Cookbook Intro

Jim Macdiarmid – Chef

This project began two years ago when I was planning my Christmas shopping. I wanted to compile recipes that my sons had enjoyed as they were growing up and to put these into a booklet for them as their Christmas presents. In this way, I could share that part of our family life with their new families. Undaunted by the task before me, I had the exuberance and confidence of a confederate soldier after Fort Sumter; surely I could finish the book in a month. In any case, all would be over by Christmas. Twenty-four months later, the cookbook was still in rough draft.

The development of this cookbook started simply but quickly spun out of control. Suddenly, a flood of recipes appeared from cookbooks, magazines and from friends’ collections. Torn-out and folded magazine recipes filled boxes and envelopes throughout my home.

As a family, we lived in various regions of North America and a year in mainland China. Coming into contact with a wide variety of regional and national cuisines, over the years, has resulted in cross-cultural food tampering. We prefer, for example, a Béchamel sauce with green chilies on our enchiladas. Cooked mustard greens and collards are delicious in Greek Spanakopita. While this may be heresy to purists, it does represent an opportunity for ingredients from disparate backgrounds to be used in new and creative ways.

In essence, this book contains recipes that reflect the impact of travel and the input of family and friends, who share my love for cooking. Many recipes were scribbled on bits of paper, dictated over the phone or sent via fax and e-mail.

While many of the recipes in this book are, in fact, those from our home, others are simply good recipes. I have tried to compile recipes that are unique and representative of varying tastes.

I am so pleased to share this cookbook with you. May it inspire you to create gastronomical wonders and to enjoy the company of family and friends. As Erma Bombeck once said, “I am not a glutton. I am an explorer of food.”

Email: contact@rovingculinarian.com

CHEF / CULINARY INSTRUCTOR

Passionate, dedicated, and motivated professional with a strong background as a Head/Executive Chef. Possess years of successful experience developing menu items, supervising kitchen staff, and ensuring overall guest satisfaction. Consistently recognized for outstanding contributions and solid reputation for resolving complex issues in fast-paced environments. Commended for organization, priority management, and communication skills. Traveled all over the world and perfected cooking techniques and dishes from varying cultural backgrounds. Multilingual in English, French, German, Inuktitut (Inuit dialect), Tlicho (Dogrib), Athabascan.

AREAS OF EXPERTISE

  • Gourmet Cooking
  • Kitchen Management
  • Menu Development
  • Food Preparation
  • Guest Services
  • Dining Room Operations
  • Breakfast/Lunch/Dinner
  • Catering & Events
  • Teaching & Training
  • Customer Satisfaction
  • Inventory Control
  • Ordering Supplies
  • Quality Assurance
  • Process Improvement

CULINARY EXPERIENCE

Minipi Lodges, Labrador 2017 – Visit the Website
Head Chef (Seasonal)

Hawk Lake Lodge – Kenora, Ontario 2016
Head Chef (Seasonal)

Wolf It Down Restaurant – Watson Lake, Yukon 2015
Line Cook/Sous Chef (Seasonal)

NCIS New Orleans 2014
Part-time private chef for Scott Bakula and CC Pounder

Big Sand Lake Lodge – Winnipeg, Manitoba 2014
Head Chef (Seasonal)

Southern Southeast Alaska Technical Education Center – Ketchikan, Alaska 2013-2014
Head Chef/Culinary Instructor

Marriot Hotels – Kotzebue, Alaska 2011
Chef/Kitchen Consultant

Catita 2 Yacht – Onboard 2011
Executive Chef (Seasonal)

Marion Creek Gold Mine – Fairbanks, Alaska 2011
Head Chef (Seasonal)

Alaskan Luau – Juneau, Alaska 2011
Head Chef (Temporary)

Gourmet On Demand – US & Canada 2006-2011

Private Caterer (Self-Employed) 1995-2002

A Rose On Colonel Bye – Ottawa, Ontario 2004
Bed & Breakfast Manager/Chef

Amate Restaurant – Ottawa, Ontario 2005
Assistant Chef

Gatineau Fish & Game Club – 31 Mile Lake, Quebec 2004
Executive Chef (Seasonal)

EDUCATION & TRAINING

Cordon Bleu – Ottawa, Ontario 2003
Graduate – Training in French Cuisine, Food Safety & Presentation

New Orleans Cooking Experience – New Orleans, Louisiana 2007
Student – Training in Cajun & Creole Cooking Methods

PUBLICATIONS

“LORD LOVE A DUCK AND OTHER GREAT DISHES”
A COOKBOOK WITH 450+ RECIPES

TABLES OF CONTENTS
Appetizers – 1 to 39
Salads – 40 to 65
Vegetables – 66 to 132
Soups & Stews – 133 to 185
Poultry – 186 to 224
Beef – 225 to 261
Pork – 262 to 294
Seafood – 295 to 334
Rice & Pasta – 335 to 365
Pressure Cooker – 366 to 384
Sausages – 385 to 410

Email: contact@rovingculinarian.com