jW Foster - Executive Chef - The Fairmont

Peking Duck jW Foster Executive Chef The Fairmont
Peking Duck Prep Time: 10 hours, 10 minutes Cook Time: 1 hour, 10 minutes Ingredients: 3 X  3-4 pound duck 8 cups water 1 slice ginger 1 scallion, cut into halves 3 tablespoons honey 1 tablespoon white vinegar 1 tablespoon sherry 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water Scallions for garnish Preparation: Clean duck. Wipe dry and tie string around neck. Hang duck in cool, windy place 4 hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry. Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more
jW Foster Executive Chef The Fairmont Dallas, TX (September 18, 2007) Mark Huntley, Regional Vice-President and General Manager of The Fairmont Dallas, announced the appointment of Mr. jW Foster as the hotel’s Executive Chef in September 2007. Chef jW Foster’s culinary career began more than twenty years ago as a teenager growing up in Guelph, Ontario, Canada.  His creativity and passion were evident in his exceptional fine dining cuisine, which garnered high praise from guests and restaurant critics alike.  As Executive Chef of historic, Four Diamond country inns in Southern Ontario, jW showcased fresh, regional cuisine and prided himself on providing his guests with an extraordinary experience they would always remember. Chef Foster’s first introduction to Fairmont Hotels & Resorts began with a season at The Fairmont Lake Louise in Alberta.  After many successful years of running historic country inns he then joined the legendary Fairmont Royal York in Toronto, Ontario as Senior Sous Chef in 2003. Highly regarded and respected by his colleagues, jW was promoted to Executive Sous Chef at the Royal York.  As Fairmont’s largest hotel, the Royal York afforded jW with the opportunity to supervise more than 100 cooks and oversee the daily operations of a food and beverage department with annual revenues of $40 million.  Chef Foster has been featured on the CTV morning show "Canada AM" and more recently on the Fox network's morning show "Good Day." His recipes have been showcased in the Toronto Star national newspaper, the Dallas Morning News, D Home Magazine as well as several in-flight magazines. He has been a guest chef in the demonstration kitchen at the Royal Agricultural Winter Fair in Toronto (the largest indoor fair of its kind in the world), as well as high-end charity events such as Taste of Toronto. jW’s personal culinary philosophy supports Fairmont Hotels & Resorts’ by emphasizing fresh, local ingredients in an effort to minimize our carbon footprint on the planet and support the local economy. Whether it is in the kitchen experimenting with new flavors, checking out new restaurants at home and when traveling, or hiking with their Siberian husky Carmel, jW spends his leisure time with his wife Holly, and together they look forward to their new adventure in the Lone Star State.