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Home grown tomatoes from my backyard

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North Wild Kitchen

North Wild Kitchen (http://www.northwildkitchen.com/) won Blog of the Year Award for the 2016's Saveur Blog Awards.  The overall design, topics, and blog material is neat, organized, and interesting to look at. The author, Nevada Berg, not only writes brief but interesting stories, but also provides an authentic yet original recipe for each blog she writes. The pictures she provides per blog beautifully capture the recipes and their ingredients. She uses the recipes to reflect her life in Norway, and briefly educates us about her ingredients. While I am not that interested in cooking Norwegian cuisine, I enjoy eating a multitude of different foods, and these foods that she presents us look delicious and stunning. Overall, her blogs are the work of a professional. The only thing I would correct would be that her blogs are a bit too short. Maybe she doesn’t write much to keep up with the reader’s short attention span. Maybe she can write down references from official published resources to make her blogs more creditable.

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“I’m looking at flour like you would a carton of milk or a bag of peaches. Because it’s a fresh product. It’s alive.” “Versus everyone else?” I asked. “Everyone else pursues shelf life. Most flour preservation is done by toasting it slightly—it’s called kilning—and what you’re doing is drying out the grain further so there’s absolutely no moisture. That’s what we eat. Wheat picked long past ripeness, then broken apart, and then mummified. Mills are abattoirs for wheat.”

Barber, Dan.  The Third Plate: Field Notes on the Future of Food.  New York: Penguin Group, 2014.  Print.

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Chef Introduction

My name is Daniel Lau, I was born here in Toronto, and I am diagnosed with Asperger’s Syndrome. Asperger’s Syndrome to me means that I have exaggerated emotions and less social skills. Nevertheless, Asperger’s Syndrome has granted me a deeper understanding of who I am as an individual, and has helped me in my learning. My purpose of being a chef is to use my skills and dedication to serve delicious, and hopefully affordable, food to the public so I can fulfill my purpose in God’s Kingdom. I have studied Animal Sciences at Guelph University in the hope of being a farmer. Now with my knowledge in animal agriculture, I hope to combine that with what I will learn here in George Brown to provide as sustainable farm-to-plate cuisine. Most importantly, the reason why I want to be a chef is because I find cooking enjoying and meaningful in my life, and I wish to apply my skills to build a steady career.

From November 2016 to August 2017 I worked with Techfield doing HVAC, but that was not my true passion. I was just doing it for money, but it has taught me how to handle work stress, how to work together, and has taught me work ethic and discipline. While in high school, I took a summer job for a Select Sandwich in Vaughn before it closed down. I was involved in preparing ingredients for salads and sandwiches, and learned how to properly cut and wash vegetables.

I used to do simple baking in high school, following recipes online and books. Then I transitioned to cooking simple meals for myself and family during my time at University of Guelph. These past two years I have cooked complex original recipes as well, such as my tomato sauce which constantly changes depending on available ingredients in my home kitchen. I no longer do much baking. Instead I excel at soups, cooked vegetables, roasted and baked meats and poultry, and pastas. Preferred cuisines to cook are Italian, French, and a little Asian.

I have never blogged before. I hope that I can learn how to professionally. I hope that others will appreciate my Blogs and respect and respond to my opinions in a professional manner. I usually interpret blogs as too nonsensical and simple. Hopefully there will not be spam.

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Slezinger, Catherine.  Onion and Garlic.  The Organic Mamma.  The Organic Mamma,  24 February 2013.  Web.  06 September 2017.  <http://theorganicmomma.com/onion-and-garlic/>.

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