Many of you are aware that Chef Corbin Tomaszeski stopped off in Edmonton for an Excel lozenges promo. His homemade chicken dumpling soup comprised the other half of this tour and I was fortunate enough to partake in said soup. I was developing a cold and I daresay that it is on the mend. I am eager to pick Chef's brain and fired a few quandaries his way.
Q: What is your earliest recollection of eating chicken soup?
Chef Corbin: I had to have been very young. It would have been my mom's chicken soup and I think the recipe was from her mother. She always made it when we were sick.
Q: Is there a type of chicken that makes especially good soup?
Chef Corbin: It's important to know where your food comes from and how it was treated, so I prefer free range chicken. Old chickens can be braised to make excellent soup, but I think younger birds taste better.
Q: What is the strangest cooking advice you've ever been given?
Chef Corbin: My Junior High home ec teacher made us wash eggs with soap before we cracked them because, to quote her, "they come from chicken's bums."
Q: Have you ever read any of the Chicken Soup for the Soul books?
Chef Corbin: Yes, but it's been a while.
Q: Do you prefer a lot of chicken in your soup or do you prefer Chicken Little?
Chef Corbin: I like big chunks of chicken in my soup.... [pause].....laughter.
Q: Who deserves more to be made into soup, Foghorn Leghorn or Robot Chicken?
Chef Corbin: Probably Robot Chicken. It would be oily and you could feed it to people you don't like!