Culinary Blog #9: Culinary Innovation

For this blog, I was supposed to find an innovator or an innovation that relates to the food industry. I thought about it for a bit and came up with the man who revolutionized the kitchen and introduced that brigade system that is still in effect today, Auguste Escoffier.

Auguste Escoffier was born in France in 1846. His career started at the age of 12 when he apprenticed at his uncle’s restaurant in Nice. After that, he worked as an army chef. From there he was able to revolutionize that way a kitchen is run. He introduced a brigade style method to the kitchen where there is an executive chef and then chefs underneath him such as Poissonier (fish Chef), Garde Manger (cold food Chef), etc. Everyone works within a certain position doing certain jobs in a kitchen as shown below.

   This wasn’t his only contribution to the kitchen. He was also a fore runner for safety and sanitation. He began practicing these well before the rest. He pioneered the practice of canning tomatoes and provided assistance with the creation of the bouillion cube. He believed in farm to table cooking, getting vegetables right from the farms. He also created recipes like the peach melba for a opera singer named Dame Nellie Melba who was a guest at his restaurant.
  In 1890 Escoffier partnered with Cesar Ritz to transform the Savoy Hotel in London.from there he went on to manage the Ritz hotel in Paris, France, and the Carlton hotel in London improving each time. From there he went on to manage the Ritz hotel in Paris, France, and the Carlton hotel in London improving the kitchen each time.
  Auguste Escoffier was indeed an innovator. This does not only affect me but everyone in the culinary industry without Escoffier the kitchen itself would not be the same. He revolutionized the kitchen into the modernized kitchen we have today. It is because of him we all have separate titles in the kitchen.

Culinary Blog# 8: Diets and Dietary Restrictions

For this blog, I was required to track and record my eating for a week. Before I started at George brown I used to eat well balanced nutritious meals for breakfast lunch and dinner. A typical day would start with 2 eggs 2 pieces of bacon 2 slices of toast and some potatoes. Then more of a light lunch containing a sandwich and some fruit. Dinner would include some sort of meat as a main then vegetables and a side like rice or pasta.

However recently my meals have been more unbalanced and not as nutritious as I just don’t have time to cook for myself. A typical day starts with a coffee from Tim Hortons and a sandwich. Lunch is usually a sandwich of some sort. And dinner would be chicken and potatoes or fish and rice or something of that sort. I have been doing daily activities like running and weight lifting so hopefully, that offsets the poor diet (highly unlikely).


Daily Log:


Monday Day 1 Breakfast- Tim Hortons ice cap and sausage breakfast sandwich

Lunch- Assorted Sandwich, Water, and Apple

Dinner- Chicken Leg, Pasta, scallop potatoes and Fruit Smoothie


Tuesday Day 2: Breakfast- Tim Hortons ice cap and sausage breakfast sandwich

Lunch- Chicken bacon Sandwich, Iced Coffee, water and banana

Dinner- Fish with rice and soy sauce with sauteed onions and asparagus


Wednesday Day 3 Breakfast- Tim Hortons ice cap and bacon breakfast sandwich (ran out of sausages)

Lunch- Didn’t eat it woke up late and was eating breakfast at 12

Dinner- Chicken with mac and cheese and scallop potatoes (love scallop potatoes) and a fruit smoothie and a piece of raspberry chocolate cake


Thursday Day 4: Breakfast- Woke up late again ate lunch around 12:30

 Lunch- Bacon lettuce and tomato sandwich with an ice cap from Tim Hortons

Dinner- Lamb chops with a sweet African cous cous tzatziki sauce and a honey greek yogurt and blueberry crumble with a glass of wine and prosecco ( for an art of eating and dining project)


Friday Day 5:  Breakfast Tim Hortons ice cap with sausage breakfast sandwich

Lunch-  Assorted Sandwich with fruit smoothie

Dinner- grilled salmon, crispy skin rainbow trout and poached rainbow trout with sauteed snap peas and a buree blanc sauce.

Saturday Day 6: Breakfast- bacon eggs toast and coffee

Lunch- Grilled Cheese with genoa salami

Dinner- 6 different kinds of home made pizza with assorted toppings

Sunday Day 7: Breakfast- Bacon, eggs, Toast, water

Lunch- Pizza with anchovies pepperoni and cheese

Dinner Ravioli with tomato sauce and meatballs and assorted meats in the sauce


Recap- Looking back on what I ate at the week I didn’t actually eat as bad as I thought I did I do have Tim Hortons at least once a day which I would like to stop. I still did not eat as many fruits and vegetables as I would like too.


