Food Talk | Summer Program | Open Kitchen, and more in our Weekly Update.
“It’s a wonder to see the students when they come in at week 1 and see their evolution to week 16.” Faculty Spotlight, Prix Fixe Dinners To Go, and more in our weekly update!
The School Year Begins! | What’s for Dinner: Modern Classics Dinners start Tuesday | SCS Nominees for Women of the Year, and more in our weekly update for October 16-22.
Eggs are indispensable to the modern professional kitchen, and much more than a great way to “start one’s day.” Eggs can be prepared deliciously on their own in a variety of classical ways: pan fried, scrambled, poached, hard boiled, and more. In…
Want to try making your own bread at home? Chef Eli shares the science and steps to make a good sourdough starter culture and keep it alive.
Stocks are the backbone of any kitchen and their skillful production, reduction and use are the mark of a true cook / chef. In the traditional kitchen / brigade structure, this type of stock production would fall on the saucier who would be a…
We couldn’t do it without you!
“I was born into the industry. It’s all I know and I’m ok with that.” Cory Miller currently works as a Commis at the Elora Mill.