Chef Milton Rebello is Executive Chef at the prestigious Wascana Country Club in Regina. Previously, he was Executive Chef at the top-rated Hotel Saskatchewan. Having apprenticed under some of the world's finest chefs in India, Dubai, Bahrain, Tanzania, Saudi Arabia, Doha and the U.S., Chef Rebello went on to work on cruise ships and at four-star restaurants in New York and Connecticut, winning the Gold Medal Plates Award twice at Regina’s 2012 and 2014 Gold Medal Plates. He is the only Saskatchewan chef to place Bronze Medal at the Canadian Culinary Championship (Kelowna 2013). www.wascanacountryclub.com
PASTA-MAKING TIP: Cook pasta al dente (firm to the bite), strain the pasta and never run it through cold water. Instead, spread the pasta on a tray with parchment paper, and toss it with some olive oil so that it does not stick and retains the colour and starch.
SUMMER 2016 FOOD TREND: Ancient Indian spices with a modern twist, healthy ethnic cuisine and gluten free dishes.
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