Reverence, Respect, and Realization: What The Acorn Taught Me
At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.
On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel
The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.
Talking Pâté, Imposter Syndrome and Restaurant Nostalgia, with Chef Colin Johnson of St. Lawrence
Over fish n' chips and a couple of pints, Rhys Amber catches up with St. Lawrence's Chef de Cuisine - someone who's as real as they come and not afraid to discuss the difficult parts of our industry, along with all the aspects that we love so much.
From Side-Hustling Wedding Cakes to Solo-Dining Desserts, with Pastry Chef Oliver Bernardino
When your dinner menu is as precisely executed and beautifully plated as those of Chef Lee Cooper’s, at award-winning L'Abattoir Restaurant, your desserts had better be equally spectacular. Pastry chef Oliver Bernardino understands this, and he’s up to the task.
If you've been dining out at small restaurants and bars around town lately, you may have encountered Pamplemousse Jus on the wine list. Where did it come from? What is so exciting about it? And how can you get your hands on some? We caught up with the winemaker to find out...