"When I work with kids, I tell them, 'You are the chef, I am the sous-chef.' They feel good about themselves and they don't want to let you down. Involve them in the whole process. If you let them pick out the ingredients and bring them home from the store, they are going to be more excited to prepare it and eat it."
I believe in real food. I take no greater pleasure than putting something on the dinner table that was basically in the ground this morning. You truly can taste the difference. Sure, I know how to cook -- but my real secret is found in the products I'm using. I'm talking about local ingredients -- from my produce to my meats.
When Stefan Hartmann gets his restaurant working the way he wants, Vancouver will feel a little more elite than it already does. After just two days, Hartmann has achieved the best fine-dining restaurant in the city, surpassing the likes of Hawksworth, Boulevard, Le Crocodile and Chambar with brilliant strokes of his culinary talent
For my first course, I'm going with a classic hunter's style chicken with a few of my own twists. Many different cultures make this style of chicken and the most celebrated are probably chicken Cacciatore from Italy, and chicken Chasseur from France. The beauty of slow cooking is the intricate flavours and layers are developed by the gentle cooking process itself, rather than a lot of effort on the cook's part.
Legends can loom over a place long after they've gone. Dave Wilmer knows that better than anyone else on Prince Edward Island. The owner of the Inn at Bay Fortune still welcomes guests who expect him to be Michael Smith, the celebrity chef whose cookbooks and Food Network Canada TV shows have a massive following.
Chef Sébastien Houle spent several years as head chef on some of the world's largest yachts. In 2005 he returned to Québec and opened Restaurant sEb l'artisan culinaire. His inventive cuisine is inspired by his many voyages throughout the world, while using the very best local products in the Laurentians and throughout Québec.
Subscription e-commerce usually charges customers a monthly fee, but most of these subscription services don't ship to Canada, and especially not in the food niche. FoodiePages.ca's team launched its own online marketplace for small, independent Canadian foodmakers last summer offering subscription.. but with a tasty twist.
Torontonians know the El Mocambo as a venue for wicked fun and historic music performances. Soon, it will also be the site of a multi-tiered restaurant headed by one of Canada's most acclaimed chefs. AfterCanadian Music Week, which wraps up on Sunday, Pataran said the El Mo would go through a renovation until it re-opens in the fall with three levels of dining.