The Fridge Whisperer Talks Virgins, Knives and the Art of Brunoise

One of the great things about having Chef Deb Rankine sit on the Ontario Writers’ Conference board of directors is that it never gets boring.

If you haven’t had the pleasure of reading her daily blog on the Fridge Whisperer,you’re missing out.

Chef Deb Rankine

Chef Deb

Here’s a blog post she wrote a few weeks ago while preparing to go on Rogers Daytime with OWC president Barbara Hunt:

Reading, writing and the art of brunoise this morning onRogers TV’s “Daytime”… Feb. 7, 2012

 

I know what you’re saying. That you get the reading and writing thing but what the heck is “brunoise” when it’s at home? And how does it relate to reading and writing?

Patience, Grasshopper, patience.

I’m wearing two hats today on Daytime. My first chapeau will be worn as a board of director of the 4th annual Ontario Writers’ Conference. Sided by co-chair, Barbara Hunt, we will be talking about this year’s must-attend conference from two points-of-view, or POV for you writerly types.

I will represent writers’ conference virgins. You know the type. We’re the closet writers with a manuscript or three desperately seeking the light of day. My mission is to get across to Daytime viewers that this conference is — and has always been — open to anyone who has a story to tell. It doesn’t matter one iota if your grammar isn’t stellar. Or that you don’t know what a dangling participle is. Or what the word order of sentences should be. I promise you, this conference has something for every writer… even if the only thing you’ve published is your weekly grocery list.

Barb Hunt will provide her Reader’s Digest overview of what registrants can expect from this year’s lineup of facilitators, plenary panel, luncheon and wrap-up keynote speakers. Don’t fret if you don’t know some of the names of the exemplary roster of workshop leaders “on offer.” The OWC website has a complete list of bios and head shots for this year’s conference facilitators/speakers.

The Ontario Writers’ Conference is like none other. Open to writers at all stages of writer’s craft, the day is jam-packed with roll-up-your-sleeves-and-get-writing workshops with themes the likes of…

  • Best Evidence: Digging Up the Facts with Susanna Kearsley
  • Talk to Me: Dialogue & Voice with Annette McLeod
  • The Art of Pacing: Keep Your Readers Reading! with Gwynn Scheltema
  • Writing for your Life with Isobel Warren
  • Familiarity Breeds Success with Ian Hamilton
  • How Absurdity, Magical Realism and Steampunk Can Change Your (writing) Life! with Adrienne Kress

… to name but a few of the thought-provoking writing realms the OWC will present this year.

Next, I don my chefy hat for a little knife skills tutorial with Daytime co-hosts, Christian and Julie.

This is where brunoise comes in to play.

From Wikipedia (WIKI… What I Know Is): Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side or 1/6 inch cubes. In France, a brunoise cut is smaller, 1 to 2 mm on each side.

I’m demonstrating other cuts, too, capping this segment with my “Why you don’t need a garlic press” rant.

See you this morning at 11 on Daytime.

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