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!
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.
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
With Start From Scratch well under way, many guest teachers will be coming to help out in the kitchen. Kyle Groves, executive chef at Catch and The Oyster Bar, answered some questions for us about his journey into the world of food: 1) Can you tell us about your favourite food memory? I have so
Meet Stephanie Arsenault, another guest instructor at Start From Scratch. With writing about food, travel and parenting and blogging at globaldish.ca, Stephanie has a lot of expertise to share with SFS participants. She even studied for awhile at MRU! Follow her on Twitter @globaldish 1) Can you tell us about your favourite food memory? I
While learning fresh, fun cooking skills in Start From Scratch, you’ll also have the opportunity to meet some of Calgary’s best food enthusiasts. Pierre Lamielle, a graduate of the French Culinary Institute in New York City and food illustrator, is one of the people you just might be able to learn a few tricks from.
As a knife enthusiast and the president of Inglewood’s Knifewear, Kevin Kent, lends his particular brand of wit and expertise to the Start from Scratch program. He teaches students how to keep their fingers safe and their cutting easy. Why did you decide to help out with Start from Scratch? It’s a really cool program.
Peter, a physics major at the U of C, and hasn’t eaten Kraft Dinner since the class … enough said. We’re proud of him! Before the class what were your eating habits like? I made Kraft Dinner a couple times a week and I bought a lot of food from restaurants. That was about it.
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
Geoff Rogers, executive chef at the Home Tasting Room, is a main ingredient in the Start from Scratch recipe. Lending time, kitchen space and expertise to the program, Geoff, inspires students to realize his same love of eating well and creating community in the kitchen. What did you contribute to the Start from Scratch program
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