he richness of life comes from taking chances, and although not every unique, local restaurant you choose will be a winner, I guarantee the good experiences will outweigh the bad. It is simply naive to decide on Swiss Chalet because you want to avoid risk.
To help us improve on a classic, we enlisted Jamie Stunt, head chef at Oz Kafe (361 Elgin St.) and recent silver medallist at the Canadian Culinary Championships. We challenged him to create a more delicious version of the bright orange mac and cheese by adding only five additional ingredients to the mix. In his own words, his leftover KD casserole is “actually pretty fucking good!”
Confession: I was a card-carrying, drive-thru working, fry-salting employee of McDonald’s from 2005–2010. I worked for the fast-food restaurant all throughout high school, and always picked up shifts during the December holidays as a university student. I don’t think I ever officially quit—I still have my uniform and could probably call the manager tomorrow and ask for shifts. I haven’t forgotten how to do the job—trust me, no one can ever unlearn how to work at McDonald’s.
Myth: Low-fat or low-carb diets are the way to go: busted No. The body’s preferred energy sources are the unrefined carbs which can be found in fruits, vegetables, and grains. It’s the processed grains we want to avoid, like in pastas and pastries. A low-fat diet is discouraged, as many of the low-fat products on the shelves remove the fat and replace them with sugar.
He’s been in the food industry for decades: he owned his own restaurant, Willie’s Café, in London, Ont., for nine years, and has worked at some of the top restaurants in Europe and North America, including The French Laundry in Napa Valley, The Fat Duck in England, and Casa Bella in Kingston. I sat down with Van Dyk, who’s currently going on his third year as a culinary arts instructor, to talk about what it means to be a restaurant reviewer.