Flippy (who I hope has done an intro by now )and I were volunteered to perform a Culinary Arts demonstration to help the Army show potential recruits some of the jobs available in the Army. Once we got the who, what, where, and when be began to put together a plan. Then we revised it….and revised it again. Then as we went to get supplies, we changed it again. ... Read More

One of the reasons I really enjoy catering has to do with food, but not with preparing food. In catering you must be on the cutting edge of the game or suffer the low margin consequences of doing what everyone else does. Catering allows me to constant explore new foods, new themes and most important new preparation methods. I like the challenge of doing something c... Read More

Ah the grill, many people have sent e-mails asking why I prefer the two chamber Char-broil charcoal grill?

We will explore that a little further as I describe to you the slow s... Read More

The History of Bannock

The Aboriginal staff of life, Bannock and Fry Bread, is common to the diet of virtually all North America’s Native population. The European version of bannock originated in Scotland and was made traditionally of oatmeal. The bannock of Aboriginal people was made of corn and nut meal, and flour made from ground plant bulbs. There wer... Read More