The next time you sit down to a meal at the Kihiw Restaurant & Lounge know that as much as you are enjoying the meal, the chef’s behind the scenes enjoyed preparing the dishes just as much.
As the saying goes, the strength of any restaurant is measured by the talent in the kitchen. This must be true because over the past seven years Executive Chef Jesse Bosman and his team have been treating thousands to delicious faire at the Kihiw Restaurant and as a result their fans voted them as the Best of Battlefords “Best Chef”.
Jesse Bosman was born and raised in Loon Lake and has family roots to thank for his love of cooking.
“I was first generation Canadian and my grandfather was a baker trained in the Netherlands,” said Bosman. “I was brought up in such a way that food was a way to bring the family together and that it should be prepared in such a way that it is a way to express your appreciation for friends and family.”
After attending high school, Jesse attended Culinary School and began working part-time as a dishwasher then as promoted to line cook.
“I realized after about a week on the line that I was hooked,” he explained. “It was an exciting job tht always had new challenges being thrown at you.”
After completing the first year of the culinary arts program he move to Saskatoon and began his apprenticeship. Soon afterwards he was wooed to work on Vancouver Island, which provided him with new and unique learning opportunities to hone his craft.
In 2010 after eight years in B.C. Bosman returned home to bring his expertise to the Gold Eagle Casino in North Battleford.
“I love to experiment and challenge myself,” added Bosman. “My favorite thing to do though is find ways to transform ordinary ingredients into something most people wouldn’t consider or attempt at home such as braised meats and curing.”
When Jesse says he loves what he does, he really means it. Often times in his spare time you will find him at home looking to create something remarkable.
“ I think my personal favorite dish that I’ve prepared and I think was pretty exciting was a ravioli stuffed with duck confit served with seared apples and wild mushrooms and finished with a calvados(apple brandy) sauce,” said Bosman “There were no exotic ingredients just the transformation of common ingredient into something out of the ordinary.”
For a truly enjoyable and unique dining experience let Executive Chef Jesse Bosman and his staff at the Kihiw Restaurant & Lounge tempt your palate, open Monday through Saturday at 11 a.m. and Sundays at 10 a.m.
Sundays: 10:00 a.m.- 10:00 p.m.
North Battleford SK.
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