Category Interviews

It's time to take another trip back in time to meet Naween, who was also a Start From Scratch original.

And soon you will meet our new SFS participants! We can't wait to start the 2013 winter session!

1) First of all, many participants talk about showing off their new skills after they finish the program; have you hosted a dinner party yet? How was it?

I had the opportunity to host my siblings for a dinner night in and actually used a couple of the same recipes we learned in SFS. Since I am not the usual cook in the house, there was hesitation regarding the chicken but once established that it was, in fact, cooked (Very well if I do say so myself!) we had a fabulous time. Also, my cooking rep earned some brownie points.

2) Describe your relationship to food and cooking before Start from Scratch (SFS).

Prior to SFS, I was somewhat intimidated to try my hand in the kitchen and so my ability to cook was stagnant at best. By learning the basics through SFS, I felt more confident whipping up my own recipes.

3) What have you changed about your cooking habits since SFS?

Nachos will, forever and always, be my greatest weakness. But I have graduated to cooking with whole food ingredients, meat and healthy grains like quinoa and brown rice thanks to the basic recipes I learned in SFS.

4) What has SFS done to change your perception of food and cooking?

The cooking basics or "must-knows" that I learned through SFS helped me understand that cooking food can be fun, fulfilling and dynamic. It's not rocket science, but it is a science and a simple tweak like a new herb or spice could create a totally different dish.

5) Tell us about your most memorable SFS moment.

Kingsland Farmers Market tour led by Connie from CHARCUT. I can still taste those juicy tomatoes..

6) What are your favourite recipes to cook/bake now and why?

I am in love with cold quinoa salads. They're easy to make and change up to keep the flavor interesting, they're great for packing lunches and best of all, super healthy.

7) What skill from SFS has come in most handy?

CHICKEN! I can now make chicken.

8) What would you say to students considering applying for SFS?

DO IT! You have nothing to lose and everything to gain. Once a week, you get to hang out with friends and eat delicious food while learning. Aside from polishing up whatever your cooking reputation is, Dan Clapson and SFS introduce a whole new world - The tasty and dynamic Foodie world and it's only getting better in Calgary.

Friends Of The Program: Chatting With Julie van Rosendaal

Local blogger (www.dinnerwithjulie.com), columnist, radio personality and general foodie, Julie Van Rosendaal, is an enthusiastic contributor to Start from Scratch. The accessibility and practicality of the program inspires her to help educate students on some of the cooking basics that will allow their own passions for food to grow. You are obviously very involved with

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Where Are They Now: Chatting with Alyssa

Alyssa is a 24-year-old University of Calgary student, majoring in communications, who now sees cooking as a fulfilling activity to share. You can find Alyssa tweeting her heart out as the ‘U Calgary foodie’ at @UCalgaryFoodie! Describe your cooking and eating habits before you participated in the program? I love toast. It’s like my favorite thing to

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