Chef tips to the culinarily challenged
November 23rd 2010 20:38
First, the 5 second bio;
I am a chef instructor at a college in Ontario, Canada. I have been in and out of the business since 1980 when I was 14 years old. I am starting this blog after a brilliant, but culinarily challenged, friend asked me for some guidance in the kitchen. This blog is a result of those discussions and my experiences with students of all ages.
My mission is to make delicious cooking techniques available in effective 100% easy to follow recipes.
I want to spread the word of eating well and cooking with confidence.
To that end, I will, over the coming weeks and months be adding seasonal menus with the corresponding recipes, helpful links to online tools, a glossary of frequently used cooking terms as well as commentaries and opinions on food and food culture.
I will say that I have been influenced by many cooks and chefs, both in practise and in spirit so a thanks goes out to Martin Picard, David Chang, Phillippe Dubout, Tom Colicchio, Thomas Keller, David Fairbanks and Sean Edwards, Derek Benitz, Heston Blumenthal, Herve This, MFK Fisher and Ruth Reichl to name a few. Some I have met or worked with, most I have read and studied.
Until next time.
I am a chef instructor at a college in Ontario, Canada. I have been in and out of the business since 1980 when I was 14 years old. I am starting this blog after a brilliant, but culinarily challenged, friend asked me for some guidance in the kitchen. This blog is a result of those discussions and my experiences with students of all ages.
My mission is to make delicious cooking techniques available in effective 100% easy to follow recipes.
I want to spread the word of eating well and cooking with confidence.
To that end, I will, over the coming weeks and months be adding seasonal menus with the corresponding recipes, helpful links to online tools, a glossary of frequently used cooking terms as well as commentaries and opinions on food and food culture.
I will say that I have been influenced by many cooks and chefs, both in practise and in spirit so a thanks goes out to Martin Picard, David Chang, Phillippe Dubout, Tom Colicchio, Thomas Keller, David Fairbanks and Sean Edwards, Derek Benitz, Heston Blumenthal, Herve This, MFK Fisher and Ruth Reichl to name a few. Some I have met or worked with, most I have read and studied.
Until next time.
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