“We don’t teach you recipes, we teach you techniques.” – Chef Gilles, Instructor, Le Cordon Bleu. So, down to brass tacks. It’s lovely to go off on a soliloquy of foodie swooning... warm buttery walls and mystical moments in the…
“Tell me how it tastes... is it salty or sweet? Is it bitter or is it bland? Did you even... taste it?” When was the last time you slowly licked the bowl? When was the last time you indulged in…
More than caffeine, coffee is a morning ritual for me. The smell of it, the way it fills the room with a warm, heavy aroma. In my travels through Central America, I thrilled each morning to wake up to some truly outstanding coffee. Of the many, three stand out in my mind...
Week Two at Le Cordon Blue (Basic Cuisine) is decidedly different from the first. The first required nightly emotional bolstering and large quantities of wine. I found myself completely lacking in all those food stuffs that I ‘stuff’ with when…
Roatan, Honduras. No plans. No reservations. No local currency and not a care in the world. I never travel like that. I’m a planner. I like to know. I like to think about it and savour it. Winging it, it's…
Deep in the Caribbean in the Bay Islands off Honduras is a living gem – Roatan, Honduras. A day of adventure and Island Cooking.
Day Three – Le Cordon Bleu, Ottawa (BASIC CUSINE) First day in the kitchen and our first day with new knives. The first day I heard the butter sing.
In the heart of Old Havana, off Plaza de Armas, lined with book sellers and merchants, is a large awning covered outdoor restaurant lined with potted flowers and ferns – Cafe La Mina.
On my Life from Scratch journey Mexico was rest. Belize, recreation. And Cuba? Rebellion? Revolution? Nope. Resolution. Resolved to find the food that fuels its lovely people, the food that sustains its pulsating beat, I was determined to find -…
Up since 4:15AM, so I did what I do best, bake! Parmesan muffins. Umami... savory... cheesy... slightly salty