Mrs. Calabash prefers being called “Maggie.”
Maggie teaches people how to cook because when you know the basics then you can cook anything and tries to do it within an hour.
She has trained in basic cooking and haute cuisine She loves good unpretentious food with correct seasoning. She’ll show you how to adjust seasonings & spices as cooking. When it comes to spices, she is a firm believer that you should try and use whatever is in the cupboard to make own spice mix. It is often easier than you think.
Her’s is a take on traditional dishes and isn’t restricted to any particular cuisine. Maggie Calabash believes in meals which are easy to prepare, nutritious, tasty, and can be on the table in an hour or less from start to finish Many even quicker.
If you want to learn how to use local ingredients and get the foundation of a great cooking repertoire – Mrs. Calabsh will teach you and likely make you smile while doing it.
It’s often “one pot” cooking, good pastry, sauces, and helping you to cook better than ever.
So who is Mrs. Calabash you may ask?
She’s a fun and friendly lady who has always excelled at two things: Making friends and teaching people to cook well! She can help you to learn the basics of good cooking or take you to the next level. Put your trust in Maggie Calabash!
You’ll have fun along the way and you’ll get to meet some of her friends as well. She loves her dogs, and though they aren’t really much help in the kitchen, she’ll be proud to include them in the show when she can.
Not just a simple YouTube video – Mrs. Calabash believes in giving you something like a good entertaining TV show!
More About Maggie
A citizen of the world. Trained as a Home Economist at Sheffield College of Technology, now Hallam University a long, long, long time ago. Since then she’s cooked it all. A cooking school coordinator for a supermarket chain in Canada giving her years of teaching how to cook kids as well as adults. She has a loyal clientele who follow her from one venue to the next.
Originally from England working on three continents and owned a restaurant in France, without being able to speak the language.
Participating as vendor at the Laval market in France, writing columns and had a Sunday morning phone in radio show call “Pass the Mustard”. Also, exhibited at International food shows. The wonderful stories of her travels and life experience are truly fascinating and are woven through her cooking school patter. I mean, when was the last time you took your kids to school in a donkey & cart. She did in Ireland with her uninvited basset hound – Gossip.
In various periods, she owned a company that manufactured and sold preserves and condiments like lemon curd, and chutney-to the Houses of Parliament, Harrods, The Bay and Macy’s of New York to name a few. Owned a shop in England that sold Spice Rubs, home baking and her own blend of tea. and when that ended continued producing preserves and condiments and selling them at county fairs, craft shows and any other venue that lent itself to a booth and included home baking both in Canada. France and England. Can you imagine making, bottling and packaging condiments in 45 gallon batches?
She has a cheerful manner and loves what she does, a wonderful sense of humour and laughs frequently and it shows, as you’ll soon see.
Stay tuned. She’s got a million stories and recipes. Her guiding principles is that the food should be fun, taste good is inexpensive and nutritious.
Maggie teaches people how to cook because when you know the basics then you can cook anything and she tries to do it
within an hour.
She loves good unpretentious food with correct seasoning and suggest you adjust seasonings & spices as cooking and that you should try and use whatever you’ve got in the fridge. A watch word is don’t add all the seasonings in one fell swoop, taste as you go along and adjust as needed.
Hers is a take on traditional dishes and is not is tied by any particular cuisine although she cooks food from all cultures and has a weakness for seafood.
Maggie features meals which are easy to prepare, nutritious, tasty, and can be on the table in an hour or less from start to finish. And if possible all done in one pot using local ingredients.
Now that we have all new food guides we’re catching up to Maggie been there for years. She prepares traditional recipes with a modern twist – but going back to basics.
The Calabash gourd
You may not know this, but the Calabash gourd or bottle gourd is revered in many cultures as displaying a natural dried gourd or brass/copper gourd near the main entrance is said to bring peace, safety and protection to the household. It has a great shape for making natural bottles and the shape strings together easily. Thus a long time feature in kitchens since ancient times. It is functional, versatile, durable, natural, dependable and decorative. All desired features in any good kitchen!
In feng Shui it is recommended that five natural dried gourds be fastened together with a red string is known as “wu fu ling men” , meaning “five blessings arriving at your door”. The “Five Blessings” are the blessings for longevity, riches and honor, good health and peace, kindness and virtue, and a natural peaceful life. The “Five Blessings” is also called the “Five Happiness” or “Five Good Fortunes”.
We hope that our kitchen is a welcoming spot for you to share our blessings of friendship!