Goodbye 2019…

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Ring in the New Year with Nigel! ๐ŸŽ† 2019 was amazing but, as all things...

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Chef Nigel’s Newsletter | Volume 18

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Seasons Greetings… Sorry (not sorry) for the cliche hello – don’t worry the rest of...

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An Early Gift

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An Early Gift ๐ŸŽ20% off everything.That’s right – the sauce, the catering, the cooking classes,...

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Chef Nigel’s Newsletter | Volume 16 | November 2019

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Avoid a Culture Shock… America may be the only country that celebrates Thanksgiving this month,...

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Herb Roasted Turkey

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Ingredients: 1 12-20lb frozen natural turkey 1 onion peeled and quartered 1 orange quartered 2 carrots peeled...

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Start the Feast Now | Chef Nigel’s Newsletter | Volume 15

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Eat Out While You Still Can We know that Thankgiving is around the corner, and...

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BOO! Chef Nigel’s Newsletter | Volume 14

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No Need to Fear! We’re about to solve what could well be the most frightening...

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Curating The Perfect Menu For a Corporate Event

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  Regardless of whether you’re celebrating a successful sale or a company milestone with in-office...

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Seared Scallops with Pineapple and Red Pepper Salsa

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  Seared Scallops : 1 pound of Large Sea Scallops 1 tsp of salt and...

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Thai shrimp pineapple fried rice

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  Ingredients: 1 pound of shrimp peeled and deveined 3 cups of Jasmine rice cook...

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The Next Generation Kitchen and Food Industry

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Today we are living in the era where people are more intelligent and diligent about...

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How to Make Kitchen Safe? 5 Kitchen Risks You Have Been Taking Long

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You might have heard of the news where the silly things like a Christmas tree...

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