ABOUT CATCH

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ABOUT CATCH

• The Oyster Bar is a high energy pub style eatery
  featuring the freshest oysters, seafood and meals
  to dazzle the eyes and the palette.
• The Dining Room is an elegant and fine dining
  experience featuring international cuisine.
• The Roof-top Events Centre has a gorgeous
  panoramic view of the Calgary skyline to
  compliment every occasion.

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WHATS UP IN THE KITCHEN

• This is the production kitchen where everything
  happens. Most prep is done here, which is
  actually quite difficult when afternoon staff and
  evening staff are fighting for a spot.

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FIGHTING FOR A WORKSTATION!
Some of the evening kitchen crew. Clockwise
Danielle, Charlie and Mike.
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RUSTIC PLATES
Cortes Island Moules Frites
Blue and Snow Crab Cakes
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RESPONSIBILITIES DUTIES

• Oyster Bar Station
• Open and set up station
• Mise en Place
• Shuck oysters for lunch and dinner
• Cook moules frites, grilled tuna pasta, mussels
  clams, shrimp. Kill, clean and cook Dungeness
  crab and lobsters
• Make sauces Showstopper hot sauce, berry
  mignonette, roasted garlic aioli, and wasabi
  cocktail sc.
• Create new sauces to serve with the oysters
• Communicate par levels, and ordering of oysters,
  mussels and clams
• Cold Side/Fryer Station
• Open and set up station
• Mise en Place
• Prepare a variety of salads and garnishes
• Make dressings and sauces
• Bread haddock, cut calamari, and prepare won ton
  crusted tempura prawns
• Blanch fries
• Communicate par levels and order haddock, squid
  and baby shrimp

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RESPONSIBILITIESDUTIES

• Sauce and Saute Station
• Open and set up station
• Mise en Place
• Butcher meat and fish
• Create Catch of the Day
• Make sauces, cous cous, wild rice pilaf

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SOME ITEMS OFFTHE MENU
Appetizers Creamy smoked clam and oyster
chowder Spicy Parmesan sable 10 Rhubarb
vichyssoise Truffle scented potato leek
salad 11 Catch garden maki roll Vegetables of
the day dynamite roll, wasabi foam 10 Bibb
lettuce salad Pickled market vegetables and honey
lemon dressing 9 Catch classic Caesar salad Spicy
garlic prawns 14 Wonton crusted tempura
prawns Nothing to say Hayatos original 12 Seared
smoked scallops Parmesan arugula salad with
smoked cherry tomato avocado Bruschetta and
aromatic balsamic 16 2 for 30 Catch of the
Day Chefs choice of appetizer and main
Lunch New Catch Classics Thai beef and prawn pad
Thai Rice noodle with red curry coconut
sauce 18 Paella risotto Cortes Islands clam,
mussel and chili butter poached tiger
prawn 17 Hand peeled shrimp clubhouse Pancetta
bacon and fresh tomato 16 Haddock fish n
chips Sun dried tomato aioli 17 Seared tombo
tuna Nicoise style tuna confit linguini 19 Spring
salmon Catch style Lyonnaise salad, granny
smith foam 25 Grilled marlin Crispy egg noodle,
lobster pineapple consommé and spicy grilled
pineapple salsa 26.5 Jerk chicken breast Warm
bean achiote chicken salad, coconut lime
cream 22 Steak and frites 6oz. AAA Alberta Black
Angus strip loin, wild mushrooms, green
peppercorn sauce 24

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EVENTS

• Functions are common at Catch. Buying out the
  roof-top costs a minimum of 4000. This includes
  chefs tasting, wedding receptions, business
  meetings and much more.
• Organization is key when it comes to setting up
  for functions and events because the roof-top
  kitchen isnt functional. I had the pleasure of
  helping out with a few functions.

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PERSONAL ANDPROFESSIONAL GAINS

• My experience at Catch has taught me so much.
  Every person I had the pleasure of working with
  affected me in a profound way.
• My chefs and co-workers would all take the time
  to explain every facet I was interested in
  learning. By questioning what was being done,
  helped me to understand that product or procedure
  better.
• I had many opportunities to be creative and
  express my opinions when it came to plate
  presentations, ingredients and specials.
• The FOH staff treated me like family and offered
  constructive criticism whenever appropriate.
• The greatest part of working at Catch was
  challenging myself by setting achievable goals
  and time limits. I feel I worked hard this summer
  and was rewarded by progressing through 3
  stations in 4 months.

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CAPTAINS OF THE KITCHEN

• From left to right
• Restaurant Chef
• Hayato Okamitsu
• Junior Sous Chef
• Colin Metcalfe
• Pastry Chef
• Ian Braggoli
• Executive Chef
• Brad Horen
• Sous Chef
• Pat Gaylor

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CONCLUSION

• There truly arent enough good things I can say
  about Catch. I would definitely recommend that
  anyone looking to leave the province for their
  co-op (or just looking for a great place to work)
  should check out Catch. I feel I have learned
  more than I had expected. Every part of working
  there has taught me something or affected me in
  some way.