What's Going On?
Past Events
There's always something going on at The Chefs' House.
Chef John Vetere from Yours Truly, Toronto
Wednesday, September 26, 2012
About Chef John Vetere
At the age of 17, John Vetere decided to devote himself to cooking rather than become an engineer: “Creation is the biggest thing for me. Freedom to express a thought, idea, mood or a memory is what continually pushes me.” 
Born in Ajax and raised in Whitby, his backyard garden was a continual source of fresh food and inspiration.
John studied Culinary Integrated Management at George Brown’s Chef School, and then graduated from the Italian Post-Graduate Program in 2009. His culinary study has taken him all around Italy (from Parma to La Spezia, Florence, Milan and Modena) to Barcelona, Spain. While in La Spezia, John had the privilege of working with Michelin Star Chef Mauro Ricciardi at Locanda Delle Tamerici.
In Toronto, John has worked at Graydon Hall with Chef Arpi Magyar, as well as at Scarpetta with Chef Jeff Claudio, and is now Sous Chef at Yours Truly with Chef Claudio. He reads endless cookbooks and strives everyday to be the best cook he can possibly be!
His advice to upcoming chefs: “If you do this, do it 100% from your heart and imagination, and have fun. Be humble and true to yourself. The proof of your talent will always be in your cooking and skill.”
Call 416-415-2260 or reserve online here.
Chef Charlotte Langley from Cafe Belong, Toronto
Wednesday, October 10, 2012
About Chef Charlotte Langley
Raised in the land of the red sands, where she graduated from P.E.I.’s Culinary Institute of Canada, Charlotte developed a great love for the ocean.
Her appreciation for fresh seafood eventually landed her at the helm of the Whalesbone restaurant in Ottawa. She has learned from the best and brightest chefs in Ottawa, Niagara, and Vancouver, honing her skills and expanding her repertoire at establishments like The Wellington Gastropub, Murray Street Beckta, and C Restaurant to name a few.
Charlotte is currently Chef de Cuisine at Café Belong in Toronto’s redeveloped Brickworks. She is product-driven and passion-driven, with an unbridled spirit that makes the kitchen the dance floor at the restaurant and at home! Charlotte loves to collaborate with like-minded chefs with great dance moves and an equal hunger to create, which makes her mentorship of student chefs at The Chefs’ House that much more special!
Call 416-415-2260 or reserve online here.
Chefs Re-unite, a BRAZILIAN-CANADIAN DINNER
SAVE THE DATE: Wednesday, July 25, 2012 – 6:30 pm - 9:00 pm.
This July, Brazil comes to you...
Join Chef Walner Sovi and Chef John Higgins and the students of the Centre for Hospitality & Culinary Arts at George Brown College as we celebrate Brazilian and Canadian cuisines, authentic cooking methods, and our chefs’ talents!
Proceeds from all sales will serve as contribution towards funding George Brown College students to participate in study-abroad opportunities in Brazil.
About Chef Walner Sovi
Chef Walner Sovi has worked for the past 13 years in the international cuisine scene across international restaurants and hotels in Brazil, but more recently, Chef Sovi has cooked for heads of states (including His Excellency the Right Honorable David Johnson, Governor of Canada) as the Executive Chef running the kitchen of the Consulate General of Canada, in Sao Paulo. Chef Sovi is a graduate of the Federal Institute of Alagoas and SENAC in Brazil.
About Chef John Higgins
Chef Higgins has over 30 years of international culinary experience as Executive Chef for five-star hotels around the world; he also worked for several years as Executive Chef at Buckingham Palace, where he cooked for her Majesty Queen Elizabeth, the Royal Family, many heads of state, and was the Private Chef to the Queen Mother. In addition, Chef Higgins has won dozens of gold medals in competitions and has several awards, such as Worldwide Winner of Uncle Ben’s Olympic Challenge; as Captain of Canada’s Olympic Culinary Team, he was Winner of the Culinary World Champions in his former hometown of Glasgow. Chef Higgins commands international acclaim, and now, super Chef John Higgins is finding a new kind of satisfaction: he is the Director and Corporate Chef at George Brown Chef School. Chef Higgins is a graduate of Motherwell College in Scotland.
Price: $85 per person inclusive of tax and gratuities.
Advance Purchase Only: reserve your seat today by calling The Chefs' House, 416-415-2260.
"Rising Star Chef" Dinners
Chef David Sider from Langdon Hall, Cambridge
Wednesday, February 6, 2013
About Chef David Sider
Throughout his travels as a child and a youth, David Sider realized that his favourite part was always the food! He decided to pursue cooking full time at age 17. David found chefs who were willing to mentor him, and studied at George Brown’s Chef School.
Growing up in the Niagara Region (Jordan) had a huge influence on his career, and the foods and wines of Ontario continue to inspire his product-driven cooking style to this day.
Chef Sider’s international experience includes working with Chef Inaki Aizpitarte at Le Chateaubriand in Paris, Chef Michel Roux Jr. at Le Gavroche in London, and Chef Kobe Desramaults at In De Wulf in Dranouter, Belgium.
In Ontario he has worked with Chef David Lee at Splendido, and Chef Kevin Maniaci at Inn on the Twenty. David is currently Chef de Cuisine at Langdon Hall in Cambridge.
When he’s not cooking, David loves spending time outdoors, camping, climbing and foraging, particularly for mushrooms. His future plans include having his own restaurant which would focus entirely on Canadian product and cuisine. His advice to Rising Chefs: “Be open to every opportunity, there is something to be taken from every restaurant and every style of cooking.”
Chef Stephanie Guth from TOCA by Tom Brodi, Toronto
Thursday, June 7, 2012
About Chef Stephanie Guth
Stephanie Guth loves cooking because it's fun! In 2010 she completed the Culinary Management and Italian Culinary Arts Programs at George Brown College. She has worked under Chef Laurie Bandur at Truffles in the Four Seasons Hotel, and has staged at Lucien Restaurant. After six-months at Ristorante AgroDolce in Italy she returned to Toronto and is currently cooking at TOCA by Tom Brodi. "I'm very lucky to be working with a Chef who has such a passion for food and encourages his cooks to be creative and contribute menu ideas."
