Lynn Dinwoodie

Hi there, I have a small 16 seat cafe ..open Monday to Friday..perhaps we could work something out..give me a call cheers..Lynn chef/owner ABSOLUTELY FABULOUS FOODS CAFE AND CATERING 604 733 5105

Don't rule out Vancouver completely..there are many great areas and restaurants that are great. What are you looking for in a job and what are your special talents and passions...that should determine your location. As to salary's..they certainly vary as do benifits. Good luck and look me up if you get to Vancouver. cheers Lynn

Presumably you have given 2 weeks notice, has your boss not asked for your recipes...if not, then perhaps he/she is not interested. I have had a few bakers over the years and generally we brainstrorm recipes together..I encourage my staff to exercise their creative talents. You, by the way, sound great..good luck to you and I wish you lived in Vancouver. And, as everyone has said...what goes around ...comes around..leave graciously.... cheers Lynn

Michelle...who is representing Tim of Windy River Acres..who has the Russian Red Garlic..has asked me to advise everyone of her phone number. She still has a supply and is keen to sell..her number is 604 787 7385. She will still be at the market but I don't know which days..and she is also selling other products for other people as well. Cheers, Lynn

I now use his garlic exclusively. It is truly wonderful to work with.There is something very comforting knowing this garlic was grown in our own soil so close to home and not a millon miles away ..using up expensive fossil fuels to ect etc etc He is going to grow other things and he is very open to suggestions. I have his contact if anyone needs to get in touch with him or if he is not there his vendor person is Michelle and you can leave a msg with her..she is very helpful also.

My staff and I are going this evening..One of the rare Friday nights off for us and we are really looking forward to the evening.Hope to see you Leonard. By the way, I will be ordering every appetizer on the menu and then some..and of course desserts too. Cheers..Lynn

We are a small breakfast and lunch restaurant with a great catering division.... please feel free to visit..cheers, Lynn

I think that no matter where you are ..no matter what country..you must remember..as a restaurant..cafe..or personal chef...the customer has chosen you..you have not chosen the customer..accomodation..going the extra bit is what matters..make the experience wonderful..no matter how small or large

MAY I BE OF SERVICE..I'd be so happy to chat ..plse check out my website and feel free to give me a call..Thank you..Chef Lynn

Be bold and adventureous...add to .....soups...rice...noodles..veggies make another sauce...be the ultimate at fusion...add sour cream make a marinade..go wild ..enjoy

Sounds absolutely fabulous...now how about letting pubs and restaurants in on this amazing taste sensation....

You're right..this should be a much livelier and informative subject.. Nachos are great for groups of beer swilling partiers..a communal plate..to try to soak up some of the drinks.. So often tho, they are alarmingly disapointing..and expensive. Bridges pub use to do a great plate..but they are very skimpy on ingredients now...and seem to like using the broken bits from the end of the bag.. So where are the good nachos...

In Vancouver we have a chain called the White Spot...It has been around forever and gone thru a few changes..but it's still basically a burger joint ..with.. I think a pretty good burger with a triple O sauce ..which is a gooey, messy mayo based sauce..yummy..but they have deleted some of the old things...like the honey dew drink..which I loved ..but the best was something called CHICKEN PICKENS...O MY it was the best deep fried bunch of chicken ever..mind you I would probably eat my shoe if it was deep fried... The White Spot also had many drive-in restaurants..sadly, there's only a few left..one of which, interestingly enough..is across the street from Lumiere's

I tried Duffins ..once ..was a little underwhelmed...thought the sandwhich was a wee bit wee..but it was certainly cheap tho..I was surprised at the amazing selection..a lot of choice..perhaps I'll try it again..what would you suggest

Patisserie Bordeaux....10th and Alma..great desserts and puff pastry as well

Have I missed the point here..or is this forum about culinary schools..or is about signing up for classes and sharpening knives and drinking wine...all of which I am all for ..but I would be interested in hearing other peoples experiences and info. thx

