PHOTOGRAPH BY ANDREW TOLSON
What it feels like to cook Newfoundland scallops with chef Jeremy Charles
You’re invited into the kitchen of award-winning St. John’s restaurant Raymonds, where chef Jeremy Charles is cooking up a Newfoundland specialty: fresh scallops. See what it’s like to cook rustic East Coast cuisine alongside its top chef.
Related Posts
Life
Two jobs, no money: How mortgage rates have pushed one Toronto father to the brink
For the last year-and-a-half, I’ve worked my day job from 7:30 a.m. to 3:30 p.m., then headed to the restaurant to start my night shift. I work 75 hours a week and we’re still scrambling to keep up with our payments.
Life
I’m raising my baby in an off-grid cabin in the Northwest Territories
It’s harder—and more wonderful—than I ever imagined
Society
This Canadian couple was featured in an anti-LGBTQ campaign. They sued—and won
“We’re real and we’re valid. We deserve the same rights as everyone else.”
Life
I grew up gay in a conservative home. The emerging anti-LGBTQ+ agenda horrifies me.
"Parents are calling for a return to the dark age I grew up in, devoid of nuance, compassion or understanding"
Get the Best of Maclean’s straight to your inbox.
Sign up for news, commentary and analysis. Join 60,000+ Canadian readers.