Makes 8-12 scones Both Canada and the United States are home to many grain farmers, millers, bakers, and makers who grow and produce regional grain, flour, and goods. Growing up, my mother “never followed the recipe”, and always incorporated whole wheat flour in her baking. – Chef Laetitia Chrapchynski Ingredients Scones: 120g (1 cup) all-purpose […]

November 22, 2022

About this Recipe The fall has arrived and what better to celebrate the bounty of local orchards than in a naturally sweetened layered apple terrine. Paired with tea ice cream and bee pollen, this floral dessert will balance out many of the earthy flavours present at a traditional Thanksgiving dinner table. Both the terrine and […]

October 5, 2022

About this Recipe This recipe is made using fresh corn purée as the base. The purée, when made using local fresh corn, is sweet and reminiscent of warm Ontario summers! Recipe from Embassy Chef de Cuisine, Laetitia Chrapchynski. Servings: 4 bowls | Prep: 30 minutes | Cook time: 45 minutes Ingredients Soup Base 5 corn […]

August 29, 2022

Chef Laetitia Chrapchynski, Chef de Cuisine at the Embassy of Canada in Washington, D.C, recently participated in a Canada-U.S. Culinary Diplomacy event with the Southern Alberta Institute of Technology to explore Canadian products and Indigenous culture. In this two-part series, she shares some of her reflections. PART 1 I believe that food can tell a […]

August 23, 2022

Chef Laetitia Chrapchynski, Chef de Cuisine at the Embassy of Canada in Washington, D.C, recently participated in a Canada-U.S. Culinary Diplomacy event with the Southern Alberta Institute of Technology to explore Canadian products and Indigenous culture. In this two-part series, she shares some of her reflections. If you missed Part 1 in the series, you […]

August 22, 2022