Onion Chopping 101

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About Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook! View all posts by Chef Michael →


  1. Ann said: On Jan 29, 2013

    Hi there, recently our cable network included the Food network and I am so hooked to your shows. I love the way you cook and have tried a few recipies when I have time.
    I have a couple of questions that I have not been able to find an answer to on the net.
    I would love to store/keep root veggies in my fruit cellar. I have not been able to find a suitable one that uses a fruit cellar that is attached to my basement. It is a sinder block room that is under my front pourch.
    My second question, what is the best way to store dried spices, and how long do they last. I have spices that are up to 2-3 years old. Are they still good to use?
    Oh, just thought of another question. What is the best (but cost efficient) pots/pans and knives that a wanna-be chef could purchase?

  2. Asela said: On Jan 6, 2013

    I loose your site in foodnetwork and now I found you!!! I AM SO HAPPY TO FIND YOUR ALL RECIPES!!!

    I LOVE YOU!! AND YOUR BEAUTIFUL FAMILY! HOW IS SU? AND JR? I hope everything is ok.

    Was really hard to find your site. It is no easy because there’s a lot of chefs around the world, but JUST ONE IS THE BEST!!! YOU ARE A HUUUGE STAR!!!

    Thank you for exists! Thank you for all your help and delicious recipes!!!!

    God bles you!


  3. Trish said: On Aug 14, 2012

    You are the ‘rock star ‘ of chefs in my opinion. All about food, family, home and home grown. Love the East Coast of Canada, so it all meshes. Thanks so much for these videos and recipes.

  4. Freda said: On Feb 5, 2012

    Hi, Enjoy watching your cooking shows and how easy you make it look.
    I have tried the cinnamon buns and they are delicious!
    One question how to you make an omelet cook all the way through? I dont want to under or over cook the eggs and whn do you add the rest of the ingredients?
    Thank you,
    Freda Sinclair

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