02.23.11
This post goes out to all the industry people that read this little blog of ours. I don’t really want replies but I’m just pondering an issue I’ve recently come across… How devoted are you to your kitchen?… We all (well most of us) chose to work in our specific kitchens due to a respect for either the food or the chef. However if that image is tainted one way or another, do we stay or do we go? Does our personal progression through the industry suffer because of this issue?
continue reading…
01.25.11
“…nature does everything in the operations of a beast, whereas man contributes to his operations by being a free agent. The former chooses or rejects by instinct and the latter by an act of freedom, so that a beast cannot deviate from the rule that is prescribed to it even when it would be advantageous to do so, and a man deviates from it often to his detriment. Thus a pigeon would die of hunger near a basin filled with the best meats, and a cat upon heaps of fruits or grain, although each could very well nourish itself on the food it disdains if it made up its mind to try some. Thus dissolute men abandon themselves to the excesses which cause them fever and death, because the mind depraves the senses and because the will still speaks when nature is silent.”
continue reading…
01.08.11
After much deliberation and some very full stomachs, it has been officially decided that Pizzeria Libretto is my top restaurant of Toronto. Last night we returned for the second time, only to be enchanted once again by the warm and cozy atmosphere and unforgettable food. Similar to our first experience, the service was flawless, the staff knowledgeable and friendly (but not over the top) and the meal was outstanding.
continue reading…
11.23.10
I will be the first to admit I really enjoy a cup of Tim Hortons’ coffee with a Boston Cream donut, or a French Cruller or even a few Timbits, especially on chilly winter mornings. It’s almost like a little secret pleasure I’ve had for many years that”s slowly changing now that I’ve become more aware of where my food comes from. A recent article in Maclean’s magazine reminded me of the origins of those sweet pastries and a little bit of research (since no more information is available online) proved my hesitation at continuing my enjoyment of this junk food treat.
continue reading…
10.14.10
The culinary world is known to be grueling towards its devoted followers forcing them into hard labour, long shifts and very low paying jobs. It’s notorious for its late nights, heavy drinking and definitely attracting a lot of curious individuals into its realm. However, I recently realized that it evolved into something even more grueling right before our food crazy eyes. It has become a world of no job security, benefits or in many cases almost no income; without real justification for all these downfalls. Why do we do it?
continue reading…
09.01.10
It’s definitely the time of the season when all fruits and vegetables are flourishing and most certainly the best time to visit a farmers market. Not necessarily for the prices but for the quality and freshness of the ingredients available there. My family and I have been avid consumers of the Etobicoke Farmers Market (located in the Etobicoke City Hall parking lot at Burnhamthorpe and West Mall) every Saturday for the past few years. From it’s beginning in early June until the very last few “warm” weekends around Thanksgiving, Ontario farmers line up their produce and are more than happy to share their stories with you. It’s only open on Saturdays between approximately 8am and 2pm but I do recommend you getting there early in order to have first dibs. (I do believe that on Sundays the whole market moves to the Square One parking lot in Mississauga but I cannot guarantee that the same products will be available)
continue reading…
07.27.10
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.
continue reading…
07.18.10
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.
continue reading…
07.14.10
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. Absolutely since it takes me away from Facebook
2. My favorite meal in the last 8 months has been: Halibut pan fried in lots and lots of butter, served over a mushroom, spinach and orzo fish broth!
3. In the last 8 months the most important food related thing I’ve learned is: Hot pans burn! (it’s the same lesson I’ve been learning since I started cooking)
4. I work in the industry: yes
5. I have made job related moves in the 8 months. no, its the same old grind
6. Has your perspective on food changed in the 8 months? I’ve discovered a world full of fresh local products (both in restaurants and grocery stores) and I will never go back to not knowing where my food was grown!
7. My favorite animal is steak. Chicken Breast!
8. I feel that the restaurant that gets me excited right now is: The Atlantic or The Swan!
9. I am excited about all the wonderful seasonal food that is available right now: yes (kinda already went over this one)
10. I look forward to peaches and cherries in the next 8 months. Also exploring food in Toronto and updating our readers through this wonderful blog
11. One thing about the last 8 months that has made a difference in the way I see food is: having to tell people about the food I eat. It’s forcing me to make better choices
12. Knowing what I know now, if I were a cheese I would be: Blue Brie…. just cause it seems to be the best of both worlds and it’s really fun to say
13. In the last 8 months I have broken (any tools or equipment) 4 wine glasses (in one shot) and two mugs… all glassware fears me!
14. I value respect and hygiene in the kitchen.
05.25.10
As a housewarming gift, we received heirloom tomato seeds from a good friend of ours. I’ve never actually tried starting tomatoes from seed before now, so it was a bit of a learning experience. I think I may have started them too late, but the plants are in the ground now, so we’ll see how they go.
continue reading…
rss feed
