Flipping through Renée Kohlman’s cookbook ‘All the Sweet Things’, I stop and begin reading about ‘Gilbert and the Pear’. Here, Renée tells the story of a summer spent working in the Yukon at...
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‘Canadian cuisine’ is hard to define. We often ask chefs what they think defines ‘Canadian food’ and of course, the answer varies. As Chef Adam Ryan says, “there is no right or wrong...
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Chef Jason Licker has an impressive resume. He’s worked at Nobu in Miami, Union Square Cafe in New York City, and has helped opened Ce La Vie locations across Asia. He took home...
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Chef Jason Licker came from a family of “eaters” as he puts it. However, his interest in desserts was ironically sparked by Snackwells. A fat-free, low-sugar sandwich cookie that was marketed as a...
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Hearing Jeremy Charles speak to his newest cookbook ‘Wildness: An Ode to Newfoundland and Labrador‘, the love he harbors for the local terroir, scenery, and people is evident. The cookbook was written to...
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Chef Jeremy Charles doesn’t strike me as someone who enjoys the limelight. He addresses Pay Chen, the host of tonight’s event at Toronto’s George Brown College, directly when she asks him questions. He...
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Ironically, Chef Rod Butters’ cooking career began with an injured arm. An excellent athlete, he was offered a baseball scholarship to Indiana State University, however his professional sports ambitions were cut short after...
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The first thing you’ll read upon opening Chef Rod Butters’ cookbook The Okanagan Table: The Art of Everyday Cooking is a quote from the chef himself: “When you cook with passion, you feed...
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Chef Louise Lu was born and raised in Chengdu, Sichuan province of China and moved to Canada at the age of 17. Her love of food was inspired by her great-grandmother and fueled...
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Portrait by Murtaza N. Daud. Pour la version française, cliquez ici. Born in Somalia and raised in Italy, Bashir Munye has called Toronto home for more than two decades. He says he can still...
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