The Veal Deal: Cooking Wiener Schnitzel in Vienna
Vienna’s Wrenkh brothers teach the art of schnitzel and invite travellers to taste Austria’s heritage, one cutlet at a time. By Ann Ruppenstein When it comes to preparing Wiener schnitzel, the golden, deep-fried veal cutlets that are a staple of Austrian cuisine, chef Leo Wrenkh has a straightforward approach for beginners. “There’s a simple rule,” he explains from the cooking
Chef spotlight: Catching up with Alexandra Launay, executive chef, Ladurée, Canada
Alexandra Launay has fond childhood memories of baking cakes with her mother. “I started very early,” she recalls, noting that French labour laws admit employment by those as young as 15. With several family members working in bakeries, Launay grew up in the pastry industry, and later left her hometown to train as a pastry apprentice in Paris, France. Working
Recipes with roots: Chef Stephanie Baryluk on sharing Teetl’it Gwich’in teachings in cuisine
What is Indigenous food? It’s a question Stephanie Baryluk has been asking herself a lot these days. Growing up in the Teetl’it Gwich’in community of Fort McPherson in the Inuvik region of the Northwest Territories, the Red Seal chef has early memories of harvesting berries, moose and caribou alongside her mother and grandmother in their tight knit hamlet of just
Chef Emily Butcher’s Whole Steamed Fish Recipe
Winnipeg-based chef Emily Butcher shares her recipe for the whole steamed fish she loves to share with her family on special occasions. Winnipeg-based Emily Butcher, chef-owner of Nola, approaches the holidays with creativity and a sense of fun. Her culinary philosophy celebrates local ingredients with global influences, which carries through to her festive table. “Christmas Eve is always a family