Oct 18, 2012
Cooking Class by Campbell's
Leah Thompson, RN
In this Get Fit Chelan cooking class, Chef Troy Nesvacil will be butchering a whole King Salmon into 4 oz. portions and showcasing the best that fresh seafood has to offer. The class will learn proper butchering techniques, how to prepare Troy’s Special Seasoning (low sodium), and a simple, garden fresh, organic salad to pair with the grilled salmon. Chef Troy will demonstrate how to use the entire fish, proper protein portioning, and the use of local, organic produce to enhance any plate.
Chef Troy Nesvacil is the Executive Chef of Campbell’s Resort. Born and raised in Chelan, Washington, Chef Troy has worked his way up the line and distinguished himself as a key figure in Chelan’s evolving culinary scene.Troy began his career at Campbell’s at the age of 14 as a dish washer and later was promoted to prep cook. He continued working in Campbell’s kitchen throughout high school and as summer work while in college. After college, Chef Troy returned to the Chelan Valley and began working as a line cook at Goochi’s where he worked for 3 years, finishing as the Kitchen Manager. In 1995 Troy left Goochi’s to begin his career at Campbell’s, starting as the Sous Chef and eventually working his way to the Executive Chef position in 2004. Having strong ties to the local agricultural community, Troy sees the importance of incorporating the finest and freshest local herbs, fruits and vegetables whenever he can. His culinary style specializes in northwest cuisine with a Mediterranean influence. In 1986 Troy was diagnosed with Type 1 diabetes and became insulin dependent. At an early age, Troy was introduced to the importance of a well-balanced diet and, to this day, strives to maintain personal health through diet and exercise.