At Caplanky’s again but this time Oliva Go.

Olivia works as a food stylist for the CBC with Claudia Bianca and Floe Yeung. Olivia has worked for some of the best chefs in the food industry. She started in New York at the Natural Gourmet School Culinary arts and health and from there took an internship at Tomas Kellar’s, Per Se. Tomas Kellar is also wellknown as the author of the cook book, French Laundry which demonstrates basic cooking and how it is done properly.

The final test at Per Se for Olivia was to appropriately garnish the completed dishes; every garnish has to be correct.  Slicing chives was a challenge.  Olivia turned to Curin, a jananese knife store in New York that distributed their own line of knives and sells the top brands.  Curin offers knife sharpening classes to their customers which Olivia registered numerous times using a different alias each time.  Curin caught on to her scheme and began to teach her about how to sharp her particular knife. Having a knife that was sharpen correctly made it easier to slice chives correctly. From this experience Olivia became obsessed with the art of a correctly sharpened knife and the importance to detail.

Olivia feels that this specialized art is dying and is working at changing this. The Good Egg offers a course taught by Olivia teaching basic knife skills every Sunday. Check out the story of Olivia’s class in the Toronto Star.

This entry was posted on Monday, January 25th, 2010 at 12:17 pm and is filed under Food, January 2010. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.