September 1999

The RCMI Kitchen Staff, a cut above! [page 1]

Yorke-Kond Lee, the Night Sous-Chief.

Executive Chef Michael Jones and his dedicated staff are one of the many hidden talents that exemplify the benefits of membership at the RCMI. Working from the second floor, he and his staff of seven are a Horn of Plenty. Whether it be preparing a snack for two in the card room in the basement, or dinner for 150 in the dining room. Nothing is too big a challenge, and the meal is also delicious.

Michael has been with the RCMI for 13 years, and he is a second-generation chef, his father Charles was a chef in the Royal Air Force and worked for a time at Buckingham Palace. He was executive chef at the club 16 years ago. Michael Jones says, the key to the culinary success of any function is organisation and timing. He added, "If you are scrambling around at the last minute, and you cannot find what you need, then you're in trouble". Jones says, that when preparing for a dinner for over a hundred people you have cater to the common denominator and taste. For mainly male audience, then you prepare meals centred around roast beef or chicken. For Member and Daughter Evening a meat dish is not a preference.

 

Nora Castaneda the Day Sous-Chef.

 

Those members, or their guest, who are vegetarian, or who just do not like roast beef, as an example, we plan an alternative. Jones said, "We always cater to those people individually, whether or not they call and tell us ahead of time, or when we get a last minute call. We can always prepare an alternate, whether it be grilled chicken or a pasta dish". While during his tour at the Institute Michael has not cooked for Royalty, he has for the visiting of dignitaries, Lieutenant Governors, Prime Ministers, Premiers, Cabinet Ministers and Generals.

 

Robert Santillan adds the finishing touches to some pies.

 

 

Members of the RCMI very open in sharing their opinions of the finished product delivered to the table. Jones says, "After 13 years here, I have file the size of a telephone book filled with complimentary letters, and I find that very satisfying".

 
George Charles is the Second Cook.
Eliva Chamale is the Dishwasher Steward.
Recently arrived candidates for the new training year at the Canadian Forces College got the Cook's Tour of the RCMI. Capt Charles Scot-Brown, Vice President Operations (C) welcomed the guests who included (from left) S/L Edward Stringer, Royal Air Force; S/L Richard Lennon, Royal Australian Air Force; Maj John Hathway, Australian Army; and Maj Tom Guttormsen, Royal Norwegian Air Force.

The Armada Sails Again [page 5]

Howard Ridge (at the helm) was one of several RCYC members who hosted visiying RCMI members. On board where Patricia Hind-White (L), Evelyn Pelletier, Leonard Pelletier, and Roma Ridge.

 

It was "All hands on Deck" for the 30th Annual Donaldson Armada hosted by the Royal Canadian Yacht Club. Eight yachts owned by RCYC members took over 30 RCMI members and guests for a leisurely cruise. The vessels weaved though the islands, across the Toronto Harbour and out onto Lake Ontario. The landlubbers were introduced to a grocery list of nautical terms. The yacht's masters reported that discipline was relaxed because the crews were very well behaved, no marriages were conducted, and a couple of crews even "Spliced the Main Brace". The really good news was, not a single RCMI member or guest had to be keelhauled or flogged during the cruise. After returning to dry land and changing, everyone took part in a reception followed by dinner.

Back on dry land are Chris Weir (R), Col Bob Douglas, and Maj Davis Armour.

 

 

 

 

 

 

 
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