Category Program Participants
Find out what SFS participant Brittany has been up to!
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 have absolutely loved being able to show off the recipes I learned at Start from Scratch. I have hosted friends over for a few dinner parties and pulled out the skills and recipes I learned at the program. I also love getting to share some of the useful tips — like showing people how to properly hold a knife and how to cut an onion in the most efficient way!
I have always been extremely passionate about cooking, but prior to SFS, I found it hard to fit into a busy schedule and a limited budget. I loved to try new things, but rarely made the time because it seemed like a lot of work for no guaranteed payoff. I usually stuck to the usual recipes that I new by heart and that were guaranteed to make any palate happy.
3) What have you changed about your cooking habits since SFS?
After taking the class during one of the busiest times of my undergraduate degree, I realized that if you want to, it is easy to find the time and to make amazing food for a reasonable price. Since taking SFS, I am easily inspired to try any recipe. I'm willing to take more risks and try cooking new things, with new ingredients. The class really showed me how easy it is to make some of the most complicated looking and tasting recipes! I also find that I am more organized in the kitchen - I have a better concept of timing and orchestrating a meal so that you can successfully pull off multiple different dishes at once.
4) What has SFS done to change your perception of food and cooking?
Like I have said, SFS has made me understand that cooking is a lot of show and good presentation, without nearly as much work as I thought it would be! As a student, I some times felt like there was no way I could afford or make some of the complicated recipes I salivated over on Pinterest or blogs, but now I feel like I have an increased understanding that makes it so any recipe is possible.
5) Tell us about your most memorable SFS moment.
I think one of the most memorable moments for me in SFS was doing a tour of the Kingsland Farmers Market with Connie DeSousa from Charcut. At restaurants, I am always wondering where the ingredients are sourced from and it was refreshing to learn that Charcut sourced the majority of its products locally, and at places where I could buy them too. She gave our group some insider tips on the best stand to stop at and find the freshest, tastiest ingredients.
6) What are your favourite recipes to cook/bake now and why?
This past summer I traveled to Asia and specifically, to India. There I volunteered for a month and met an amazing woman who cooked the best Indian/Nepali food. She taught me how to make curries and momos, a Tibetan dumpling) and many other local specialties. When I left, they sent me home with some of the basic ingredients and I have been experimenting with this new exotic way of cooking since then. It has been especially fun going to very unique, ethnic grocery stores to source some of the odd ingredients I need!
7) What skill from SFS has come in most handy?
It seems simple, but I think one of the most useful skills I learned in SFS is what the best way to cut an onion is. I am a huge soup cooker, especially French Onion, meaning that knowing how best to cut an onion is absolutely invaluable. It is a very simply procedure, but this technique has honestly saved me many a tear when I am cutting onion after onion for any savory recipe!
8) What would you say to students considering applying for SFS?
I have already told everyone I know to apply for SFS, many of which are in the program right now! I honestly cannot say enough good about this program. Dan, my teacher in the program, is so much fun and has more skills and tips to teach than there is time for. The guests who help teach you how to cut, make bread and more are so passionate about their areas of expertise, you can't help but get excited. I came into the program with a pretty good grasp of cooking in general, but I learned so much and had such a fun time. The class is truly for everyone and one of the best things I did while in school. Do it!
Find out what SFS participant Brittany has been up to! 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 have absolutely loved being able to show off the recipes I learned at Start from Scratch. I
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
Every once in awhile here at Start From Scratch, we like to catch-up with participants of years past. This week we chatted with Rand who was an original Start From Scratch foodie from TWO years ago! 1) First of all, many participants talk about showing off their new skills after they finish the program. Have
What’s your major? Anthropology. Why do you want to take part? I would love to learn how to cook and expand skills that are often neglected. Plus food has such a beautiful culture, a excellent way to reach out to others. How would you describe your level of cooking expertise? Rather basic. What is your
What’s your major? Chemistry (doctoral). Why do you want to take part? Because I am running out of different hot sauces to put on my frozen pizza. How would you describe your level of cooking expertise? I am pretty good at not burning things. What is your least favourite thing to eat and why? My words,
What’s Your Major? Accounting, with a minor in Geography. Why do you want to take part? I would love to be a part of this because I love eating food, but I’m not very good at making it yet! How would you describe your level of cooking expertise? I’m a big fan of putting obscure
What’s Your Major? Human Resources at the University of Calgary. Why do you want to take part? I have been following Start from Scratch on twitter since it was “KicktheKD!” I want to improve my cooking skills (or lack thereof!) and have a great time doing it! How would you describe your level of cooking
What’s Your Major? Bachelor of Science in Anthropology. Why do you want to take part? I want to learn how to cook so I can be more independent. I can make pasta and use a canned sauce, however pasta everyday is not a nice future culinary wise. I would like to learn how to cook
What’s Your Major? International Business. Why do you want to take part? I have always been extremely passionate about cooking. I lived in Russia for most of my life, which gave me the opportunity to travel and experience various cuisines. I also have always thought that after graduating with a business degree, to attend culinary
What’s Your Major? History. Why do you want to take part? I would love to take part because I have heard this is SUCH an amazing program. I live by myself and don’t get many opportunities to cook, especially with or for other people, so I would just love the experience. How would you describe