Writing the schedule for the kitchen is one of the most daunting tasks I perform in my workplace, and this truth is even more valid around any holiday.
Ross Midgley, special to Postmedia News
Ross Midgley moved from P.E.I. to Niagara in 1999. Since then he has held the lead position in several of the region’s top kitchens. He is passionate about his family, all things Niagara and good rock ’n’ roll. He can be reached at email@example.com.
‘Potato-potahhto, Tomato-tomahhto’ — that absolutely horrid, trite song jingling around in my head.
I stare at the computer screen and feel I have absolutely nothing to write; the cursor pulsing to the rhythm of oblivion. Nothing. Nada. Writer’s block comes unannounced and without any grounded meaning. Of course, there must be something to write about, the world of food is vivid and rich, the characters in industry kitchens and the piracy ‘under
The second of two special Canadian dinners was hosted this past Saturday night in celebration of the 150th anniversary of the Confederation of Canada (and also 150 years of single family ownership on our St. David’s farm).
I am undertaking two special Canadian dinners this summer at my restaurant in celebration of our 150 years as a nation.
It takes mere minutes of flipping through old photo albums to realize how tastes can change.
Well, we all lie.
Pulling my winter jacket over my chef whites, I walked to the car to survey my mise en place.
“Hold ’er, Newt, you’re headed for the rhubarb!”
The first wild plant that begins to grace local menus in spring is the wild leek.
In this day of accelerated invention, there is no shortage of kitchen gadgets aimed at draining your wallet; plump with the promise of halving your meal time prep, allowing you to cook with zero mess, or accomplishing surgical cuts with the push of a button.
In kitchens, as in life, it seems there is never a convenient time for an equipment failure.
We all want to do the right thing in terms of preserving our environment and food choices we make around this definitely make an impact.
It was the Saturday of the icewine festival in Niagara- on-the-Lake and I had been nervously anticipating the phone call all day.
I was asked by a good friend the other day the difference between cooking in North America and cooking in Europe, specifically why so many North American cooks still clamour at the opportunity to cook in Europe as a part of their culinary education.
The holidays are over for another year and people all over are putting their new year’s resolutions into place.
I hesitated about writing a Christmas-focused article.
There is an overwhelming misconception that restaurants make a killing in profits.
As I sit to pen my 12th instalment of Back of House, I am struck by its consequence.
Last week I travelled with members of my kitchen brigade to Toronto as a competing chef in Gold Medal Plates, a cross-Canada fundraising initiative for Canada’s Olympic and Paralympic athletes.