My name is Corey, I’m a student in Business Management. Before coming to AU I worked in the food industry. I graduated from NAIT’s Culinary Art’s program in 2007 with a diploma in cooking. I have my journeyman certificate, Red Seal, and Blue Seal. I have worked in restaurants, hotels, golf courses, and coffee shops. These days I’m a stay at home parent to three kids, 10-year-old twins and a 6-year-old. My wife works as an RN and program manager at the Stollery Hospital.
Are there many other dishes that sound as sophisticated as beef Wellington? Possibly. Lobster, souffle, crème brule—these might be a few. What if I told you that you could make this dish at home, and it will cost around half of what you might pay at a restaurant!? The most expensive part of this dish… Read more »
I put a call out to my fellow writers to see who would be interested in a team up. Natalie responded and mentioned that she was looking into different cultures, one of them being the Ukraine. Our conversation turned into discussion about borscht. I don’t know about you, but a good borscht is easy to… Read more »
Poutine is one of those iconic Canadian dishes. Some go kilometres to find good poutine. When the hot gravy melts the cheese, and the fries are crispy—so good! Here in Edmonton, there are a couple of places to get decent poutine. But what do you do when you have leftover mashed potatoes or maybe extra… Read more »
It is the oddest thing, I could not find eggnog this year, no matter where I looked. If you found some and have enjoyed it, that’s fantastic. But in my case necessity birthed some looking around online and through several of my cookbooks to find some decent recipes. The following is a hybrid of the… Read more »
There is probably a shirt out there somewhere that says, “Either you like tacos, or you’re wrong!” I have one with that saying about bacon, so I’m sure a taco one exists. This recipe is a fusion chicken taco recipe between Caribbean jerk seasoning and Mexican tacos. This chicken is not a traditional jerked chicken… Read more »
This week we will discuss the bechamel sauce, the third of our mother sauces we are making. We’ve actually made four of these sauces already, but the brown sauce was not a focus when we made it. I will write another article on that. Tomato, espagnole (brown sauce), and bechamel sauce are the heavy hitters,… Read more »
I know many of you out there have little one’s running around at home, and some may even have school aged children. A few weeks ago, my youngest and I were playing around and came up with a super simple after school snack. Sometimes the simplest snacks are the best. They’re quick, you can fancy… Read more »
I wrote about the five mother sauces earlier when we looked at mayonnaise, which is really an altered form of the mother sauce hollandaise. Today, we’ll discuss hollandaise, one of the more popular breakfast sauces. It doesn’t have to be a breakfast sauce, but that is generally when you see it get used. Hollandaise is… Read more »
Poutine is one of those iconic Canadian dishes. Some go kilometres to find good poutine. When the hot gravy melts the cheese, and the fries are crispy—so good! Here in Edmonton, there are a couple of places to get decent poutine. But what do you do when you have leftover mashed potatoes or maybe extra… Read more »
A while back, it occurred to me that many of the sauces and spreads we use are almost always easy enough to make. I’m going to start a series of easy sauces to make that have multiple applications! For example, mayonnaise is the main ingredient in some salad dressings, like creamy coleslaw or even a… Read more »