You chefs are a funny bunch. I know, because I was one for many many years. It’s my opinion that “once a chef, always a chef”. We see the world differently and demand more of our knives. Chefs need knives that are crazy sharp and stay that way for a...
Metallurgy is challenging and complex, and boring, and I don’t understand it. Furthermore, much like what an NFT is, I do not want anyone out there to try explaining it to me. I’m good. Ferrulites, carbides, manganese… I don’t really know what these words mean. Whenever I begin reading about...
We love bees. As former chefs, we know how important they are to our global food system, so we're pretty interested in keeping them around. Coincidentally, so are the folks at ABC Bees, a Calgary-based organization focused on promoting sustainable urban beekeeping and educating folks about it. Every year we...
When I first started working in kitchens over a decade ago, I was fortunate enough to have a chef that taught me knife skills almost exclusively using a nakiri. Chopping, peeling, pull & push cutting, taking the eyes out of a potato, Chef Sung could do it all with her...
