Delta Winnipeg

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Delta Winnipeg

• Overview of Cooperative Work Term May to August
  2005
• Jackie Chochinov

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Delta Winnipeg

• Located at 350 St. Mary Avenue
• Outlets Blaze Bistro, Urban Bean, Banquets, In
  Room Dining, Off Site Catering, Signature Club
  Lounge
• Newly Renovated 393 Rooms superior deluxe class
  hotel
• 8.5 Million in renovations since taking over
  property

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Delta Winnipeg Kitchen

• Green Kitchen staff and a few Relics
• Structure appears Top Heavy with management,
  reality very understaffed
• Small Staff - 10 fulltime
• Poor Kitchen Layout
• Very Professional, HR Policies
• Delta Privileges (Free Hotel Room)
• Travel Privileges
• Health Club and Pool, Pension, Good Benefits
• Good Opportunity for Advancement

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Delta Winnipeg - Duties

• Banquets Weddings, business dinners, pool
  parties, conferences, trial dinners
• Sandwich, cheese, fruit, vegetable platters meat,
  buffets hot cooking,
• Plating Up Large Dinners

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Delta Winnipeg - Duties

• Breakfast Opening, Buffet, Banquets, Room
  Service
• Lunch Line, Daily Specials, Regional Cuisine
• Inventory/Ordering
• Urban Bean
• Signature Club (Executive Floors)

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Soups St. Boniface French Onion six Onions
and herbs in a clear beef broth layered with
croutons and classic Swiss cheese. Bison
pot-au-feu seven Slow cooked bison with
hearty chunks of vegetables, potatoes, spices and
herbs. A Winnipeg Tradition six Tender
local wild rice with a combination of Manitoba
hand picked mushrooms. Salads Asian Spinach
Rare Bison Salad nine Chipotle spiced bison
tenderloin cooked rare and served cold on a bed
of spinach and watercress, finished with a sesame
soy vinaigrette and fried wontons. Thai Salad
seven Fresh romaine hearts, Bermuda
onions, Mandarin oranges, Chowmein noodles and
sesame seeds all tossed together in our creamy
Thai dressing.
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Appetizers Blaze Style Bruschetta seven
Tomatoes, red onions, garlic and basil marinated
in olive oil served with freshly toasted baguette
rounds with your choice of Manitoba pickerel or
marinated bison. Stuffed Portabella nine
Chorizo sausage and wild mushroom ragout with
smoked red peppers and roma tomatoes in a grilled
portabella mushroom cap. Ahi Tuna eleven
Fresh yellow fin tuna served rare sashimi style
with our special blend of tandori sauce.
Seafood Sampler thirteen Hand picked wild
greens with marinated prawns, scallops, baked
oysters and house-smoked salmon. Topped with
chive oil and balsamic syrup. The Blaze Flambé
ten An assortment of fresh vegetables
sautéed with your choice of prawns, scallops or
vegetables only, in white wine, garlic and herbs
then served flambéed in Sambuca
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Entrées Manitoba Shore Lunch twenty one
Lake Manitoba Pickerel fillets crusted with
roasted pistachios and almonds, pan seared and
served with a lemon and sweet basil coconut milk
reduction along with Chefs vegetables and honey
chive infused wild rice. Maple Marinated Salmon
twenty two A fresh 8-ounce Atlantic salmon
fillet marinated in Canadian maple syrup and soy
on a bed of Saskatoon berry blended seven-grain
rice, with fresh market vegetables. Stonewall
Prime Rib twenty two Dry rub seasoned and
slow roasted. This eight ounce portion is served
with whipped potatoes, crispy leek straws, and
topped with a sweet port demi. Accompanied by
Chefs fresh vegetables. Make it a twelve ounce
portion for twenty eight. The Big Blaze Cut
Beef or Bison twenty eight An eight-ounce
tenderloin of beef seasoned with Chefs dry rub
spices, grilled to your perfection. Served with a
peppercorn and bourbon infused cream sauce along
with mashed potatoes and Chefs vegetables. Make
it bison tenderloin for thirty dollars. Add six
garlic prawns for five dollars. Baked Chicken
Supreme twenty two A fresh Manitoba chicken
breast stuffed with a Manitoba mushroom mousse
folded with an assortment of hydroponic herbs and
topped with a sun-dried tomato and basil cream
sauce. Served with whipped potatoes and market
fresh vegetables. Pistachio Crusted Rack of
Lamb thirty six Grilled pistachio and maple
Dijon rack of lamb served with a Saskatoon berry
blended seven-grain rice and Chefs market fresh
vegetables. Manitoba Pork Tenderloin twenty
three Pork tenderloin rolled in cracked
peppercorn herb rub served with raspberry vinegar
lacquered Bermuda onions with honey chive infused
wild rice and market fresh vegetables. House
Smoked Bison Ribs twenty six These chipotle
glazed bison ribs with a hint of Manitoba maple
and mesquite will melt in your mouth. Served over
a bed of whipped potatoes with market fresh
vegetables.
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Highlights and Professional Gains

• Wide Variety of Cuisines used in Banquets
• Dragon Boat Racing
• Chaine de Rotisseur 9 course dinner/wine
• Positive Working Environment
• Professional Development
• Politics of Hotel Bureaucracy
• Chef Management Style

Thank You - Questions!!!!!