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Joso's Restaurant


700 Lakeshore Drive
North Bay, On
P1A 2G4

1-800-461-6199
705-474-5800
705-474-8699 - fax

bwcatering@on.aibn.com
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Executive Chef Denis Valiquette a 37 year old North Bay native, enjoys the rush from the ever
changing business demands. His menu for Joso's offers a European / Northern flavour pleasing a
variety of palettes.

To gain experence in the culinary field he started as a dishwasher at the Lookout in Callander and
he has never looked back since. His foray into the food industry started with positions including
preparation, desserts and breading chicken.

Executive Chef Denis Valiquette graduated from Canadore College's Culinary Apprenticeship
Program. Executive Chef Denis is an artist using food as a medium. Chef Denis received a
Certification in Ice Carving from Canadore College which he has creating frigid creations for the
past 4 years to add personal touches to weddings, large events and a snowmobile for the Ontario
Federation of Snowmobile Clubs Annual Convention. Denis Valiquette has an on going desire to
keep learning new skills and techniques through special programs offered though our local
Culinary Institute, while still running his restaurant daily.

Executive Chef Denis Valiquette creations include major Gingerbread villages, shortening carvings
of Santa, reindeers and snowmen. Which Chef Denis admits are is the fun part of the job and he
finds that this is very relaxing and rewarding when you can take a plain vegetable, create a
shapes
such as a flower out of a radish, a melon swan and a watermelon peacock.

Cooking for large groups may seem intimidating to most people but this come second nature to
Denis who has cooked for over 900. Chef Denis his dis ideas come from many places including
books, traditions and his favourite television proggram, the Iron Chef, which airs on the Food
Network.

One dish featured on Joso's summer menu came from someone mentioning they enjoyed spicy
food with raspberry sauce, from this came Executive Chef's Chicken jalapeno with raspbery
coulis. Executive Chef Denis Valliquette prepaires everything from Northern Pickerel dish with
roast potatoes, veggies and caper butter to chicken florentine. Other personal favorite is the
Mediterranean Chicken Soup which is a little spicy...




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