My name is Corey, I’m a student in Business Management. Before coming to AU I worked in the food industry. I graduated from NAIT’s Culinary Art’s program in 2007 with a diploma in cooking. I have my journeyman certificate, Red Seal, and Blue Seal. I have worked in restaurants, hotels, golf courses, and coffee shops. These days I’m a stay at home parent to three kids, 10-year-old twins and a 6-year-old. My wife works as an RN and program manager at the Stollery Hospital.
I wrote about the five mother sauces earlier when we looked at mayonnaise, which is really an altered form of the mother sauce hollandaise. Today, we’ll discuss hollandaise, one of the more popular breakfast sauces. It doesn’t have to be a breakfast sauce, but that is generally when you see it get used. Hollandaise is… Read more »
Poutine is one of those iconic Canadian dishes. Some go kilometres to find good poutine. When the hot gravy melts the cheese, and the fries are crispy—so good! Here in Edmonton, there are a couple of places to get decent poutine. But what do you do when you have leftover mashed potatoes or maybe extra… Read more »
A while back, it occurred to me that many of the sauces and spreads we use are almost always easy enough to make. I’m going to start a series of easy sauces to make that have multiple applications! For example, mayonnaise is the main ingredient in some salad dressings, like creamy coleslaw or even a… Read more »
Halloween is slowing creeping in, although you’d never know it by all the decorations that showed up in the stores in mid-September! Such is the life of a consumer. This week I thought I’d make a sweet tooth favorite, candied apples! I’m drooling just thinking about them. Whether you’re a parent, DINK(Double Income No Kids),… Read more »
When I was in culinary school one of the lessons that stuck with me was to always use your leftovers in something different. I think it’s probably fair to say that we all struggle with ways to use our leftovers, and I am no different. In my family, these holiday meals end up being these… Read more »
With Canadian Thanksgiving coming up this weekend, I thought I’d release a recipe for brining a turkey. I use this recipe every year when I cook a turkey because it adds both flavour and moisture. Brining is a great way to get some insurance of juiciness in your meats, and turkey isn’t the only thing… Read more »
Last week I wrote about how I used my new sous vide machine to make dinner. An acquaintance, whose son is in my Beaver Scout group, started up an interesting discussion on time versus temperature in cooking and how many websites promote potentially dangerous temperatures or cooking methods to ensure your food is cooked. I… Read more »
This past week I decided to get a little chefy. I’m sure many people think that’s what restaurant cooks do–and it is, but it isn’t. You have to have a real passion for the art; I’ve worked with people who do, but I’ve worked with more people who don’t. For them, it was just a… Read more »
School lunches are hard. After so many weeks of making sandwiches or buying lunchables, you want a change, they want a change, everyone is tired of leftovers. This week I made hummus and pita chips. My kids eat this up like it’s going out of style, and, honestly, it’s easy to make! Granted. the tahini… Read more »
Ever since my Dad and I bought a smoker together, I keep wanting to cook as much stuff on it as I can. A few weeks ago, I put on an eye of round and smoked it for a few hours, and it tasted too good! Today I was inspired to smoke some ribs I… Read more »