Chef Pierre A. Richard once had the opportunity to move and work in Calgary, but the East Coast was calling. He decided against the move, staying in Moncton. Chef Pierre is inspired by...
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Chef Valerie Jankovich grew up cooking with her grandmother, who was passionate about her garden of vegetables and fruit. She now brings this passion for locally-produced ingredients to her position at the University...
READ MOREChef Craig Flinn tells me that pre culinary school, he was on track to become a geographer (spurred on by his love of cartography), so it only makes sense that as a chef,...
READ MOREChef Andrew Dahl’s passion for cooking began at a young age while shadowing and observing his mother create delicious food in the kitchen. A talented home cook, he fondly remembers helping her prepare...
READ MOREAs an entry-level home cook, I can appreciate a Michelin-starred chef’s cookbook, but I will never ever cook from one. I may purchase it to look at the pictures, but I can guarantee...
READ MOREJordan’s first interaction with cooking came at the age of 7. He remembers his teacher assigning a rather interesting project; to make something by himself, present his creation to an audience, and describe...
READ MOREEven if you’re unfamiliar with the name Kurt Zdesar, you’re probably familiar with his work. Restaurateur Extraordinaire Kurt Zdesar is the heart and brain behind internationally recognized restaurants brands such as Nobu, Ping...
READ MOREAs we work towards a more sustainable future, it’s important as chefs or owners to play a part in educating consumers, and educating ourselves. Customers may be unfamiliar with the term ‘biodynamic wine’,...
READ MOREHailing from Meppen Germany, now in Toronto’s Annex neighbourhood, Daniel Stubbe has had one of the *sweetest* journeys you’ve ever read; a life of bonbons, pastry and childhood-nostalgic chocolate. We spoke to Daniel...
READ MOREPhotos by Jonathan Lovekin As world-famous Yotam Ottolenghi sits on stage, the UK-based chef looks comfortable. He begins by reminiscing about being in the same room at George Brown College’s Centre for Hospitality...
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