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Saturday, September 28, 2013

Food for Thought with Alex Bielak- Top 10 Do's and Don'ts for your Kitchen Renos

The Top Ten Do’s and Don’ts for Your Kitchen Reno

Thinking of re-doing your kitchen? Then here are the top ten things you should consider to save your sanity as well as some dollars. Rest assured you’re not just getting my views; I solicited input from some of the kitchen designers, countertop specialists and cabinet builders at the Fall Home Show and Sale in Hamilton last weekend. I also checked in with the designer of our own kitchen, and asked our long-time handyman and house reno consigliere, Mark Gilroy of Marx Group, for his top do or don’t do item when he dropped over to do some work at our place.

We re-did our kitchen a few years back. It’s awesome, and as soon as we had the butcher-block island countertop installed, it shifted the centre of the house. The kids immediately started to hang out and do homework in the warm, renovated bright space while we made supper. It was money well spent, but we learned some hard lessons along the way, not least when the company we hired to do the work began to go bankrupt. (They’re back in business in the same location but under a different name, so, as always, buyer beware. And yes we had checked references before we signed the contract. And yes contact me directly and I’ll tell you the whole story.)

So here’s the top ten:

1. Unless you have money to burn, you want to do the reno once and forever. Elysha Cesar, the designer for


Saturday, September 14, 2013

Food for Thought with Alex Bielak- Going for (culinary) Gold

Going for (culinary) Gold

One of the joys of writing (and I hope reading) this column is the unexpected tangents it takes.

There I was thinking about a column about a local food outlet, when I was “cordially invited to the Canadian Food and Wine Institute ~ Benchmark Restaurant” as their guest.

It turned out that the Canadian Food and Wine Institute (CFWI - nowadays one of the top culinary training institutes in the country), needed sixty knowledgeable and critical eaters to provide feedback on a trial menu. Not just any menu that is, but a potentially golden one.

Before the dinner began, the Acting Dean of the college, Craig Youdale told us that the Canadian Culinary Federation hosts a Junior Competition every three years to allow young and aspiring Chefs to compete to