Picky Food Eaters – This is an Eye-Opener

There is something that I need to address. Everyday it is a struggle to figure out what to cook, and there are those who ask, “What are you cooking today?” “We are eating that again?” “Why don’t you make this instead?” “I don’t like this, I don’t like that”, well some people do not know how hard it is, especially when it comes to picky eaters, those who waste so much food and those who don’t like to eat many things.

People have no right to complain, and also there are so many people in this world who go to bed hungry, who do not have sufficient amount of food to feed their families, malnutrition, and can barely get enough bread and butter on the table. Some people in impoverished countries and in our own backyards struggle with that and some people live off only a small quantity of food per month and even worse starve to death in this world.

I know due to certain health restrictions and non-permissible foods in someones diet or allergies or illnesses, irritants to someone which is understandable, but other than that people should not make a fuss over what to consume.

Because some people have resources and ample amount of choices of food and an array of ingredients to cook with and our fridge, freezers and tummies are always full and that is how picky eating comes to play. In life growing up if we did not eat the food our parents, grandparents made for us, and if we were fussy and picky, we would be sent to our rooms or somewhere without eating. People should not complain at all for food.

Just take a closer look to people who do not have that necessity or barely. What are they supposed to say? People should be fortunate and thankful that they do have that necessity, however some people take it for granted and are not thankful. This is really an eye-opener and our attitudes, pick and choosiness and other Things need to change in the world for the better.

Now to my readers,

Do you have picky eaters at home? would love to read what you have to think about all this.

It all starts with how we implement change in our society.

Welcome 2014! Happy New Year!

Hello everyone, Now that 2013 is behind us, looking forward to brand new year, a fresh start, another 365 days. I would like to wish everyone a Happy New Year 2014. I wish you and your loved ones a happy, healthy, prosperous, successful year. Wishing you the best, and may 2014 be full of love, great and happy surprises, great memories and so much more. What are your plans for 2014? What are your resolutions? Do you keep up with your resolutions? What changes do you want to see? We can all make a difference in the world if we all pitch in and do our best to make this world a better place.

Are you planning to travel in 2014? lets see what 2014 has in store for all of us. I hope that everything will go well and we will go through another year. I know every year, we have our ups and downs and things always change in a year, but I hope that everything will be ups for everyone. I cannot believe 2013 is over. It went by so quickly. It seems just like yesterday we were celebrating 2013, but now onto another year. It seems like every passing year, time and the days are going by quicker and quicker.

This year I plan to attain, and accomplish many goals I have already set out. I do a lot of reflection the last week of the year thinking about what to do for the year ahead. Well, Goodbye 2013. Welcome 2014!

Wrapping up 2013 – Highlights of My Year

Wow, what a year it has been. Today is the last day of 2013, and there have been ups and downs, but mostly ups, and I have been so blessed in the past year with such incredible and beautiful Highlights, that I will never forget and I usually jot down all of my highlights in a note so that I can look back to see what I have accomplished, where I traveled, and other important days to remember. Here are the highlights of my year:

Did a Bit of Traveling by air and on the road — traveled to Dominican Republic, Boston, Massachusetts, (Had a Layover at the airport in Newark, New Jersey when I was landing I saw New York City — Yes I consider that A place I went to and saw this year), Visited Michigan, Cambridge, Ontario, and Niagara Falls.

When I visited Dominican Republic in Santo Domingo, went to the Be Live Hamaca Resort where I met incredible and lovely people and we became friends. It was a great gathering.

I had always wanted to go and eat and drink at “CHEERS” Bar in Boston, Massachusetts, It was an iconic TV Show from back in the day in the 80’s and 90’s, and I scratched that off my bucket list. Thank you to my kouyrigs/sisters in Boston for making that possible and for making that happen. Had Nachos and Beer there. Its a must to have The Cheers beer.

I visited the iconic and popular University of Harvard, touched John Harvard’s Shoe. toured Harvard Square and its vicinity, and ended up Graduating (lol)

Mastered the Boston Accent — MASTAHD THAH BAHSTAN ACCENT

Tried Sushi for the first time ever in the summer and I loved it. Now cannot get enough of it. Thank you to someone who is very dear to me, who introduced sushi, sashimi, maki rolls and so much more in the Japanese Cuisine.

Had the best lobster ever at the Lobster Pool in Massachusetts. I also dined at the Cheesecake factory

Went to a few parties here and there.

Attended Bible Studies and Conferences

Went to the Armenian Toronto Summer fest with my great friend, but I call her my sister from Montreal that I did not see for a while. It was a great reunion.

I am proud to say that this year one of my friends became a Contestant on Jeopardy and I can finally say I know someone who was a contestant on Jeopardy.

Met some of my Online Facebook friends in person, whom are like family to me now.

