Dining out. Conversations in the kitchen. Great chefs. Markets. Food inspiration.
From humble beginnings to elevated haute cuisine status, cupcakes have become booming business in North America. Imagine delight when a small store front in my downtown Ottawa neighbourhood opened to reveal an exquisite line of cupcakes in a deliciously vintage setting.
When downsizing from 5,000 square feet to just over 600 square feet, necessity becomes the mother of invention. Running a busy kitchen at the Dragonfly Inn taught me a few things about being organized - everything always goes back in…
Headline: Picky Vancouver girl finds great Asian food at Ottawa's Mekong Restaurant, plans to be adopted by restaurateur.
There is a certain lust that comes with a culinary education. It starts small... with shiny knives and big books with bright, clean photographs and complicated recipes elegantly plated. Until you begin to cook with commercial tools and utensils, and then that lust becomes something of an obsession.
In the quiet of the holiday season, amid much celebrating, on a clear night there was a whisper on the wind. A soft voice, that beckoned me back to the Halls of Butter. “There's so much more to learn...” it…
Part III of our Real Life. Real Butter. Series: Student Edmund Asitei in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen.
In Part II in our "Real Life. Real Butter" Series we take you behind the scenes Le Cordon Bleu Ottawa in conversation with one of my favorite Chefs; Chef Christopher Price in the Production Kitchen.
Welcome to Food Gypsy TV. In this a rare (hilarious) behind the scenes glimpse into Le Cordon Bleu Ottawa, from the heart of the college; the Production Kitchen with Food Gypsy (Corinna Horton) as your guide.
On December 17, 2010 we gathered in Ottawa's National Arts Centre as one, student body. We were fewer than when we began three months ago - wiser for the experience and slightly thicker around the middle. As valedictorian Ashely Ndamvo put…
It all boils down to this. How much have you learned? How far have you come? Can you now step up and be confident enough, solid enough within yourself and the new knowledge imparted over the last ten weeks to…
Forgive my (uncharacteristic) brevity. Had a horrid weekend as I cram for finals for Basic Cuisine, plagued with self doubt, when a friend reminded me - "Gypsy, it's just cooking! Hell, you've done that DRUNK!" So true... so true. In fact,…
I remember the first day I slipped into the white jacket with blue piping and embroidered crest of Le Cordon Bleu Ottawa. It was a day that was two years in the making. It said to me that I was now a member of a private club; the fellowship of butter.