Travel · Aug 05, 2026
Notes from Italy: what a culinary trip taught me about slowness.
Parmigiano caves, Tuscan wine barrels, a kitchen in Bologna, and the realization that the Italians and us are not so different after all.
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Notes from the studio kitchen.
Recipes we return to, tables we set, and the ideas that quietly shape our menus.
Behind the Kitchen · Jul 20, 2026
The Humber chapter: what culinary school actually teaches you.
On joining Humber's Canadian Centre of Culinary Arts & Science, learning to cook the classical way, and what happens when a heritage kitchen meets a French brigade.
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Pastry · Jul 12, 2026
On folding: the quiet architecture of a meat pie.
Twelve folds, six turns, one long rest. A short essay on why we still refuse to shortcut the dough.
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Heritage · Jun 28, 2026
Egusi, unhurried — the case against a rushed pot.
We tested seven versions of egusi soup across a month. The winner was, as ever, the patient one.
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The Table · Jun 04, 2026
Notes from a private dinner for eight.
Candles, copper cutlery, and a menu written on the back of a train ticket. A quiet Saturday in Rosedale.
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