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Cheryl Wallbank | Comfort Baking Rebel
TRAINING: This is my second career. I was a working artist. I graduated from ACAD with a major in ceramics and minor in painting and drawing. I eventually ended up at SAIT in the two year program for baking and pastry arts, and I have four advanced certifificates in ingredient technology from the American institute…
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Alison LaFrance | Queen of Cakes
TRAINING: In high school I used to decorate cakes, and the artistic bug bit me. I ended up going to university for a Bachelor of Commerce, but something about sitting behind a computer all day wasn’t for me and something was missing. I then went back to school in 2004 – SAIT’s baking and…
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Tasting Notes | Sorrentino’s by Di Gennaro: Mushroom Harvest
[dmalbum path=”/wp-content/uploads/dm-albums/Sorrentinos by Di Gennaro Mushroom Harvest/”/] The Restaurant and Chef Chef de Cuisine Scott Mason, originally from Whistler Vancouver came to calgary to pursue his culinary dreams. Antinori Wines The Antinori family has been making wine for over six hundred years in Tuscany, Italy. Today, the vineyard is still a family endeavour, being run…
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CSL Insider | Grenada
La Belle Creole at Blue Horizons La Belle Creole Restaurant/ Blue Horizons www.grenadabluehorizons.com/restaurant.htm
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Tasting Notes | Ka’uiki Hotel Hana Maui
[dmalbum path=”/wp-content/uploads/dm-albums/Ka-uiki Hotel Hana Maui/”/] The Restaurant Chef Diane Tsurumaki the executive chef, is a recent addition to Hotel Hana-Maui. Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Kobocha Pumpkin Soup A mild version…
