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Ian Macdonald
The Finale: Food Philosophy
With this school year coming to a close, all of our learning has lead up to this blog post. Throughout this year we prepared ourselves...
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Food Freedom
Pushing the Boundaries of Food Culture
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Ian Macdonald
Roy Choi
Roy Choi of LA is a famous fusion chef that has had quite an eventful career. In 2008 he opened his first food truck after being laid off...
Ian Macdonald
Return to Rudiments
Recently in class, we returned to some more basic concepts and ingredients, to really learn and understand how they work to form the...
Ian Macdonald
Swear by the Éclair
Making eclairs takes quite a bit of time because each step either requires or could use an opportunity to rest at the end. For example,...
Ian Macdonald
Decrypting the Label
While I was at save on foods looking at the all the food labels, I noticed a few patterns. Most of the time, if a company could decrease...
Ian Macdonald
Cheesy, easy, homemade pasta
Recently I took some time to make gnocchi. There are two primary types of gnocchi: potato and ricotta. I took the ricotta route because I...
Ian Macdonald
Easy as ..pie?
Recently, my partner and I were introduced to a brilliant and unique method of reheating leftovers or "used food" as my Aunty Karen calls...
Ian Macdonald
A Rocha to the Table
If you aren't familiar, A Rocha Canada is a non profit environmental stewardship organization. They focus mainly on sustainable...
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About
I believe you must bring your whole self to the table if you want to thrive in today’s crazy world; your personality, your sense of humor, and most importantly, your heart. All of these elements when applied correctly allow us to express our food freedom.
That is exactly what this blog is about. While I may not have a lot of experience, but for what I lack in expertise, I make up for in courage. This is where I record my experiments and test new concepts. I love to challenge myself in the kitchen and push the bounds of my pallet and skills. Anyone who would like to join me on this adventure or just watch me brave it should feel encouraged to subscribe. Even if you don't think this kind of energy is right for you, I implore you to take risks in the kitchen and seek out new favorites.
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