This past weekend has been pretty nuts. At least 4000 hospitality workers have been laid off in Banff AB, for a town with a population of 8000. That's 50% of...

Here in Canada, the coronavirus just got real. Our workplaces are providing safety guidelines and handwashing stations. The government is preparing national ...

Honestly, gluten-free baking is challenging enough when it comes to making bread. Let me explain; Gluten is an integral part of making a sliceable, moist, sp...

If you have read through previous articles I've posted you probably get the idea that I'm a *little* bit obsessed with this new, gloriously pink ruby chocola...

These bonbons are made with Varhona Dulcey- a caramelized white chocolate tempured for a crisp outer shell. Each chocolate is filled with a coffee infused du...

Christmas is almost here, and its time for all those dirty winter flavours to shine - egg nog, spiced rum, coffee, baileys, caramel and grand marnier everyth...

What is Ruby Chocolate? Ruby chocolate is the newest chocolate tasting experience. It is made from the ruby cocoa bean, found in Ecuador, Brazil and the Ivor...

Social media influence is growing in the food and beverage industry. 45% of diners will check a restaurant’s website or Instagram when deciding where to eat,...

We all know when Autumn is officially here - Starbucks, and every other coffee shop rolls out a pumpkin spice latte. Patisseries are baking pumpkin muffins, ...

I love getting special requests from guests - it's fun to be able to create something off-menu with specific preferences. Having set parameters to work withi...

This dessert is based around the simplest of flavours - inspired by the snickers bar and Reese's peanut butter cup, this is my version elevated to a restaura...

It's been a pretty exciting month for me when it comes to chocolate. New flavours, sexy molds and intense colours. I thought I would share some of my favouri...

Chocolate Sable 200g All Pupose Flour 50g Cocoa Powder 200g Butter 100g Sugar 2 Egg Yolks 5g Salt 1. Cream butter, salt and sugar, add one egg yolk at a time...

I feel the anatomy of the eclair is unique to each person who makes them. There will always be a crisp length of choux pastry, more often than not filled wit...

I thought about sharing the generic shortbread recipe I usually use, with the addition of lavender or bergamot, but I figured there are probably enough recip...

Everyone needs a great chocolate cake recipe. A cake can be as simple or as complicated as you want it to be. Personally, I like to make layered cakes, stuff...

The French Baguette is a symbol of France that is recognizable world wide. Long loaves of bread can be dated back to the 17th century, loaves as long as two...

Pastry cream is a fundamental element in the pastry kitchen. Its used to fill a number of baked goods: Mille Fuille, Profiteroles, Doughnuts and is a base f...

The Tonka Bean is the most controversial flavouring in north america. It is illegal throughout the United States, and has strict punishments attached to it f...

Every year around Christmas time we would get a box of chocolates for the family to share- and every year my brothers were reluctant to share it with me. I d...