In 2011, Stephanie was recognized by The Ontario Hostelry Institute as a Top 30 under 30 Award Recipient. She has a passion for travel and enjoys discovering new countries and cultures through food and wine. She is currently completing courses at George Brown to become a Certified Sommelier. This summer she is moving to London, England to cater for the Olympic Games and will spend a year working at restaurants in the city to expand her career.
"I have been lucky to work with and learn from some great people and hope to share a little of what they have taught me, with the students at The Chefs' House."
View Chef Stephanie Guth's menu
Chef Chelston Fernandes, Sous Chef
Wednesday, May 30, 2012
We are pleased to welcome Chef Chelston Fernandes as the newest addition to our Team! Chelston recently assumed the role of Chef Technologist at The Chefs' House. He joins us from Durham College where he taught Culinary Arts & Hospitality. Prior to that, Chef Fernandes was Sous Chef at the Westin Harbour Castle Hotel, and the Executive Sous Chef at the Metropolitan Hotel where he worked for ten years. Born in Mumbai, India, Chelston moved to Toronto 16 years ago, and was hired by the King Edward Hotel. He trained at a private culinary college in Mumbai, and then worked in airline catering for a flight kitchen before moving to the U.K. In London, Chelston worked with Hilton Group Hotels and the Intercontinental Hotel, training with some of the best chefs from Europe, including Italian Chef Iders Caldora. He is thrilled to join the Chef School which he considers a leader and trend-setter in Culinary Arts!
Chef Alexandra Feswick from Brockton General, Toronto
Thursday, April 5, 2012
About Chef Alexandra Feswick
Alexandra Feswick has loved learning about food since she was a child: from working in the garden with her Grandfather, to cooking foreign dishes from a new country each month with her parents. "I decided to become a Chef because there's a sense of control and clarity when you're cooking, an adrenaline rush that I haven't experienced anywhere else. I love food, I love cooking, and I love making people happy."
After graduating from university with a BA in Sociology, Alex attended George Brown Chef School and graduated in 2007. She worked briefly at Auberge Du Pommier before being appointed Sous Chef for the Ancaster Mill under Jeff Crump's tutelage, and even cooked at the James Beard House in NYC with Chef Crump:
"Jeff provided me with the most incredible and inspiring opportunities as his apprentice and eventually Sous Chef. One of the most important things that I have learned as a chef is a sincere connection with the food and the environment from which it is produced. I love educating people that good food should speak for itself and that it's vital to the integrity of what you're cooking to do it with your heart. It's just as important to learn to taste as it is to technically cook! I'm looking forward to being a mentor and challenging the students at George Brown College on April 5th with these very values and principles."
Alexandra is currently Executive Chef at Toronto's Brockton General Restaurant.
View Chef Alexandra Feswick's Menu
Chef Michelle Usprech from Beer Bistro, Toronto – 
Wednesday, March 7, 2012
About Chef Michelle Usprech
Born in a quiet community north of Toronto, Michelle Usprech's Jewish father and Dutch mother made sure their home was always filled with food, art and gatherings. Michelle's
inspiration in the kitchen came with watching her aunt prepare family dinners for Jewish holidays - sometimes with twenty guests squeezed together at a table for eight. The policy in the Usprech household was always “the more the merrier” and that's reflected in Michelle's cooking even today.
Michelle graduated from George Brown College with a Culinary Arts diploma in 2005. Before graduating, she was cooking under the wing of beer expert and Beer Bistro owner Brian Morin. Prep, pans, garde manger, calling the line - Michelle took the leap, and wanted to learn more. In her time at Beer Bistro Michelle has done a lot of traveling to help inspire her cuisine; beer tours in Belgium, cheese making in Vermont, and many multi-coursed dinners in her favourite food city, New York. Michelle's food philosophy mimic's her Aunt's: feed anyone who's hungry, and put your heart into each dish. Michelle is currently Head Chef at Beer Bistro.
View Chef Michelle Usprech's Menu
Chef Patrick Kriss from Splendido, Toronto
Friday, February 17, 2012
About Chef Patrick Kriss
Patrick Kriss discovered his love for culinary arts while attending George Brown's apprenticeship program and working at the Rosedale Golf Club. He graduated from George Brown Chef School in 2006, then joined Auberge du Pommier in the role of Chef de Partie. Patrick moved to New York City and started working at Restaurant Daniel as Chef de Partie, and was soon promoted to Sous Chef under Chef Jean Francois Bruel. Over the years,
Patrick has had fabulous work experiences: in France at Régis et Jacques Marcon and at Maison Troisgos; and in New York City at Per se, Le Bernardin, Gramercy Tavern and Eleven Madison Park. Patrick currently heads the kitchen at Splendido as Chef de Cuisine where he applies all of his learned skills, talents and passions.
Patrick's food philosophy is to use great seasonal ingredients while highlighting them with classic techniques. Ontario's changing seasons and great produce inspire him. His ultimate goal is to have an intimate restaurant with a tasting menu that reflects what's available in the markets daily.
Chefs Amanda Ray & Julie Marteleira from Canoe, Toronto
Wednesday, January 25, 2012
About Chef Amanda Ray
Amanda Ray's love of cooking was inspired by her Grandmother and then fuelled by TV cooking shows. She graduated from George Brown Chef School in 1999 and joined Auberge du Pommier where she learned the intricacies of classic French cuisine and became Junior Sous Chef. In 2005, she transferred to Canoe and was appointed Sous Chef in 2007 - the first female to achieve this distinction there.
Chef Ray loves to travel, spending three months in France at Crillon le Brave, a five-star Relais & Chateaux, where she cooked rustic Provencal cuisine and taught at the cooking school alongside Head Chef Phillipe Monti. This past fall Amanda was asked to 
represent Oliver Bonacini at Mission Hill Winery's prestigious Epicurean Dinner. In addition to her busy career, this passionate and dedicated chef is an avid supporter of industry related charities, and she hopes to open her ownrestaurant in the next five years.
