This is a very interesting clip on the design and making of a chocolate grizzly bear by the Barcelona Pastry Guild School for the World Chocolate Masters competition this year. Enjoy!
Well it was’nt much, but it got us off the ground. Here it is, our very first post.
More photographs taken in and around chefs school.
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We recently had the pleasure of being spoiled by a very dear foodie from far far away… The company was great, the evening full of laughs and to top it all off, the food was outstanding.
Saveur Magazine just put up 8 great food videos. The first one starts with Jacques Pepin boning a chicken then proceeds to other kinds of food prep.
Here’s a food geek that can explain Gluten: In Depth, & why it is sometimes best to give this network of proteins a break.
A couple of years ago, when I was toying with the idea of going into the kitchen, I ate at Cowbell. It had been open for a while and making waves in the Toronto dining scene. Fresh food, whole animal butchery and a commitment to farmers and producers in the local area. Now, these concepts are finding their way in to the everyday food lexicon, but back then, it was a new approach to running a restaurant.
Choosing your knives.
I like knives.
I like sharp knives.
I spent a long time wandering around the city trying to get my hands on as many knives as I could. There is something fascinating about how a knife feels in the hand; how it cuts and how it sharpens. I feel that having a very sharp knife makes you a better and safer cook.
So having been on both sides of the counter in this King st East restaurant I can’t give a fair review on the food since I’m prone to forgiving mistakes a little more easily. However, I will try my hardest to be as unbiased as possible when judging my latest food experience there, since it was a fairly good one.
So here we are, at the end of the whole chef school experience and a great time to talk about what was absolutely required and what pieces of kitchen paraphernalia are completely useless and shouldn’t be bought! And this is more than an open post so feel free to post your opinions and feedback! This is also written from the point of view of someone more pastry oriented so I need input from a butcher’s point of view…
So last night I had the pleasure in partaking in a very interesting competition… the George Brown Food and Wine Gala! A chance for the current students to showcase their culinary, creativity and time management skills. Despite some planning issues on food rations for the masses, the college really provided guests with a wonderful sensory experience. I’m posting some pictures and hoping that anyone who has attended the event can also add to my post.
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