Welcome to Chefs-Resources. I am Chef David Buchanan and am the creator of the site. The idea of Chefs-Resources.com was born from a desire to have all my information available in one place at all times. I was constantly looking for information which I had discovered or researched at some point in the past, or which I had either at work or at home but not both. For instance, I had documented extensive yield factors for prime ribs but left the information on the computer at my last job. I researched the various wild salmon runs last season—but that was last year! Did Coho start running in June or July? And so on with all kinds of information. I wanted it all in one place and I figured that if I put it on the internet then I could access it any time from any computer. No more, "Where did I put that? Was it an excel file or a word document? Is it at home or at work? What website did I see that on?"
Now if I need information, say on the flavor profile of a Kusshi Oyster, I can access the information on my cell phone! It gives me instant access to information which my guests or waitstaff want to know.
I have been in the restaurant business for about 30 years. I started as a bus boy, then worked as a dish washer. In order to get into the kitchen, I would get caught up on all the dishes and then go learn from the Line Cooks for an hour or two. Then get caught up on dishes and repeat. I did that until the manager decided to hire me as a cook because the Line Cooks said there was no training needed, I had already learned the position.
I am currently the Chef de Cuisine at Blackfish Wild Salmon Grill in the Tulalip Resort Casino. I opened the restaurant and have been it's head since August 2008. Prior to this great position, I worked at various places including Executive Chef at Semiahmoo Resort & Spa, Sous Chef at Semiahmoo Resort & Spa, Executive Chef at Useless Bay Golf & Country Club (great job, awful property name!), Chef de Cuisine at The Oyster Bar on Chuckanut Drive and Executive Chef at Eurest Boeing Everett ( a stint into the B&I sector of the industry).
The Tulalip Resort Casino has an excellent marketing team and both Blackfish & I have been in a number of press releases. If you care to wade through the "ego stroking" some of the articles are listed below. But first, I would like to say that the good press releases I have received in Blackfish are due not only to my skills, but also are not possible without the skills and commitment of my crew, as well as my superiors who consistently provide me with the tools and encouragement I need to succeed.
Disclaimer: This website is my own work and the Tulalip Resort Casino is in no way responsible for or associated with any of the content, comments, or information contained in this site unless specifically stated.
My Crew:
Sous Chefs:
Josh Schiessl - kickas_ supervisor #1 Jeff Johnson - kickas_ supervisor #2 Trish C - previous kickas_ supervisor, AKA "The Hammer"
Line Cooks (the blood, sweat & tears of my crew)
Aaron Lucas Teresita Leit Andy Justin Erica John
Prep Dogs (the work horses of my crew)
Chris Craig Bruce Oleg
My superiors who provide the environment in which to be successful:
Perry Mascitti - Executive Chef Lisa Severn - F&B Manager Tim Julius - Assistant F&B Manager
BlackFish at The Tulalip Resort Casino Heritage Salmon At BlackFish, Chef David Buchanan's plan is to incorporate as much of the Northwest's fresh local bounty as possible. That's how it's always been with the Tulalip tribe and they want to share with their guests the history of their food and their culture as well as the amazing taste. Their Heritage Salmon is prepared using traditional tribal techniques over an open fire pit with ironwood sticks. Smaller pieces (versus a whole side) are used so the fish cooks evenly. Slow roasting over alder wood coals--can you taste that wonderful salmon flavor now? Served with roasted corn fritters and grilled asparagus, it's a meal you won't soon forget. You'll understand why the tribe has always treated salmon with respect and chefs/cooks internalize the tribal concept of "having a good heart and good mind" when working with food. You can taste the care that goes into this dish.
Seattle Times article on Tulalip Bay & Blackfish, April 22, 2010
Prices at seafood-centric Blackfish aren't exactly modest but the cost reflects the high quality of the fish and shellfish, most showcased by Chef David Buchanan in simple preparations like salmon-on-a-stick. Salt, pepper and smoke are all the embellishment a rich, coral-fleshed fillet needed, soft corn pancakes and roasted asparagus just the right companions. Read more...
