THE ART COOKING WITH LOVE

This portfolio are showing lucas evolution on plating from when i start my course of culinary arts at La Salle college from where i am now. This course was incredible to open my mind and show me how strong i can be when i am in the kitchen and when i am cooking nothing can stop me i do with love and i do because i love what i do shifts of 10 or more hours attending 300 costumers in a night. that makes you stronger and see all my friends enjoying their lifes outside the kitchen i am inside to turn one day an incredible chef. Now a days i work at Cin Cin ristorante in Vancouver, BC i command pasta station, creating new features, and help changing the menu whenever the ingredients are not in season anymore. I am proud of me and proud of what i turn more focus in what i want and i want to be a big chef. my instagram is @buonointhekitchen

SUMMER TIME MEANS BBQ SEASON

Summer time means BBQ time, thanks @vanmarkets for the fresh vegetables, Dry aged Ribeye from @windsorqualitymeats

IBERICO LOMO

Iberico Lomo, pickled green strawberry, red wine vinaigrette, arugula and grana padano

HALIBUT AT SUNSHINE COAST

Farm to table, halibut, asparagus, grill onions, confit garlic, pea shoots and grilled lemon

CHARCUTERIE BOARD

Snack time. French salami Manchego 12 months age, White Fox cheddar, parmigiano reggiano 40 months age, farmers market grape tomatoes, Hot German mustard, sourdough bread

BC SIDE STRIPE SHRIMP

Tortellini filled with ricota and BC side stripe shrimp, shrimp bisque, nasturtium leaves and flowers, truffle pecorino and a drizzle of extra virgem olive oil.

BEET SALAD

pickled beets, with a char orange vinaigrette, pistachios, ricotta, glorious greens and edible flowers.