Posts By: Karl Low

Chef Corey

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.

Homemade is Better—Rocket Stove

I’ve been involved in Scouting as a leader for almost seven years now.  As a kid, I was a Beaver then a Cub Scout.  In the time that I’ve been in the leadership role, I have learned so much about survival skills.  More recently, I’ve been watching a few guys on YouTube who make videos… Read more »

Homemade is Better—Lasagna

I remember watching Garfield cartoons on TV when I was younger and always thought the idea of a cat eating a whole lasagna was hilarious.  Jim Davis wasn’t wrong, though.  I have a few favourite renditions of this dish, made mainly by close family members.  I’d love to tell you my number one, but then… Read more »

Homemade is Better—Hash Browns

Until I worked in food sales, I always admired hash browns at restaurants.  They were usually crispy, perfectly shaped, and golden brown.  Then I got into cooking and food sales and realized that most restaurants use a premade product from McCain’s or Cavendish.  Pretty much the only two companies that make foodservice quantities of cubed… Read more »

Homemade is Better—The Hawkeye

I have been in Scouting as a leader, which we call Scouters, for over six years.  When I first started with our group, my son was a first-year Beaver Scout.  As a Scouter in Beavers, you get assigned a nickname, and I got Hawkeye.  I love the name so much that I kept it when… Read more »

Homemade is Better—Brisket

I threw my back out last week and had to put my recipe on hold.  This week, to make up for it, I’m smoking a brisket for my Dad’s birthday, which was last week at the time I’m writing this.  I might be a little late to this party, but I feel like brisket has… Read more »

Homemade is Better—S’mores

There is something about a campfire that is captivating.  The way that flames move, the crackling sound of wood, smell of the smoke—ok, maybe the smoke isn’t as captivating, but cooking over a fire sure is!  This past weekend, our twins and I got together with our cub scout pack and enjoyed a day of… Read more »

Homemade is Better—Beef Stew

I would be hard pressed to find a meal more comforting on a cold day than beef stew.  When I’m not feeling well I can down chicken noodle soup all day, and when I want a comfort lunch a good tomato soup with grilled cheese hits the spot.  But when it’s as cold as it… Read more »

Homemade is Better—Risotto

Risotto is probably one of the more difficult dishes to get right.  It’s not impossible, but a few things have to happen for a cook to get it to the correct consistency.  Gordon Ramsay would say it should relax on the plate.  The texture of risotto is similar to rice in that it should be… Read more »

Homemade is Better—Supreme Sauce

It’s been a few editions since I said I was going to make a velouté.  So here it is!  I’ve written before about the mother sauces of French cuisine, and we’ve made most of them.  The only one left after this article is espagnole or brown sauce.  Velouté is made from the stock of bones… Read more »