For all of you technical food lovers out there who have related blogs & websites, we are pleased to announce that our sister site Rouxbe.com has made it easy to embed the invaluable drill-down videos right into your blog post. Want to show someone the proper way to émincé? Now you can easily add these videos which highlight skills, techniques, ingredients and product information. Just click on the embed code button on the top right of the video. Here’s an example:

You can also share your favorite Rouxbe recipe previews. Simply copy and paste the embed code. Here’s a peek at one of my favourites:

Enjoy!
Marla

The professional culinary students today did their mid-term practical exam, and performed quite well.  Yet, there was one aspect of their performance I would have liked to see… or hear, I should say.  We emphasize the importance of the knife till we’re blue in the face so the students realize the importance of this defining tool as THE springboard to their career.  What I didn’t hear enough was that wonderful pinging sound of a knife honed on a steel.  I am convinced that had they gathered their ingredients and started honing while staring down their carrots, shallots, mushrooms, rutabaga, celery and leek, those ingredients would not have stood a chance.  

The steel gives the cook an edge in many ways.  The obvious is it gives your knife more authority to cut through food.  More importantly, I think, it gives you a warrior’s attitude to use your knife with authority.

Tony Minichiello, Culinary Instructor

p.s. Check out this knife honing instructional video from our partner Rouxbe:

I had a great day yesterday, teaching both the professional students in the day and the serious foodie students in the evening.  So good in fact, I thanked both classes for the opportunity to have a good day’s work.

 A couple of months ago I dined with students who had helped me with my foodie classes at Fuel Restaurant.  The staff, without a doubt some of the best in the city, put together for us a 6 course meal – A SEPERATE 6-COURSE FOR EACH ONE OF US, that is, and with the musical plates, we had a 30 course experience!  The students were impressed, to say the least.  But the most impressive moment was when the kitchen came to our table to THANK US for the opportunity to make the experience memorable.

Just a couple of weeks ago, my teaching colleague, Chef Christophe, had one of those work days where he grabbed the bull by the horns and taught the charcuterie day at a most intense pace and with incredible enthusiasm.  He pushed the students that day, and they responded.  He ended by demonstrating a headcheese – it doesn’t get better than that.  At wrap-up, he thanked the students for a wonderful day.  

Chef Ian always ends the week thanking the students for a wonderful week – mind you, that always depends on how much the students put into it, but thankfully he almost always ends his week’s wrap-up on a positive note.

There’s something powerful about thanking the people around you who make your work worthwhile, especially when your energy is focused to doing them a service.  Those in the hospitality industry that understand this are the successful – and lucky – ones.

Tony Minichiello, Culinary Instructor

Attention all pastry & baking buffs, there are still a few spots left in this delicious class!

As part of our ongoing Serious Foodie Pastry series, Chef Tim Meuhlbauer will present a two day class in February on Breads & Sweet Doughs. You will learn to mix, knead & bake the following delicious breads:

• Bagels
• Baguette
• Fougasse 
• Epis
• German Rye
• Italian Country
• Pistachio Sweet Roll
• Cinnamon Sweet Roll (Sticky Buns)

times: Saturday February 16 & Sunday February 17, 9:00am – 3:00pm 

cost: $320 + GST, includes recipes, expert instruction, and a souvenir NWCAV apron for you to keep.

register: by phone 604.876.7653.  Tuition is due with registration & may be paid by Visa or MasterCard.

please bring: chef knife, paring knife, pastry/bench scraper, 2 tea towels, 1 loaf/bread pan, closed-toe flat-heeled shoes, and elastic to tie back long hair.

Menus subject to change based upon Chef’s discretion and/or availability of ingredients.