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The Art of Doughnuts

Chelsea shows off the gluten roast before putting it in the oven.

Authentic Thai cooking classes in North Saanich on Vancouver Island.

Iron Chef for Linn Energy on June 25, 2012

BR Photography / www.facebook.com/BxRPhoto

Part of our day at the Raymond Blank Cookery School at Le Manoir aux Quat' Saisons

The Art of Doughnuts

Swordfish steak marinated for an hour in a mix of green onion, cilantro, olive oil, line juice and peel, brown sugar, and jalapeño.

Served with a spicy avocado mayonaisse that I probably would've made more spicy given another try.

I helped make this one.

This is the lunch we made; crab & scallop mousse filled ravioli over stir fried vegetables covered in a crab bisque.

Part of our day at the Raymond Blank Cookery School at Le Manoir aux Quat' Saisons

www.keropokman.com/2012/10/2nd-anniversary-cooking-class-...

Ubud market - flowers and finished offerings for sale

more ingredients

BR Photography / www.facebook.com/BxRPhoto

Chef demonstrated how to cut the shortrib for Kal Bi to make it that long strip....not the flat kind.

The Art of Doughnuts

The Art of Doughnuts

The Art of Doughnuts

116 Ma Tau Kok Rd, Tokwawan

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The Art of Doughnuts

Part of our day at the Raymond Blank Cookery School at Le Manoir aux Quat' Saisons

Chelsea shows the proper texture for the gluten roast mock meat.

BR Photography / www.facebook.com/BxRPhoto

Lime pie with graham cracker crust. Utterly gross -- in to the garbage after two bites kind of gross!