S_tran

Have you guys tried Miura Waffle and Milk bar on 829 Davie Street. They do delicious Savoury and sweet waffle sandwiches. Great for lunch. My Fave is the Korean Bulgogi Waffle Sando.

IMHO i would either go with a community apprenticeship program or just foget culinary school altogether. I for one have went to a culinary school which supposedly great but once i got into the doors i found that as long as you had themoney to pay for it your were in!. As far as connections go, i think that if you were really passionate and persistant you could get into any restaurant or at least die trying. I went to france and just knocked on doors and resulted in a commis posititon and a few stages at some great michelin restaurant. You have to be fearless and it takes alot out of you but its really a question of how much you want it. Although I am currently no in the industry at the moment, (personal reasons) i for one think that the exspensive "top" culinary schools are useless. IMO...

When I was in Italy I was near Venice in a little town called treviso and my friends introduced me to spritz! It made with campri, prosecco, and tonic water topped off with a meaty olive and orange slices. Delicious! i miss drinking it at night outside with my friends.

Pot grates the throat as you swallow like dry parsley. Hashish in brownies goes down much smoother. But that's just what I heard... ← You should try the space cakes in amsterdam o0

I would have to agree with the heinz ketchup because i had just gotten back from travelling throughout europe and trust me it varies from country to country but none of them tasted "right" to me. Although when it comes to belgium fries and mayo reign supreme!

I WAS JUST AT OKTOBERFEST in Munich! lol sorry i just had to say it, needless to say i don't remember much, i only made it to 2 beer tents and passed out after a few steins. One of the best experiences ever! The food around was amazing and the beer so unique. The beers at oktoberfest are not made with any preservatives that is why you dont hangovers from the beer there.

Hello sorry for the late reply, thanks for the info i will try to corroborate the info above and the Maitre D' cuz he speaks english a bit. And yes guts and all, quite fun cuz i get to stay in the fish room while its 32 degrees outside, quite hot.

Hi I was wondering if you guys could translate something for me. What kind of fish are Cabillaud Loup St Pierre and Dorad in english, because i have been fileting an d gutting these fish but i am not very familiar with them. Thanks!

Sorry, can you clarify your statement please? u.e. ← Oh sorry, haha i just meant that the plates that are used in the pics are similar to the ones that thomas keller uses. I was just wondering what specific brand are they. But I also heard that Thomas Keller actually has his own line too. I could be mistaken though

Those plates look familiar...

As someone who has grown up going to chinatown on the weekeends to buy groceries with my parents, i understand where you are coming from but personally I doesn't really bother me. It'sll about the experience but i guess in our society where everything in a supermarket now is dusted, sanitized, properly arranged, and methodically placed, it can be hard for some to handle the supermarkets in chinatown, heck even I get grossed out sometimes by the habits of some of the street vendors. hmmm.. not the most hygenic

That is very strange, sharing is always the best part of going to chinese restaurants. After work when my friends and I decide to go out to eat at late night chinese restaurants we always pick something, order some rice and share everything 'family style'. When you share your food you share the memories that come with it. Good times...

Same here. I saw "Kobe Beef" on a menu once, and I asked the waiter, "is that really Kobe Beef?" Waiter, with a trapped look on his face: "actually it's from a ranch in Texas, but they make it the same way that they make Kobe Beef, but they feed it beer instead of sake, and I think it tastes better." "Then it's actually (making exaggerated airquotes) Kobe-style Beef then?" "Uh, yeah." edited for clarity. ← I'm not too sure about this but I think that the breed of cattle used is actually called Wagyu beef and it can only be called Kobe beef if it comes from Kobe, Japan. Otherwise, i think that they should have just called it Texas wagyu beef. Correct me if I am wrong. I think people need to understand that before labelling everything as 'Kobe' beef. Also, Kobe beef is the most popularized beef but in Japan there are many other regions in Japan where the beef is equally as good in such places as Maezawa, Yonezawa and Iga.