About Chef Julie Marteleira
Born in Toronto, Julie Marteleira was raised in Portugal on the coast near Lisbon where her culinary passion was ignited by her mother and their family restaurant. Returning to Toronto, she enrolled in George Brown's Chef School while working at Flow Restaurant. Over her six years there, Chef Richard Andino strongly contributed to her training in fine dining and kitchen operations. In 2010 Julie joined Oliver & Bonacini Restaurants as the opening Sous-Chef at Oliver & Bonacini Cafe Grill. Julie moved to Canoe Restaurant in 2011 where she works with Executive Chef Anthony Walsh and Chef de Cuisine John Horne.
Chef Marteleira's firm belief in simple yet passionate cuisine makes her style unique. She has travelled to New York, Barcelona and France to learn regional cuisines. She favours incorporating classical French techniques with Asian, Spanish and Portuguese influences to create exceptional dishes with an international flare. Julie plans to open her own restaurant in Toronto.
View Chefs Amanda Ray & Julie Marteleira's Menu
Chef David Sider from Langdon Hall, Cambridge
Wednesday, February 6, 2013
About Chef David Sider
Throughout his travels as a child and a youth, David Sider realized that his favourite part was always the food! He decided to pursue cooking full time at age 17. David found chefs who were willing to mentor him, and studied at George Brown’s Chef School. Growing up in the Niagara Region (Jordan) had a huge influence on his career, and the foods and wines of Ontario continue to inspire his product-driven cooking style to this day.
Chef Sider’s international experience includes working with Chef Inaki Aizpitarte at Le Chateaubriand in Paris, Chef Michel Roux Jr. at Le Gavroche in London, and Chef Kobe Desramaults at In De Wulf in Dranouter, Belgium. In Ontario he has worked with Chef David Lee at Splendido, and Chef Kevin Maniaci at Inn on the Twenty. David is currently Chef de Cuisine at Langdon Hall in Cambridge.
When he’s not cooking, David loves spending time outdoors, camping, climbing and foraging, particularly for mushrooms. His future plans include having his own restaurant which would focus entirely on Canadian product and cuisine. His advice to Rising Chefs: “Be open to every opportunity, there is something to be taken from every restaurant and every style of cooking."
Chef Douglas McNish, Raw Food & Vegan Chef, Toronto
Thursday, April 11, 2013
About Chef Douglas McNish
Cooking since the age of 15, Doug fell in love with the kitchen instantaneously. He felt a deep and sincere love for all things food related. Camaraderie, hard work, attention to detail and the constant creativity were all factors in drawing him to continue his goals and move on to Chef School.
After attending George Brown Culinary Chef Program, Doug took an apprenticeship and
continued to hone his skills learning the inner workings of busy professional kitchens.
After working for Toronto's best chefs in some of the most challenging atmospheres, he found that he needed to make a life change. Not realizing then how much food is a factor in all aspects of life, he found himself overweight and unhappy.
When he watched an undercover video from PETA (People for the Ethical Treatment of Animals), his life changed forever. Over the course of the next 6 months, Doug began to drastically transform his diet. Slowly the weight began to peel off, and by taking what he already knew from his years of culinary training, he re-learned how to prepare food in a healthier way. Pairing this with a deep concern for the planet and the welfare of all its inhabitants, his next logical step was to become vegan. Since then, Doug has taken healthy, organic, plant-based cuisine to a whole new level!
Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible: “I am a vegan chef with a fierce commitment to health and organics.” Chef McNish has been featured in publications both online and in print, is a contributor to various magazines, makes appearances on national television, is a plant-based food consultant, and is an internationally published author. His first cook book Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was published in March 2012. Doug’s reminder to all: “Good food isn’t cheap, and cheap food isn’t good!”
Chef Andrea Nicholson from Top Chef Canada and Killer Condiments, Toronto
Wednesday, May 15, 2013
About Chef Andrea Nicholson
Since the early age of fourteen, Andrea has been consumed by the art of food: as a creator, teacher and connoisseur.
Andrea is a Red Seal certified chef who received her culinary training at George Brown College in Toronto. Her professional experience includes positions in respected Toronto restaurants and culinary institutes such as Great Cooks, Via Allegro, The Fifth, Humber College, George Brown College, 35 Elm, Trattoria Nervosa, as well as travelling the culinary globe and working with internationally acclaimed chefs and the world renowned 6-star cruise line Regent Seven Seas.
Andrea also trained in New York City under Roberto Caporuscio and now holds a diploma from the A.P.N. of Naples, Italy, distinguishing her as a certified Pizzaiuoli.
Andrea’s passion for food is evident in her masterful creations, which celebrate the purity of local and seasonal produce. Supporting sustainability, Canadian farmers, purveyors and Ocean Wise is the central tenet of her cuisine.
Andrea appeared as a contestant on Season 1 of the Food Network’s Top Chef Canada. She is currently a Chef expert on the Marilyn Denis Show and is filming season 6 of the Food Network’s Restaurant Makeover as Chef/Host. Andrea is also the Owner and creator of Killer Condiments, her artisan condiment line.
Chefs Lindsay Haddock & Andrew Hambley from Scaramouche, Toronto
Tuesday, June 18, 2013
About Chef Lindsay Haddock
Lindsay decided to become a chef in Grade 8 while learning to make a grilled cheese sandwich in home studies. Since she was already baking cakes, poaching eggs and making lasagne at home, she realized she was miles ahead of all the other kids and loved being in the kitchen. Her Grandmother also inspired her to be a chef, spending most of her life cooking for her 8 children and 20 grandchildren, and cooking at the Markham Veterans Hall.
Born in Toronto, Lindsay studied Baking and Pastry Arts and Culinary Management at George Brown’s Chef School, graduating in 2005. She then worked at Terra, The Sultan’s Tent, and Scaramouche, eventually leaving Toronto to learn from Claire Clark in California (The French Laundry), and work at the Four Seasons Hotel in Dublin, Ireland. Scotland called her next where she worked as Pastry Chef de Partie for the Michelin-starred Martin Wishart Restaurant in Edinburgh.
