Our blog theme, "Discover the Best of Fresh" is also the theme of our Spring Inspired magazine. We have a great selection of fresh spring recipes you should check out!

Fondue is a fun interactive way to entertain and dessert is no exception. We here at the Compliments Culinary Centre take on extern students for a seven week stint, we try to give them experience in all of the projects we work on here at the centre. Melissa just finished her time with us but before she left I asked her for a quick, simple, tasty dessert fondue that was not chocolate recipe (no pressure Melissa!).

We here at the George Brown Chef’s School put a lot of thought and effort into the FONDUE theme I was particularly interested in an Asian themed hot pot. Not a traditional fondue but a very similar and delicious and nutritious to boot.

One of the most talked about chicken dishes is the “drunken chicken”. This is where you take a chicken and rest it upon a can of beer and roast it in an oven or BBQ. The theory behind this technique is solid: dry heat on the outside to create that classic crisp skin; moist steam from the beer inside, to create a juicy tender chicken. I thought that the more subtle flavour of a Green Tea Beverage would be a nice replacement for a can of beer!

I have a love-hate relationship with chicken. I love a well cooked chicken dish but I hate raw chicken! When I teach Continuing Education classes here at The George Brown Chef’s School, during the Chicken Classes I have a sanitation program titled "Chicken, why do think they call it "Foul" anyway!?" With a basic knowledge of sanitation and some common sense you too can have a clean and safe chicken experience. Just make sure that you thoroughly clean all surfaces, utensils and especially your hands.