Get Cooking (MacEwan Edition) is up and running!

If you haven’t already heard, Kathryn Joel’s Get Cooking Edmonton is now fully installed at the MacEwan University residence, inhabiting the former convenience store space. It’s a petite area, but beautifully outfitted with everything needed for a commercial kitchen and, of course, the guests who’ll be dining on that kitchen’s creations.

Get Cooking is a wonderful approach to the traditional cooking class experience, combining in-depth expert instruction with a comfortable, friendly atmosphere and plenty of hands-on experience.

Kathryn held the new location media launch party on October 17, where she and her team of skilled chefs served up an evening of instructional cooking and a variety of appetizer platters. Guests also got the chance to meet Arden Tse of Prairie Noodle Shop, which will be hosting frequent Ramen Pop-Up nights at Get Cooking until their location is ready. There’s a great post about them on Andrea’s blog.

To cater to the growth of Get Cooking’s clientele, the team is continuing to expand and now includes the skills of Wendy Mah and Eric Hanson, alongside Israel Alvarez, Stephen Baidacoff, Brendan Brewster, Professional Sommelier William Bincoletto, and Kathryn herself.

For more information on Get Cooking’s class schedule, visit getcookingedmonton.com. To download my interview with Kathryn in the July/August edition of Edmonton Woman magazine, just click on the image below.

CHEFS, UNCENSORED: THE DUCHESS BAKE SHOP TEAM

Ever wondered who’s behind the delicious dishes? Here’s your chance to get to know the masters of grilling, the best of the bakers, and the kings and queens of Edmonton’s food scene.

Welcome to Chefs, Uncensored.

Duchess Bake Shop has been around since 2009 and is one of 124 Street’s staple foodie havens. All items are made daily in-house…from scratch. There are over 20 pastry chefs in the Duchess kitchen, so this interview was put together as a collaboration from the whole team, with pastry chef Kerri Stennes as a representative.

How would you describe your baking style?

The baking style at Duchess is mainly French inspired, but we also include some popular Canadian favorites.

What’s your food/shop philosophy?

Our philosophy is that there are no shortcuts to making good quality product. For us, that means using the best quality ingredients we can find, and making everything by hand in small batches, in house, every day. Those basic techniques allow us to maintain the freshest and best products.

What inspired you to become a chef?

Being able to bake a pie from scratch, give it to a friend or neighbour and then seeing the joy that it brought is what made me realize my dream was to become a pastry chef. Working at Duchess has brought that dream to a new level because everyone on our team is so passionate about creating memorable experiences through pastry. I have learned that baking is a great art; it requires careful attention to detail and a steady hand!

What’s the first thing you ate that made you realize food was an important part of culture?

A blueberry muffin in my grandmother’s kitchen. From a young age I knew that food had the power to bring people together. My mother was always encouraging us to help out with dinner or baking, and I have fond memories of sharing that time with her. It was great watching the family enjoying our food over multiple conversations.

What’s your favourite wine and what do you like to pair it with?

My favorite wine is a rich, Spanish Rioja paired with a goat cheese blanc mange and muddled blackberries.

What do you think is Edmonton’s next big innovative ingredient?

I don’t think it is one particular ingredient. Edmonton is realizing the potential of using high quality, local ingredients. Any ingredient can be innovative when you experience how unique its flavour is and feel inspired to create a dessert around it.

Why should people visit your bake shop?

We’re trying to create an elegant, cosmopolitan environment full of amazing people and world class food – it’s a unique experience.

Duchess Bake Shop
10718 124 Street
Edmonton, AB T5M 0H1
(780) 488-4999

CHEFS, UNCENSORED: MARTIN FLINT, PADMANADI

Padmanadi has been in Edmonton since 2002 and is dedicated to providing delicious vegan dishes to herbivores and carnivores alike. Chef Martin Flint has cooked for the restaurant for several years and now works as the assistant manager and occasional chef.

How would you describe your cooking style?

In a word, my cooking style is vegan. Having been vegetarian for many years and strictly vegan for the last seven years, I will only use vegan ingredients in anything I cook. I try to keep my cooking simple, using as few ingredients as possible to create uncluttered dishes that allow fresh, natural flavours to come through.

What’s your food/restaurant philosophy?

Here at Padmanadi the whole team is dedicated to bringing an awareness of the vegan lifestyle to the people of Edmonton and all who come through our doors. We aim to show everyone that there is an incredibly tasty, wholesome alternative to what I call the SNAD (Standard North American Diet), and it’s available here in the capital of “beef country.”

What inspired you to become a chef?

I have long been dismayed by the sad lack of good vegan food available in restaurants and hotels around the world. I don’t think vegans should have perhaps one or two choices of restaurant or just eat mountains of pasta and tomato sauce or fries and salad! Perhaps it was this that made me want to try to do something positive. When I first came to Padmanadi some eight years ago I was completely captivated by the owner, Kasim, who really inspired me to try my hand at doing something that he could see I was passionate about. With his guidance and expert help from his daughter Maya, I learnt the ropes and am still learning.

What’s the first thing you ate that made you realize food was an important part of culture?

I have always believed that food and the sharing of food is a cornerstone of every culture that has ever been on the earth. There is nothing more fundamental than the preparation of [food], and the “breaking of bread” with your neighbour.

What do you think is Edmonton’s next big innovative ingredient?

It’s really hard to tell. After sun dried tomatoes and balsamic vinegar, who knows? Personally I would like to see an increased interest in the numerous types of fungi now available.

Why should people visit your restaurant and try your food?

People should come to Padmanadi to try something different. I guarantee they will be amazed by the selection of wonderful food on offer; every dish a beautifully cooked and presented explosion of flavour that will leave them counting the days until their next visit. As I say to all our guests, “you come in as a customer but you leave as a friend.”

Padmanadi Vegetarian Restaurant
10740 101 Street
Edmonton, AB T5H 2S3
(780) 428-8899
Tues – Fri: 11am to 2pm; 4pm to 10pm
Sat-Sun: 10am to 2pm; 4pm to 10pm