Halloween is upon us! The ghostly ghouls, walking dead, superheroes and famous characters will be walking the streets tomorrow. How will you be spending Halloween night? Giving out candy, scaring kids, watching scary movies or trick or treating? All options are good no matter what you pick, but today as Jigsaw would say “Do you…
Tag: learning
Rosewood vs. Winewood and its Importance
For CCI, sustainability begins with our handles. The word “Sustainability” is an important buzz word in the industry now a days, but what does that word mean and how does it have anything to do with CCI knives? Well my friend, sit back and enjoy your coffee while we tell you the scoop and all the information you…
Q&A With CCI’s Mike Byrne
The National Restaurant Association Educational Foundation sat down to have a chat with our very own Mike Byrne! Mike talks about his experiences with CCI, the restaurant industry and much more! Click the on link to read more about the one and only Mike Byrne! Q&A with CCI’s Mike Byrne
Easter Egg Hunt
April showers, bring May flowers. This is true, April brings a lot of rain, gloomy days and some wet shoes, but the one constant great thing about April is Easter. Easter, the holiday that can provide you with sugary treats, chocolate, egg hunts and a long weekend. What’s not to like about the holiday. Let’s…
Canada Cutlery Inc. Knife Series Part 1: Butcher Knives & Tools
Once a month for the next 6 months, I will be previewing the 6 key knife series that Canada Cutlery Inc. (CCI) offers to the consumer. From Butcher Knives and tools to CCI’s Masterpiece Europe Series™, we will be focusing on the key elements of each series to help you make an informed purchase! Now…
Back to School!
It’s January 10th and school is finally getting back into the swing of things. The early morning alarms, late night studying and even a few tears during exams, but school is finally back! This blog will be dedicated for all those aspiring chef’s beginning or continuing their education in 2017. Below The Discriminating Chef will…
FAQ, The Turkey Survival Guide to an American Thanksgiving
The countdown is on! Thanksgiving is in T minus 3 days and the time for prep has officially begun. Now before you start inviting family and friends over, think about what you’re serving said family and friends. A thanksgiving meal is a tiresome and delicate task that requires prep and time. This blog will be…
What to look for when purchasing knives Part 1: Knowledge
If the carving job on your last Thanksgiving turkey was similar to a carving job done with plastic safety scissors; you may need to invest in higher quality knives. Some of my readers may be asking some questions like this: How can you tell whether a knife is high or low quality? High quality knives…
The Bend Test Part 2: What Makes CCI Steel So Tough.
It took decades of expensive research by large cutlery manufacturers to develop the right combination of alloys to produce the best grade of professional cutlery stainless steel that is used today. X50CrMoV15 is the ideal combination of high carbon stainless steel, containing the alloys, Chromium, Molybdenum and Vanadium. It is crucial to use this very…
How Thermometers work: Temperature Scales
Thermometers are instrumental in the cooking process. A thermometer is a great way to know if your food is fully cooked, safe and ready to eat! Thermometers contain one very important aspect – a temperature scale. This is the fourth part of the “How Thermometers Work” series. We will breakdown the different temperature scales! Researchers…
The Ultimate Chef Ruler
The Culinary Student’s Cheat Sheet! Whether you’re in secondary or post-secondary school, this is the ULTIMATE learning tool. It provides the most comprehensive and useful information available and is European made to exacting standards with tempered stainless steel and non-toxic ink. The UCR features precise cutting and modelling guides for: classic vegetable cuts, culinary facts and…
Part 2: Crafting the Perfect Knife
The Final Outcome To truly test the quality of a piece of chocolate, it is recommended to take a bite and really taste it. A chocolate confection can be very attractive to the eye yet disappoint in its taste and quality. Believe it or not, the same principle applies to knives (just without the tasting)!…
Tools for The Discriminating Chef 