Beginning a tradition
Chef Earl launches Juneteenth celebration infused with cultural barbecue techniques When Chef Earl Frederick was hired to teach at the Tod and Maxine McClaskey Culinary Institute five years ago, [...]
Sharing life’s abundance
Growing up poor motivated Sanford Jones to pursue a physics degree. Now long retired, his appetite for cuisine has led to a major gift to Clark. By Rhonda Morin From his earliest memories as a [...]
Mystery scenes of the delicious kind unfold in Clark’s pastry arts kitchens
Ellie Alexander “Till Death Do Us Tart” book launch party shares sweet and funny moments The scene was set with flaky pastries and the author was in the house to answer whodunit questions [...]
Around the Table
Culinary professionals agree that food fortifies our community, builds strong relationships Whether it’s snagging those first strawberries of the season at the farmers market, talking tomato [...]
Partners Winter 2016
Ingredients for success Upcoming Tod and Maxine McClaskey Culinary Institute will be a plus for the regional cuisine and baking industries Sugar and spice and everything nice Alumna’s dream [...]
Ingredients for success
Upcoming Tod and Maxine McClaskey Culinary Institute will be a plus for the regional cuisine and baking industry By Lily Raff McCaulou Just as every chef has their own way of making a [...]
Sugar and spice and everything nice
Alumna’s dream becomes popular downtown business By Lily Raff McCaulou “If you have a good product and you’re nice and friendly, you shouldn’t lack for business (in Vancouver).” ~ Tierre Benton [...]
