Tip of the Week: Preparing roasted squash

Tip of the Week Sponsored By: The thick skin of squash can be difficult to remove using your conventional vegetable peeler. For efficient, easy and consistent peeling, Chef Culinary Instructor Steven Walker-Duncan of Camosun College in Victoria, British Columbia recommends removing the stem end and cutting a thin portion from the bottom to create a […]

Tip of the Week: How to perfectly dice salmon for ceviche

Tip of the Week Sponsored By: When it comes to salmon, no two sizes are typically the same. Plus, this fish is commonly thick starting from the head, getting thinner as you move towards the fin. To give you even and consistent results, Executive Chef Elia Herrera of Los Colibris in Toronto recommends using a butterfly technique for […]