May 29, 2013
Les Petits Chefs @Royal St. Georges College (By Mardi Michels)
April 22, 2013
Are plastic bags safe for sous-vide cooking?
One of the most common questions from people interested in sous vide cooking relates to the sous vide pouches. Here is some helpful information to on cooking in plastic. The following information has been written by and provided by www.CedarlaneCulinary.ca 1) SousVide Supreme pouches are made of food grade plastic and third party tested to […]Read More
March 29, 2013
Good Food Revolution interview. Featuring Powder for Texture products.
Here’s an interview with Malcolm Jolley @nellacucina http://www.goodfoodrevolution.com/powder-for-texture/Read More
November 21, 2012
Modern Culinary Academy at Royal St. Georges College
November 16, 2012
Molecular Gastronomy @Humber College in 2013
It’s official. I’ll be teaching a course on molecular gastronomy at Humber College in 2013.http://t.co/v0UvMAHu Very excited about this collaboration. Thanks to Rudi Fischbacher and Alister Mathieson in seeing the need to teach modern culinary techniques to the chefs of the future.Read More
July 29, 2012
Flax seed- the whole grain.
Flax seed is small, flat, oval shaped seed, measuring 4-7 mm long but it packs a punch, with omega-3 fatty acids and it’s high in fibre (almost 28 grams/100 grams). Often referred to as linseed, the cold-pressed oil is used in many ways, like putty manufacture, as a paint binder and moreover, as a wood […]Read More
July 28, 2012
Annually, eight thousand people were selected to make the pilgrimage to dine at El Bulli (www.elbulli.com). It took a year from application to when my wife, Judie, and I dined there. We arrived on a hot, August night and gazed at the red clay roof of the Spanish style villa, overlooking the Caya Montjio, on […]Read More
June 20, 2012
Are you a supertaster?
And why should you care? Well, knowing what kind of a taster you are could explain why your friend sitting across from you finds the same arugula salad you both ordered to be quite bitter, while you sit there enjoying every bite and wondering “what are they talking about?” Supertasters have a heightened sense of […]Read More
June 18, 2012
Atelier Restaurant. 540 Rochester Street, Ottawa.
At Atelier, there’s no name on the two story, grey brick facade. Is this paying homage to another avant-garde cuisine restaurant located in Chicago, Alinea? On entry, the three and a half year old, compact dining room has strategically placed tables, sans white linen and 22 white, sofia like chairs. On the mantle I notice […]Read More
June 4, 2012
Charlie’s Burgers Experience
My first experience with Charlie’s Burgers was the event that most likely got the most media attention, “The Insect Dinner” at OMG Baked Goodness on Dundas Street West. This does actually tie in nicely to what Charlie’s Burgers is all about – unique one off pop-up events for the underground anti-restaurant. Entry into the Charlie’s […]Read More