Blog
Alumni Feature: Mike Booth, SCS Instructor, The Prune (Class of 2006)
I was born in the Okanagan, and moved to Ontario at a fairly young age. I have great memories of my grandpa standing behind the grill on a hot summer day, surrounded by orchards and mountains. His favourite meal was a mixed…
Chefs Wear White: Stain Removal 101
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!
'Squimps*': Exceptional Alternatives
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…
Alumni Feature: Eric Robertson, 2019 Canadian Guest Chef (SCS Class of 2011)
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….
February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit
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…
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