, now surely that is important too?
Fast Lane Business Networking - Great Food & Great Conversations
FEAST in our ground floor Greenhouse✨👊🏼🌿Come by for a long lunch with fresh seafood and beachfront views...or if you’ve only got an hour spare, we have you covered with wood oven pizzas, salads, pastas and TIRAMISU (there’s always time for dessert 😉) 📸 via @broadsheet_syd