In 2010, Lindsay returned home to be the opening Pastry Chef for both Luma and Canteen restaurants in the TIFF building. Since then, life has brought her full circle to return to Scaramouche where she is currently the Pastry Chef working alongside Chef de Cuisine Andrew Hambley.
When not cooking, Lindsay spends her time with family at the cottage, swimming and traveling (she has visited over 25 countries already). In the future, she would like to establish her own food business with her German husband who has an extensive knowledge of cheese and wine.
Chef Haddock’s advice to young chefs: “Be sure you are very passionate about cooking. You need to love it and everything about it with every inch of your body! It involves long hours and requires a lot of dedication. Also, write down everything you can! I always have my notebook on me!”
About Chef Andrew Hambley
Andrew decided he wanted to become a chef in high school. He loved food and wanted to learn more about it, so he landed a job in a café and started from there. He eventually studied culinary arts at Stratford Chefs’ School and graduated in 2002.
Born in Ottawa and raised in Toronto, Andrew still finds inspiration in the city: “Toronto is so diverse and multicultural that you can be inspired by so many things. There are different markets and ethnic stores where you can find an array of ingredients which makes cooking so much more interesting!”
For culinary inspiration, he has travelled to the south of France and to Rome, San Francisco, and Montreal. In Canada, Chef Hambley has worked at Toque in Montreal with Normand Laprise, at Rundles in Stratford with Neil Baxter, and at Scaramouche in Toronto with Keith Froggett, where he is currently Sous Chef.
Andrew is also an avid gardener tending to a large garden at his parents’ farm in Cobourg, where he grows vegetables for his catering company as well as to sell to friends and co-workers. He plays sports as well: golf and hockey are his favorites.
In future, this young chef hopes to open his own restaurant where he can continue catering and using his home-grown produce. Andrew’s advice for anyone wanting to become a chef: “Cook because you love it, not because you think it looks cool.” As a featured “Rising Star Chef”, he looks forward to mentoring The Chefs’ House young, energetic students who are just entering the industry.
The Chefs' House presents “VIVA ITALIA! CUCINA”- February 21-24, 2012
At The Chefs' House, “Learning is our main ingredient”: by February each year, our Italian Culinary Students have returned from spending four months in Italy where they've learned the 
finer skills of Italian cooking from Master Chefs in different regions. This is their time to shine, and your time to enjoy the fruits of their labour.
Join the staff and students of George Brown's Chef School and the School of Hospitality as we celebrate Italian cuisine, authentic cooking methods, and our students' talents!
From free culinary demonstrations to special dinners and a ticketed Gala Tasting Reception, there's something happening each day from Tuesday, February 21 to Friday, February 24, 2012.
Don't miss these special events featuring our Italian Culinary Arts Students alongside popular Italian Chefs from across Italy and Ontario, each appearing exclusively for The Chefs' House presents “VIVA ITALIA! CUCINA”
Event: |
Date: |
Time: |
Cost: |
Location: |
To Reserve: |
Enjoy: |
ITALIAN CULINARY ARTS STUDENTS are Daily Featured Chefs for LUNCH and DINNER at |
Tuesday, Feb. 21 to Friday, Feb. 24 inclusive |
Lunch 11:30am |
Lunch: |
The Chefs' House, 215 King Street East |
Call 416-415-2260 or book online at thechefshouse.com |
Authentic Italian dishes, prepared and served by our students. Special Italian menu this week only! |
HEAD MASTER CHEF LUCIANO TONA from ALMA, ITALY gives a Culinary Demonstration & Talk on “The Italian Experience” Cooking School |
Tuesday, Feb. 21 only |
7:00pm start (9:00pm finish) |
Free |
Room 112, CHCA*, 300 Adelaide Street East |
No reservations required |
Learn how to make rustic dishes from Chef Tona from Italy, appearing exclusively for this event. Sample his food, receive the recipes, and learn about ALMA’s summer cooking school in Italy! |
POST-GRADUATE ITALIAN CULINARY ARTS STUDENTS |
Wednesday, Feb. 22 only |
6:30pm start (9:00pm finish) |
A ticketed** event: $125 per person |
The Chefs' House, 215 King St. East |
Call 416-415-2260 or book online at thechefshouse.com; also purchase tickets in person or online at the GBC Bookstore 200 King St. E., 416-415-5000 x.2722 (see link below) |
Italian Master Chef Luciano Tona & our Italian Culinary Arts Students create an authentic four-course Italian dinner with reception foods and wine pairings. Mangiare bene... an evening not to be missed! |
"VIVA ITALIA!" GALA TASTING RECEPTION |
Thursday, Feb. 23 only |
6:30pm start (9:00pm finish) |
A ticketed** event: $90 per person |
Atrium, CHCA*, 300 Adelaide St. East |
Call 416-415-2260 to reserve or purchase tickets in person or online at the GBC Bookstore 200 King St. E., 416-415-5000 x.2722 (see link below for online purchase) |
Exclusive Italian foods and wines presented by our Italian Culinary Arts Program Students and 12 renowned Chefs from Italy & Ontario. More than 15 food and beverage stations to enjoy, plus a keepsake wine glass! |
*CHCA = Centre for Hospitality and Culinary Arts, George Brown College, 300 Adelaide St. East
**Proceeds will benefit student scholarships for the George Brown Chef School
How to reserve your seat or purchase tickets to events:
DINING Reservations: Call The Chefs' House at 416-415-2260 or book online at www.thechefshouse.com
GALA Ticket Purchase: Purchase tickets online or in person at the George Brown College Bookstore located at 200 King Street East (416-415-5000 x.2722).
Click here to purchase online.
MASTER CHEF DINNER Seats Purchase: Call The Chefs' House at 416-415-2260 or reserve online at www.thechefshouse.com. Also, you can purchase tickets in person or online at the George Brown College Bookstore located at 200 King Street East (416-415-5000 x.2722).
