Food Images of Chef Wayne Dobson The following is a layout of Food Images of some of the many dishes I have prepared, trained hundreds of Kitchen Staff in, and added to the Menus of 16+ Fine-Dining Restaurants in the South-African Restaurant Industry. Many are also already-existing standard Menu Items I trained Cooks and Chefs in creating. Some of the following dishes are also dishes I have prepared and experimented with at home, and with Catering Projects. Do kindly view my Chef Profile & 7-Day Menu Plan file and Breakfast Plan file, for much more details and options of recipes, my experience, and my skills.

Entrées ( Appetizers) & Canapés

As in the Classic-French tradition “Entrée”, meaning “Enter”, is used as the true term for a Starter / Appetizer.

Caprese Salad Canapés – Baby Tomatoes stuffed w/ a Crab Cakes made w/ Panko crumbs and mixed w/ Soft and almost liquid Mozzarella (Buretta), garnished w/ Tartare sauce, topped w/ a rose cocktail Tomato, a baby Basil leaf, drizzled w/ a Balsamic Reduction. and a Cream Cheese & Chive topping, garnished w/ a baby Basil leaf and Chive leaf.

Mini Hashbrown topped w/ Salmon, rolled around German Styled Sweetbread, topped w/ Saurkraut, Cream-Cheese, topped w/ Caviar & finely chopped honey pepper-crusted Beef, topped w/ Swizz-Cheese Capers, decorated w/ a Spinach & Lemon Jus. and light Horse-Radish sauce.

Cucumber slices and toasted Ciabatta slices, topped Salmon & Caviar Oyster, w/ finely chopped Chive, and w/ Smoked-Trout, Cayenne Pepper, and Prawn a light Cream and Champagne dressing. Mousse, garnished w/ a thin leaf of Dill.

Calamari tubes & heads lightly grilled in butter w/ Classic Japanse Beef Tepanyaki, prepared w/ Miso, Chardonnay, Garlic and Parsley, topped w/ Pickled- 5-Spice, Dashi, Soy sauce, Honey, w/ Zucchini, Cucumber and grilled Zucchini. Coleslaw, Bean-Sprouts, and toasted Sesame Seeds.

Escargot alla Wayne, Snails stuffed in Baby-Potato halves, Scallops seared w/ Lemon juice & Paprika, served oven roasted w/ Garlic, Sauvignon Blanc, and shredded- w/ a fragrant Thai rice made w/ Red-Pppers and Spinach sauce, w/ a splash of Lemon juice. Coconut –Milk, w/ a hint of Chilli.

Breakfast / All day Dish: Californian Eggs Benedict w/ Calamari tubes & heads grilled in Lemon & Garlic English Muffin topped w/ fresh Avocado, topped w/ butter and Chenin Blanc, w/ fresh Parsley, Chilli, and Smoked Norwegian Salmon, topped w/ a poached- roasted Red-Peppers. Eggs, topped w/ Hollandaise sauce & Spring-Onions.

Cold-Meat Platter w/ a selection of Cold-Meats, served Japanese Cold-Salad, w/ Bamboo Shoots, Prawns, w/ Preserves, freshly baked Baguette and Ciabatta bread, Edamame-Beans, and Green Beans, lightly stir-fried w/ cut Pickled Cucumber, Gherkins, finely chopped Red- in Sesame Seed oil and Lemon-Grass, with a hint of Onion, and Tomato-Marmalade. Jalapeno Chillis.

Chicken & Prawn Caesar Salad – w/ Cos Lettuce, Chicken & Mushroom Alfredo salad, w/ shredded Parmesan shavings, and a Caesar dressing made up w/ Bibb Lettuce, tossed in a light cream and Parmesan ground Anchovies, Blue Cheese (Roquefort), Cream, dressing, with cooled Tagliatelle boiled in Chicken- Lemon juice, Salt & ground Black-pepper. Stock, with Garlic & Italian Parsley.

