Empty Kitchens and Uncertain Futures in a Post Covid-19 World

I always joked that our kind danced on the razor’s edge of insolvency, what with our low pay, long hours, high burn out rate, poor life expectancy for chef-owned businesses and semi-transient mercenary workforce. Chef’s and their kitchens have always been at the mercy of a lot of financial factors, any of which could sink any restaurant pretty handily no matter how well-managed.

Now that precautionary measures relating to the fast-moving and deadly covid-19 virus has effectively shut down all restaurant traffic in North America we as a society are witnessing just how fragile our hospitality industry is. In a single week hundreds of thousands of my brothers and sisters have been put out of work as states and provinces outlaw sit-down service in favour of take-out just to keep people indoors and away from one another. It’s some serious end of the world stuff and as you can probably imagine I don’t make those razor’s edge jokes like I used to.

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2019 Post Holiday Gift Guide – Audiobooks About Food

I know what you’re thinking; “Post-Holiday Gift Guide” sounds like an article that took a little too long in the oven, maybe a deadline or two got missed and now it’s past time to be of any practical Christmas shopping use. Well, I assure you dear reader that I’ve got a good reason why you’re reading this now instead of a week or two prior to the holidays, just stay with me.

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Kami In The Kitchen

“Friends, let us join together here in the pits of sweltering madness where we cast our bodies and unheard voices into the void of fire and toil. Look upon the wasted works of our brother and pray that his clearly overcooked roast has a slightly pinkish interior so that bits of this beautiful and costly beast haven’t completely gone to waste. Oh Kitchen Gods!  Please bless our ovens so they may produce another piece in a most timely manner… Because if that doesn’t work, I don’t know what the f@%$k we’re going to do.” 


– Prayers To The Kitchen Gods 3:32 

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2018 Holiday Guide: Gifts for Sausage Making at Home

My wife and I have somehow found ourselves with a bit of time off this holiday season and have decided this is the year to indulge in our strange, shared desire to make sausage. Don’t laugh; I’ve wanted to craft tube meat since I attended the NVICA event back in April and Crystal’s been saying we pay too much for prefabs forever.

So we pooled our meager pre-Christmas funds and went in on a sausage stuffer, not knowing that it takes a wee bit more gear to actually get stuffing. A quick peek through all the charcuterie books on my shelf and a couple eleventh hour Amazon orders later we now have a complete kit for sausage making ready for a holiday sausage party. (more…)

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Edible Vancouver Island Magazine is Here!

After keeping it under my toque for the last couple months, the wait is finally over and I can talk about another of my extra-curricular writing activities.

This week the inaugural issue of Edible Vancouver Island Magazine is available at fine food purveyors island-wide and features a two page article on my friend and garlic guru Brent Garstin, written by your truly. It’s my very first published bit of writing! I feel so legit!

Big thanks to Dawn, the publisher for bringing me on board and Editor Julie ‘n photographer Danika for making my words better than they have a right to be! Hopefully I’ll be able to do an article or two for them in the future.

Check out the EVI website for tons of online content and a map of where the physical magazines are distributed.

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