kelsey Profile - (18189493)

cook's profile


Living In:
Member Since: May 2005
Cooking Level: Professional
Cooking Interests: Baking, Mexican, Indian, Vegetarian, Dessert, Gourmet
Hobbies: Hiking/Camping, Fishing, Wine Tasting
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About this Cook
I am a professional pastry chef and have been in cooking since 1999. I did my training in Calgary and have worked with several famous chefs. I dont like to eat dessert even though it is my specialty, but my favorite sweet to make is ice cream. Although I am not strictly vegetarian I am protein conscious and try to eat very little meat. That which I do eat I try to get from a local organic source or from a friend who hunts. I also spend a week each summer catching fish for the year. I am also a strong advocate of anti-GMO, as I believe that food is a right, and that no corporation deserves to patent life and forbid farmers from saving seed. I also don't like the deception of placing unlabeled GMO products in out food...YES it is there and estimated that up to 70% of processed food contains it in Canada and the US. Anyways I could go on for days.
My favorite things to cook
Indian, vegetarian...dessert. I love butter, but have tried to cut it out of my cooking (at least reduce it)...Fine dining is marvelous but not something that is good to eat everyday.
My favorite family cooking traditions
I think I got the bug from my grandmother who was Ukrainian. I have fond memories of wild strawberry jam, creamed wild morels, borscht, cabbage rolls, and perogies.
My cooking triumphs
I have competed in many culinary competitions and won several first place prizes. Some include work with Gingerbread Houses, chocolate art, sugar art, as well as hot food competition.
My cooking tragedies
When you work with food everyday there are too many to count. But I have definitely cowboyed a thing or two that has just plain flopped.
Recipe Reviews 2 reviews
Pumpkin Cheesecake in a Gingersnap Crust
A big hit this Christmas. Beautiful recipe. If you are having trouble with cracks wrap your spring form in tin foil and bake in a shallow water bath. Remember- when using a water bath always start with hot water!

5 users found this review helpful
Reviewed On: Jan. 4, 2009
Jamaican Burgers
These were delicious! Like several of the other chefs I added egg to my mix. My partner and I really enjoy making Veggie Patties and have tried several of our own creations,and this recipe served as a great base to start with. Admittedly I am a professional chef so most recipes I only use as a guide. A few pointers for those having problems with binding. Once my beans are cooked I slightly cool and use my kitchen aid to make a a chunky bean paste. I would also add the rice to this mix (although I substituted quinoa instead). Also if you are unsure if the mix will hold try a mini test pattie. This will also allow you to adjust seasoning as beans take a lot of salt, and flavors come out with heat. Additional suggestions are try adding some grated carrot, fresh parsley, and also can go half and half with black beans and another of your favorites. As well, I like to make a large batch of the mix and make my burger for dinner and shape the rest onto a parchment lined cookie sheet and freeze patties. Once frozen I portion them into packs. Make sure to keep a layer between them or it wont be fun pulling them apart! Jerk Mayo and cheese also top these off nice.

136 users found this review helpful
Reviewed On: Jan. 4, 2009

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