I recently had the pleasure of visiting the market this last week, and was blessed with the bounty of spring in Ontario. I was inspired to make a green salad that was so beautiful, healthy and tasty that I just had to share it with all of you out there. The recipe goes as follows:
I am just graduating from culinary school in a couple of weeks and I just wanted to post something for everyone out there who may find themselves in a similar situation. That situation is being used extensively for free labour. Now I understand that there are certain hurdles to clear in order to graduate, paying my dues is something that I don’t mind doing, but at what point is a person being taken advantage of? How many free shifts and stages does one have to work to prove their dedication.
We all know the old attage: KISS or keep it simple stupid. I always find it diffucult to uphold this belief even though I am well aware of its application in the kitchen. Once I get cooking I am always adding a little of this or that, trying to balance flavours and textures to create the perfect dish. That is not to say that doing such is always a bad thing but often it detracts from rather than adding to the quality and character of a dish. Last night I made a simple tomato sauce that I just couldn’t stop eating. It was so simple yet so perfect and contained only 5 ingredients plus salt and pepper.
I remember being sick with a nasty cold a few years ago and a good friend of mine brought me a huge containerof his homemade chicken soup. I ate the soup up and instantly felt better. I have never eaten another soup like this with such magical healing properties, although I have tried several times. My latest attempt which I made tonight turned out very well but lacked the extreme healing qualities of that magical soup from my past. The soup I made was a standard chicken broth but with lots of garlic, ginger, parsley and a few jalepeno peppers. My girlfriend and I are both sick at the moment and the soup did do something to make us feel better but it is just not the same. What was in that soup? Was it the love? some mystery ingredient? or just the act of thoughtfulness? If anybody out there has any ideas on things that they use to make chicken soup when they or there loved ones are sick. Any comments will be greatly appreciated. Thanx!
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These are two of the most important words a chef will ever need to know. They may all seem like the same thing at a first glance, and although they do have things in common they also have acute differences.
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Is there anything more off putting than seeing a chef with long dirty fingernails, filthy whites or just bad general hygiene?
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I spent a few hours in the kitchen today at the Chef’s House after a couple weeks off of work. My skills were rusty as hell, I felt more useless than the new students who were slowly and unenthusiastically filleting fish.
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