Chef Jason Licker has an impressive resume. He’s worked at Nobu in Miami, Union Square Cafe in New York City, and has helped opened Ce La Vie locations across Asia. He took home...
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Chef Jason Licker came from a family of “eaters” as he puts it. However, his interest in desserts was ironically sparked by Snackwells. A fat-free, low-sugar sandwich cookie that was marketed as a...
READ MOREHave you ever heard the story of the Brigadoon? It is a tale involving two American tourists who stumble upon Brigadoon, a mysterious village in the depths of the Scottish countryside. The catch?...
READ MOREHearing Jeremy Charles speak to his newest cookbook ‘Wildness: An Ode to Newfoundland and Labrador‘, the love he harbors for the local terroir, scenery, and people is evident. The cookbook was written to...
READ MOREChef Jeremy Charles doesn’t strike me as someone who enjoys the limelight. He addresses Pay Chen, the host of tonight’s event at Toronto’s George Brown College, directly when she asks him questions. He...
READ MOREIronically, Chef Rod Butters’ cooking career began with an injured arm. An excellent athlete, he was offered a baseball scholarship to Indiana State University, however his professional sports ambitions were cut short after...
READ MOREThe Okanagan Table: The Art of Everyday Home Cooking is Chef Rod Butters‘ latest cookbook and a Silver winner at the Taste Canada Awards. The cookbook is a love letter to the Okanagan...
READ MOREThe first thing you’ll read upon opening Chef Rod Butters’ cookbook The Okanagan Table: The Art of Everyday Cooking is a quote from the chef himself: “When you cook with passion, you feed...
READ MOREMichaela Morris wears many hats. She’s a wine writer, educator, speaker, and a judge for wine competitions as well. In her past life, she worked as marketing manager for premium wine importing company...
READ MOREWhen Aiza Del La Cruz was growing up in the Philippines, she was obsessed with watching cooking shows. She found the chefs fascinating and their uniforms eye-catching. She thought to herself, “I think...
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