Gilmore Gardens' executive chef John Bateman was recently inducted to the Honour Society of the Canadian Culinary Federation (CCFCC). Bateman was honoured, along with 20 of his colleagues, at the induction dinner held at Richmond's Westin Wall Centre Airport Hotel.
The CCFCC recognizes leadership, professional excellence, lifetime commitment and significant contributions to the culinary profession.
Bateman, the past president of the BC Chefs Association and twice a member of the support team on the Canadian Culinary European competition, was lured out of retirement more than six years ago to work for Gilmore Gardens. (Gilmore is a seniors' residence in Richmond).
Bateman told the News he enjoys the relaxing atmosphere, the residents and staff there. Bateman, whose resume is long and illustrious, particularly enjoys the freedom to be creative and is happiest when he is busiest. The News asked Bateman to provide a healthy, delicious recipe and he happily obliged.
BANANA FRENCH TOAST
Ingredients:
8 slices French bread Nutella (hazelnut spread)
4 sliced bananas
Combine:
3 eggs - slightly beaten
375 ml (1 ½ cups) milk
30 ml (2 T) granulated sugar
15 ml (1 T) vanilla or rum
5 ml (1 tsp) cinnamon
1 ml (¼ tsp) nutmeg
15 ml (1 T) grated orange zest (rind only)
METHOD:
Spread Nutella between two slices of French bread. Place sliced bananas on Nutella. Close like a sandwich.
Dip both sides in the egg mixture.
Placed in a lightly greased frying pan. Turn when brown.
Serve with maple syrup or sliced strawberries and whipped cream or any type of desired fruit.
(serves 4)
mhopkins@richmond-news.com
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