KFC – Korean Fake Chicken

I pray to God that the boys back home at The Butchery don’t read this one… Mock meats are a food innovation that the world has not yet fully embraced. While we’ve come a long way from frozen veggie patties, I feel as though chefs across the world do not give enough respect to the…

No Meat, No Fire, No Problem?

Vegan…whenever this word gets mentioned in class you can audibly hear the chuckles of my flesh eating classmates looking down upon this particular dietary concept. I mean, I get it, in Canada, most of food is protein-forward, but we gotta give the veggies some love too! Veganism is pretty hardcore though, mostly because it’s not…

Cream Always Rises to the Top – Sheldon Creek Dairy

Every Saturday morning, dozens of vendors and farmers wake up bright and early to sell their goods at the St. Lawrence Market. Here you’ll find farms showcasing their home-grown produce, and farm-raised meats. This weekend I reluctantly decided to wake up before noon and go check out what these people had to offer. Unfortunately, Canada’s…

Thatcher Farms Trip and Chinese Braised Oxtail

新年快乐 (Happy New Year) everyone! Today will be my first post of my second semester, 2017 and a new Lunar New Year! This past week I had the amazing privilege of going to Guelph and visiting Thatcher Farms; a local, family owned farm providing beef, pork, lamb and turkey. They were nice enough to take…

The Creative Process – Malaysian Spiced Lamb Burger

Hello friends – and now family since my parents have now become my PR team and shared my blog with every since person who shares a single strand of DNA with me. Admittedly, I have been neglecting you all, and this blog over my winter vacation. I’ve been relaxing during my break and trying to…

Paomo (泡馍) – Chinese Medicinal Lamb Soup

It’s cold and flu season now and it seems like everyone around me is getting sick. My throat feels like it’s tightening up but that might just all be in my head. Anyways, it’s better safe than sorry so I’m going to give my immune system the boost it needs with some soup! Soups are…

Cubed Radish Kimchi – 깍두기 (Kkakdugi)

Before coming to culinary school, I had been planing a trip to South Korea for many months. I had actually saved up enough money to go in August but on impulse I took all the money I had saved up to go travel, and spent it on tuition in hopes the one day, I might…

Korean Pan Fried Rice Cakes

Cake is a food that most of us are familiar with. Many eat it on our birthdays, most eat it on our wedding days. In my 22 years of living, I’ve eaten cakes of all kinds; Devil’s Food, Red Velvet, Strawberry Shortcake, Lemon Pound Cake…but a pan fried cake? Okay sure, I eat those for…

My First Week of Culinary School

I was always the best cook I knew. I remember telling my parents before I went off to school; “I’m not going to school to learn, I’m going to school to prove I could already do it.” By the time my first grades came in on my first lab, I was met with a dissatisfying…

Matcha and Cheescake – Uncle Tetsu’s Japanese Angel Cafe

Matcha is a finely ground powdered green tea that originated in China but was later adopted my the Japanese who began to popularize it in desserts. You may recognize its distinct bitter, earthy flavor when eating green tea ice cream or drinking that $14 dollar green smoothie your girlfriend made you buy because you guys…