Shane Chartrand
Chef de Cuisine L2 at Fantasyland Hotel
Professional experience:
- L2/L1, Fantasyland Hotel, Edmonton- Chef De Cuisine, 6 years
- Sage Restaurant, River Cree, Edmonton – Executive Sous Chef, 3 years
- Marriott Resort River Cree, Edmonton- Sous Chef, 1 year
Professional accomplishments:
- Kosher training
- Teach private cooking classes
- Culinary judge- CCFCC / Chaine Des Rotisseur commi / Skills Canada
- Participated in: Chaines Des Rotisseur Dinner/ FEASTival of fine chefs/ Taste of Edmonton/ wine pairing dinners/ Wine and Food Indulgence/ Edmonton Chamber of Commerce Mixer/ Etc.
- Featured cover of Hendrix Condon Barr cover sheet, AVENUE Magazine cover page, Edmonton Journal 6 stories, Edmonton SUN 4 stories, CTV, CBC, City TV breakfast television food shows
- Bronze Medal for 2010 gold Medal Plates/ First and second place in Edmonton chili cook-off
- Staged in Toronto’s best restaurants i.e. Nyood, Kultura as well as had a full display of, “ONE” restaurant
- Completed food consulting for restaurants Multi kitchen knowledge and awareness and have worked in all aspects of kitchens. Assisted in the opening of many restaurants and Hotels
Education:
- Northern Alberta Institute of Technology (NAIT), Edmonton Canada: (Red Seal, Journeyman certified) Pro serve /food safe/ Sanitation/ Whimis/ supervisory and management training/ Leadership training
Individual commitments:
- CCFCC, Active member
- NAIT- Culinary Advisory Board
- Chef Collaboration” Edmonton
- Twitter culinary page
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Fused" Scallop Ceviche Trout caviar, sauce verte, fried dulse, basil
Foie Gras Torchon Gooseberry onion jam, Port jellies, Pineapple ice cream quenelle, Micro arugula
Alberta raised Hanger steak Farmed pea risotto, black garlic oil
Saffron sugar beignets C02 basil, navel orange infused vodka