My Blog and Social Media and marketing success went through a roof, where I got an offer to write recipes in the Food and Drink Magazine, I have Robert Herjavec, Kevin O’Leary, Arlene Dickensen, and Jim Treliving subscribed to my blog. They are from Dragons, Den, I have reached close to 400,000 blog hits, Famous chefs such as Massimo Capra, Jamie Oliver, and Jacques Pepin and more have followed me as well. My LinkedIn Profile has been seen and followed by Arlene Dickensen. Plus so many people around the Globe have viewed and followed my blog from places I had never even heard about. Many people have added my blog site to their websites. So many more highlights that I cannot even remember them all. Thank you all for the support, and I will continue doing my work in 2014 and beyond.

I have written over 700 Articles.

Accomplished many personal goals and achieved excellence

All My cousins and I reunited for the first time since 1999, the summer I came back from Armenia.

Here is to 2014, with many more highlights to come.
Have a lovely New Year and best wishes, Health and happiness.

In The Kitchen With Stefano Faita

Recently, I discovered an incredible, wonderful and not to mention great looking chef on television on CBC. I was flipping through the channels one time and I really enjoy cooking shows, so I stopped on CBC’s channel while I saw this cooking show, and I saw that it was In The Kitchen with Stefano Faita, so I started to watch his cooking show, and I automatically knew it was a show I would like then I began to love it. I cannot wait to watch his show daily and especially, by the way Chef Stefano explains the way to cook food, incredibly easy methods, very tasty, full of flavour foods of which I like. I love to cook myself and I can tell that he is not afraid of adding a lot of flavour and he is always enthusiastic and excited when it comes to food.

This past week, I had the pleasure of speaking with Chef Stefano Faita during his chat that he had set up for his fans to ask him questions, and he gave me tips and tricks on what to do with stir fry when it becomes too liquidy, to always make sure my wok is hot and to make sure the liquid from the meat and vegetables dry out before putting in the soya sauce or whatever seasoning , and I had also asked him how to make pasta from scratch and he explained it to me thoroughly and I got to see his recipes and he answered me so quickly because it was an hour chat with him. He seems to be such a great person all around and I am so glad I got that moment to talk with him. I’d love to meet Chef Stefano Faita someday and enjoy his food that he makes with his magic chef hands. I am really impressed, and there are foods and ingredients that I never knew of until I learned them from Stefano. I enjoy chopping, dicing and the way he handles food. He is a natural.

I have learned so much about cooking from him that, I cannot wait to try his recipes at home to feed my family, friends and when people come over whether it’s for the holidays, occasions or for no reason, just to hang out with great company and great food in the mix, that will keep people coming back for more as Stefano says while he is cooking on Television.

You can catch In The Kitchen with Stefano Faita on CBC at 3:30pm Monday-Friday’s  in Canada or you can go to www.cbc.ca/inthekitchen to obtain more information, Stefano’s recipes, and where you can connect with him on Facebook, Twitter and more. You can also go to a taping of his show and be part of his audience. I wish Stefano Faita the best and May you continue working with those Magic Chef hands that you are so gifted with.

Introducing You An Award Winning Talented Chef – Suman Roy

I would like to introduce you to an award winning and talented chef named Suman Roy. Chef Suman and I met after I joined the WordPress community, where we crossed paths and became friends. Over the years Chef Suman Roy has been on various television programs, news articles and culinary magazines. Chef Suman Roy demonstrates a passion for cooking, and the culinary industry, Chef Suman has also published a book “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,”

Here is a biography and introducing you his life: also can be viewed on http://chefsuman.ca

The Early Years.

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Though this got him occasionally in a lot of trouble. Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.  “Chef Suman” as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India.

The Apprentice.

He has apprenticed under the able guidance of many of the World’s most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World’s finest Kitchens.

The Professional Chef.

During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents.  All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell’s Soups, a world leader in their class. was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed “Gourmet Alchemist” during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; “What makes you different from your colleagues?” he replies Flavours… Flavours… Flavours… “It’s knowing how to marry the rich and varied International Flavours, this is an art, not a trade.”  As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpieces.

The Teacher.

Chef Suman teaches Culinary Art at Centennial College in Toronto.

The Award Winner and Author.

Since 2006 Chef has been trying to find the answer to the question; “What is Canadian Cuisine.”  To his surprise, there has not been a consensus.  So,  he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.  After almost 3 years of extensive research, came Chef’s award winning book, “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,” which rightfully summarizes his philosophy: “Using fresh, local and in-season ingredients is the basis of much of my cooking.”  This Literary creation scored Chef two International Recognitions – The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D’Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation. In 2007, Chef was awarded “Hero of Everyday Life” and “CEO’s Marketplace Excellence Award” by Sodexo, and “President’s Award” by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine.  During this part of Chef’s journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine.

Join his fanpage on Facebook http://www.facebook.com/pages/Chef-Suman/294167643938185

Join his twitter page — https://twitter.com/Chefsuman

I wish Chef Suman continued success in his culinary career and his devotion and dedication to food and safety and health. Congratulations to him and all his accomplishments. Wishing him the best.