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American Express COBALT card launch party by Didier Young

It is no secret that I love enjoying some of the finer things in life. As a millennial, my lifestyle makes me more inclined to spend money on experiences and to eat out and order in often. 

In an attempt to build up my credit score, I charge most of my expenses to my credit card. In the past, I earned a small rebate each year, however, I wasn't able to reap many benefits from all of the spending on food, travel and entertainment that I was regularly doing. While there is a large variety of credit cards out there, I’ve struggled to find one that truly fits my lifestyle and needs, until today.

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Food Basics at Landsdowne and Dupont by Didier Young

I was recently reminiscing about my college years. I remember all the wonderful moments spent in school, learning to bake bread and creating chocolate sculptures. The greasy lunches eaten at the nearby diner. I also remembered that money was a bit tight back then and that forced me to eat out less and cook at home more often. Toronto is blessed with a multitude of different grocery stores, however most of the ones populating the downtown core can get expensive. Thankfully, there were a few oases in the city where one can shop at a lower price range so that they can spend their money on the things they really want, and one of them is the topic of today’s blog post: Food Basics.

 

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Sodastream: Homemade Ginger Ale Recipe by Didier Young

Childhood is a fantastic time in someone’s life. You do not have any real responsibilities (including doing your own laundry), taking daily naps is pretty much compulsory and you can eat all the sugar in the world and stay nice and slim. As it is the case with most children, I didn't have a very developed palate. Greens were pushed to the side of the plate, pasta was rapidly devoured and anything with sugar was more than welcome. It’s a completely different story now that I am an adult obviously. I’ve learned about calories, carbohydrates, fats and all the other wonderful things present in our food and that has made me more conscious of the things I put in my body. My love for all things sweet remained unwavered but I learned of healthier alternatives for some of them. Today, I’ll be talking about a great substitute for pop.

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Ricarda's Jazz Brunch by Didier Young

As the work week comes to an end, we always look forward to the activities that we will be partaking into during the weekend. Some of them, like doing laundry, aren't necessarily the most recreational or eventful occupations but there are always great ways to spend those two glorious days of rest. Long walks along the waterfront, sunbathing in the park, shopping in cute little boutiques and, my personal favourite, grabbing brunch with beloved friends. Today’s post focusses on the Mediterranean restaurant Ricarda’s.

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Sam James/ Stüssy by Didier Young

In theory, the act of roasting coffee seems quite easy enough to accomplish: green coffee beans are poured into a roaster, where they are slowly roasted to the desired degree and they are then dumped from the roasting chamber and air cooled. While one could attempt the whole procedure simply by looking for a specific colouration to the beans, it takes an expert to understand the subtle calibrations in temperature, smell, colour and sound that result in the finished product that they are aiming to achieve. One such master roaster is the owner and namesake of Sam James Coffee Bars in Toronto and the creator of Cut Coffee.

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Bake Club: The Greenhouse Cookbook's Key Lime cups by Didier Young

Before I shifted professions and became a full time blogger and photographer, I used to be a pastry chef at a popular restaurant in Toronto. There seems to be a certain idealization of the profession and I often get asked whether I miss my old job. The hours were long, the upper management was impossible to please and let’s be honest, working in hospitality isn’t the most lucrative career choice. However, I will admit that I do miss baking sometimes. Thankfully, I usually meet up with a bunch of talented bloggers at least once a month for our Friday Bake Club.

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