Chef Clements talks about learning the ins, outs of making meals efficiently from an army cook grandma

Without his English grandmother, Daniel Clements, one of Georgian’s Chef Technologists, says he’d never have appreciated tinned beef, sautéed chicken livers, stewed fruit, Byrd’s custard powder, or a decadent English trifle.

Nov. 11 is a time when we as a community and country take time and reflect on the service of those who have answered the call of our country, work to protect our way of life and for those that made the ultimate sacrifice in doing so.

Read Daniel’s full story in his recent column in Barrie Today.