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Here’s your skill-testing, multiple-choice question of the day.
Chef Roger Mooking is an acclaimed chef because:
A) He knows how to properly use a knife.
B) He makes a mean soy-sauce hard-boiled egg.
C) He can properly stock anyone’s kitchen.
D) He hosts his own show Everyday Exotic on Food Network Canada, and is the executive chef of Nyood, Kultura and Madras Pantry.
Pat yourself on the back smarty pants, you’re correct: it’s E) All of the above. Plus, Roger gets extra love from the Double P’s this week for featuring a Q&A with co-creator Celine on the Roll Call section of his site. Check it out here.
Yesterday we posted a diary of the incredible food journey devoured at the Brooklyn Fare whose unique menu was crafted by the talented chef César Ramirez. During our post-meal holy-crap-I-can’t-believe-I-just-ate-fourteen-plates-of-food coma, we asked César to share some of his expert knowledge and recommend five essential tools every aspiring chef needs to survive in the kitchen.
César kept it brief and recommended: A good peeler, a pairing knife/chef knife, a fork (huh?), a whisk and after a bit of coaxing for a final suggestion, he went a fifth item: a spatula.
There you have it kids, words from the wise. Now get cooking!
As the Executive Chef of Joeys restaurant chain, Chris Mills travels the world trying different foods and developing new menus. He’s eaten a few things we here in Canada would consider unconventional, including scorpions and crickets. But there’s one particular dish from the Tsukiji Market in Japan that he — and his stomach — will never forget. Let’s just say there were 150 of them, and they were still alive. We caught up with him at the launch of Joey Don Mills to ask him for an explicit description of this very memorable meal. Check the video above!
As children we were always hearing a parental figure disapprovingly say “Stop playing with your food!” Whatever happened to blowing milk bubbles or flying mashed potato bombs? Having fun with your food is just as important as consuming it. That’s why Plato Putas fell in love with Anna and her incredible playful Japanese bento (lunch) boxes, also know as Kyaraben.