View Menu
Click here to purchase online.
Important: Your attendance to these events helps to support the next generation of "rising star chefs" in Italian cuisine and hospitality. Proceeds go toward student scholarships to the Post-Graduate Italian Culinary Program. Mille grazie!
Thank you for supporting our students!
 |
 |
Magazine, media sponsor |
Winterlicious, presented by American Express® January 27-February 9, 2012
The Chefs' House is pleased to participate in the City of Toronto's 2012 “Winterlicious” event again this year! We've developed special mouth-watering menus for lunch and dinner - check them out on our Menus page or click to view $15 Lunch Menu and $25 Dinner Menu. Reservations begin on January 12, however American Express Front of the Line® reservations will be taken January 10 and 11, 2012.
Mark your calendars and don't miss out on seats to The Chefs' House for
For more information visit the official “Winterlicious” City of Toronto website at http://www.toronto.ca/winterlicious
The Chefs' House presents the Lindt Chocolate-Lovers' Feast
Showcasing the Talents of the Baking & Pastry Arts Faculty, George Brown College
Thursday, February 2, 2012*
The Chefs' House
*Advance reservations required, starting Dec. 15/11.
For one night only as a Special Culinary Event for "Winterlicious 2012", The Chefs' House will cater exclusively to a chocolate-lovers' crowd with a sumptuous and inventive four-course dinner featuring Lindt Chocolate as the key ingredient!
Starting the evening with a Lindt Chocolate Martini and ‘reception' foods (Lindt Chocolate bread sticks, etc.), guests will be seated and introduced to Master Chefs who'll discuss the menu and how the dishes were created. "The Lindt Chocolate-Lovers' Feast" at The Chefs' House will showcase the talents of the Baking & Pastry Arts Faculty at the Chef School, George Brown College.
The four-course meal will proceed with a chocolate appetizer (to be announced) followed by a light Lindt Chocolate Sorbet. The main course will be announced that evening, but could be as inventive as Lindt White Chocolate Ravioli with Crab, Beef with a Lindt Dark Chocolate & Chili Sauce, or a Lindt Chocolate Mexican Mole with Chicken Breasts. Each course will be enjoyed with complementary wine selections. Dessert courses will also be announced, but could include cheese with chocolate in it, chocolate-dipped bacon, ice wine, truffles and Lindt Chocolate to take home and enjoy.
Although this February 2nd feast is a perfect chocolate-lovers' "Valentine's" celebration, the theme is really “innovative cooking with Lindt Chocolate: an ingredient to surprise and delight your guests with”. Guests will be given complimentary recipes for the featured dishes, making the evening a learning experience as well as a gustatory delight!
Cost per person: $85 all inclusive (four-course dinner plus reception foods, wine pairings, taxes and gratuities included). Proceeds going towards student scholarships to Chef School Culinary Programs.
Reservations are required in advance and can be made starting December 15, 2011. To reserve your seat call 416-415-2260 or book online at thechefshouse.com/reservations.
Toronto Taste, in support of Second Harvest, May 27, 2012
The Chefs' House is proud to be participating once again in "Toronto Taste" at the ROM on Sunday, May 27, 2012.
Join us for the most coveted culinary event of the year - Toronto Taste! Indulge your senses in a gastronomic adventure showcasing over 60 of Toronto's top chefs and 30 beverage purveyors, all coming together to celebrate the love of food and support Second Harvest. One ticket to Toronto Taste will provide 250 meals to Torontonians in need and this year the event aims to raise enough funds to provide 700,000 meals for Toronto's hungry. Toronto Taste pairs cuisine and compassion, and is proudly presented by The Daniels Corporation.
For more information and to purchase tickets please visit www.torontotaste.ca 
EduBite Seminars:
Wednesday, May 23, 2012 – "All Fired Up!: BBQ Ideas"
Celebrity Resident Chef Naz Cavallaro of 'WEBER' and 'BBQ 101" fame gives great tips on BBQ-ing this spring and summer. Naz will also offer his suggestions for quick, easy and delicious meals to impress your friends and family with --- and you might even win a new BBQ! Naz will give details at the seminar...
Thursday, June 7, 2012 – "Growing Tomatoes"
Plant tomatoes every year and they just don't yield like you imagined? Learn how to grow luscious tomatoes in your yard or on a balcony or patio. These expert tips will yield big returns when it comes to making salads and sauces!
Thursday, April 5, 2012 – "All About Cheese"
Join our resident Professional Fromager Scott McKenzie as he teaches us all about local cheeses to enjoy every day, for special occasions or your next dinner party. Taste some samples and learn what to pair them with for maximum enjoyment, and you'll be in-the-know with the “Big Cheese” at The Chefs' House!
Thursday, April 19, 2012 – "What's New in Wine"
Our resident Sommelier and ‘Advanced Wine' Professor Adrian Caravellodiscusses what'snew in wines and will conduct a guided tasting. Discover more about this fascinating (and enjoyable) subject with Adrian as he answers all your questions and makes recommendations for your palate!
Thursday, March 22, 2012 – "Wines of Tuscany"
Italian Wine Importer Drew Innes joins us from Brunello Imports to discuss Tuscan wines: the varietals, the producers and what's new and available for local ‘degustazione'! Drew will treat us to tastes of some Tuscan wines while teaching us what to look for when purchasing.
Tuesday, March 6, 2012 – "Artisanal Beer Tasting"
Join special Guest Speaker Steve Beauchesne from “Beau's All Natural Brewing Company” to learn about local artisanal beer-making and to discover the fresh and novel tastes of his popular “Beau's Beer”. You may just find a new ‘favourite' Ontario-made brew...
Friday, February 24, 2012 – "Cooking with Chocolate"
Never knew you could make a savoury chicken dish for dinner using chocolate? Learn easy and inventive ways to cook with chocolate as a main ingredient for meals to surprise and delight your family, friends and guests!
