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March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes
Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.
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…
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