Don't forget Middle Eastern and Mediterranean themes also...they work great for a crowd as many of these dishes do not have to be piping hot..and you could incorporate some interesting appetizer type side dishes such as homous, tzatiki, baba ghanoush etc etc etc..I'm sure Paula Wolferts reciepes will help....... Other thoughts..stuffed peppers..phyllo things and the ever popular..things on sticks...ok skewers...be it meat or fruit...grilled veggies..marinated veggies hope this helps...L

Yes, we in British Columbia, also must have at least one person in the kitchen with the food safe certificate..and no..we do not have to be retested..which I think is a shame. I believe everyone in a kitchen and a food store should have a food safe certificate...as we have all seen..some people just don't have a clue. I realize the enormity of everyone having a certificate..especially casual labour and so on...but perhaps a couple of levels of certificates....and perhaps the onus on the owner of the esablishment..a small test along with the interviews might just fit the bill... I do not keep a Kosher kitchen but I do have many Jewish customers who appreciate my knowledge and concern for their needs...along with others with religious and/or special diets. I can't tell you how many times I've gone into my local grocery store and have seen the deli people use the same tongs for ham slices as well as beef...integrity..common sense..I think not...

I'm with you on this one...I too, am shocked at the lack of food safety and more importantly the integrity ..of course that could be one in the same..of our beloved food industry. I'm also surprised at the lack of discussion on this topic. I'm sure we have all witnessed examples of unsafe cooking, and/or handling of food..plse share... I was recently at a very 'trendy' fish and chip place in my fair town and saw one of the chefs blow his nose..not wash his hands and then proceed to touch my chips.Now in fariness..he did wipe his hands on his apron...yes, yes I know..I've probably had worse in my mouth..and yes we need some bacteria or germs..and so on and so on..but really... And whats with people dealing with money and also touching our food. And the complete trust we seem to have and lack of questioning about what we pop into our mouths. I am proud to discuss every aspect of my food and kitchen..I welcome vistitors...how many other places can say the same..thank God for open kitchens..but even then I've seen some unscrupulous behaviors in open kitchens...don't they know they are being watched...and another thing..oh dear..you got me going now..don't touch your nose. And can you say something if you are unhappy..and also..cross-contamination..its everywhere..well not here.thanks for the rant...L

It's hard to believe that once.. a long long time ago..I too, was a picky eater. Fortunately, my parents did not hide things or make a big deal of anything..and so at my own pace.. I became less pedestrian in my tastes. Now, I will pretty much try anything..at least twice. The first time for the experience and the second time to see if I really really either love it or dislike it. I believe that one should also explain to people that your taste does change..kind of a face saving device. As children we can be quite vehement ..saying...ooo I just hate..whatever..and then as your horizons and tastes expand..one does want to try whatever. Of course, if you have made a great fuss about not liking something..sometimes it can be a bit intimidating or just down right embarassing wanting to try different things. So my advice ..everything is an adventure..give it a go..and enjoy the experience.

This is my first post so please be kind..so..I did go to Dubrelle ..many many years ago..July of 1987..with Pierre himself and legions of others. It was a great time..I was a slightly older student than some ..and very very keen.I was also working for the airlines at the time so it was hectic times..going to school in the morning then working 4pm till midnight. I agree with some that there were parts of the schooling that did not prepare one for the intense real world of a fast paced kitchen...but I believe that comes with time and experience. What I learned ..especially from Chef Dubrelle was integrity,love and passion. And as we all know ..some people have it and some people do not no matter what school they go to or what training they have recieved. In my cafe and catering business I have hired people that have gone to cooking school and some who have not gone to cooking school. I think it depends on the person and their degree of passion and also the fit in the kitchen. I have been blessed at the moment with some incredibly talented people ...with various backrounds and schooling..or lack of ..but the bottom line is our devotion to fresh,seasonal, and innovative. We love what we do and it shows..so it dosen't really matter what school you choose or even if you don't go to school..have passion and integrity.