Biryani
Biryani – My Last Indian Cooking Class This dish marked the final class of my Indian cooking course at George Brown. It was designed to combine everything we’d learned—Week 1’s lamb curry with Week 6’s biryani process. Of course, I couldn’t find any good lamb, so I used beef instead. Before this course, my Indian dishes never really worked out. And now I know why: I never learned how to properly layer spices. Indian cooking isn’t just about throwing in a bunch of ingredients—it’s about understanding when and how to add the right spices so that the
Blue Cheese Dip with Crudités
Knife Skills Class – Or How I Paid to Chop Veggies I missed the first class of my culinary course. Again. Apparently, George Brown doesn't believe in email reminders—or maybe once they have your money, they just ghost you like a bad Tinder date. Either way, I showed up a week late to learn that the first class was all about the knives. Specifically: get a good chef’s knife and learn how to slice, dice, and julienne your way through a pile of vegetables. So, what better way to show off some mediocre knife skills than a
Mint Chutney
Minty sidekick to your Samosa This mint chutney is the ultimate sidekick to crispy, golden samosas — cool, punchy, and just the right amount of heat. It cuts through the richness of the fried dough and creamy potato filling! Click here for the samosa recipe. CUISINE Indian Cooking Process... Making this mint chutney is as easy as it gets — no cooking, just blending. Toss fresh mint, cilantro, green chili, ginger, garlic, yogurt, lemon juice, and a pinch of
Vegetable Samosa
Crispy Samosas & Crazy Schedules: The Indian Cooking Class I Missed I signed up for an Indian cooking class at George Brown thinking, “Let me make some, long-form content and add to my list of recipes and things to try out!” But then life hit me upside the head with work, friends, family… and oh yeah — the fact that I completely forgot I even enrolled in the damn class and missed the first session. So now I’m playing catch-up, stuffing pastry pockets while trying not to lose my mind. Content creation isn't easy when you're just
Sunday Roast Chicken
A Sunday Roast: Or, How I Became a Chicken-Based Slasher Villain Ah, yes. The grand finale of my wildly inconsistent culinary school documentation — better known as “two episodes for an entire semester.” If you were hoping for an inspiring, step-by-step chronicle of my growth at George Brown College... sorry, you’ve got the wrong blog. But hey, at least I made it to the finish line. And today’s star? The roast chicken. But like any good season finale, I decided to raise the stakes with a supporting cast: jus lié, pan-fried Brussels sprouts, and an onion and
Homemade Chicken Broth
Homemade Chicken Broth: My First Culinary Arts Class at George Brown College Welcome to my next post! This is where I’ll be documenting my food adventures, culinary learnings, and experiences exploring Toronto and beyond. This also marks the first time I’m posting a video short. As I experiment with blogging and video content, I’m figuring out my style and striving to improve both my cooking skills and content creation. To start, I enrolled in an introduction to culinary arts class at George Brown College to build my foundational skills. And what better way to begin than with