SUSHI & RAW FISH DISHES Sushi Platters: Sashimi, Nigiri, California Rolls, Philadelphia Rolls, Battleships, Roses,Tempura Rolls, Rainbow Rolls, Dragon Rolls, Spicy Rolls, Karuii Rolls, Fire Rolls, Hawaiin Rolls, Hand Wraps. Wayne’s Specialities: Any Roll, fried in Panko, dressed in Sweet-Chilli Sauce & Japanese Mayo. Wayne’s Specials: Salmon / Tuna California wrapped in Smoked Eel, covered w/ toasted Sesame Seeds, small piece of Avocado, drizzled with Teriyaki sauce, topped with finely chopped Shrimp dressed in a 5-Spice & Japanese Mayo dressing.

Main Courses

Chicken & Bacon wrap w/ a centre of fresh Mozzarella & Seafood Platter w/ fried Calamari Steak strips, Peppadews, topped w/ a Sweet-Chilli & Cheese sauce, Fish of the Day done in a Lime & Chilli base, Perri- Served w/ oven-roasted Vegetable mix. Perri style Mozambique prawns, Calamari tubes and

heads grilled. Served w/ a Teriyaki & Tartare sc.

Classic Chateaubriand, flambéd w/ Oude Meester Honey & Paprika coated Rack-of-Lamb, braise in a true Brandy, served w/ Brown Mushrooms grilled in butter, Sherry, served on a bed of Wild-Rice tossed and mixed glazed Cherry-Tomatoes, and steamed Asparagus, with a roasted Butternut & Masala mix. wrapped in Bacon strips.

Red Snapper grilled w/ Lemon & Lime Juice, lightly Classic Beef & Veal Lasagne, w/ fresh Pomodoro sprinkled w/ Cayun spice, salt & black pepper, topped Tomatoes, fresh Sweet-Basil, Pecorino Cheese, and w/ freshly cut Tomato, Avocado, and Strawberries. topped w/ fresh Mozzarella & Parmigiano.

Gastro-Pub Basket w/ fried Chicken, Spring-Rolls, Gastro-Pub Style Cheese Burger, w/ Rocket, Sun-Dried- Beer-Battered Prawns, Fried-Cakamari Steak-Strips, Tomatoes, Cheddar and Mozzarella, served w/ oven- Fried Clams, served w/ oven roasted Potato-Cuts. Roasted Potato-Cuts.

True Italian Risorante Pizza, w/ high quality Import Classic Indian lamb Biryani, w/ Spiced Rice, Paprika, Mozzarella, a great Tomato-Base, and high-quality Turmeric, Masala spice, Cayenne-Pepper, Biryani spice, toppings galore. Few know how to make a Great Bay Leaves, served w/ Herb-Yoghurt, and boiled Quail- Pizza! Eggs, fried Popadum optional on the side.

Vegan Spinach & Vegan-Cream Penne w/ Paprika, Vegan Bell-Peppers Souflé, stuffed with a mixture of finely chopped and Olive-Oil fried Red-Onion, w/ minced peppers, Jalapenos, Red-Beans, and Egg-Free Kalamata Olives, with a touch of roasted garlic. Mix, w/ sautéd Red-Onions, Garlic, and Chilli.

Vegan Lasagna w/ Pomodoro Tomatoes, Spinach, South-African Bobotie, minced Beef & Egg cooked w/ Onions, Sweet-Carrots, Vegan Cheese, and fresh-cut Chutney, boiled Raisins, Cape Malay Curry spices, w/ Basil leaves, with Black-Olives and Garlic. Onion, Garlic, and Indian fragrant Masala Rice, served w/ peach Chutney, and sliced Banana in a Condensed- Milk & Coconut blend.

Chicken Parmigiano alla Mellanzane, crumbed- Tuna Crudo, pan-seared w/ a Honey & toasted Chicken crumbed in Mozzarella & Parmesan, Sesame-Seed coating, seared w/ Orange Juice topped w/ Pomodoro Tomato & Basil mix, and Mandarin segments, served w/ Cos-Lettuce oven-roasted w/ Brinjals and Tomato slices, top lightly tossed in a Honey-Cream & Roquefort - w/ Ricotta and Gruyere Cheese and fresh Basil. dressing.

