Campbell’s Resort Shows Great Support For Get Fit Lake Chelan.

By Tony Rose

Deconstructing A SalmonGet Fit Lake Chelan participants were treated to a great Cooking demonstration on Thursday night at Campbell’s Resort by Head Chef Troy Nesvacil.

In this cooking class, Chef Troy Nesvacil demonstrated how to deconstruct a whole King Salmon into 4 oz. portions and showcasing the best that fresh seafood has to offer. Chef Troy taught  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. We were shown how to use the entire fish, proper protein portioning and the use of local, organic produce to enhance any plate.

He shared with us some of his life experiences and provided us with the recipes for his Lemon-Caper Vinaigrette dressing, and a great and simple rub for salmon.

This was a great class as we were given many ideas to take home with us and put to the test. Chef Troy was spot on with giving us the recipes that could easily be implemented at home. Get Fit Lake Chelan Thanks Troy and Campbell’s Resort for Support this great community program.
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 dishwasher 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.