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Cooking Canadian Food in a Canadian Kitchen - How different are kitchens, food and cooking Aboard?


Cooking Canadian Food in a Canadian Kitchen - How different are kitchens, food and cooking Aboard?

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Food Country with Chef Michael Smith Episode 8: Pan Fried Whitefish

Chef Michael Smith prepares pan fried PEI whitefish.

Our New Dream Kitchen Tour!

Here is the new kitchen tour you've been asking for! All the details of our dream kitchen, including layout and home decor!!

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NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
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Cooking Breakfast for 1,500 on a US Navy Ship

Have you ever wondered what it takes to make breakfast for a boat full of US Sailors and Marines? We climbed aboard the USS Arlington to see how Navy and Marine culinary specialists get the job done. Turns out, it takes thousands of eggs, endless strips of bacon, and (ahem) boatloads of hash browns.

WATCH NEXT: How to Eat like a Marine in the Field -

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Chris Hadfield's Space Kitchen

2013-02-18 - Canadian astronaut Chris Hadfield shows us his kitchen in space and prepares a 0-g treat. Free-floating food-eating ensues, complete with a tumbling tortilla.

Credits: Canadian Space Agency and NASA

Expedition 34-35 Web page:

If this whets your appetite to learn more about eating in space, check out the Eating in space Web page: and visit the Living in Space Exhibition Web page:

Find out more about this video:

How Airplane Food is Made? Inside Gate Gourmet Kitchen

8am in the morning, the daily Singapore Airlines A380 just arrived in Zurich. I was filming the busy unloading and loading catering into the plane. They have only 1 hour to finish loading and cleaning of the SuperJumbo jet.

Then I was given a backstage tour inside Gate Gourmet flight kitchen in Zurich to see how airplane meals are made. All the meals are made in precision to recipe, with the same portion and quality.

I flew out of Zurich the next day, on Singapore Airlines A380. I have a choice of both Western and Asian cuisine designed by the chef at Gate Gourmet. I chose my favorite dish after seeing all the meal options on-board.

This video gives an insight from menu design to cooking, execution, delivery and finally tasting on-board!

For more information visit gategroup:
Visit Instagram of Gate Gourmet and gategroup


In this exclusive fly on the wall documentary and behind the scenes special, I investigate what goes in to making sure that every on-board meal served by Singapore Airlines on their super jumbo-jet Airbus A380s is fresh, tasty, filling and consistent. I film and work alongside the Swiss airline catering company Gate Gourmet as they use sophisticated methods within their factory in Zurich to produce restaurant quality cuisine for the hundreds of passengers aboard these flights and also as they prepare the environment of the A380 for such brilliant dishes!

I start by experiencing what it’s like to work on board the Gate Gourmet catering trucks. These special trucks are equipped with a nifty little on-board elevator to bring the prepared food up to the level of the aeroplane’s passenger entrance for simple, level loading of the food. Gate Gourmet have just one hour to load everything on board but everything is ordered within the truck for a logical and seamless disembarking of the dishes.

After witnessing this masterclass in aeroplane preparation, I head to the Gate Gourmet factory in the Swiss capital to see where all of this food comes from and how Gate Gourmet ensure that hygiene is maintained from start to finish. At the start of the food preparation factory tour, I see the cataloguing, washing and storing of all of the raw ingredients which are received from vegetables to meats to spices and the intensive and meticulous washing of the dishes, cutlery and metal trolleys and trays used in food service aboard the flight. None of the washing of the dishes is done by hand – instead, all of the dishes are washed in a huge dishwasher at high temperatures and with antibacterial chemicals, which sees a whopping 14,000 glasses cleaned at the factory per day.

The Gate Gourmet facility produces in the region of 65,000 aeroplane meals a day. To maintain consistency across that many dishes, the factory makes use of its own invented coordinated recipe assembly procedure, with all of the ingredients pre-weighed, cut and segregated for the chefs to be able to work their magic and cook and prepare things such as chicken breasts and delicious rhubarb crumbles in their in-house patisserie and bakery – it is a great source of pride for Gate Gourmet to have their dessert production completely in-house.

In the final assembly of the meals, regular sampling ensures that the weights of the meals comply with strict consistent weight rules set by Singapore airlines – each meal must weigh the same as all of the others of its type to the gram.