Thursday, January 19, 2012 – "Nutrition for the New Year"
Start the New Year with more than your resolutions: get expert tips on nutrition from GBC Professor James Smith. James will discuss the most important nutrients your body needs to function at its best, along with clever ways to include them in your daily diet. Here's to optimal health and happiness in 2012!
Wednesday, January 25, 2012 – "Robbie Burns Day"
Join us this day to celebrate Scotland's favourite son, the infamous Ploughman Poet and Bard, Robbie Burns. Our own resident Scot and Director of the Chef School, John Higgins, brings the spirit of “Robbie Burns Day” to The Chefs' House where he'll present his own version of the haggis. Will there be pipers or no? Join us to see...
Monday, February 13, 2012 – "All About Tea"
Did you know that tea is the world's most popular prepared drink, being discovered accidentally by a Chinese Emperor in 2737 B.C.? Join Tea Sommelier Laura Bryon for more on the fascinating history of tea as well as new flavours, sources and preparations for you to sit back and enjoy your “cuppa's” in 2012.
December 8 - Buckingham Palace Turkey with Chef John Higgins from George Brown College Chef School.
Just in time for the Holidays: learn how to cook the perfect turkey from the Director of our Chef School, John Higgins.
Incidentally, Chef Higgins resided at Buckingham Palace where he cooked for the Royal Family for several years. With Chef Higgins' perfected methods and master chef tips, you will produce a meal fit for a Queen!
November 10 - A Passion for Pears with Wendy Barrett and The Pear Bureau Northwest.
Plump, juicy, and fragrant, pears have been beloved since the time of the Romans. This workshop is ideal for the pear lover. Participants will learn how to choose, store and ripen pears and discover which varieties are best for what purposes.
You will also learn how to make delicious pear dishes and to successfully combine other ingredients with pears in ways that you haven’t thought of before. Whether you prefer the gorgeous russet hue of a Bosc, the sweet flesh of a red Bartlett, or the buttery flavour of a Comice, participants will be “pear confident” at the market and in the kitchen.
This seminar is led by Wendy Barrett, National Food Educator and media personality. “A Passion for Pears” is sponsored by The Pear Bureau Northwest and has become a national program that Wendy teaches at culinary schools from coast to coast.
November 3 - Indian Spices for All Seasons with Chef Hemant Kanchan from The Chefs' House.
Although Hemant Kanchan hails from Mumbai, India, his family was from the south, so he grew up learning about Indian food and spices from all regions.
Chef Kanchan now mentors chef school students at The Chefs’ House, teaching them about international cuisine and cooking methods. In this seminar, you will learn all about popular Indian spices used in dishes year-round: curries, cinnamon, cloves, cardamom, black mustard seed, black onion seed, etc.
In addition, Chef Kanchan will introduce you to more obscure spices you may not have thought of using (like asafoetida or hing), and will offer suggestions for dishes with cooking tips and recommended recipes to re-create at home. Time to spice it up — this seminar will be ‘hot’!
October 20 - A Taste of New Zealand with Wendy Barrett and New Zealand Trade & Enterprise.
Sample bold, new taste sensations from New Zealand: premium grass-fed meats, unique New Zealand mussels, local shellfish and seafood, along with an assortment of cold-pressed oils, quality fresh fruits and gourmet sweets. Award-winning New Zealand wine will be specially paired with each dish. All participants will receive a copy of the recipes with a list of local retailers for re-creation of these delicious dishes at home.
Wendy Barrett is a true Canadian “foodie” and media personality, teaching at over 50 different culinary schools in Canada. Together with New Zealand Trade & Enterprise, Wendy will preside over “New Zealand Week” at George Brown College this October. The week will include various culinary events built around unique, premium New Zealand products and ingredients, which will inspire and motivate students, chefs and the public to expand their culinary repertoire.
October 5 - All About Pumpkins with Miriam Streiman from Mad Maple Farm.
Miriam Streiman is the owner of Mad Maple Farm in Creemore, and she is mad about pumpkins!
Learn all about this beloved fall vegetable: how to pick the best one for your use, and taste the difference between locally grown varieties.
Also, Miriam will have samples of a pumpkin dish for you to try, as well as recipes and cooking tips for this often overlooked fall harvest ingredient.
Chef Riley Bennett from The Chefs' House, Toronto – Wednesday, October 12, 2011
Chef Riley Bennett’s career began as a child growing up on his family’s Okanagan farm. His Grandmother showed him a few tricks in the kitchen, and by age 13, Riley was cooking at his family-owned restaurant! Chef Bennett’s deep appreciation for local produce is a result of watching his family and neighbours cultivate the land and harvest the bounty, which he would serve to rave reviews from diners.
Riley is a graduate of the Southern Alberta Institute of Technology (SAIT) in Calgary, Alberta. While studying, he apprenticed at The Westin Hotel and traveled to Singapore to compete in one of the world’s largest international culinary competitions (where he placed in the top rankings). Chef Bennett continued his training at the Sooke Harbour House on Vancouver Island, where he truly learned about local regional ingredients and the importance of sustainability.
In 2007, Riley joined the renowned Mission Hill Family Estate Winery in Kelowna, starting as Chef de Parti, and was promoted to Terrace Restaurant Chef in 2009. His time spent at this world class winery honed his skills as a teacher and allowed him to pursue his passion for local cuisine and wine. In fact, Mission Hill Family Estate Winery will be providing a selection of wines to be paired with each dish of Chef Bennett's menu for his 'Rising Star' Dinner at The Chefs' House!
Chef Bennett competed in the 2010 Bocuse D’or Canada National qualifying competition, and in 2011he completed his level two of the International Sommelier Guild program. In July this year, Chef Bennett joined The Chefs’ House as a key member of our Team in mentoring a new generation of culinary stars. Welcome, Chef Bennett!
RECIPE FOR CHANGE - Thursday, May 26, 2011, FoodShare Centre, 90 Croatia St., Toronto. “Good Healthy Food for All!” - Sharing this same vision, culinary students of The Chefs’ House proudly participate in this annual fundraiser for FoodShare Toronto. Tickets $100 per person. For more information, please contact FoodShare, 416.363.6441 ext.226.
