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Chris Herrin | Memorable Pastry King
Remember when all of life came down to two simple rules and ice cream, pastry and cake were life’s greatest pleasures. chef chris Herrin makes you remember those times well. The chef de patisserie at Bouchon in the Venetian believes, “give more than you receive and live by the golden rule and life is simple.…
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Heather and Chad Gould Hawke | It Takes Two
Both Heather and Chad Gould Hawke knew almost immediately after high school what they wanted to do with their lives. Heather’s upbringing in British Columbia farmland made it natural for her to transition into cooking. The daughter of European parents, Heather’s family knew how to make everything from scratch. For chef Chad Gould Hawke, the eminent…
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Theo Yeaman | Art of Precision
Not many twelve year olds know the secret to making crisp fish and chips from scratch – even imitating the English by wrapping the entire thing in newsprint. Yeaman, though, remembers fondly making fish and chips for his parents when they came home late from work. “I love working with my hands- it’s always been…
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Duncan Ly | His Take
It would be safe to say that Duncan Ly, executive chef at Hotel Arts fell fatefully into cooking. Ly was studying electronics at college. When summer holidays came around, he decided to spend some time in Tofino, B.C. to learn how to surf. While staying with a friend, the avid snowboarder and skateboarder landed a…
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Paul McGreevy | Local Seasonal Aficionado
Long before the one hundred-mile diet was a craze and perusing farmers markets was a weekend ritual, the ethos of eating local and seasonal had been a part of Paul McGreevy’s life.
