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Professional Culinary Series - Live event

Date
April 16, 2021
Time
7:00 PM EDT - 8:30 PM EDT
Location
Online (Zoom)
Open To
Toronto Metropolitan University staff and faculty members only
Contact
Chef Tommy at tommy.mchugh@torontomu.ca
Register for Professional Culinary Series - Live event
Professional Culinary Series Live Event with Chef Tommy McHugh

TRSM Catering Presents

Live Cooking Demo, with Executive Chef Tommy McHugh

In this live, hands-on class, you will be walked through, step-by-step, the process of making the tastiest beer-battered fish, minty-mushy peas, tartar sauce and garnish. This class is a highly interactive session, where you are encouraged to ask questions and participate in the moment. This class will challenge you, while doing so, at a realistic and approachable level.

If you're a "foodie" who wants to cook along and up their culinary skills or someone who just wants to build up their confidence while they watch and learn, this is a perfect class. Remember, cooking can be serious and fun at the same time!

Beer Battered Fish, Tartare Sauce, Minty-Mushy-Peas, Garniture

(Recipe below is per person)

 (PDF file)  Download the recipe  (opens in new window) 
Beer Battered Fish, Tartare Sauce, Minty-Mushy-Peas, Garniture

Beer Battered Fish

  • Flour AP x 1 litre
  • Beer x 1 litre (2 pints) - Beer must be a lighter beer like a lager, pilsner. No stouts or IPA’s!
  • Sea salt, Kosher x 200 ml
  • Fresh pepper x to taste (have peppermill ready)
  • Ice cubes x 1 litre
  • Vegetable oil x 3 litres (this sounds like a lot, but it will make sense when you’re there)
    (Other oils you can use are, Grapeseed/Canola/Safflower/Sunflower)
  • Fish filet x 6-8 ounces (fish should be fresh, deboned, and skin-off if preferred)

  • Mayonnaise x 300 ml
  • Shallots x 1 piece
  • Capers x 100 ml
  • Cornichons x 100 ml
  • Lemon x 1 piece
  • Tarragon x 2 sprigs
  • Chives x ¼ bunch
  • Tabasco x to taste
  • Worcestershire sauce x to taste
  • Sea Salt-Kosher x to taste
  • Pepper mill x ready to go
  • Smoked paprika x to taste

Minty-mushy Peas

  • Frozen garden or petit-pois peas x 500 ml
  • Butter x 100 grams
  • Shallots x 1 piece (finely diced)
  • Olive oil x 50 ml
  • Mint leaves x 6 pieces
  • Bay leaf x 1 piece (fresh please!)

Garniture

  • Lemon x 1 piece
  • Maldon sea salt x to taste
  • Malt vinegar x to taste
  • Espelette pepper x to taste

  • Cutting board x 2 (1 for fish, 1 for veg & garnish)
  • Chef's knife x 1 (sharp!)
  • Paper towel x 1 roll
  • Kitchen cloths x 2 (dry-for over)
  • Kitchen rag x 2 (wet – for wiping as we work)
  • Apron x 1
  • Large bowls that fit into each other x 1 set (2 bowls in total)
  • Whisk x 1
  • Deep pot with handles x 1 (for frying fish-needs to be wide but high sides for safety!)
  • Lid for this pot that is a Perfect Airtight Fit x 1 (in case of any issues, lid will be used)
  • Kitchen tongs, metal x 1
  • Baking tray x 1
  • Wire rack, fits on top of baking tray x 1
  • 8” - 10” pot, with lid x 1
  • Colander x 1
  • Robot coupe/hand blender x 1 
  • Potato masher x 1 (if you don’t have above)
  • Spatula x 1
  • Medium mixing bowl x 1
  • Measuring cup/glass
  • Your best plate for serving with!

Please remember, that this list provided is to set you up for success, if you don’t have exactly the equipment shown, not to worry as we can still make this happen. The only mandatory item is the pot with lid for the frying of the fish. Safety First!

If you have any questions, please do not hesitate to reach out to me tommy.mchugh@torontomu.ca

Chef Tommy McHugh

About Chef Tommy McHugh

Renowned Toronto Chef Tommy McHugh says he is ready to serve up knowledge – and some great food – for Hospitality & Tourism Management students at the Ted Rogers School of Management (TRSM).

McHugh, who started work as Executive Chef at the Ted Rogers School of Managemeent on Jan. 20, has served as Executive Chef for all seven Il Fornello restaurants and most recently as Executive Chef at STK in Yorkville. He brings 20 years of culinary experience, which will greatly benefit hospitality students and the broader TRSM community. He’s worked with Joel Robuchon (voted best chef of the 20th century), was the sous chef at Nota Bene in Toronto, worked with Anton Mosimann (the Royal caterer to HRH Prince Charles) and worked at The Ivy Restaurant the year it was voted #8 restaurant in the world.

From his experiences in international and multi-concept dining in London, England, to working in Michelin-starred restaurants, five-star hotels and cafés across Europe and Canada – he’s ready to influence the next generation.