From Doughboys to Dal
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.