Advice for myself

Some advice or ideas I have that can allow me to promote good dietary choices would be to do main prep for 3 to 4 days in advance so when I get home the food is already made and I can just eat it. Stay away from late night snacks and eat more in a day to prevent being hungry later at night. Watch what I eat and pay attention to what I am putting in my body and what effects it will have. and finally, i don’t eat enough vegetables so I would like to start eating more of that aswell.

Culinary Blog #7: Hugging a Farmer

For this post, I was required to meet a farmer essentially. I had the opportunity to meet a person from our program whose family owns and operates a farm. The Wolf family have owned a farm for more than a decade. They are small all organic farm. Their original intention was to purchase a farm for something to do on the side, like a ‘hobby farm’. What started out as a couple pets eventually grew into a larger farm with a couple of chicken coops. They eventually had to stop raising chickens as it was creating a coyote problem After they were done with chickens they moved to cows. Raising them to slaughter then selling them to the public. They have also grown corn and soybeans. They work countless hours to keep the farm running on a smooth sailing ship.

I’ve always wanted to run my own farm but after seeing the amount of work that goes into running a farm I have learned to appreciate where my food comes from a little more after talking with these lovely people and I’d rather cook the food opposed to raising/ harvesting it.


Culinary Blog #6: Purchasing Meat and Game

For this blog I went to a butcher shop called The Meat Department” it is located at 121 Roncesvalles Ave, Toronto. The place was a little pricey but the quality of the meat was amazing  I decided to purchase a whole chicken and a couple of sausages. In total i spent 20.20, $14 was for the whole chicken and 6.20 for the sausages.


With a whole chicken you can do a lot. You can butcher it and get individual pieces to cook. You can take it off the bone and make a chicken stock or chicken soup you can take the breast and stuff it to make supreme. You can grill it and put it in a salad or cut it thin and make sandwiches or you can cook it whole. My favorite thing to use chicken for it to create a Hungarian dish called chicken poppy cosh to create this dish you first brown chicken in a pot with butter then you remove chicken and saute onions then add pepper and Hungarian paprika then place chicken back on onions and put chicken broth and slow cook for an hour.

Browning chicken

Sautee Onions

Then you serve with spaetzel( dumpling) its a mixture of savory, umami, little sweetness from the onions, there is also a bit of sourness and creaminess from sour cream. By far my favorite thing to do with chicken!

Culinary Blog #5: Fruit Hunter


Today I took a trip to the St. Lawrence market. I went there because it is the closest market to where I live and I love going there. I love exploring the market there’s loads of little shops to look at. Anytime I go there I have a sense of passion whether it is just exploring the market or figuring out what I want to make that night for dinner. I went to look for fruit most of the fruits they had at the market I have tried until I found Cactus Pear also known as a Prickly Pear.



The prickly pear is also known as ‘Opuntia’ it is a part of the cactus family. It Originated in the south American country of Mexico and was originally imported from the Americas in the sixteenth century. the Opuntia cactus has been in existence in Morocco for more than four centuries. It grows on islands with temperate climates. This cactus is a very invasive plant making it dangerous for humans and animals.

This is also something that I found very interesting,  The prickly pear seed oil is now recognized for its anti-ageing properties and although it is still early days in the industry, many cosmetic companies are showing a strong interest in this precious oil. It is also used for acne, the oil is said to trick your body into thinking that it doesn’t need to create any more oil reducing acne. The prickly pears I purchased at the market were 1.99 each. The prickly pear ripens in the late summer and early fall.

Sensory Evaluation:

it has a slightly sweet and watery taste with a hint of umame, it smells sweet, it looks almost pinkish reddish on the inside outside is like a bright red, there is a lot of seeds on the inside making it hard to eat. The oil that comes out of the fruit stains easily. ITs a very subtle and tasty fruit. It tastes almost like a watermelon with a lot of extra seeds.

Cooking with The Prickly Pear:

The prickly pear can be made into a simple syrup. This syrup is made by simmering boiled, mashed, and strained prickly pear fruit in sugar. Lemon is added for tartness. Use this syrup on pancakes, on top of other fruit, or in any dessert recipe that calls for syrup. When you look for prickly pears, remember that mature ones are a darker green or blackish purple. Ripe fruits tend to be redder at the base.


Can be used to make Prickly Pear Sorbet. For an elegant yet easy-to-make dessert, try this light sorbet. All you’ll need is an ice cream machine, prickly pears, sugar, lemon juice, and salt.


