Snout & Seek
Snout & Seek
Culinary Cultural Exploration & Discovery
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Snout & Seek

Chloe

A glass pickling jar filled with long green beans, Sichuan peppercorns, baijiu, chili peppers, and other vegetables on a redish backgrou
Recipe

Sichuan Pao Cai (Sìchuān pàocài / 四川泡菜) – Sichuan Fermented Vegetables

Learn to make Sichuan Pao Cai - a foundation of daily Sichuan cooking.
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.
Fermentation - The Backbone of Sichuan Cuisine and the Secret to Mind-blasting Flavor
Education

Fermentation - The Backbone of Sichuan Cuisine and the Secret to Mind-blasting Flavor

The importance of fermentation in Sichuan.
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.