The Culinary Studio

Nobody taught us this. We learned it after years of serving plates of mussels that looked identical but tasted completely different depending on where they landed in the pan.

The ones closest to the heat. The ones that took the longest to open. The ones buried under the others. All cooking at different rates, all ending up at different textures, none of it visible from the outside.

Mussels punish inattention and reward presence. You have to watch them. You have to be there for the whole thing.
Tag someone you would make these for.

I asked my business partner and fellow Red Seal chef what she is making this long weekend.

Everything ahead of time. Salads prepped, meats marinating, chimichurri ready to go. When the sunshine hits she is not standing over a stove. She is already at the table.

What are you making this long weekend?

Tell us in the comments.

Knife Skills -Red Seal Chef - Part 5 of 5: Cilantro

Cilantro stems are usable. Leaves and thin stems together, use the root in a curry sauce or bride. And if you hate cilantro, science is on your side - there’s an actual gene that makes it taste like soap to about 15 percent of people.

That’s all 5. Follow so you don’t miss what’s next.

Knife Skills - Red Seal Chef - Part 4 of 5: Italian Parsley

Flat leaf parsley has real flavour. Curly parsley is garnish. Strip the leaves, tight pile, rock the knife one direction. Chop close to serving. It oxidizes fast once cut. Follow for Part 5 of 5.