Welcome!
In the belly of Wellington County, the Food School is a high school hospitality and tourism program run by Chef Instructors, Chris Jess and Nicole DeBeyer. Together with students, the program endeavors to develop innovative programming that highlights our diverse culinary world.
Referencing the work done by the Slow Food Movement , as well as chefs like Alice Waters, Jaime Oliver, Ann Cooper, Paul Finkelstein and writers such as Raj Patel, Michael Pollan and Mark Bittman, the program strives to develop menus and actions that highlight how we are living in a time when it has become vitally important that we learn/relearn how to grow gardens, preserve our food, and reacquaint with what real food is.
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Hey Mr. Jess,. i was wondering if you could send me a recipe for gnochi. we just added it to our new dinner menu at Baileys but the owner bought a whole wack of store made shit. we have an awsome way of presenting it but its completly obvious by the taste that its not homemade, and i would love to go in early and prep a bunch of it. i remeber making it in your class and it wasent very time consuming and it tasted fresh. i would really appreciate it if you did that for me. [email protected], also, we have to get together for a beer or something one of these times. see ya
Hi JJ,
Here it is! Good luck and let me know how it goes!
Potato Gnocchi
3 Kg
Boiled, peeled, and food milled potato
3
Eggs
When potato is cooled, place into large mixing bowl with paddle attachment, add eggs and mix
2 Tablespoons
Kosher Salt
Add to mixture and fully incorporate.
1 Tablespoons
Ground Black Pepper
Add to mixture and fully incorporate.
900 Grams
All Purpose Flour
Once mixed, add flour and incorporate fully (1-2 minutes)
Roll into logs, divide into desired size
Hey Mr Jess,
so considering thanksgiving is coming up i need some super good recipes that will be good to make for my family!!
any ideas ?!
check with me this week and let me know what you’re after
Dear Chris, It is to the best of my knowledge that the Sensational Elora – Sensational Soup Off this year raised money not just for the Food Bank but the Breakfast Program at the High School as well. I am writing you because I was away during the soup-off and I feel that a charity receiving support from a fundraiser of that magnitude should be continued even if attendance is impossible. So I decided that I would give a cheque to the food bank, assuming that based on years past they would be the charity recipient. Although upon reading that they were not the only charity receiving the funding I felt it important to contact you and ask how the breakfast program works and how I can send a donation in?
Sincerely,
Chad Douglas
Sorry Chris, I forgot to send you the contact information. If you can email me at [email protected] I would really appreciate that.
Thanks,
Chad Douglas