Back at Zurich Airport, I take a flight out of Switzerland with Singapore Airlines aboard one of their A380s which has been stocked, loaded by Gate Gourmet. I am lucky enough to get a bulkhead seat with unlimited leg room and, during the meal service on board, I am delighted to try both the Western and Asian main meal offerings of Gate Gourmet on this particular flight and you can see footage of me having fun in the development kitchen of Gate Gourmet with chefs Dennis Puchert and CK trying to make both.

Let me know whether you think you would have preferred the Asian or the Western dish in the comments!

Cooking in space: whole red rice and turmeric chicken

ESA astronaut Samantha Cristoforetti is currently living on board the International Space Station for her long duration mission Futura. Food is an important item in space, also on the psychological side; that's why astronauts are allowed a certain quantity of the so-called bonus food of their choice that reminds them of their home cooking tastes. We asked Samantha to show us how she manages to cook one of her bonus food recipes in microgravity: whole red rice with peas and chicken turmeric.

Make this recipe:

Busy Chef at Work: Action Inside an Indian Restaurant Kitchen at Bradford Zouk Tea Bar & Grill, U.K.

✓ This is a privileged look inside a busy working kitchen. It's our second visit to this restaurant; but on this occasion we record some non-veg cooking action for all the meat eating fans.

The following dishes & foods are seen being cooked in this video: King Prawn Karahi, Chicken Karahi, Kaleji, Chicken Handi, Biryani, Curry Sauce for Biryani, Sheek Kebab, Tawa Chapati Tandoori Naan Bread & Roti.

You may recall that earlier in the year we recorded a couple of vegetarian recipes here (namely Paneer Tikka Masala & Palak Paneer Recipe), here's a link to that video:

Zouk serve restaurant quality food; but at affordable street food prices.........with no service charge added !!! (So you can now perhaps forget about Aagrah, Mumtaz, Akbars and Mughuls).

There are so many Vegetarian Indian Eats on the menu that we didn't have a chance to we can't wait to pay a return visit to taste what we have missed this time around, wink wink!!! ;-)

A special thank you to Tayub, Helen, Head Chef Mishra, Tandoori Chef Rashid, Dev and Agass and all of the restaurant team who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.

Zouk restaurant is located at 1312 Leeds Road, Bradford, BD3 8LF and is open daily from 11:00am to midnight.

If you have any questions you can phone them on: 01274 258025

Here's links to Zouk's various social media:
Twitter: ZoukTeaBar
YouTube channel:

Just in case you didn't know, Bradford is affectionately know as the Indian and Pakistan food capital of the UK

Dub Eastern by Kevin MacLeod is licensed under a Creative Commons Attribution licence (

(Video recorded on Thursday 27th July 2017).

I created this video with the YouTube Video Editor (

Cruise Ship Executive Chef: A Day With The General

In our A Day in the Life series, we take a peek into the daily lives of the most interesting people in the food world. For this episode, Zagat and The Huffington Post shadowed Royal Caribbean Cruise Line's executive chef Gary Thomas as he set sail on the Explorer of the Seas. Check out the video to see why his staff calls him The General, and subscribe to Zagat's YouTube channel for more videos:

How Airplane Food Is Made to Be Served at 30,000 Feet — How To Make It

Chef Katie Pickens works with Delta Air Lines chefs to develop and package their dishes on the ground at Gate Gourmet, taking into consideration how their flavors will change once served in the air

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

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What Does the Royal Family Eat? | Secrets of The Royal Kitchens | Channel 5 #RoyalFamily

Meghan Markle, Prince Harry, Prince William, Kate Middleton and Prince Charles have a keen interest in food. In this documentary, we take a look at what the royal family eat, how they grow their food and everything that goes with royal cuisine!

#royalfamily #royalkitchens #channel5

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student chefs competition - taste canada, cook the books, round 1, and links to 2, 3

quick preview of round 1 part 1 of 3 videos capturing the beginning and end of the chef students in the Taste Canada Cook the Books competition at Mildreds Kitchen , Toronto

part 2 of 3

part 3 of 3

Taste Canada Cooks the Books is a cooking competition that invites culinary students from Canadian cooking schools to compete for the title of Canada’s Best New Student Chefs. The event is presented by Taste Canada Awards and the Alberta Canola Producers, and sponsored by Summer Fresh Foods. The schools also participated in a draw and the winners were named team #BeefBelongs to represent the Cook the Book’s new Educational Awareness Partner Think Beef.

