Time off

Hey everyone, as you may have noticed, I haven’t been posting all that often.

Unfortunately, this may continue a little as I am now readmitted to McGill University in Nutrition.

I’m sure that my year off will serve its purpose as I attended and graduated from the Cordon Bleu culinary school. Continue reading “Time off”

Practicing cuts with coleslaw

  Hello! I’m back with a, fresh, crisp and simple recipe. I’m a huge fan of coleslaw, especially the original coleslaw from St-Hubert, a chain of casual dining restaurants in Ontario, Quebec and eastern Canada. Coleslaw usually refers to a shredded cabbage salad with vinaigrette, usually left to pickle to allow the vegetables to imbibe the acidic flavour. One of my favourite things about coleslaw … Continue reading Practicing cuts with coleslaw