The assembly line. A true invention of brilliance. One person in a line of many, doing one thing over and over all day long. Henry Ford introduced the world to mass produced efficiency. Everything from clothes and tents to appliances and books were produced in record numbers by the vast faceless hoards of assembly line workers.
I’ve always been passionate about food and I do feel like I’ve definitely enjoyed it more than those around me. It doesn’t only nourish me but it makes all problems better, cheers me up, calms me down, excites me, and if it was a person, it’d be my soul mate. It wasn’t until recently that I gave in to these thoughts and decided to take it to the next level. I’m soon coming up to my two year anniversary of being a part of the culinary industry and it’s been an amazing ride thus far.
Have you ever had a very strong urge to overpay for mediocre products?! Well if that’s the case, Nadege Patisserie (Queen West between Bathurst and Ossington) is the place for you. With clinically white walls and bare decor this cafe offers its patrons almost as much warmth as the Mental Health Ward of a hospital. A bare room, what could be considered a cheesy take on sleek and fairly dismissive staff are definitely the reasons that kept me away for so long but I finally took life into my own hands and decided to give it a try.
Its been 8 months since we started Notes on a meal. Here’s whats changed.
1. Generally speaking my life has been a lot better since I started writing for Notes on a meal: More then words can say.
2. My favorite meal in the last 8 months has been: My girlfriends pasta dinner. Outta this world.
3. In the last 8 months the most important food related thing I’ve learned is: Pitted dates may contain pits.
4. I work in the industry: yes
5. I have made job related moves in the 8 months. yes Ive moved to Marben. Its been fun and pretty worky.
6. Has your perspective on food changed in the 8 months? I have learned to really appreciate fresh food grown with love.
7. My favorite animal is steak. Yes. Sit steak, good boy.
8. I feel that the restaurant that gets me excited right now is: Sushi Kaji. I still have not eaten there, but its been a long time coming and I’m very excited.
9. I am excited about all the wonderful seasonal food that is available right now: yes and how.
10. I look forward to getting a regular schedule and enjoying my life outside of work more in the next 8 months.
11. One thing about the last 8 months that has made a difference in the way I see food is: not compromising on quality.
12. Knowing what I know now, if I were a cheese I would be: since I have become quite injury prone, I would probably be a cheese thats easy to cut.
13. In the last 8 months I have broken the record for gratuitous band aid use in the kitchen.
14. I value efficiency and professionalism in the kitchen.
Just had the pleasure of stumbling on to Avec Eric on YouTube. I was searching through YouTube related searches with Bourdain, Batali, Reichl, and Richman.
Kraftwurst – We are Pork Products!
It’s fun to laugh at food!!
And in the begining there was nothing. It was very boring. And lo, the big bang occurred-eth. Unto the universe, big bang begot the elements and the heavens. As the universe coalesced, primordial ooze, the very underpinning of life as we know it, was formed.
Located west of Spadina on Bloor, this busy Toronto restaurant definitely caters to the nearby university crowd with their affordable pricing, quick service and good food. It’s become a bit of a regular spot for dinner for two very tired chefs providing enough nutrition for us to consider it a blessing that neither one of us has to cook. It’s always busy for dinner so expect a 10-15 minute wait but the experience is worth it. The food is as fresh as any other affordable sushi is but it’s brought to you with exceptional service and a smile so you don’t ever think of the ingredients.
I must admit, it was definitely the creativity and passion that went into making the food exceptional that brought me back to Marben after only a couple weeks. It’s Wellington West location in Toronto is definitely one that is starting to attract more and more attention. Just like on opening day, the patio and most of the indoor space was saturated with people out to have a great meal. However, the vibe is definitely more relaxed than that of the first night which definitely puts the diners at ease as well.
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