Somewhere between mankind’s harnessing of fire and Escoffier, it was decided that people who work with food should wear white… Consequently, we culinary students spend a surprising amount of time discussing stain removal!
It’s difficult to talk about your teachers without sounding like a colossal seat-smoocher, but I’m going to risk it. One of the things I really love about working with our chef instructors is the amount of effort all of them put into making each dinner exceptional for every guest. ..
Originally from Brantford, Eric Robertson has always had an agrarian passion. After graduating from SCS in 2011, he spent time cooking in France and then in Belgium, where he met fellow chef Daniel Hadida, who had a similar culinary background and passions….
Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…