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3 Life Lessons From Hamlet In A Hot Tub

Photo by Ben Powless: Hamlet In A Hot Tub at Nuit Rose Closing Ceremonies, Pride Toronto (2015). (1) You won’t learn a thing if you do it perfectly. There’s a difference between making a mistake in public and intentionally making a public mistake. We adapted the original production of Hamlet In A Hot Tub (HIAHT) so we could perform […]

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Culinary Arts Project

Roast Chicken Grand-Mère, and Sautéed Venison Loin Bordelaise – Day 21 (Day 1 of Level 2)

TODAY’S TIDBITS Sear against the grain of the meat, you get a better sear. When presenting meat with sauce, put sauce on the seared parts, but leave the cut parts un-sauced so you can see the doneness. No mise cups (small plastic cups) of sugar in the kitchen, they get mixed up with salt too […]

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Culinary Arts Project

3 Exams and The Scent of A Rose – Day 20 (Test day)

TODAY’S TIDBITS Always bring a pen to exam day (nudge nudge Erik) Roses are now bred with no/reduced thorns, but these roses have very little scent. You have to use roses from the Middle East / Turkey to smell the real scent of a rose, and to properly infuse a rose taste into food. Seedless watermelons […]

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Culinary Arts Project

The Lamb Lies Down On Broadway – Day 19

TODAY’S TIDBITS LAMB is the meat from a one year old sheep or younger. MUTTON is the meat from a sheep over one year. Lamb neck is an inexpensive under-rated cut of meat, and can be made into a succulent stew. Cooking meat leaving the bone in gives you more flavour. Have a mise cup […]

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Culinary Arts Project

“Always Be Touching Your Meat!” says Chef Joe on Pork Day – Day 18

TODAY’S TIDBITS One pork tenderloin yields 4 servings Lard is simply rendered pig fat Don’t use the expression “sweating like a pig”…pigs don’t sweat. Add a few drops of vinegar to your sugar/water syrop to prevent it from crystallizing. Cutlery is always stored and cleaned face down – no touching the parts that go into […]

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Culinary Arts Project

Dinner? No thanks, just ate Filet Mignon and a Grilled Steak for Lunch – Day 17

TODAY’S TIDBITS Pepper your steak after grilling, charred pepper become bitter tasting. When sharpening your knife on a stone, angle the blade so the back is a penny’s thickness off the stone. The ‘best’ stew if made from the shin, or the tail. These are very well worked muscles, so they have lots of collagen, […]

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Culinary Arts Project

Chicken Poached a la Mediterranean, and Sauteed Chicken Chasseur – Day 15

TODAY’S TIDBITS Briefly fry your spices before using, it brings out their flavour significantly. Removing the wishbone when quartering a chicken makes it much easier to carve the breast. When plating sautéed chicken, don’t cover the nicely browned skin with sauce. Never boil meat, simmer it. Simmering water is at 195, boiling water is at […]

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Culinary Arts Project

Lobsters, Mussels, Scallops, Clams, Oysters and a Snail – Day 14

TODAY’S TIDBITS Shuck your oyster with the round side down, this way when you finally get it open the juice stays in the “cup”. When soaking your mussels before cooking, throw in a spoonful of flour, they actually absorb/eat it and become much more plump. The ideal lobster weight is 2-3 pounds. Below one pound […]

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Culinary Arts Project

Goujonettes de Limande Aux Deux Sauces…. or…. Fish and Chips! – Day 13

TODAY’S TIDBITS ROUND fish yield 2 fillets, FLAT fish yield 4 fillets (smaller of course). FLAT fish are born with their eyes on both sides, but one of the eyes migrates over to the other side, so they end up on the same side. When ‘battering’ (i.e. flour-eggs-breadcrumbs), put your seasoning (salt, pepper, etc) on the […]

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Culinary Arts Project

Trout Grenoble, Bass Papillote , with a touch of Gravlax – Day 12

TODAY’S TIDBITS The two broad fish categories are ROUND (muscly, fatty: = because they swim far in heavy currents: trout, salmon, tuna), and FLAT (lean, thin, both eyes on one side: because they live at the bottom where there is less current and don’t swim far: sole, flounder, halibut). Add salt to egg whites, and […]

