Mar 13, 2017 Chef Ramina Lyn Ritual — Les Marmitons Winnipeg

Chef Ramina Lyn Ritual will be leading this month's event. Chef Ritual will be assisted by Rosshiel Lagman.

Biography
My name is Ramina Lyn Ritual. I am 25 years old. Culinary Arts graduate in January 2015 from Red River College.

Coop- Placement/ Culinary Experiences
Resto Gare and Train Bar – 2013-present (Full-time)
Bergmann’s on Lombard – 2014-present (Casual)
Certified Chef de Cusine (C.C.C 2016 Exam) - apprentice 2016
52nd Canadian Culinary Federation Annual Convention newfoundland- assistant 2015
Gold Medal Plates in Kelowna, B.C - assistant 2015

Why did I choose Culinary Arts as my Career?
When I was a kid I showed a lot of affection in foods and cooking. Back in the Philippines my family used to own a small business restaurant. I was only 9 or 10 years old when I started helping my parents with the restaurant. But of course I can only help with some small prep like cooking rice, peeling vegetables, cleaning the restaurant etc. Since then I felt like I knew what I really want to do in the future. However, when I got here in Canada in 2006 I forgot about what I felt back then. I still love cooking and I always A’s my cooking class in High School but it never crossed my mind that I would take Culinary Arts as my Career. Because honestly deep inside my heart cooking is not a Job. It is part of my life. And then one day I felt that very strong feeling of wanting to move forward and enhance my knowledge in cooking. I wanted to learn more about Culinary Arts and other ethnic foods and not just limiting myself to the foods that I grew up with. Now I am proud to say I am a Culinary Arts graduate student of Red River College and will be one of the Future Chef.

Biography

Rosshiel Lagman is an international student from Philippines. She moved to Canada to develop her cooking skills in a diverse country. She graduated with honours at Red River College in 2016. Her cooking influences include her mother, Erlinda Lagman who is currently living in Philippines; her Chefs at Red River College, and Chef Jamie Pastorin who is her Chef at Four Points by Sheraton Airport. She started her part time work at Sheraton after her first Co-op last 2014 and since then she have worked for the hotel as line cook, banquet cook, breakfast cook and action station cook for almost 3 years now. Cooking techniques are mostly Canadian with Asian/Filipino twist for her Chef is also a Filipino and most of her co-workers are Filipino.

Kamayan (Boodle Fight)
Kamayan is one of the traditional way of eating in the Philippines. It means it with your bare hands. The name comes from the word Kamay which means Hands. All of the foods will be serve on Banana leaves and everyone will be eating with their bare hands.

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