Snout & Seek - Discover Culinary Wonders
Snout & Seek - Discover Culinary Wonders
Culinary Culture Exploration & Discovery
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Snout & Seek - Discover Culinary Wonders
Snout & Seek

Snout & Seek

Five oil paper umbrellas resting on old stone ground near a tree in a Chinese market in Luzhou, Sichuan, China.

Traditional Oil-paper Umbrellas

Photo: Traditional Oil Umbrellas made by hand in Luzhou, Sichuan, China.
Sichuan sausages hanging on hooks in a local market in Luzhou, Sichuan, China.

Sichuan Sausages Hang in the Market

Photo: Sichuan Sausages Hang in the Market.
Elderly Chinese man stokes a cooking fire in his home with fallen tree branches.

Chef Tang's Grandfather Stokes a Cooking Fire

Photo: Chef Tang's grandfather stokes a cooking fire in their family's home.
A display at a museum containing dozens of wooden cookie and treat molds at a factory museum in China.

Traditional Chinese Snack Molds

Photo: Traditional wooden snack molds on display at a factory museum.
Lu Shui, a white coagulant used in Chinese tofu on a large traditional cooking top.

The Beginnings of Tofu

Photo: 卤水 (lǔshuǐ), a natural mineral brine rich in magnesium chloride, is one of the most traditional coagulants in Chinese tofu making.
A pile of fried frog legs on a white plate next to an edible flower garnish and dry rub spice.

Michelin Star Frog Legs

Photo: Michelin Star Frog Legs in Shanghai, China.
Traditional brown sugar in a bag in a market, layers of different shades of brown can be seen on the various pieces broken and smashed up in the bag.

Traditional Brown Sugar

Photo: Traditional brown sugar seen in a market ready for purchase.
Two Huangba wrapped in their leaves, spilling out onto a pair of leaves and bamboo.

Huangba - Sticky-rice Dessert

Photo: Huangba - a traditional sticky-rice dessert treat.
A baijiu mixing kit setup: large beakers, a bottle of water, tasting cups, and a pen sit upon a wooden tray.

Crafting Baijiu

Photo: Baijiu mixing during the Snout & Seek Sichuan Fermentation Experience.
Two building-sized baijiu urns flank the roads leading to and from the Luzhou airport. In the centre is a big red sign welcoming people to Luzhou.

Landing in Luzhou

Photo: Landing in Luzhou, the baijiu capital of the world.
A close up photo of a bucket of dried chili peppers, complete with stems.

Dried Chili Peppers

Photo: Closeup of dried chili peppers.
Arnold Kuiper - Instructional Chef at C'est Bon Ottawa posing in his chef's uniform.
Story

From Plates to People: Arnold’s New Way Forward

When the kitchens closed, Arnold’s path shifted—from fast-paced service to teaching, learning, and discovering the people behind the food.
Arnold standing in front of a demonstration table setup with hot plates and pots and sets of ingredients, leading a cooking class as four volunteers stand behind waiting for instructions.
Story

How Do You Know When Food Is Your Calling?

Discover the early story of Arnold, a chef shaped by Sri Lankan and Dutch cultures, as he finds purpose through food, memory, and quiet mastery.
The People Who Decided to Bite into Chili Peppers
Origins

The People Who Decided to Bite into Chili Peppers

The origin of spicy chili peppers in Chinese food.
Downtown moosejaw - a main road with quaint brick buildings and minimal traffic.
Story

From Moose Jaw to Canada’s Big Stage

The story of a chef from small town Canada who landed on Canada's stage - Ottawa.
A stainless steel table with fresh vegetables, baijiu, and a clear glass paocai pickling jar on top.
Education

Fermentation - The Backbone of Sichuan Cuisine

The importance of fermentation in Sichuan cuisine and daily life.
Snout & Seek - The Journey We Are On
Story

Snout & Seek - The Journey We Are On

The foundations that brought Snout & Seek to life - a need to share culture and food.