TORONTO TASTE - Sunday, June 12, 2011, 6:30pm, Royal Ontario Museum. “Make Hunger History” - Pairing cuisine and compassion, Toronto Taste is the city’s premier culinary event in support of Second Harvest. The Chefs’ House students are proud to participate by preparing and serving delectable fare to guests. Tickets $250 per person (tax receipt issued for $125). Call 416.408.2594 Second Harvest to reserve.
Please join us this fall and winter for the following EduBite Seminars:
July 12 - All About Oysters with Patrick McMurray, Shucker Extraordinaire and Founder of the famed Starfish Restaurant in Toronto. Learn about how and where to buy the best oysters, and how to shuck them at home for your next get-together. Oh, and there's a tasting component to this seminar as well!
Patrick McMurray
July 20 - Artisanal Cheeses: A Tasting Tour with Afrim Pristine from the one-of-a-kind Cheese Boutique in Toronto. Learn about fine artisanal cheeses from around the world, as well as from local suppliers. Enjoy some new twists for cheese trays this summers as you sample selected goodies from the Cheese Boutique.
Afrim Pristine
"VIVA ITALIA CUCINA"
February 22 to 25, 2011
Join the staff and students of The Chef School and the School of Hospitality, George Brown College, as we celebrate the best of Italian food, wines, and culture! From free events to special dinners and a ticketed Gala Evening, there is something for everyone as we open our doors to the public for one week during Tuesday, February 22nd through Friday, February 25th. Don't miss these special events featuring our Italian Culinary Arts Students alongside popular Italian Chefs from across Ontario, each appearing exclusively for George Brown's "Viva Italia! Cucina" celebrations:
| Event: | Date: | Time: | Cost: | Location: | To Reserve: | Enjoy: |
ITALIAN CULINARY ARTS STUDENTS** are Daily Featured Chefs for LUNCH and DINNER at |
Tuesday, Feb. 22 to Friday, Feb. 25 inclusive |
Lunch 11:30am |
Lunch: |
The Chefs' House, 215 King Street East |
Call 416-415-2260 or book online at thechefshouse.com |
Rustic Italian dishes, prepared and served by our students! |
"LA TAVOLA ROTONDA" – |
Tuesday, Feb. 22 to Friday, Feb. 25 inclusive |
Lunch 11:30am |
A ticketed event – (***food, glass of wine, taxes & gratuity incl.) |
Room 219, CHCA*, 300 Adelaide St. East |
Call 416-978-8849, or book online at uofttix.ca (event details found here). |
Only 14 diners at a time will enjoy a private meal and "culinary theatre" |
CHEF SCHOOL STUDENTS give an Italian Culinary Arts Cooking Demonstration |
Tuesday, Feb. 22 only |
11:00am- 12 noon |
Free |
Room 112, CHCA*, 300 Adelaide St. East |
No reservations required |
Learn how to prepare an Italian dish, meet the Chefs and |
EXPERT PANEL DISCUSSION: |
Tuesday, Feb. 22 only |
2:00pm-3:30pm |
Free |
Room 112, CHCA*, 300 Adelaide St. East |
No reservations required |
Join food & wine experts as they discuss 'the state of the nation' & up-coming trends... |
"THE TOURIST" MOVIE with |
Tuesday, Feb. 22 only |
7:00pm – 9:15pm |
$10 per person |
Room 112, CHCA*, 300 Adelaide Street East |
Reservations required: call 416-415-5000 ext.3550; please arrive prior to 7:00pm for film introduction by Chef Dario Tomaselli |
The hit movie "The Tourist" starring Johnny Depp & Angelina Jolie, while savouring classic Italian treats! |
ITALIAN CULINARY ARTS STUDENTS give Culinary Demonstration on Gnocchi-Making! |
Wednesday, Feb. 23 only |
11:00am- 12:15pm |
Free |
Room 112, CHCA*, 300 Adelaide St. East |
No reservations required |
Learn how to make gnocchi at home, ask questions |
LASAGNA LUNCH with music |
Wednesday, Feb. 23 only |
11:45am-1:15pm |
$5 per serving of |
Atrium, CHCA*, 300 Adelaide St. East |
No reservations required |
An authentic Italian lasagna for lunch, served with Italian folk music. |
GRADUATES of the ITALIAN CULINARY ARTS PROGRAM** |
Wednesday, Feb. 23 only |
6:00pm – 9:00pm |
A ticketed event: $125 per person |
The Chefs' House, 215 King St. East |
Call 416-215-2260 or 416-978-8849, or book online at uofttix.ca |
Feature Chefs |
"VIVA ITALIA!" GALA TASTING RECEPTION |
Thursday, Feb. 24 only |
6:30pm – 9:00pm |
A ticketed event: $100 per person |
Atrium, CHCA*, 300 Adelaide St. East |
Call 416-215-2260 or 416-978-8849, or book online at uofttix.ca |
Exclusive foods and wines presented by Chefs from Italy & Ontario. |
ITALIAN MENU** |
Tuesday, Feb. 22 - |
Lunch 11:30am |
Regular a la carte lunch and dinner pricing applies |
The Chefs' House, 215 King St. East |
Call 416-415-2260 or book online at thechefshouse.com |
Authentic Italian dishes on a special event menu, this week only! |
Archive of Events 2010
George Brown College Chef School students help to launch the Chef's Challenge with Gordon Ramsay at The Chefs' House, with Toronto Media and Celebrity Chefs Mark McEwan, Massimo Capra, Jamie Kennedy and David Rocco attending. The Chef's Challenge event in November 2010 will help raise awareness and much needed funds for Mount Sinai Hospital's vital research and care of women in their daily battle against breast and ovarian cancer. Celebrating Alumni from the Chef School as well as current students, George Brown College is pleased to 'rise to the Challenge' and support this event as a key Culinary Partner. For more information please visit Chef's Challenge for a Cure or Mount Sinai Hospital Foundation.
