What’s on the Menu? | International Chef Spotlight: Noma’s Rene Redzepi | International Inspirations Dinners for Dine in or To Go, and more, in our weekly update!
What’s for Dinner? | International Chef Spotlight: Spain’s Nieves Barragan Mohacho | International Inspirations Menus for Dine in or To Go, and more, in our weekly update!
International Chef Spotlight: Ollie Dabbous | Reserve now for International Inspirations Dinners, and more, in our Weekly Update!
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…
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…
Last chance for ’20 Class East Coast Kitchen Bash tickets | Featured Open Kitchen Classes | June Spring Explorer | ‘Pass the Salt’ on CBC Gem, and more!
Thank you Jenner Tomaska | Meet Guest Chef Justin Dafoe (Class of 2013) | Final week of 2019-20 Chefs School Dinners! What’s For Dinner?
What’s For Dinner? | Meet Guest Chef Frank Parhizgar (FK, Toronto) | Experience our Canadian Guest Chefs’ Dinners while you can! Our Student Restaurant Lab season finishes February 28!
February is Canadian Guest Chef Month with guest chefs in from Richmond Station, The Bruce Hotel, Pearl Morissette, FK Frank’s Kitchen, and more!