It can also be used to make a smooth. Make your morning smoothie pretty in pink with prickly pears. The pears combine well with coconut water to make a refreshing drink.


From this experience, I have learned a lot about the prickly pear I did not already know. I found a way to get rid of some unwanted acne along with an oil used for anti-aging. Some ways it can be used for cooking along with other uses. I will be using the fruits to make my morning smoothes now.

Culinary Biography

My name is Aaron Albanese I come from a small town named Caledonia located just outside of Hamilton Ontario.

I want to become a chef because it is in my blood. My father’s uncles own their own businesses. One owns Lou’s bbq which is prepared meats you can find in grocery stores. They do stuff like ribs and peamale bacon. The other owns a bakery named Panefresco who is now in most fortinos stores in Ontario. My father also opened his own doughnut shop after completing high school.

I don’t currently work in the industry but  I worked at KFC for a year and a half until I quit to pursue school. After schooling is finished I will be pursuing a job in the armed forces as a cook.

My philosophy in cooking is I enjoy cooking for groups of people, I enjoy cooking eating healthy but also enjoying the food I eat. I come from an Italian background so I do prefer pasta dishes over rice dishes.

From my blogging experience, I hope I can have fun with it and be able to show off my skills to that are willing to watch. I would also like to have a bit of fun with food photography.

‎”This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun”-Julia Child

  My original picture is of some scones me and my partner made in our baking a pastry for cooks class

This is a photo taken from:’

they are professional food photographers I take no credit for this photo what so ever.

Thank you:

Aaron Albanese

Making Soup: Culinary Blog #2

Growing up my family didn’t really have a soup of choice, my dad would make a homemade chicken noodle soup with some small meatballs in it (mainly because we are Italian everything mush have meatballs, not literally but). My grandma would make a soup of the same sort as well but that was eaten on days we would not have pasta like Christmas or thanksgiving. I didn’t really want to do a soup like that so I decided to make a french onion soup. I made this choice because I enjoy french onion soup.

Here is the recipe for the french onion soup I received from BBC Canada, I did everything from this recipe except for the bread I wanted to focus more on the soup than placing some toasted bread on top. I also could not find the type of cheese that was used so I used swiss cheese instead

French onion soup


  • 50g butter
  • 1 tbsp olive oil
  • 1kg onion halved and thinly sliced
  • 1 tsp sugar
  • 4 garlic clove, thinly sliced
  • 2 tbsp plain flour
  • 250ml dry white wine
  • 1.3l hot strongly-flavoured beef stock
  • 4-8 slices French bread (depending on size)
  • 140g Gruyère, finely grated


  1. First I cut up all the onions. I Melted the butter with the oil in a large pan. Add the onions and fryed them with the lid on for 10 mins until somewhat soft.  I Sprinkled with the sugar and cook for 20 mins more, stirred frequently until caramelized. The onions were really golden, full of flavor and soft when I pinched them between my fingers. I watched extra closely for the last 2 minutes so I didn’t burn the onions

2. I Added the garlic for the final few mins of the onions’ cooking time,  I then sprinkle in the flour and stirred well. I turned the heat and keep stirring while gradually adding the wine, followed by the hot stock. I then Covered it and simmered it for 15-20 mins. I adjusted the flavors and let it cool.

3. I then turned the heat down and let it cook for about 3 to 4 hours so that all the flavors were enhanced from the cooking time.

4. To serve it I placed it into a bowl and decided not to add cheese on top because when I tried it with the cheese I found it was too salty and added too much to the soup.

There wasn’t much involving challenged to this soup other than cutting the onions and garlic and making sure the onions did not burn. I believe this soup was very successful as it was well seasoned and tasted delicious. If I were to make this soup again I would create my oven beef broth instead of using a store-bought one as I did not have enough time to create my own. had I created my own I believe that my soup would have been even better. I also would not add any cheese to this add I believe it tasted better without. I would prefer just the soup.

From creating this soup I have brought with me the idea that even just the simplest products if used correctly can create amazing things.

I had 2 of my roommates try it and they said it was very good it smelt amazing and the onions dissolve in their mouth and gave a sweet and buttery taste.

Sensory Evaluation

The soup appeals to taste buds because it is salty, slightly sweet, it is slightly meaty and brothy, although it’s not really bitter.

The soup is brown, it’s a soupy texture and its got slices of onion, size is pretty similar to each other. it tastes a slight bit of salt, the onion slightly disintegrates in your mouth when you eat it. Smells like onions that have been boiling in beef broth for 3 hours.