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Culinary Arts Project

Potatoes, Potatoes, Potatoes and a Duck – Day 11

TODAY’S TIDBITS Add salt to fries immediately after frying – the heat melds the salt flavour. Also, potatoes suck up a lot salt, so put more than usual. When you want potato slices to stick together in a dish (e.g. in scalloped potatoes), don’t wash them after cutting, the starch will keep them together Rubbing […]

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Culinary Arts Project

Salads, Vinaigrettes and Olive Oils – Day 10

TODAY’S TIDBITS Always dry your salad ingredients prior to tossing, or the dressing won’t grip and will run off the leaf onto the plate. The water will also dilute the carefully balanced vinaigrette. The word vinegar = sour wine (vin aigre). Most vinegar is made by fermenting wine. You should be able to eat a […]

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Culinary Arts Project

Curing, Pickling, Duck Confit, Gravlax and Bacalao – Day 9

TODAY’S TIDBITS If your salmon has thick white lines in it, it is farmed (which almost all salmon is). Those white lines are Omega-6 fat, not the much-desired Omega-3 which are found in the wild salmon. Use pink salt in your paté or it turns a pale grey Bacteria need a certain water percentage to […]

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Culinary Arts Project

Soup Mayhem – Day 8

TODAY’S TIDBITS Use frozen bread slices to cut your croutons prior to sauteeing – you get a perfect shape. Use a wooden spoon to stir your soups, you can ‘feel’ the consistency much more accurately, you don’t scratch the pan, and the handle don’t get hot Add a pinch of sugar to your mayonnaise and […]

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Culinary Arts Project

From Mayonnaise to Sabayon – Day 7

TODAY’S TIDBITS The average restaurant guest takes 10min to eat each course. The average restaurant guest gets antsy if they have to wait more than 7 minutes between courses Woody Allen used to play clarinet at Elaine’s, where they introduced the strawberry Sabayon. Elaine’s wasn’t a great restaurant, but was very popular because of Woody. […]

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Culinary Arts Project

White Wine, Bechamel, and Chateaubrian Sauces – Day 6

TODAY’S TIDBITS When skimming stock, swirl from the middle and then skim the edges, you end up removing very little stock and lots of gunk Use a square of spongy drawer liner to hold your cutting board in place A “demi” glace is a stock reduced by half, a “glace” is a stock reduced by […]

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Culinary Arts Project

Garniture Bouquetiere and more Stock – Day 5

TODAY’S TIDBITS No salt in the stocks, the cooks will put that in as needed later Sauté pans have slanted edges so that any steam quickly is out of there, sautoirs have straight edges so that the steam will curl back in If you have a gas burner, buy pots with not only a thick […]

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Culinary Arts Project

Stocks and Tournage – Day 4

TODAY’S TIDBITS If possible, put an odd number of a vegetable on a plate: it looks more symmetrical but creates a tension Add salt to fried potatoes at the end or the salt starts to interact with the starch Mussels ‘moules’ can be a big money maker, a 15 pound bag will serve 15 people […]

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Culinary Arts Project

Ratatouille and Timbale – Day 3

TODAY’S TIDBITS Add salt to a vinaigrette BEFORE the oil, as oil can prevent the salt from dissolving Sweat onions for a while BEFORE adding salt, the salt will dry them out too fast Serve a free canapé, you’ll sell an extra drink (where all the profit is) Endives and white asparagus are made by […]

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Culinary Arts Project

Servsafe – Day 2

TODAY’S TIDBITS The pasteurizing of milk can actually make it MORE vulnerable, because often the natural bacteria give it defence. Many cheeses in Europe are un-pasteurized and taste better, they’re not allowed in North America however. Cooking will kill parasites, and bacteria, but not their toxins, not all viruses, not all spores. If you’re going […]

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Dicing Onions – Day 1

What an incredible first day!!!!! After receiving our kitchen utensil set, and a demo on kitchen safety, sanitation and what to do in case of a cut and fire, we were soon learning the different vegetable preparations. Chef John said to take it slow, and warned us that there had never been a class without […]

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Culinary Arts Project

Initiation Day at the International Culinary Center

It was initiation day at the ICC International Culinary Center. We signed all our forms, got our chef’s outfits and Level 1 course book. We were given various presentations on kitchen rules (e.g. no jewelry, no nail polish, no unkempt facial hair etc…), on attendance (have to have a 90% attendance to pass), on graduating […]