Chef Elaina Ravo is Director, Owner and Chef Instructor of Liaison College Culinary School Kitchener Campus. Awarded the Certified Chef De Cuisine (CCC) status by the Canadian Culinary Federation in 2003 – one of the youngest chefs and few females to achieve the title in Canada – Chef Ravo was previously Executive Chef and owner of Mediterranean Mermaid Catering for 16 years. With a diverse background in international cuisine, she is a contributing chef for the On Cooking textbook, used as a teaching tool by all Canadian culinary colleges, and is the author of In the Kitchen with Liaison College, a cookbook sold in support of the Hospital for Sick Children. www.therecord.com
PASTA-MAKING TIP: To end up with al dente pasta – a slightly chewy texture – drain your pasta before it hits that stage. For best results, reserve a bit of the cooking water and return your pasta to simmer in it. The starchiness will help the sauce adhere to the pasta and provide a rich mouth feel. Keep leftover cooked pasta in the fridge for up to three days. When it’s time to reheat, place the pasta into boiling water for one minute… and again, use the water to bind the sauce to the pasta.
SUMMER 2016 FOOD TREND: Eastern Mediterranean flavours: fresh herbs and spices (cumin, coriander) and lemons. With Canada’s diversity, ethnic flavours have become the norm. Eastern Mediterranean warm, earthy flavours add vibrancy and a unique aroma to dishes.