For the first time the students will be challenged to develop and write their own unique recipes to experience and discover the dynamic world of food writing. The teams will battle it out in an open kitchen arena at Mildred’s Temple Kitchen in Toronto, fighting for the attention of the notable culinary experts on the judge’s panel. The students will be evaluated on their kitchen performance, sensory delivery, as well as their technical recipe writing skills. The winners will be announced at the 2018 Taste Canada Awards Gala where they’ll be presented with prizes and a letter of recommendation, and the Gold winning team will be awarded with the Taste Canada trophy to display at their school.


Assiniboine Community College – Brandon, Manitoba
Centennial College – Toronto, Ontario
Conestoga College – Kitchener, Ontario
Fanshawe College – London, Ontario
Liaison College of Culinary Arts – Kitchener, Ontario
Liaison College of Culinary Arts – Toronto, Ontario
Thistletown Collegiate High School – Toronto, Ontario


Annabelle Waugh is a freelance recipe developer, editor, food stylist, and chef instructor. After working in Canada’s top test kitchens for over 10 years, Annabelle took on the role of Food Director at Canadian Living, where under her leadership, the Test Kitchen created award-winning sponsored and editorial food content — including more than 15 hardcover and softcover cookbooks. Annabelle’s specialty is creating trustworthy, dynamic recipes and capturing delicious, teachable moments that inspire people to cook.

Christine Tizzard is a Newfoundland native and has been passionate about food, film, fashion and television for as long as she can remember. Christine is most at home in her kitchen crafting homemade artisanal goods, however, you can find her about town in various culinary media events. Her latest cookbook, Honest To Goodness (Whitecap Books) was released in Spring 2017 and it is not surprising that it is packed with mouth-watering, family-friendly recipes.

Dennis The Prescott is a chef, cookbook author, and food photographer based in Moncton, New Brunswick. Prescott has amassed a devoted community of over 500K social media followers, cooks regularly on national television in the US and Canada, and has traveled the globe with World Vision Canada and WFP, cooking from New York to Nairobi. His National bestselling cookbook, “Eat Delicious” (William Morrow/HarperCollins) was named one of the Globe & Mail’s best cookbooks of 2017.

Jennifer Emilson is a recipe developer, cook, baker, wife, cat servant and author of The Lemon Apron blog. Her parents both grew up in large European families, where everything was made from scratch and by loving hands; she was taught well. Jennifer shares the tips and tricks she’s learned along the way for rustic, indulgent, healthy, home cooking. She makes the most of in-season and local produce that surrounds her in Ontario and her goal is to make cooking practical, accessible and most of all, fun!

video by Mark.S/ handshakeguy media


Do you have a passion for the culinary arts? Why not cook for military members, in multiple destinations, at home and abroad! 

Cooks prepare nutritious food items and meals for Canadian Armed Forces members and National Defence employees. They work in a variety of different environments, be it in a mess hall or on a Canadian base to somewhere overseas or even at sea onboard ship!

For more information on this career or any other career with the Canadian Armed Forces, visit

Challenges of cooking in the belly of a submarine

Submariner chef master seaman Thomas Forrester says the kitchen on HMCS Windsor is the moral base for the entire crew and it's important to stay positive. A Canadian Press reporter was recently aboard Halifax-based HMCS Windsor. (June 26)


The Canadian Press is Canada’s most trusted news leader in providing real-time, bilingual multimedia content for online, mobile and emerging platforms.

What do US soldiers eat while at sea?

Type of food might surprise you

60 Years of Cooking - Part II

60 Years of Cooking - Showcasing the history of the Canadian Forces Cooks, a military occupation within the Logistics Branch. Produced by the Department of National Defence, Canadian Forces, Army Public Affairs

I Cooked Food for First Time In CANADA !

Vlog about my kitchen experience
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Canada De Super Chef with Vikram Vij | Episode 12 | Cookery Show | PTC Punjabi

Super Chef Vikram Vij is here with Harvinder Kaur in this episode of Canada De Super Chef only on PTC PUNJABI - WORLD’S NO.1 PUNJABI TELEVISION CHANNEL.


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Military Breakfast – Culinary Specialists Cook Up Meals Inside Army Field Kitchens

Culinary specialists assigned to the 25th Infantry Division prepare and serve breakfast inside field kitchens at Fort Polk, Louisiana.

MiliSource – Your online source for military videos.
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Credit: Armando Limon

List of kitchen essentials to bring from India

Looking for most essentials kitchen items to bring from India?
Here I am to help you out.

Though all the items are nowadays available in Indian stores in Canada, they cost twice or thrice the price and the quality is not up to the mark.

I have been getting a lot of questions on how I shipped these heavy equipments from India to Canada. You can use any international freight services available at the airport and be assured that your goods will arrive damage-free.

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