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I guess I have always been a teacher at heart. Right from my first jobs at radio stations I worked at across Canada, I was always showing people how to do things, be they technical or writing\/editing, as I worked my way up from supervisor to associate news director to producer. When I chose food and travel to be my specialty as a freelancer, soon enough came along the opportunity to teach Food and Travel Writing and Blogging<\/a> courses at UBC, at first in person, but now in a 100% online format.<\/p>\r\n\r\n\r\n\r\n As I progressed to being a ‘food celebrity’ of sorts, one who enjoyed bringing food I had cooked into radio studios for hosts to taste, there came invitations to do cooking ‘demos’ to showcase a certain product or just to be on stage to add into the merriment of a festival or some sort of special event. I even raced then-CBC Radio host Rick Cluff<\/a> to see who could whisk up a silky sabayon the fastest at the Pan Pacific Hotel’s Opera Buffet.<\/p>\r\n\r\n\r\n\r\n Somewhere along the way I was asked to teach cooking classes, and I did so for quite a few years, at Cook Culture in Victoria, Kilrenny Farm in the Cowichan Valley, and various one-offs here and there, especially during promoting my book, Food Artisans of Vancouver Island and the Gulf Islands. <\/a><\/p>\r\n\r\n\r\n\r\n But then life changed for a while. My food and travel journalism and cooking classes took back seat to my role as a union organizer and defender of freelancers’ rights at the Canadian Media Guild Freelance Branch.<\/a><\/p>\r\n\r\n\r\n\r\n I’ve really missed the food journalism and food educator part of my life. So…I’m leaping back in, just on a part-time basis at first. I’m very happy to have landed at The London Chef, a catering company and cooking school based in downtown Victoria. Starting this month, I’ll be teaching 1-2 classes a month in my favourite cuisines. Starting with some classic Sicilian dishes, a summery Italian menu, and moving on to teaching people about sustainable seafood. You can find the descriptions of all the menus on The London Chef<\/a> website. These are really fun classes as they are all hands-on. You get your hands and aprons dirty as you learn how to make pasta from scratch and wrap pork chops in sage and prosciutto before cooking them with a Marsala\/butter\/sage sauce. I know, right?<\/p>\r\n\r\n\r\n\r\n So I hope you will join me for one of more of my courses. You will eat very well!<\/p>\r\n\r\n\r\n\r\n <\/p>\r\n","protected":false},"excerpt":{"rendered":" I guess I have always been a teacher at heart. Right from my first jobs at radio stations I worked at across Canada, I was always showing people how to do things, be they technical or writing\/editing, as I worked … Continue reading ![\"\"](\"\/images\/2019\/07\/IMG_7648-2-e1562726385985.jpg\")
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