Wellington Street Gastropub in Ottawa, Canada. Their food, drink & amazing service keeps me happily close to home.
What is your favourite cookbook?
The full set of Stratford Chefs School manuals. Honestly they are the only ‘cookbooks’ I have that ALL of the recipes actually work!
What is your guilty pleasure food?
Cheese of all kinds. In and on everything!
What food did you think was over-rated until you tried it?
Favourite knife or kitchen tool?
Victorinox serrated knife. I use it for everything (even though I know I shouldn’t).
What restaurant dish seemed the most intimidating, but is actually really easy to make?
Favourite ingredient you can’t get enough of right now?
What is a new technique/flavour you are experimenting with currently?
Are there any recipes from SCS you still use?
Ice cream base & bread rolls.
What is your best SCS memory?
My best memories are meeting up after class at Down the Street to chat about what we had learned/experienced that day.
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