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Ethnoecology

our hands, our relationship with food

I blame it on Ethnoecology. I can’t blog, write, work or cook, because of Environmental Studies 321: An Introduction to Ethnoecology. Yes. Despite being insanely busy already with children and a business and a life, I have to add to the drama by going to university. (Occasionally.) This term, I have been taking ES 321
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Red Seal Cook-off

after I earned my official chef's title

I thought I was a Chef, but then I challenged the Red Seal. A Red Seal separates the real Chefs from the posers who call themselves “chef”. It represents, at the very least, culinary training, a three year cooking apprenticeship, and an excellent score on a nationally standardized chef test.  Or, it is given to the crazies among us
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