A Dish to Feed Your Spirit

By Chef Kai Zyganiuk




Ingredients (Total Preparation Time 20-30min)




Wild Pacific Salmon Fillet

Jumbo Shrimp

Sweet Potatoes

Green Beans

Red Onion

Baby Golden Beet

Baby Watercress




Olive and or grape seed oil

Butter

Salt and Pepper

Honey

Vinegar Kai Zyganiuk

Since the age of 16, Kai Zyganiuk has been working his way up the ranks in the exciting and ever-changing culinary world. Born in Toronto to a West Indian father and Native Canadian/Polish mother, Kai was inspired to pursue cooking by his grandmother on his mother's side, who he describes as "an incredible home-cook who prepared everything with love." Kai has worked for some of Toronto's top fine-dining establishments and private clubs. Most notably, Kai has worked alongside some of the country's most celebrated Chefs including U.K. native Frank Dodd (Hillebrand); Jason Parsons (Peller Estates); Jonathan Gushue (Truffles, Langdon Hall); and Lynn Crawford (Four Seasons). During his travels, Kai has also performed stages at various establishments around the world such as the Five-star RIU Hotel in Ocho Rios, Jamaica; and The Coogee Bay Hotel in Sydney, Australia. Most recently, Kai's extreme culinary passion brought him to Los Angeles where he worked as the Executive Chef for one of Hollywood's premiere private clubs: Taglyan Complex.

Category:

Nonprofits & Activism

Tags:

• Chef Kai Zyganiuk
• Recipe
• Organic Food
• Wild Fish
• Indigenous
• Cooking.

[davisn8]

Wow! This dish looks incredible and so do you! I hope someone discovers you soon because you should be on television!!

[TheBigGameJames]

"Be one with the food"...love it...lemme c some west Indian eats next..