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June 9 , 2019
5 - 9 PM

(4-5 VIP Early Entrance)

The Exactech Arena 
at the Stephen C. O'Connell Center

Dominique Fortin

 

 

 

 

 

 

 

 

 

 

 

 

 

Dominique Fortin / Gainesville Country Club

Describe your style of cooking:  
French fusion 

What got you started in the culinary field? What led to your love of food and passion for being in the kitchen? 
Cooking at home with my mom, I love food and preparing food for others.

What are your favorite memories  the kitchen? My favorite memory is when I opened my own restaurant after many years of working for others. 

Who has been the greatest influence on your cooking and why?  
The greatest influences in my cooking are both Maurice Cazalis and Jean Banchet. 

What are your three signature dishes – please give a description of each: 

Dish 1:  Dover sole filet steamed and wrapped in a lobster mousse made from fresh lobster meat, cream and eggs, served with a champagne cream sauce.

Dish 2:Tournedoee  Filet of beef grilled to temperature served with roasted fingerling potatoes, asparagus and green beans with a truffle port wine glaze. 

Dish 3: Pillow of Lump Crabmeat with Smoked Salmon and watercress infusion. 
Smoked salmon stuffed with lump crabmeat served with spaghetti cucumber with a watercress infusion 

What are your strengths in the kitchen? Organization in the kitchen and also my sauces.

How would you describe yourself in one word? Creative 

What is something that we would be surprised to learn about you? When I give cooking classes, everyone thinks it will be hard, but I am able to make it simple so that everyone can learn. 

What is your definition of “comfort food”: Cooking food with creation but very simple, like a stews.

What dish does your family/friends request most often from you? Coq au Vin

What do you like to eat when you are at home? A good grilled burger. 

What are you passionate about outside of the kitchen? Classic Cars 

List a few hobbies, interests, activities etc. that you enjoy Cars, reading, travel and to look for new recipes from different countries. 

Why should you be chosen to represent Greater Gainesville in the 2017 Iron Chef competition? I am strong enough to qualify and I also have a unique training background coming from France and working for master chefs all over Europe and the U.S.