A note to readers:

You will notice in the recipes not all measurements are confined to just one system. As a Canadian, bordering on the U.S., I’ve become accustomed to cups as opposed to deciliters, and teaspoons and tablespoons instead of milliliters. Temperatures, however, are listed in Celsius versus Fahrenheit, and weight is measured in grams and kilograms. Where appropriate, I’ll give you both units for clarity’s sake.

As a general guideline, I use the metric system. When I say cup, I mean a metric 250ml cup, NOT a 240ml US cup, or 227ml Canadian cup, 200ml Japanese cup or even a 284ml imperial cup. I mean 250ml METRIC CUP.

About the Blog:


The Migrant Chef is a blog that explores those time-honored dishes, those childhood favorites, and those ethnic gems that have become affixed to our repertoire of general food knowledge. My intention is not to set out to reinvent these classics. They’re classics because they work. My scope is to take a deeper look into the elements of these classic comfort dishes and add a touch of exclusivity.

Gourmet is a term thrown around by diners, chefs, and food companies that very seldom ever means the same. So let’s take a moment to define gourmet. By gourmet, I mean taking the highest quality ingredients available, some common, others not so much. And from there, cooking nearly every element from scratch.

Presentation is important, but let me just say up front, food styling and photography are not my forte. All I can promise is that I’ll do my best to make the recipes translate onto the plate.

About Me:


My name is Andrew Chisholm and I live in Oslo, Norway where I work as an English teacher, a screenwriter, and a blogger. I was born and raised in Eastern Canada. In 2008 I moved to Norway after marrying my wonderful and very supportive wife, Hilde. We have a thee year old son, Benjamin.

My affinity for food runs deep. It all began at the age of seven when I cooked my first box of Kraft Mac & Cheese, or Kraft Dinner as it is better known in Canada. That’s right, I boiled the water, I added the macaroni and cooked it for the recommended 6 to 8 minutes. I drained it, and added milk, butter, and that infamous glowing orange cheese powder. And I did it all by myself.

During Christmas of 1991, my mother had been working on the traditional baked goods we would take to my grandparents every year. Seeing her stressed, tired, and covered in flour as the tedious egg tarts refused to come out to her perfecting standards, I decided to pitch in and offered to make the mushroom turnovers. She handed me the recipe and stepped aside. Not too far aside, I still needed some guidance. And there I went, full swing with this holiday favorite; the mighty mushroom turnover. The pressure was a bit much, but my mother reassured me, it was important I try. So I did. I baked somewhere between 50 to 75 of those little buggers. Each one evenly filled with a creamy blend of mushroom, sour cream, onion and thyme. Folded into a small circle of thin cream cheese pastry, turned over, and gingerly crimped with a dusted fork.

A few days later it was Christmas Eve and among the spread of delectables were my mushroom turnovers. Living up to my mother’s impossible standards was a daunting task, but as those turnovers were snatched up and devoured, I saw a glimmer of hope. When the extended family learned it was me behind those pillows of goodness, the praise poured in. I felt like an accomplished chef. And then my grandmother said something that changed my life forever. She said, “you should be a chef”. I was on the moon.

Well, I’m sorry to tell you Oma, I didn’t become a chef. At least not a skilled chef by trade. Years of experience working in kitchens has given me a wealth of knowledge and insight into the industry, but the passion for running my own brigade faded over time. Perhaps I was too lazy, or maybe I was scared of rejection. Either way, a career in the culinary arts did not feel like my true calling.

That said, a passion for cooking, eating, and a thirst for food knowledge burns as bright as ever. After some serious consideration, and heaps of encouragement, I’ve finally decided to start a blog where I can share my recipes, techniques, and point of view all related to comfort food. I hope you enjoy!

