How I Made A Mundane Menu For $190 Per Head

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How I Made A Mundane Menu For $190 Per Head

Recently, a client who I shall not name (yes I would have to kill you), approached me asking if I would be interested in creating a menu and hosting a dinner for 50 Toronto well-heeled foodies in an exclusive entertaining space. The event is coming up so I've been asked not to reveal any details. The client offered me carte blanche to create any food narrative and menu my precious heart desired...

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Why Do We Celebrate Gluttony?

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Why Do We Celebrate Gluttony?

This week in Lyon, France, 22 scientists poured over 800 studies and declared processed meats, including various types of cured, preserved and smoked meats, a leading cause of cancer. Great news. People seem to be reacting well to this release. Perhaps a stamp of approval legitimizing the decisions we do or don't already make...

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5 Tips So Your Dinner Party Doesn't Suck

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5 Tips So Your Dinner Party Doesn't Suck

Tis' the season for shopping, cleaning, cooking and cleaning again (then repeat). To up your entertainment game over the holidays take a few tips from the pros; restaurants. Sure restaurants do all the cooking and cleaning for you, but there's a few things you can learn that will morph a moderate dinner-do into an elegant evening of entertaining...

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5  REAL Facts On Chicken Farming

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5 REAL Facts On Chicken Farming

Bring up the topic of commercial chicken farming and you've typically triggered World War 3. Someone's seen a doc, read a study or seen a video (on Facebook no doubt). Conjecture, marketing jargon, and urban myths dominate the debate... 

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5 Restaurant Do’s & Don’ts That Piss Me Off

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5 Restaurant Do’s & Don’ts That Piss Me Off

I worked my butt off for over ten years in some amazing restaurants so I know it’s hard to give every customer a perfect experience… But here’s a list of things (oh trust me, I have more than five) of things that bug the crap out of me, which can be so easily fixed...

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5 Foods That Irritate Me (video)

As a chef I'm apparently supposed to like all foods. Or at least that's the covenant us white paper hat wearing purists are supposed to present to the world. There's no food I’m completely against, but as a chef I look at food through a different set of eyes, not just flavour, and you should too. There’s shelf life, value, versatility, nutritional value and plain ol’ BS factor. Click on the link above to view the video and see if you agree.

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A Bone To Pick With Celebrity Chefs

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A Bone To Pick With Celebrity Chefs

“To make an amazing dish, you have to start with the best fresh ingredients”. It’s safe to say that, in the struggle to deliver good meals – whether to friends, family or ourselves – none of us need the added stress of a directive to use only the very best ingredients. Yet this mantra has been spouted by almost every celebrity chef of our generation...

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