Cooking with Ernest's is a television program produced with NAIT School of Hospitality & Culinary Arts students and NAIT Radio & Television Arts students during each school year. Each segment features a different recipe, and walks viewers through the preparation of the dish. NAIT student chefs also explain more about the dish, ingredients, and regions featured in the recipe.The program airs as part of NAIT's 2nd Edition television program, airing on ACCESS network, weekdays at 10:55 am.
How to make Butter Chicken
NAIT Student chef Andrew Pray shows Radio and Television Arts students Katie Kloet and Clarisse Porca how to make butter chicken In this Cooking with Ernest's segment.
How to make Salmon en Papillote
NAIT Student chef Griffin Scruggs shows Radio and Television Arts students Ryan Flaherty and Jessica Kent how to make salmon en papillote in this Cooking with Ernest's segment. For a written recipe from NAIT's own Vinod Varshney, see our Salmon en Papillote recipe.
How to make wild mushroom risotto
NAIT Student chef Joelle Sparvier shows Radio and Television Arts students Maria Boychuk and Ashley Nichol how to make wild mushroom risottto in this Cooking with Ernest's segment.
How to make gnocchi with mushroom cream sauce
NAIT Student chef Brandy Henkemans shows Radio and Television Arts students Ali Yusuf and Kathy Le how to make gnocchi with mushroom cream sauce in this Cooking with Ernest's segment.
How to make pork and pineapple skewers
NAIT Student chef Sean Giang shows Radio and Television Arts students Rachel Lees and Alessandra Bruni how to make pork and pineapple skewers in this Cooking with Ernest's segment.
How to make Steak Diane
NAIT Student chef Justin shows Radio and Television Arts students Nicole de Champlain and Kiersten Pipke how to make Steak Diane in this Cooking with Ernest's segment.
How to make chocolate terrine
NAIT Student chef Sasha Wallach shows Radio and Television Arts students Darek Pierzchala and Kiersten Pipke how to make chocolate terrine in this Cooking with Ernest's segment.