41 thoughts on “About

    1. Nice to meet you! Thanks for the likes and comments. And best of luck with all your creative endeavors, it can be tough juggling all that creativity in one head. My poetry was so horrible, I had to learn to play guitar insteadπŸ˜œπŸ‘

      Liked by 1 person

  1. Good day Chef, first of all thank you for stopping by on my blog πŸ˜€
    second of all, our first cooking experience was similar! my first cooking was instant noodle when I was 6 years old haha! though it was as simple as that, but it definitely set my mind to cook more! (moreover I was forbidden to even enter the kitchen because of some accident prior lol)
    good luck with the cookings chef πŸ˜‰

    Liked by 1 person

    1. Hi Mia, thanks for dropping me a note, it’s always great to hear from like-minded individuals, though I might not describe myself quite the same way your family, friends, and yourself describe you, but I like your blunt attitude. Happy cooking and blogging. Love your photography!!!


  2. Ahhh, Kraft Dinner. I actually had a box go bad on me, which was surprising even though it was after the expiration date, because what is in there to go bad?
    It looks like we have a similar food philosophy… I try and make things naturally and from scratch whenever possible as well (aside from the odd box of mac and cheese, of course). I’m excited to read more of your blog πŸ™‚

    Liked by 1 person

    1. Hey sophisticatedjerseygirl! That’s hilarious, I just had a box I brought back from Canada this summer go bad. It wasn’t funky green or anything, but it was about 2 months past the expiry date and the cheese packet didn’t look quite right, or I should say, it didn’t glow quite right. I really like your writing style, flows very naturally. Look forward to reading more!!!


      1. That’s exactly what happened!!
        It was like a weird rusty orange instead of the normal chemical yellow. Good call if you didn’t follow through and try and make it anyway… it tasted just like it looked.
        I’m so glad you stopped by and I consequentially found your blog too!


  3. Lovely background story for your blog. It is nice to understand where you came from and what is motivating you in cooking and blogging. I am really looking forward to read more from you and to try out some of your comforting recipes … I am thinking that fried chciken I just say or these english muffins… πŸ˜‰

    Liked by 1 person

      1. I amsure I will very much enjoy your recipes – this is what comforting food is all about πŸ˜‰ Thanks for the compliment on the photography. I have been working hard on developing those skills the last few weeks – Happy to hear it’s starting to show some progress!

        Liked by 1 person

    1. Hi Lizzie, thanks for those kind words! Your blog looks great too. I’ve been on a writing rampage this past week, but when things settle, I look forward to exploring more of your beautiful looking posts.


  4. Hi, just popping in to say that I think your blog is great and I’d like to congratulate you with the Liebster Award. Should you choose to accept this award there are more details back on my blog page. Keep up the great work! Can’t wait to read more.

    Xx California Flour


  5. I did a search for cheese danish on your site, but didn’t find one. I love the things, but cannot find anything in the store fit to eat. Years (maybe decades) past, a fast food restaurant I know offered a cheese danish as part of their breakfast menu. I know it sounds awful that I would dream about these danishes, but they were so good. Sweet, soft dough, and creamy cheese inside. Cheese they didn’t scrimp on. Warmed, they were like heaven. Do you have a recipe, and if not, would you share one in an upcoming post. I would love you forever if you did. πŸ™‚ Thanks. All your stuff looks amazing!!!

    Liked by 1 person

    1. I’ve made them a few times, and should make them again. Puff pastry is not the easiest dough to work with, in my opinion, but unless you’re standing outside a bakery, waiting for it to open on the streets of Copenhagen, nothing really compares to a fresh homemade danish. I’ll get in gear and whip some up. I can’t make any promises when, but since you mentioned it, now I really want one.

      Liked by 1 person

    1. Hi! And thanks so muchπŸ˜ƒ It’s always a pleasure stumbling across another Maritimer’s blog. I saw your brown bread today and it took me right back to my childhood. Remembering my mother’s brown bread and the smell of the kitchen, but most importantly the taste of it still warm with melted butter. I look forward to reading more of your blog!!πŸ‘


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s