Chef Alfred Contiga demonstrates how to create a show-stopping and fresh Sorbet in minutes using only dry ice, fruit purée and a little Alizé "just for the adults."  Chef Alfred's Tips: -Create a sorbet using only Dry Ice and a fruit purée -Pour Dry Ice into the purée and stir constantly -Once the purée has formed into sorbet, remove the Dry Ice using a spoon. It will easily separate from the sorbet.

Executive Chef Alfred Contiga demonstrates how to create a show-stopping and fresh Sorbet in minutes using only dry ice, fruit purée and a little Alizé.

Executive Chef Alfred Contiga demonstrates how to create a show-stopping and fresh Sorbet in minutes using only dry ice, fruit purée and a little Alizé.

Executive Chef Alfred Contiga demonstrates how to create a show-stopping and fresh Sorbet in minutes using only dry ice, fruit purée and a little Alizé.

Executive Chef Shaughn Halls advises on the essential knives to have in your kitchen and what they are used for.

Executive Chef Shaughn Halls advises on the essential knives to have in your kitchen and what they are used for.

Featured tips and skills by The Glowbal Collection's team of Chefs.  www.glowbalgroup.com

Featured tips and skills by The Glowbal Collection's team of Chefs. www.glowbalgroup.com

A big congratulations to COAST’s Executive Chef Pedro Gonzalez for WINNING the Mission Hill and Ocean Wise B.C. Spot Prawn and Wine Pairing Contest 2013!

A big congratulations to COAST’s Executive Chef Pedro Gonzalez for WINNING the Mission Hill and Ocean Wise B.C. Spot Prawn and Wine Pairing Contest 2013!

Watch as Chef Alfred Contiga shows us the tricks of the trade for grilling the perfect burger.

Mother Nature has been kind enough to send us a little sunshine and that means it’s time to get out and get grilling!Watch as Chef Alfred Contiga shows us the tricks of the trade for grilling the perfect burger.

Executive Chef Jason Labahn shows us how to  make the perfect stock from scratch.

Executive Chef Jason Labahn shows us how to make the perfect stock from scratch.

Chef Craig shows us how to pick out the freshest bivalves at your local market.

Chef Craig Scherer shows us his top tips to picking out the freshest bivalves at your local seafood store.

Chef Pedro Gonzalez show us how to make the perfect roasted chicken.  Chef Pedro's Tips: 1. Pre-salt entire chicken 24-48 hours prior to cooking 2. Stuff herbs in to the cavity of the chicken, as well as under the skin of the breast 3. Ensure the chicken is room temperature when placing onto a smoking hot pan 4. Cook in 3, 15 minute intervals, flipping the chicken each time 5. Sit and rest the chicken for 10 minutes before serving

Chef Pedro Gonzalez show us how to make the perfect roasted chicken. Chef Pedro's Tips: Pre-salt entire chicken hours prior to cooking Stuff herb.

Executive Chef Pedro Gonzalez shows us how to roast the perfect chicken!

Chef Pedro Gonzalez show us how to make the perfect roasted chicken. Chef Pedro's Tips: Pre-salt entire chicken hours prior to cooking Stuff herb.

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