Student Battle of the Knives is about reality in the kitchen
The reality of professional cooking comes down to team work. Without it, you’re in big trouble
The Blog
Mind of a young chef: Good advice for up-and-comers from Jason Groulx, exec. chef at Shore Club
As Jason, 28, tells the story, success is all about passion, dedication, hard work and keeping focused on the task at hand
Actually, in this case the chefs really are out to fight cancer
It’s not every day you compare fine dining with helping to eradicate the scourge of cancer — one delicious bite at a time
Confessions of a frustrated kitchen alchemist
For years I’ve been trying to elevate cheaper cuts to gastronomic greatness, with some success. But a ringer substitute for foie gras? Not so easy
Savouring the nuances of cured piggy at Algonquin College
You just know it’s summer when the salt and chemicals come out for some very serious barbecue
