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Feature Chef - Chef James Green
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Chef James Green has been in the hospitality industry for more than 10 years and holds a combined knowledge of both culinary arts and hospitality management. In the past he has worked in guest services at various luxury hotels in the Whistler ski resort as well as a chef in both the Vancouver and Sunshine Coast areas in beautiful British Columbia.
Throughout his life he has always been creative in some form or another, with published writing, art and photography also in his repertoire. He thinks that combining creativity and hospitality is the perfect recipe combination for the making of a chef and loves the fact that the industry itself is very versatile allowing him to showcase his creativity in many different ways. Growing up as a child, his mother and grandmother showed him different techniques in the kitchen at a very young age and his father is an avid hunter and fisherman as well as a certified guide. These influences gave Chef James a better respect and understanding for the making of food and where it came from and the work involved putting great food on the table every day.
He graduated from the culinary arts program at The International Culinary School at The Art Institute of Vancouver (formerly the Dubrulle Culinary Institute), cooked in such prestigious Vancouver restaurants as Joe Fortes Seafood & Chophouse and was just recently hired onto the sous chef team with the world’s elite San Diego-based catering company during the 2010 Olympics in Vancouver for more than 3,000 members of NBC and VANOC.
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Among his affordable traditional in-home personal chef services and catered dinner parties his company also provides specialty service to seniors and persons with special diets, children’s parties and private chef services.
Being from Canada’s West Coast his specialties lie with various forms of fresh local seafood, pastas, organic fruits and vegetables as well as pastries. His culinary point of view has always been to focus on incorporating local, seasonal and fresh product into New American, European and Asian fusion dishes with the general population of the Vancouver/Sunshine Coast area being so diverse with various ethnicities from around the world. Chef James loves working as a chef in this area of Canada because “with all of the different cultures that surround you in the greater Vancouver area, you are exposed to different cuisines from around the world without having to actually even leave the city. Plus, you have world-class ingredients and other culinary influences everywhere you look,” he says.
To book Chef James, contact The Chef Alliance, or check out his profile on our website www.topchefs4hire.com
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Chef James has shared one of his favourite recipes - let us know what you think!
Wild Salmon Macaroni & Cheese
Serves: 4
| Ingredients | Quantity & Details |
| Wild salmon (Sockeye, or anything in season) | 1 side, skinned, cut into large cubes |
| Large macaroni elbows (also known as “Pipe” elbows) | 6 cups |
| Leeks | 1 stalk, diced |
| 2% milk | 1 litre |
| Cheddar Cheese, aged | 4 cups, shredded |
| Flour (AP) | 1 cup |
| Panko Breadcrumbs | 1 cup |
| Butter | 1/4 cup, cold |
| Tabasco sauce | 2 tablespoons |
| Salt & Black Pepper | to taste |
Recipe Directions
| Recipe Directions |
| Cheddar Cheese Sauce 1. In small sauce pot on medium heat, melt butter sweat leeks. 2. Once leeks are tender, add the flour to make a roux and do not scorch, or burn. 3. In another sauce pot, heat the milk to simmering and then slowly add to the roux on medium heat. TIP: Heating the milk and adding slowly to the roux will prevent the formation of lumps in your cheese sauce. 4. Stir the sauce occasionally medium-low heat until the heat has cooked out the starch from the flour. 5. Once the starch is cooked out and the sauce is creamy white and thickened add the cheddar cheese, Tabasco, salt and pepper. TIP: To tell if the sauce is thickened enough, dip a spoon into the pot – if the sauce coats the back of the spoon and does not immediately run off, then the sauce is ready. |
| Pasta 1. In a large pot bring to a boil with only salt. TIP: Add salt when the water is already boiling so salt does not boil to sides of the pot. 2. When water boils, reduce heat slightly then add your pasta. 3. Cook until the pasta is par-cooked (texture of noodle should have a “bite” to it still) and set drain water. Add small amount of olive oil and toss immediately so pasta does not stick. TIP: Do not wash pasta under cold water. This will wash the starch in the pasta and will not allow the sauce to stick to the pasta when added. |
| Assembly 1. Take a casserole dish and grease with butter very well. Set aside. 2. Fabricate salmon as outlined and combine noodles and salmon into the cheese sauce and mix well. 3. Pour the mixture evenly into the casserole dish and sprinkle with bread crumbs and additional shredded cheddar cheese. 4. Bake in oven at 375 F for about 20-25 mins, or until golden brown. Let rest for at least 20 mins. Before serving. TIP: The more time allowed for a casserole to rest, the more it will absorb liquid and cool down which will allow it more flavour and intact when you cut it. |
Recipe Notes & Substitutions:
▪ Salmon Substitutions: add Dungeness crab, grilled chicken or canned tuna – or be creative and add whatever you like.
▪ Macaroni Substitutions: Short pasta noodles work best, such as penne, rigatoni, rotini or bow-tie noodles.
▪ This recipe can be made days in advance.
▪ Can be frozen for future use.