food

Food Habits, Keeping New Year Resolutions and the Impact of my Amex Cobalt Card by Didier Young

Let’s face it: I love to eat out. As a full time content creator, I am always in search of new aesthetically pleasing restaurants and I am always eager to try new food. However, as part of my new year resolutions, I had promised myself that I would try to cook at home more often and to eat in a healthier manner. Only eight percent of us manage to keep our new year resolutions while the others will give up within the first few weeks of the year. Am I part of the eight or the ninety-two percent?

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Travel Diaries: Paris by Didier Young

Bonjours Paris! Not unlike most people in the world, I had been daydreaming of visiting the capital of the country that puts such an incredible level of focus on good food and fashion for years. After a week long trip to London, I stepped on a two hour Eurostar train ride and arrived in the french capital. I was ready for four days of stripes, berets, baguettes, cheese and good wine.

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Travel Diaries: London (Part Two) by Didier Young

If you guys all remember, I had a little trip to London a while back and I even wrote a blog post about it. However, my week-long stay in the British capital was far too extensive to cover it all in one article and I promised a part deux to my London post which is now finally live. Two months later. Sorry guys. In part one, I talked about my love for the British culture and its rich architecture and part two will focus on some of the keys places that made my trip absolutely magical.

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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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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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A Brunch at Ufficio by Didier Young

We all have specific food items that we would not be able to resist if we were faced with a plate of it. For some people it’s salted caramel and chocolate chip cookies. For others, it might be a bowl of chips with a side of freshly made guacamole. In my case, I’ve always had a soft spot (a.k.a my belly) for Italian cuisine. Who can resist a beautiful plate of pasta, a burrata salad with roasted beets or a bowl of tiramisu? If you disagree, we are probably not meant to be friends. Obviously the more variations of the same item you eat, the more you start to learn what you like and dislike in the making of the dish. You start becoming a picky eater. You begin to expect to be blown away at each bite of your Margherita pizza and it is with high expectations that I visited Ufficio for brunch a few weeks back.

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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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A Brunch at Lavelle by Didier Young

This past weekend, I attended a large blogger gathering at the beautiful Lavelle, located near Bathurst and King. I had been to the restaurant twice prior: I initially went for the La La Land premiere after-party (where I arrived shortly after Ryan Gosling left. Sad I know) and I had also been to the restaurant the weekend before for a more intimate brunch with five of my friends. Now that I have been to the restaurant three times, what are my thoughts about it?

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Travel Diaries: Montreal by Didier Young

When I arrived to Canada in 2009, I landed in the city of Toronto, the fast paced and commerce oriented capital of Ontario. Years later, I can now call this city a home that I cherish and love. I am by all means a Torontonian. However, sometimes I do feel a slight bit of ennui in the city and when this happens, I usually head off to La Belle Province to the beautiful city of Montreal. I recently took a spontaneous trip to the highly European influenced city for the brief duration of two days, spending a full day of simply strolling around the city and stopping by cafés and cute independent stores.

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Four places in Toronto to Brunch by Didier Young

Sunday morning, we wake up and put on our best attires. we clean up and try to make sure we look as decent as possible and we head out for one of the most important rituals of the week: brunch. An amalgamation of breakfast and lunch, this special meal originated in England in the late 19th century and gained popularity in the 1930s in the Unites States. Acting as a perfect excuse to consume alcohol at eleven in the morning, brunch has traditionally consisted of english muffins, egg benedicts and pancakes drizzled in maple syrups. It will come to no surprise to everyone that brunch is my favourite meal of the week but most brunch places often offer safe and interchangeable menus. Today, I am talking about food from my favourite brunch places in Toronto who offer their own take on the weekend meal.

 

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Tipping point by Didier Young

I recently posted an old photo of a restaurant on my Instagram page. I was running low on photos, and it was a photo I never posted before so I figured why not right? The food looked delicious and the location was relatively pretty, yet I refused to geotag or tag the restaurant in the photograph. Why you may ask? Simply because that photo reminded me of the horrible service that I received at that restaurant that day.

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Kasamoto by Didier Young

My latest visit to Kasamoto marked my fifth time at the upscale Japanese restaurant in Yorkville. Opened in 2015, the two-story restaurant has been a blogger favourite for quite a while now. After experiencing their great brunch, a night out having cocktails with the girls and a few dinners, it was finally time to give their lunch a try. 

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Tabule Souk by Didier Young

Bulgar wheat and diced tomatoes. Chopped parsley, green onion and fresh mint. Add in some olive oil, lemon juice, salt and black pepper. This is not a hot new recipe that I have just come up with as part of my New Years resolution but it does make for a nice salad. Those are the ingredients of tabule, one of the quintessential Middle Eastern dishes and the mixture immediately conjures up images of pita bread, delicious hummus and shakshuka dishes. It also happens to be the name of a restaurant in Toronto.

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Oretta by Didier Young

When one thinks of the 20s, we have a couple of things that come to mind. We might recall The Great Gatsby, F.Scott Fitzgerald’s masterpiece set during the decadent era. It was the beginning of a new world post the First World War and the Prohibition was in place in America. Women wore beautiful beaded flapper dresses and the world was influenced by Art Deco. A style drawing its inspiration from cubism, fauvism and Les Ballets Russes, Art Deco became one of the world’s first International Architectural styles. Many examples of the style still remain: The Empire State Building and the Chrysler Building in New York, Hallgrímskirkja in Reykjavík, Palais de Tokyo in France and even The Maple Leaf Gardens right here in Toronto. Modern interior designers still take inspirations from the style, including the one who created Oretta.

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Unexpected Joy by Didier Young

Sometimes it’s easy to take the small things for granted. My move to the big city and to a First World country was fairly recent but at times, it is easy for me to forget my origins. Growing up in Mauritius, a small island in the Indian Ocean, life was simple and definitely not as bountiful as it is here in Toronto, Canada. We did not have as much of a selection for everything but we were happy with the things that we did have. One of my fondest childhood memories was about Cadbury chocolates and I am excited to pair with the chocolate brand this holiday season to help #freethejoy.

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Miku by Didier Young

This time of year holds a different meaning for everyone. Students are glad to be done their exams and to head home for the holidays. Bloggers start working on their holiday gift sets and end of year giveaways. Others start stressing out because Christmas is at our door steps and we ended up buying more presents for ourselves than for our loved ones. When it comes to the Hospitality industry, restaurants start gearing up to launch their Holiday menus. Today, we shall take a look at Miku’s.

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Baddies by Didier Young

The blogger world is comparable to a bee hive. We all work in unison to create the honeycomb that is our feed and just like bees are attracted to honey, we are attracted to minimalist locations, pretty latte arts and photogenic food. Luckily for us, the latest incarnation of this holy trinity manifested itself in the form of Baddies, located at Landsdowne and Bloor.

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PLANTA by Didier Young

The food chain is something that is simple to comprehend. Plants take in the minerals and nutrients from the earth and are then eaten by small herbivores. Medium predators prey on the former and are in turn the prey of larger animals, including humans. That is the gist of it. Over the years, humans figured out ways to obtain additional by-products from animals up and down the ladder. Milk is harvested from the cow and made into cheese and their hides are turned into wearable goods. However a subgroup of the population chose to forgo some steps in the food chain and to go back to its roots. The term veganism was hence born and allowed for the rise of food institutions such as PLANTA.

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