Seattle PI blog by Lisa Hilderbrand
We enjoyed a chilled "Seafood Mary" that was stuffed full of salmon, scallops, a very large prawn and crab claw, the hot and delicious traditional "Salmon-on-Stick" appetizer over a corn-bacon fritter was delectable and Kumamoto oysters were so deliciously fresh and succulent. I enjoyed wine pairings including Delille Cellars Chaleur Estate Blanc, Woodinville Wine Cellars "Ausonius" (one of my favorites" and Bob Betz' Betz Cellars "La Cote Rousse" Syrah - absolutely wonderful and well thought out! Read more...
During a Saturday overnight stay in the Tulalip Suite at Tulalip Resort Casino in Marysville, Washington, we dined with Seattle public relations maven Lorne Richmond, and his lovely wife Elizabeth (Liz). We met promptly at 6:30 in the resort’s spacious lobby and went on a brief tour of some of Tulalip’s many amenities such as a glittery nightclub lounge, spa, and 1,200-slot casino.
We began our meal at Blackfish, a seafood-centric restaurant that specializes in cooking wild salmon in the traditional Indian manner–over ironwood sticks.
Here we enjoyed some tasty crabcakes served over vegetable-filled corncakes. The smoked salmon appetizer was also a winner.
Thank-you for the kind words. And any help you can give will be very much appreciated!
Dear Chef David,
Outstanding resource tool. Shall do everything to promote this wonderful resource tool. This kind of information is an invaluable work tool. I can't imagine the amount of work (heavy duty) that went into creating such! The site well deserves recognition.
Saves time and money during a time when EVERYTHING counts.
Many thanks,
Penelope
The prefered way in our restaurant is over alder wood coals on a grill with a little olive oil toss. But for this presentation I beleive I simply blanched, shocked, and then re-thermed in a saute pan w/ a little olive oil, S & P
looking forward to making this reciepe, what was the technic for roasting the asparagus?
Welcome to Chefs-Resources. I am Chef David Buchanan and am the creator of the site. The idea of Chefs-Resources.com was born from a desire to have all my information available in one place at all times. I was constantly looking for information which I had discovered or researched at some point in the past, or which I had either at work or at home but not both. For instance, I had documented extensive yield factors for prime ribs but left the information on the computer at my last job. I researched the various wild salmon runs last season—but that was last year! Did Coho start running in June or July? And so on with all kinds of information. I wanted it all in one place and I figured that if I put it on the internet then I could access it any time from any computer. No more, "Where did I put that? Was it an excel file or a word document? Is it at home or at work? What website did I see that on?" 
We enjoyed a chilled "Seafood Mary" that was stuffed full of salmon, scallops, a very large prawn and crab claw, the hot and delicious traditional "Salmon-on-Stick" appetizer over a corn-bacon fritter was delectable and Kumamoto oysters were so deliciously fresh and succulent. I enjoyed wine pairings including Delille Cellars Chaleur Estate Blanc, Woodinville Wine Cellars "Ausonius" (one of my favorites" and Bob Betz' Betz Cellars "La Cote Rousse" Syrah - absolutely wonderful and well thought out! 
Comments [ Add a Comment ]
Penelope,
Thank-you for the kind words. And any help you can give will be very much appreciated!
Dear Chef David,
Outstanding resource tool. Shall do everything to promote this wonderful resource tool. This kind of information is an invaluable work tool. I can't imagine the amount of work (heavy duty) that went into creating such! The site well deserves recognition.
Saves time and money during a time when EVERYTHING counts.
Many thanks,
Penelope
The prefered way in our restaurant is over alder wood coals on a grill with a little olive oil toss. But for this presentation I beleive I simply blanched, shocked, and then re-thermed in a saute pan w/ a little olive oil, S & P
looking forward to making this reciepe, what was the technic for roasting the asparagus?