“My mother always told me, “Don’t play with your food!
”... But look at me now...” - Chuck
If there’s one thing Chuck Hughes has always loved to do, it’s play with food. And whether his mother Francine likes it or not, she definitely had a thing or two to do with it. From the time her curious son insisted on being enrolled in a cooking class at the age of 8, it was clear he was crazy about the kitchen. And fifteen years later, when Chuck was on the fast-track to a successful but potentially passionless career in advertising, Mom was the one who suggested he turn his affair with food into a full-time relationship. So, it was to culinary school at the Institut de tourisme et d’hôtellerie du Québec. He quickly started working in some of Montreal’s hottest kitchens and hasn’t looked back since. Following stints at Globe, Tapeo and Time Supper Club, where he studied under the likes of chefs David McMillan and Frederic Morin, Chuck knew it was time for the next step.
In 2006, Chuck and his two best friends, Tim Rozon and Kyle Marshall, opened their own place, Garde-Manger. Set in a 125 year-old stone house in the heart of Old Montreal, it became Chuck’s playground; a vintage crab-shack cum underground club where he could put his magical spin on comfort food, and indulge his fantasy of creating decadent meals served up to his favorite rocking soundtracks. The den-like restaurant quickly developed an almost fanatical clientele of locals and tourists alike, and to this day, is as unique as its chef. The New York Times were “impressed that a place as rollicking as Garde Manger chooses to pay such close attention to what’s coming out of the kitchen”, The Today Show raved about Chuck’s seafood platter, while local paper Voir called his cuisine “sexy and solid”.
His food philosophy revolves around simple, well-made food. “I worked in restaurants where you’re putting cracked pepper on the side of the plate and there’s branches coming out of everywhere and you have to deconstruct your food before eating it...there’s a place for that out there, but it’s just not me.”
What “is Chuck” is an unwavering respect for mother nature’s finest, and his pledge to let quality ingredients speak for themselves. This love of all foods real, coupled with his firm belief in buying and cooking local, made Chuck the ideal spokesperson for Hellman’s Real Food campaign. Since 2007, Chuck has been blogging and talking about his passion for simple, uncomplicated food and is currently featured in both Hellman’s English and French television campaigns.
In 2009, Chuck invites the world into Garde-Manger’s kitchen with the premiere of Chuck’s Day Off, his first original television series.
Chuck lives in Montreal and likes to escape to nearby Magog with his dog Fakey whenever he can.... Read more.
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Step 6: Conclusions Now you're finished! A professional looking canvas at a very low cost. Here's a few notes that might help as well. If you are stretching a lot of paintings at once, it might be easier to cut all the wood at once but just make sure to keep the pieces together. If your painting is especially large then a cross brace or two may be necessary to create a strong frame. It is a matter of preference but generally if the painting is larger than 3 feet across then a cross brace would be a good idea. For this simply use a 1” x 2” strip cut square and staple it (on both sides of the frame) in the center. The should not be used for the brace pieces. Good luck with framing!
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Step 5: Stretch the Canvas Now you are finally ready to stretch the canvas. To do this lay a piece of paper down on a clean surface, and then the painting face down. Line up the frame so that the molding is against the canvas. To stretch this pull one side of the canvas up and around and staple it in the center of that side. Next take the canvas pliers, stretch the canvas on the opposite side and staple in the center. Although this can be done alone, a second pair of hands might make this step a little easier. Flip the painting over and make sure that it lines up properly with the frame. If it does you can begin stapling the rest of these sides. On the one side of the sides with a staple in it, place two staples, approximately 2”-3” on either side of the center staple while stretching the canvas. Do the same on the opposite side of the painting. Continue to work your way outwards towards the corners, until there you are about 1” from the corner. Next repeat this process along the other two sides of the painting, stretching the canvas tight. When you have completed this you can fold the corners of the painting as you would a present and staple them to the strip in the back. It is a matter of preference if you want the folds on the top and bottom or sides of you painting but being consistent will make them look better.
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