chef royce
TRANSCRIPT
CHEF ROYCEFreelance -Executive Chef My name is Royce Mathews .
A Seasoned Professional and Hands-on approach European trained Sri Lankan Ecec . Chef Key Competencies:- Creative and sound knowledge in Asian, Western and Fusion cuisines.
• Executive Chef - Radisson Blu Mammy Yoko Hotel Freetown Sierra Leone
• Pre opening - Executive Chef at Amaranthe' Bay Resort . Uppuweli, Trincomalee, Sri Lanka
• pre opening - Executive Chef Araliya Green Hills Hotel, Nuwara Eliya, Sri Lanka
• Consultant Executive Chef - Vilu Reef Resort & Spa,Maldives .
• Super Breakfast style
STUFFED GOLDEN BANANA PEPPER- VEGETABLE
-CHEESE• INGREDIENTS --2 portions • 6 medium - Banana Peppers• 40 gms Plain Flour• 1 tablespoon Turmeric Powder• 0.5 tablespoon Salt & Pepper• 60 gms Bread Crumbs• 1 Can of Mackerel• 3 gms Curry Leaves• 20 gms Onion• 3 gms Green Chillies• 5 gms Chilli Powder• 80 gms Potatoes• 1 nos Egg• Mango Chutney & crispy vegetable
salad for Garnish
SRI LANKAN STYLE HOT TAPAS
• Golden Shrimps- Cheese balls with kochi chilli
• INGREDIENTS --2 portions
• 13 nos Medium cooked shrimps
• 30 gms Korean Golden Breadcrumbs
• 2 Teaspoon Kochi Chilli
• 40 gms Cheddar Cheese
• Some black pepper & salt
• 2 Tablespoons Green onion
• 1 nos Egg
• 30 gms Flour
• Curry Mayonnaise – Sweet Chilli Sauce for sauce
• Garnish with Coriander leaf & Leaf Lettuce
SUGAR CANE PRAWNS WITH CURRIED KOCHI CHILLI
• INGREDIENTS --2 portions • 6 x 60cm piece sugar cane (fresh)• 1 small Red onion, finely chopped• 160 gms large prawns, peeled• 1 garlic clove, crushed• 2 Teaspoon Kochi Chilli • 1 nos Egg• 2 tablespoons cornflour• 1 tablespoon brown sugar• 1 tablespoon curry sauce• 1 tablespoon Spring onion leaves, • Mint Chutney & crispy vegetable salad for
Garnish