About Temujin
A few months into working at West Restaurant, I had a conversation with Ben during a staff meal at the back of the restaurant sitting on the linen bin. We realized a few bites in that we were both looking for new housing, which would be cheaper if we roomied. So we set up the kitchen in the new place to function as a competition station for Ben to practice for the upcoming Hawksworth young chef competition on his days off, and for me to learn new techniques since I had plenty of catching up to do.
After some time, we decided to open up a pop restaurant to display these learned skills, and thus Temujin was born. We organized a couple of events with the help of friends, and, although a lot of work, we had tons of fun. Here are some artifacts from that experience.
We organized a small number of events, most were at our own apartment and a couple at a venue we rented. The chef copies of the menus from those events are below:
While looking for material to write this article, I found this list in my google drive, where we were brainstorming ideas on what to fill in sections of the Temujin website :
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Temujin aims to redefine the culinary experience and culture in the lower mainland.
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A dining experience to engage the diner's senses from all angles
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Explore techniques to create textures and flavors that are complex in their simplicity. (I found this one quite entertaining :)
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A passion project, a love for the craft
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Temujin is a set menu dining experience that tries to engage the diner beyond the classic dining experience
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To change the way people look at dining, the biggest challenge is to educate and understand the difference in quality and technique
