My little corner of the web, dedicated to food & to me.
IN cooking, THERE are SUCH Things AS “RULES”.
THERE IS Also HOWEVER, COMMON SENSE!!!
...to the future.
We were never allowed curries at home when growing up - my Mother, being a Cordon-Bleu trained Chef, couldn't stand them.
I was first exposed to Indian cuisine after University by a girl I was dating who's Father was Indian and we would go round every Sunday for a delicious spread of Indian foods.
I also had the opportunity in 2005 to spend 3 months in India and my appreciation of this cuisine gained new heights.
Fish & Chips
There is nothing more quintessentially British than Fish & Chips. The dish unto itself helped the British Nation fight 2 wars and if done correctly is one of the world's best comfort foods.
Originally a cold fish dish eaten by the Jewish Immigrants, the chips were also sold separately until one enterprising individual came up with the idea of serving the fried fish hot along with a side of freshly cooked chips... The British never looked back. In Northern UK you will find mainly Haddock until you pass the Midlands where the preferred fish becomes COd.
Modern British Cuisine first became de-rigeur in the early 1990's
It seemed that Michelin Starred Chefs were popping up all over the place. In London l'enfant terrible - Marco Pierre-white was in his element throwing pans and knives around his kitchens - and making Gordon Ramsay cry...
The movement was all about taking tired British food - often boiled to death - and letting the natural flavour of perfectly cooked produce shine through.
I fell in love with the series entitled Modernist Cuisine upon my first reading.
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
Having trained with a 1 Michelin Starred Chef - the principles behind Classical Cuisine are still in place, the 5 Mother Sauces and their derivatives.
If one watched Episode 4 of Top Chef Canada, one would see the importance that George Brown places on these 5 sauces and how they remain a culinary cornerstone.
Desserts have always been a bit of an anathema to me not having been born with a sweet tooth.
I do however like nothing more than a mouth-puckeringly sour slice of a "good" tarte au citorn or similar non-sweet pud.
In 1994, my mother told me that I could NOT be a flight attendant for the rest of my life as it had very little prospect for a full time career. She then informed me that a chef in Scotland had been named the youngest to be awarded 1 Star in Michelin, and was teaching classes.
My bags were soon packed and it was off to Scotland to begin my new training - in a career much more suited to a long-term future...she was right!
Education: Nairn's Cook School
Awards: Winner of the Toronto Wintefest Signature Food item, Lastman Squares. Award presented by the Hon. Mayor Mel Lastman and Lucy Waverman.