My blogs

About me

Introduction	Last summer I competed in the first annual Farm to Fork Global Sponsorship from the Okanagan Chefs Association. I was the very fortunate winner of the 10 week stagiaire in the heart of Tuscany. There is an agriturismo in the Chianti region of Tuscany called La Petraia that offers a 10-12 week work / study program for professional chefs and culinary students, 18-35 years of age. It is run by a Canadian couple, Susan McKenna Grant [ author of Piano Piano Pieno: Authentic Food from a Tuscan Farm ] and Michael Grant who have restored the place over the past 10 years. 90% of the products for their typical meal come from their 175 acre property. The interns there do everything from slaughtering and butchering the animals, to tending the farm and vineyards, etc. I am one of the very fortunate interns who will be working on the farm starting this September. This blog is my way of sharing the experience with the members of the Okanagan Chefs Association and with other young chefs who are looking for a new experience.

Introduction

Last summer I competed in the first annual Farm to Fork Global Sponsorship from the Okanagan Chefs Association. I was the very fortunate winner of the 10 week stagiaire in the heart of Tuscany. There is an agriturismo in the Chianti region of Tuscany called La Petraia that offers a 10-12 week work / study program for professional chefs and culinary students, 18-35 years of age. It is run by a Canadian couple, Susan McKenna Grant [ author of Piano Piano Pieno: Authentic Food from a Tuscan Farm ] and Michael Grant who have restored the place over the past 10 years. 90% of the products for their typical meal come from their 175 acre property. The interns there do everything from slaughtering and butchering the animals, to tending the farm and vineyards, etc. I am one of the very fortunate interns who will be working on the farm starting this September. This blog is my way of sharing the experience with the members of the Okanagan Chefs Association and with other young chefs who are looking for a new experience.