articles
Industry Mondays: Free Knife Sharpening for Chefs!
When I worked in restaurants, my knives were always sharp. They had to be because we worked with beautiful ingredients and food costs were high. We had to be precise....
Industry Mondays: Free Knife Sharpening for Chefs!
When I worked in restaurants, my knives were always sharp. They had to be because we worked with beautiful ingredients and food costs were high. We had to be precise....
Knifewear Calgary 16th Birthday Party
Sunday January 26, 10am - 6pm1316 9 ave SE Can you believe it's been SIXTEEN years since we opened? Come party and help us celebrate this Sunday! We'll be serving up...
Knifewear Calgary 16th Birthday Party
Sunday January 26, 10am - 6pm1316 9 ave SE Can you believe it's been SIXTEEN years since we opened? Come party and help us celebrate this Sunday! We'll be serving up...
Which Binchotan Grade is Right for Me? Naoto's ...
If you’ve met me, you know I love cooking over charcoal. Japanese charcoal, called binchotan, is prized for its amazing quality and cooking properties. Because binchotan is made from natural...
Which Binchotan Grade is Right for Me? Naoto's ...
If you’ve met me, you know I love cooking over charcoal. Japanese charcoal, called binchotan, is prized for its amazing quality and cooking properties. Because binchotan is made from natural...
This Chef's Favourite Spoon: Gray Kunz
Chefs like spoons as much as they like knives—there, I said it, the secret is out—different spoons for checking seasoning, stirring, plating, basting, flipping, making a quenelle, sauce drizzling, or...
This Chef's Favourite Spoon: Gray Kunz
Chefs like spoons as much as they like knives—there, I said it, the secret is out—different spoons for checking seasoning, stirring, plating, basting, flipping, making a quenelle, sauce drizzling, or...
Charcoal Royal Rumble: Binchotan v.s. Ogatan v....
Who knew that charcoal could be so complicated? For something so ubiquitous with backyard burgers and dogs, you’d think that the average person would know a little bit more about...
Charcoal Royal Rumble: Binchotan v.s. Ogatan v....
Who knew that charcoal could be so complicated? For something so ubiquitous with backyard burgers and dogs, you’d think that the average person would know a little bit more about...
Chef's Press: The Kitchen Tool You Didn't Know ...
2012 — Husk Restaurant. Chris Lord, a lowly stagiere, enters the stage. Sean Brock, the chef to watch at the time, led a talented team of cooks to reclaim the...
Chef's Press: The Kitchen Tool You Didn't Know ...
2012 — Husk Restaurant. Chris Lord, a lowly stagiere, enters the stage. Sean Brock, the chef to watch at the time, led a talented team of cooks to reclaim the...