Beautiful Things : Notes From the NVICA Charcuterie Workshop

My father told me once that there are three things in life that we must do: Work hard, be honest and make beautiful things” With these words John Van Der Lieck plunged his hands into a dark, shimmering paste of pork liver to the reverent, nodding ascent of a roomful of chefs.

We were in the spacious commercial kitchen of North Island College’s Culinary Arts department for the NVICA Charcuterie Workshop; a two-day journey through the world of salting, curing, pressing and preserving meats. There were twenty or so of us foodservice pros gathered around John as he guided us from whole hog (literally!) to finished product and every critical step in between. (more…)

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Breakfast of Champions

“Breakfast was, on the whole, a leisurely and silent meal, for no member of the family was very talkative at that hour. By the end of the meal the influence of the coffee, toast, and eggs made itself felt, and we started to revive, to tell each other what we intended to do, why we intended to do it, and then argue earnestly as to whether each had made a wise decision.”

― Gerald Durrell, My Family and Other Animals

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Blog Is Dead

It’s 3:00am. I’m still sick and can’t sleep. I know this routine pretty well by now and I’ve given up any hope of rest in favour of getting house chores done. I’ve already washed all the dishes, sharpened all my knives, watered the house plants and now I’m going back through my lists of old Foodblogs and clearing out the deadwood. *sigh* (more…)

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2017 Holiday Gift Guide: What To Get A Young Prep Cook?

Continuing our recent trend of posts about mentoring all the fresh new faces joining our industry, I whipped up a Holiday gift guide for this year focused on all the stuff that a brand new cook would need to get started in a kitchen. We’re talking about someone green, first day of culinary school green. Finally made it out of the dishpit and is about to chop their first onion green. (more…)

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