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Homemade Cooking School

Egg-venturous

Eva Wasney 5 minute read Preview

Egg-venturous

Eva Wasney 5 minute read Wednesday, Aug. 20, 2025

Karl Oman is something of an egg-vangelist.

“I think people underestimate the egg,” says the chef and culinary arts instructor. “Eggs are the best thing ever; they’re like nature’s wonder — eggs are the cheapest protein you can buy, eggs have all your vitamins, except vitamin C, and eggs have all nine amino acids.”

After a career in hotel kitchens, Oman landed a faculty position at Red River College Polytechnic, his alma mater, in 2006. His favourite part of the job is seeing first-year culinary students gain new skills and greater appreciation for food — something he’s been fascinated by since childhood.

“I always wanted to cook. Food brings people together in all situations. Whether it’s a celebration or a sad time, nourishment and hospitality bring people together,” he says.

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Wednesday, Aug. 20, 2025

MIKAELA MACKENZIE / FREE PRESS

Karl Oman is the head of Red River’s short-order lab, where students learn to cook fast, easy breakfast and lunch items.
MIKAELA MACKENZIE / FREE PRESS Karl Oman is the head of Red River’s short-order lab, where students learn to cook fast, easy breakfast and lunch items.

How do you like them eggs?

Eva Wasney 6 minute read Preview

How do you like them eggs?

Eva Wasney 6 minute read Tuesday, Jun. 17, 2025

Welcome to the first class of Homemade: Cooking School, a new Free Press series featuring in-depth cooking tutorials from professional local chefs.

These monthly guides were created with instructors from Red River College Polytechnic’s culinary arts program and will provide useful tips for newbies and confident cooks alike.

We’re kicking things off with a lesson on knife skills led by chef Terry Gereta.

Gereta and his wife owned the former Mise Bistro & Lounge on Corydon Avenue for more than a decade until he made the move to teaching full time in 2015.

Read
Tuesday, Jun. 17, 2025
How do you like them eggs?

Sauces and stocks

Eva Wasney 6 minute read Preview

Sauces and stocks

Eva Wasney 6 minute read Tuesday, Jun. 17, 2025

Welcome to the first class of Homemade: Cooking School, a new Free Press series featuring in-depth cooking tutorials from professional local chefs.

These monthly guides were created with instructors from Red River College Polytechnic’s culinary arts program and will provide useful tips for newbies and confident cooks alike.

We’re kicking things off with a lesson on knife skills led by chef Terry Gereta.

Gereta and his wife owned the former Mise Bistro & Lounge on Corydon Avenue for more than a decade until he made the move to teaching full time in 2015.

Read
Tuesday, Jun. 17, 2025
Sauces and stocks

Cutting edge tips

Eva Wasney 6 minute read Preview

Cutting edge tips

Eva Wasney 6 minute read Tuesday, Jun. 17, 2025

Welcome to the first class of Homemade: Cooking School, a new Free Press series featuring in-depth cooking tutorials from professional local chefs.

These monthly guides were created with instructors from Red River College Polytechnic’s culinary arts program and will provide useful tips for newbies and confident cooks alike.

We’re kicking things off with a lesson on knife skills led by chef Terry Gereta.

Gereta and his wife owned the former Mise Bistro & Lounge on Corydon Avenue for more than a decade until he made the move to teaching full time in 2015.

Read
Tuesday, Jun. 17, 2025
Cutting edge tips