Over the years, we’ve received many requests for recipes. Our award-winning kitchen wins over the heart (and taste buds) of guests and leaves them wanting to re-create meals for their own loved ones. We’ve decided to start featuring our talented Chefs and one of their favourite recipes each month, getting them to cut back measurements and amounts from feeding 900 to feeding your family. This month, we’re featuring our Junior Sous Chef, Myles Fedun.
Meet Junior Sous Chef Myles Fedun
From a young age, Myles always enjoyed cooking. He credits his Ukrainian culture for sparking this interest and passion; good, home cooked meals were at the centre of all of his family gatherings. In high school, Myles joined the Canadian Culinary Federation High School Challenge. Through their apprenticeship program he was placed at the Shaw Conference Centre and started gaining on-the-job training from the young age of 17. He continued on with his culinary education through NAIT.
“I can’t say enough great things about NAIT,” says Myles. From the instructors to the kitchen itself, everything is top notch which makes for an amazing educational experience”.
Myles has been with the Shaw Conference Centre for 9 years and has worked through many departments including hot kitchen and pastry. He now serves as the venue’s Junior Sous Chef. Former Executive Chef Simon Smotkowicz was a direct mentor for Myles and helped shape his talents. He also credits Executive Chef Serge Belair on supporting and helping him grow and learn in the busy industrial Shaw Conference Centre kitchen.
Myles is a highly accomplished chef. He is a previous winner of the High School Culinary Challenge, National Junior CCFCC Culinary Competition gold medalist, two-time Skills Alberta Provincial gold medalist, and a National Skills Canada silver medalist.
Interested in brushing up on your culinary skills and learning from one of the best? Myles is teaching cooking classes through Metro Continuing Education. From fine-dining date night and chef’s soup secrets to savoury cooking boot camp and the perfect yule log, Chef Myles will show you how to take your cooking skills to another level. Visit here for more details.
Myles is sharing a recipe for Honey Glazed Yeast Donuts. “This recipe for donuts would literally be my last meal, that’s how good they are.”
Fedun’s Old Fashioned Yeast Donuts with Honey Glaze
- 390g Full Fat Milk
- 70g Lard or Vegetable Shortening
- 20g Non Instant Dry Yeast
- 70g Water at 95-105 Degrees F
- 2 Eggs (beaten)
- 55g White Sugar
- 5g White Salt
- 5g Vanilla Extract
- 2g Fresh Nutmeg
- 2g Cinnamon
- 650g All Purpose Flour
- In a sauce pan over low heat, warm milk to 95 degrees F. Add shortening and remove from heat.
- In a small bowl sprinkle yeast over warm water and let sit until it begins to foam (about 5-10 minutes)
- In a stand mixer fit with paddle attachment add the yeast mixture, milk mixture, beaten eggs, sugar, salt, vanilla, nutmeg, cinnamon and half of the flour. Mix on low speed just until incorporated.
- Switch the paddle out for the dough hook and add remaining flour. Mix on medium low speed until a smooth dough is formed. Dough should be very soft but not sticky and have a uniform elasticity to it. If the dough is too sticky add a little more flour one tablespoon at a time.
- Transfer the dough to a greased bowl, cover and let rise in a warm draft free location until doubled in size (about 1 hour).
- Once dough has risen, punch it down and roll it out onto a floured surface to about 1/3 of an inch thick. Cut with a donut cutter or any shape you would like! This versatile dough is great for cutting many different shapes for many occasions and holidays.
- Transfer cut dough onto a lightly floured baking sheet, cover and let rest for 20 mins. This is to just relax the dough. You do not want them do double in size at this point.
- In either a deep fryer or a heavy bottomed pot heat fresh canola oil to 325 degrees F. Fry donuts in very small batches until a light golden brown. Flip and repeat on the other side.
- Remove from the fryer and transfer donuts to paper towel, then immediately roll donuts in the honey glaze and let excess drip off on a wire cooling rack. Allow donuts to cool completely and glaze to set before eating. Enjoy!
- 500g Icing Sugar
- 5g Vanilla Extract
- 60g Honey
- 150g Full Fat Milk
- Combine all ingredients in a bowl and whisk until smooth.
- Make right before glazing the donuts and keep at room temperature.
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