I used to wash dishes at a posh ‘pre-theatre’ restaurant in Niagara on The Lake, Ontario. One of the perks of scrubbing out food-encrusted pans for 6 bucks an hour was that, when it came time for dinner break, they fed you like royalty. Mussels, salmon, shrimp, steak, nothing was off-limits with one key exception: […] Read more…

I am moving to New York City in less than two months to start a culinary program at the French Culinary Institute. Moving to a new country definitely has its share of anxiety, but the prospect of being able to cook for over 5 hours a day and learn about the real tricks behind a […] Read more…