Page 5 - Lake Front News September 2018

Meet Chef Lin Of
loaf, chicken paprikash and soups. Grinding fresh meat for burgers and meatloaf along with making fresh pasta salads for their soup and salad bar are part of her other responsibilities.
Thai foods, according to Lin, are different than Chinese (which they serve, also), in that they incorporate different spices like coriander, lemon grass, mint, basil, cardamom and cinnamon. A bit of interesting folklore, shared by the personable Lin, is that when preparing lo mein (one long noodle), the cook must not cut or break the noodle prior to serving. The noodle represents a long life and to cut it into pieces is to shorten one’s life!
Lin emphasizes, “The best part of working here is hav- ing the freedom to be creative with my food.” Trinter de- scribes her as a “hard, tireless worker who really knows what she is doing.”
FUN FACTS - Chef Lin Repko
Age: 53
Music: Listening to and singing Thai music, the Beatles and BeeGees
Food: Ho mok pla (steamed curry fish), and cabbage and noodles
Hobby: Crocheting
Comments: People say she is a workaholic
September 2018/LAKE FRONT NEWS/Page 5
Martino’s International Café,
4415 Liberty Blvd., Vermilion, OH 44089, 440-967-dine (3463)
Continued on page 8
Authentic Railroad Cars & Locomotives to Climb Aboard & Explore. An ever growing collection of Railroad Artifacts
Martino’s Cafe Continued from page 1
children, she learned her skills following her mother who was a line cook in the Royal Grand Palace. In 1986 Lin married Robert Repko from Lorain and, eventually, in 1998 relocated to his hometown in the United States.
A member of the Martino’s team since 2008, Lin was formerly associated with Lorain’s Pine Garden Restaurant for four years, and Holiday Inn for a total of 8 years. It was here that she perfected her American food prepara- tion skills and received monthly and yearly accolades. She credits her style to the training she received through their in-house food safety and proper procedures program. To- day, Lin preps and cooks foods along with a staff of four others from a menu crafted by Trinter who says, “Lin has enhanced our international menu with her Thai recipes and (Wednesday) weekly specials.” She has catered events flawlessly for up to 400 people and loves using her artistic creativity carving fruit and vegetables for striking, edible centerpieces. Besides her Thai recipes, Lin prepares the restaurant’s signature spaghetti sauce, lasagna, meat-
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Lake Front News
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SEPTEMBER 8
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