Sweet Potato

Escape To The Island

Escape To The Island

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Written by

Malcolm Campbell

/

Photos by Malcolm Campbell

Filed under

Places & Spaces

,

A Day in The Life

S

ettling in Cape Breton, Nova Scotia, Chef Campbell has found beauty and inspiration in his own backyard. Through a series of photographs captured by the multi-talented chef himself, Campbell takes us on a journey of his daily life and favourite rituals.

My wife Marcela wakes first and gets our daughter Mia up and ready for school while our youngest Madison crawls into our bed for a little more sleep.

I get coffee going and since we get some nice sun for a few hours in the morning I’ll put all the house plants on the table for some sunlight.

Our dog Bella enjoying the morning sunshine.

Mia feeds the dog and fish before heading to school.

Marcela usually bakes bread in the morning which we love (it's so good!)

On my way to work, I usually stop in at Brook Village Grocery to grab a coffee and a few items for the restaurant.

Owners Kathryn and Karen.

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Once at work I’ll try and get some emails off first thing and also do a little bit of recruitment for the upcoming season. For the first few hours I help get the restaurant set up, then I’ll work on menu development.

‍

Setting the garnish for a new dessert recipe.

The finished product, ready for a taste test.

‍

‍

Escape To The Island

Escape To The Island

Chef Malcolm Campbell takes us through a day in his quaint little town of Cape Breton, N.S.

Escape To The Island

Written by

Malcolm Campbell

Photos by Malcolm Campbell

Filed Under:

Places & Spaces

,

A Day in The Life

S

ettling in Cape Breton, Nova Scotia, Chef Campbell has found beauty and inspiration in his own backyard. Through a series of photographs captured by the multi-talented chef himself, Campbell takes us on a journey of his daily life and favourite rituals.

My wife Marcela wakes first and gets our daughter Mia up and ready for school while our youngest Madison crawls into our bed for a little more sleep.

I get coffee going and since we get some nice sun for a few hours in the morning I’ll put all the house plants on the table for some sunlight.

Our dog Bella enjoying the morning sunshine.

Mia feeds the dog and fish before heading to school.

Marcela usually bakes bread in the morning which we love (it's so good!)

On my way to work, I usually stop in at Brook Village Grocery to grab a coffee and a few items for the restaurant.

Owners Kathryn and Karen.

‍

‍

‍

Once at work I’ll try and get some emails off first thing and also do a little bit of recruitment for the upcoming season. For the first few hours I help get the restaurant set up, then I’ll work on menu development.

‍

Setting the garnish for a new dessert recipe.

The finished product, ready for a taste test.

‍

‍

Escape To The Island

Escape To The Island

Chef Malcolm Campbell takes us through a day in his quaint little town of Cape Breton, N.S.

Written by

Malcolm Campbell

/

Photos by Malcolm Campbell

Places & Spaces

A Day in The Life

S

ettling in Cape Breton, Nova Scotia, Chef Campbell has found beauty and inspiration in his own backyard. Through a series of photographs captured by the multi-talented chef himself, Campbell takes us on a journey of his daily life and favourite rituals.

My wife Marcela wakes first and gets our daughter Mia up and ready for school while our youngest Madison crawls into our bed for a little more sleep.

I get coffee going and since we get some nice sun for a few hours in the morning I’ll put all the house plants on the table for some sunlight.

Our dog Bella enjoying the morning sunshine.

Mia feeds the dog and fish before heading to school.

Marcela usually bakes bread in the morning which we love (it's so good!)

On my way to work, I usually stop in at Brook Village Grocery to grab a coffee and a few items for the restaurant.

Owners Kathryn and Karen.

‍

‍

‍

Once at work I’ll try and get some emails off first thing and also do a little bit of recruitment for the upcoming season. For the first few hours I help get the restaurant set up, then I’ll work on menu development.

‍

Setting the garnish for a new dessert recipe.

The finished product, ready for a taste test.

‍

‍

Related Recipe

Sweet & Savoury Sourdough

Sweet & Savoury Sourdough

Chef Malcolm Campbell of Cabot in Cape Breton, N.S. takes us through one of his family's favourite sourdough recipes.

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