Pork Roulade, w/ centre of Sun-Dried Tomato and Miso-Seared Salmon, w/ roasted Cashew Nuts, Pine-Nuts, dressed in a Peach, Butternut & Clove caramelized Apple& Spring Onion, in a Miso & Dressing, w/ a hint of Nutmeg and Paprika, Honey Soy sauce, with finely chopped fresh Green- and Dijon-Mustard crusted, roasted in Sherry. Apple & Spring-Onion for garnish.

Boerewors – Traditional South-African Classic, Poached Lobster Chowder, w/ Louisiana Cayun Beef sausage spiced w/ Coriander Seeds and Clove, spices, Potato cubes, Cream, Lemon Juice, hint Served on a bed of mashed Potato, with a Tomato, of Tomato, Chilli, fresh Garlic, and Coriander, Red-Wine, Chilli, and Sweet-Onion relish. butter, Italian Parsley, and Chardonnay.

Beef Wellington w/ steamed Asparagus , and Chicken Tikka Masala on a bed of Basmati-Rice, A Garlic & Cream Mashed Potato w/ a hint of made w/ Potato, Tomato, Onion, and Coriander- Rosemary, on a bed of Red-Wine & Beef Jus. leaves, Masala spice, and Marsala-Wine.

Mango Mahi-Mahi – Mahi-Mahi blackened w/ Classic English Fish, but w/ Rice Not Chips, beer- Cayun spice, Black-Pepper, and fresh Lime juice, battered and seasoned Hake, on a bed of Wild & Topped w/ fresh Strawberries, Tomato cubes, White Rice tossed in a Lemon & Chive vinaigrette. Mango, and Cilantro. topped w/ Tartare-Butter and fresh Lemon slices.

Classic Steak de Paris – w/Café de Paris Butter, Seafood Bowl, w/ Wine-Poached Lobster Tail, Pepper-Crusted NY Strip, with sautéd Green- BBQ Talipa, and Perri-Perri Mozambique Prawns, Beans, and Pommes Frittes (Skinny Fries). On a bed of Sweet Corn, Green Bean, and Red- Pepper Asian Veg medley, with a touch of Soy.

Desserts

Classic Paté au Choix – Decadence of Dark-Belgian Brandy Flambéd Bananas, in a rich Brandy and sweet- Chocolate and Pastry w/ Cream, formed into one. Manadarin sauce base, topped w/ Vanilla-Bean Ice- Cream, garnished w/ Honeycomb.

Frangelico & Belgian Chocolate Tiramisu, w/ Choc- Classic-French baked Créme Brulêe, with Cranberries, Sprinkles, Mascerpone Cheese, Cream, and Frangelico. Mint, sliced Peach, and Strawberry.

Chocolate Lava Cake, w/ freh Strawberries & Kiwi, and Cherry Claufoutis (Cherry Pie), made in the same Vanilla Ice-Cream served on a bed of melted Dark- old-traditional way as Apple-Pie, served w/ a dollop Chocolate, dusted w/ Icing Sugar. of fresh whipped-Cream, dusted w/ Icing Sugar.

Chocolate Mousse – Frangelico, Dark-Chocolate, Chocolate & Caramel Ganachê, w/ Dark Belgian- and Kahlua Mousses, topped w/ a dash of Cream. Chocolate, rich Toffee caramel centre, and a Dark- Chocolate biscuit sponge base, dressed w/ a Gooseberry on a dollop of Vanilla Cream.

“I believe in the importance, of providing exceptional service of the highest

standards to every guest, and anticipating their every need, by being

delectable, cordial, and courteous in every manner. Through consistency,

captivate every guest’s importance, with aptitude and appreciation, so that

they may feel truly welcomed, as if they are the most important person in

the world. If you apply the above, to every day’s approach towards your

work, you can only excel to greater things.” - Wayne Dobson

END NOTE

On this note, I would like to thank you for taking the time in reading through these

recipes I compiled for you, although it does not nearly comprise of the vast amount

of exceptional dishes, that I am very talented at. Food is, and was, and always will

be, my greatest Passion! I am very much so looking forward to hearing from you,

and wish you a great day.

Wayne Dobson

+1 (954) 716-0337

waynedobsonsa@gmail.com

Skype: waynedobsonsa

For any enquiries via LinkedIn: www. za.linkedin.com/pub/wayne-dobson/90/a87/28

Current Location: Fort Lauderdale, Florida, U.S.A