What is marmite? Is it similar to Vegemite? I've seen it in store but havent had enough courage to try it yet.

I love that line lol

Bonjour, How are you all doing? So it is confirmed now that I will be staying in and around Cap d'agde and montpellier for 3 months!!! I'm really excited and will be leaving May 31st, I will be working (as a cook)/travelling and after that I will be back packing in europe for another month and a half (12 countries in total). My questions is, what should i take advantage of during this time. Is there anything specific I should eat or try or perhaps buy and bring back? I have researched all the fine dining foods int he area but besides that are there hidden local secret eateries i should try? Any information will be greatly appreciated!! Thanks, Steven

I'm not sure if anyone has mentioned it yet and i really don't feel like flipping through al the pages and looking, but the BEST burgers has to be from "The Rodeo Drive in" in Surrey. It was recently on the news because it was just bought out and they closed down to open a BANK! (*&^*&^ but anywhoo it was a sad day for the people who frequentt his place. My favourite was the RAMBO burger with 3 lean beef patties, 3 slices cheese, lettuce tomato, and hot peppers. I ordered the works on the last day it was open (the line up was huge i had to wait 1 hour and half for my order but it was worth every minute.) This thing was awesome, greasy, huge, heart cloggingly good. It was sort of a landmark for people who live in surrey and the truckers who pass by to grab a burger on a late night route. I still haven't finished mourning the loss yet...

This is not really about making mille crepes but one time i saw an entry to a competition who used this dessert as an entry and they named it "a pile of crepes" needless to say that person did not win but i just though i'd share that haha...

LOL ... i really do not know what to say to that

This subject really hits home because i just finished a program at the Art Institute which took over this culinary school here in Vancouver called dubrulle. ALthough I did not take the Pastry program i took the culinary one but i am interested in pastry too. IMHO i seriously do not think that culinary school is even necessary. Although i met some great instructors and people, the program at my school was a mess. I was very dissapointed withthe program and even though i got a scholarship to the school i gave it up and i just couldn't do it anymore. They say they interview people and screen people before they come in but the truth is as long as they had the money to get in they're in. They put the garde manger course in at the end of 1.5 year program for thepeople paying 33 thousand dollars a year but not for the one year program which was the strangest idea because what is the first low entry job someone will offer you? GARDE MANGER or prep. But thats beside the point.They didnt teach us butchery, no terrine, pate, classics BUT we learned how to make gumbo! (No offense but do you get what I mean?) So i just voiced my opinion by just leaving... I am choosing my own educational path by going to franch on june 3rd, got my ticket ready and leaving for a while instead of paying to learn nothing. I'd rather work for free and learn in a professional context so I will be staging. ON THE OTHER HAND, in my opinion community colleges are a great way to get training, because they have the facilities and government funded and the ones in Vancouver are great. I wish i had made the choice to do that instead but its kinda too latea lthough imight do some pastry courses. IF you do decide to goto a school though really pick their brains and ask them questions and know what you want to learn and see if they can provide you with that. From my experience, there is no difference between a good community college where you can pay 3000 dollars for good training or paying 30,000 for a private sub standard training. ...just my two cents

Ohhh Bao Chao!! i used to get food from there when I used to work at the PNE for dinnner...lotsa memories

Thanks guys for the advice!

There was this drink that I saw somewhere and the basic premise was they used the classic italian dessert using strawberries, balsamic, and blackpepper and making a martini out of that. I thought it was cool idea. Sorry for being vague but the idea is there.

HmmmMmmMmm im not really sure how to describe this show...it's interesting to put it modestly but entertaining i guess. They should have had a seperate category for sanitation, i cringed when i saw that lady dunno her name handle shicken then turns to her scooping icecream with her hands and then after that putting her hair up. She probably washed her hands but still... I'm not familiar with those judges though, maybe if they found judges who were more relevant to this industry it would have made the show more credible? (sp?) ...just my two cents

LOL that's hilarious i have to try that on my baby cousin when they come to visit...