SAIT culinary students now have something to brag about, 3 things actually: Gold, silver and bronze in the provincial skills competition. SAIT students have swept the annual competition proving that their students and program is among the best in the country.
Read “Skills to Pay the Bills” over on my TV & Print Publications section.
As long as there was food, there were chefs. Even though the ages have changed how chefs work, see the world and conduct their business, their goal remains the same: make great food.
I take a look at two chefs, a 30-year veteran and a culinary school graduate as I compare their views, environments and aspirations.
You can read, “On the Origins of Chefs” over on my TV & Print Publication section.
I had the pleasure of spending some time with some of Calgary’s top chefs and the Vancouver Aquarium’s Ocean Wise program. Just because we can’t see the depletion of ocean stocks doesn’t mean it’s not an issue.
Join me as I discover what is happening in our oceans and what we can do about it in my article, “Becoming Ocean Wise” over on my Print Publication & TV appearances section.
It’s summer, well sort of. We have to endure a few weeks of rain in order to enjoy the sunny warm weather in all its glory. To help prepare, here is a quick round-up of some awesome places to enjoy some frozen summer treats while basking in the sun.
Photo by Dong Kim
You can read up on where to get some summer ice cream in my article, “Frozen Treats” over on my Print Publications & TV page.
Bourbon is a classic American drink. Sweeter than whiskey and spicier than scotch it is a drink which appeals to more palates than most other spirits. I take a look at local pop-up bar, Crowbar, and their obsession with the spirit.
You can read, “American Spirit” on my Print Publication & TV Appearances section.