From Doughboys to Dal

Newfoundland-born chef Andrew Parsons is having a tasty adventure.

Newfoundland-born chef Andrew Parsons is having a tasty adventure.

After graduating from George Brown College's culinary program last year, Parsons landed a sought after gig as the executive chef at Canada's High Commission in New Delhi, India.

There he cooks both small business lunches and large scale banquets, showcasing Canadian ingredients — and sometimes his Nan’s Newfoundland recipes.

Canada's High Commission in India is the country's largest overseas mission with 400 staff and several regional offices.  

Using Storify, we're presenting some of Parsons' photos.

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.