Vancouver Island born chef, culinary arts instructor at VIU, food stylist and caterer. Your Chef Can - cook, plan, teach, consult, organize or just talk food.
@theprovince A novel thought, reduce the price and sell it locally. I would love to have fresh seafood available at markets that aren’t $60/kg or more. Here is a picture I took in the #29 ranked city for poor cost of living, Paris in 2024. Prices are €8.90 to 28.90 per Kilogram.
@Sportsnet@NHL
Please stop with the #digitalplayertags during game play. It detracts from the viewing experience even more than the animated side board ads.
Considering a career in the trades? Join us online on May 27 for VIU's first-ever Trades and Applied Technology Virtual Expo! Attendees will get the chance to ask questions and get a sense if a program is a good fit for their goals. More info: https://t.co/4DvCIs27vR
Considering a career in the trades? Join us online on May 27 for VIU's first-ever Trades and Applied Technology Virtual Expo! Attendees will get the chance to ask questions and get a sense if a program is a good fit for their goals. More info: https://t.co/4DvCIs27vR
Congrats to #VIU Culinary Arts grad Keenan Martens, a competitor for the Culinary Apprentice of the Year Award: https://t.co/IzDIe7WrdH.
The #BCCulinaryAward is back after 10 years! Read about it here https://t.co/7xSN5wt0Xx. @ChefsTableBC@myVCC@VCCCulinaryArts@VIUniversity
@FoodNetwork@FoodNetwork what type of fish? There are plenty in the sea (rivers, lakes,sustainable self contained pens, etc..). Ah well, I’ll bite....pan fried/sautéed 😉