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.
With Spring in full swing and the snow melting here in Edmonton, it’s getting closer and closer to grilling season. This week I created my own steak spice, in part out of need and in part because I’ve always wanted to make my own steak spice. This mixture is a balanced combination of sweet, savory,… Read more »
I’m on a bit of a breakfast kick on these last few recipes. If I’m running with a good thing, let’s not change it. For this week, I used my sausage recipe from a few weeks ago to make this recipe. Instead of forming them by hand, I used a metal ring. If you don’t… Read more »
I saw this breakfast sandwich in a dream, and when I woke up, I knew I had to make it. We had some left-over pork loin from the night before, and it was perfectly sized for sandwiches. I should have added some cheese and lettuce to bump it up a little, but hindsight is 50/50. … Read more »
My kids love French Toast; we don’t make it often, but it is popular when we do. One of my favourite reasons for making French Toast is to use up those leftover bread ends. I’ve found dried bread is the best for French Toast. It soaks up the egg mixture and gives you a complete… Read more »
I’ve run into a wall lately and have been looking for something interesting to write about. I was making breakfast for the kids, and I and I looked in the fridge to see about a pound of ground pork that I needed to use soon. At that moment, it dawned on me to make breakfast… Read more »
I have found a butcher that I really like. In culinary school, we had a rotation where we learned about ordering for restaurants and food establishments. We sort of had a meat place we used, but it was more like a commercial meat producer. Or, if not them, the larger food sales companies sold meat…. Read more »
Sometimes I feel like we just need a quick meal; this was one of those recipes. It was a later night; we were hungry, and I tried to come up with something fast. I grabbed some chicken strips from the store and baked them in the oven. Meanwhile, I grabbed tomatoes, cheese, lettuce, and Caesar… Read more »
I got the idea of writing about cocktails a few months ago, and instead of just downing a bunch of drinks in one sitting (as fun as that might be), I chose to spread out a few of them over a few weeks and document some of the beverages I made. While these are relatively… Read more »
I think many of us enjoy Sunday dinner. I’m talking about the spread that is usually a little bit fancier. The kind that you often visit relatives for or invite family over to have. At least, a few years ago, that’s what it meant. We’ve had to adapt and change some preparation methods over the… Read more »
Well, it’s another week and another new edition of Voice Magazine. I made this recipe last year and shared the finished product with my neighbour, Paul. I must brag about how fantastic my neighbour is. He might not think he is, but he’s pretty awesome! Paul and his family share an alley with us. He’s… Read more »