Shaved
Fennel and Parmesan with
Organic Sprouts and citrus reduction
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Doug
Gilletz is a personal chef, caterer and cooking teacher based in
Montreal. He teaches
cooking classes for large and small groups, as
well as for corporate team-building. He provides quality catering
for home, office or special events.  Doug
does consulting and recipe
development for the food service industry.
Doug provides
food styling
and food photography for TV, restaurants' menus, pamphlets and
brochures. Some
of his clients include M. Borekas and cookbook authors Linda
Gassenheimer and Holly Rudin-Braschi. Visit
Doug's website at www.gilletzphotography.com
or contact
Doug for more information.
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About Doug Gilletz
Chef Doug Gilletz, son of
Leading author and kitchen Guru Norene
Gilletz, studied culinary arts at St. Pius Culinary Institute in Montreal under Chef Otto Daniels and was his
sous-chef at Caughnawaga Golf Course.
In 2002, Doug won Gold Medals in Team Competitions in Quebec
City, and in April 2003, he styled food on Global TV for two American cookbook authors (Holly Rudin-Braschi and Linda
Gassenheimer).
Doug worked 3 years as a cook at the
Meridien Hotel in Montreal and at California Dream in Old Montreal.
Food
Styling and Food Photography
Click
on image
for enlarged view
of photograph
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Tomato
Bocconcini
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Citrus
Fennel Salad with Sprouts
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Salmon
Tartare
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Meatloaf
and Vegetables
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Smoked
Salmon on
Cucumber Canapés
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Grilled
Balsamic Chicken
with Roasted Peppers
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Decadent
Chocolate Mousse
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Poached
Pear in Red Wine
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Triple
Chocolate Mousse
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Lemon
Swirl Cheesecake
with Raspberry Coulis
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Mini
Chocolate Cheesecake
with Raspberry Coulis
and Orange Zest
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