: About Me

Cooking is an adventure that continuously holds Victor De Guzman to explore new flavors, ideas, skills, places and cultures. He started his culinary career in the Philippines working at the Mandarin Oriental Hotel and The Peninsula Hotel.
In persistent quest for the pleasure of good cuisine, Victor left home and moved to Canada in 1996. Victor worked at the Fairmont Empress Hotel in Victoria, British Columbia.
In 2000, Victor joined the Four Seasons in Toronto. He was part of the opening team of the Fairmont Hotel in Dubai in 2001 and has been focused in training and coaching young aspiring cooks. Victor also worked in Vancouver and New Brunswick prior to his discovery of the "charm, courtesy, cuisine, character and calm" of The Relais and Chateaux, Langdon Hall Hotel and Spa, where he currently works as a sous chef.

My passion is ...

good cuisine.

I know too much about ...

food,gardening and pets

My parents always told me ...

not to do drugs.

My childhood ambition ...

is to become a chef.

My favorite memory ...

falling in love for the first time.

Why I write ...

to share my thoughts.

What I am reading/watching/listening to ...

I read about restaurant business, cooking etc. I watch all kinds of movies and T.V. shows depending on my mood and I have an ecclectic taste in music.

My first job ...

I was a fry cook in a fast food restaurant.

My best moment ...

winning the gold medal and trophy in a cooking competition in Vancouver.

My inspiration ...

my spouse, my family, my pets, my garden, good food and wine.

Food & Drink > Seafood Recipes Recipes: Lobster mushroom soup

1 of 1

If you stumble upon lobster mushrooms and you are curious what to do with it, I encourage you to try this recipe to jazz up your menu. This soup has a creamy orange color and rich mushroom flavor. Slice the lobster mushrooms thinly and mix it with other mushrooms. If only dried lobster mushrooms are available, you can still use them by rehydrating them first before slicing. However, you still need to mix them up with other fresh mushrooms to balance the flavor. To make a good soup, you need a good stock. Reduction is the secret in making soup and sauces. At the restaurant, it takes two day...

More..