Dinner & Theatre - A Wonderful Pairing
Enjoy a unique dining experience at the student run restaurant The Chefs' House coupled with an evening of theatre by our Performing Arts students at the Young Centre for Performing Arts in the historic Distillery District.
We have selected four special evenings where we are opening The Chefs' House early so that you and your guests can enjoy a pre-show dinner and then head over to the George Brown Theatre School for a performance. Upon booking online, we will make arrangements for your dinner reservation and ensure that your theatre tickets are ready and waiting for you at the restaurant on the night that you choose.
Book now for the following special Dinner & Theatre dates:
Clerambard – April 16th 2010 & April 23rd 2010
Viva Italia! 2010
May 31 to June 4
Join the staff and students of The Chef School, George Brown College, as we celebrate the best of Italian food, wines, and culture! From free events to special dinners to a ticketed Gala Evening, there is something for everyone as we open our doors to the public for one week during Monday, May 31st through Friday, June 4th. Don't miss these special events featuring popular Toronto Chefs as well as masterful Italian Chefs flown in from Italy exclusively for George Brown's “Viva Italia!” celebration:
| Event: | Date: | Time: | Cost: | Location: | To Reserve: | Enjoy: |
| Italian Menu LUNCH & DINNER at The Chefs' House |
Monday, May 31st to Friday, June 4th, 2010 (excluding June 1st dinner event listed below) | 11:30am-1:30pm; 6:00pm – 8:00pm (last seating) | Regular a la carte lunch and dinner pricing applies | The Chefs' House, 215 King St. East | Call 416-415-2260 or book online at thechefshouse.com | Authentic Italian dishes on a special event menu |
MOVIE “NINE” with Gelato and Espresso SOLD OUT! |
Monday, May 31st, 2010 |
7:00pm – 9:00pm | $5 per person (all inclusive) | Room 112, CHCA*, 300 Adelaide St. East | Reservations required as space is limited: please call 416-415-5000, ext. 3550 |
See the hit movie, “Nine”, with gelato and espresso, and you too can “be Italian”! |
ALMA** Chef MARCO SOLDATI gives Culinary Demonstration |
Tuesday, June 1st, 2010 | 11:00am | Free | Room 112, CHCA*, 300 Adelaide St. East | No reservations required; first come, first served! |
Learn how to cook regional Italian Cuisine, and meet Chef Soldati from Italy |
| RISOTTO TASTING with live music | Tuesday, June 1st, 2010 | 11:30am- 1:30pm | $2 per person | Atrium, CHCA*, 300 Adelaide St. East | No reservations required | A dish of authentic risotto, and live Italian folk music in our ‘piazza'! |
| Romagna Mia's Chef GABRIELLA PAGANELLI is Feature Chef for LUNCH at The Chefs' House |
Tuesday, Wednesday & Thursday only, June 1-3 inclusive, 2010 | 11:30am-1:30pm (last seating) | $22 for 3-course meal |
The Chefs' House, 215 King St. East | Call 416-415-2260 or book online at thechefshouse.com | Enjoy dishes that celebrate the flavours of Bologna, Italy |
ALMA** Chef MARCO SOLDATI is Feature Chef for DINNER at SOLD OUT!
|
Tuesday, June 1st, 2010 | 6:30pm – 9:00pm | $125 per person (all inclusive) |
The Chefs' House, 215 King St. East | Call 416-978-8849, or book online at uofttix.ca | Four-course Italian dinner with wine pairings & more... |
| “VIVA ITALIA!” GALA TASTING RECEPTION | Thursday, June 3rd, 2010 | 6:30pm – 9:00pm | $80 per person (all inclusive) |
Atrium, CHCA*, 300 Adelaide St. East | Call 416-978-8849, or book online at uofttix.ca | Exclusive foods and wines presented by Chefs from Italy & Ontario |
| ITALIAN OLIVE OIL, WINE & CHEESE TASTING at The Chefs' House |
Friday, June 4th, 2010 |
3:00pm – 5:00pm | $45 per person (all inclusive) |
The Chefs' House, 215 King St. East | Call 416-978-8849, or book online at uofttix.ca | Experience these imported products like never before! |
Download the Viva Italia schedule
More information on some of the 2010 Viva Italia! events:
- Tuesday, June 1
Special Multi-Course Italian Dinner - Thursday, June 3
Gala Tasting Reception - Friday, June 4
Italian Olive Oil, Wine and Cheese Tasting
“Rising Star Chef” Dinner Series
Discover Rising Stars in the culinary and hospitality industry as you enjoy an exceptional meal prepared before your eyes. Each month The Chefs’ House spotlights the emerging talent of one young Canadian chef who will introduce and serve you a multi-course menu of their own creation!
Great seats and great meals, now available for:
“Green Jacket“ Chef Masters Winners from Compass Group Canada, Toronto – Wed., June 16 2010
Each year, the winner of Canada’s Chef Masters competition is presented with the coveted "Green Jacket" award by Compass Group Canada. Slipping on the green chef’s coat was a prestigious honour for this year’s Winner, Chef Ramanaa Murugadas (Executive Sous Chef, Procter & Gamble, Toronto), and Chef Michael McKinnon (Executive Chef, Acadia University, Nova Scotia), the 2008 recipient.
Originally studying biochemistry and molecular dynamics, Chef Ramanaa was fascinated by the synaptic reactions food can create in the brain, and realized that cooking was his passion: “Cooking is not about creating different dishes, it’s about creating a dish differently!” He loves global cuisine and strives to provide fabulous ‘home-cooked’ meals for all.
Chef Michael McKinnon grew up in his family’s restaurant business. In 1997, he was honoured as Star Chef of the Year at the Canadian Pacific Hotel Halifax. He received similar accolades as Executive Chef at the Westin Nova Scotian Hotel. Chef Mike has Gold Seal and Red Seal Culinary Certification, and believes that “skills can be taught, but passion grows from within you.”
Join us in celebrating two of Canada’s eminent “Rising Stars” and their entry into the exclusive club of Chef Masters Champions. As one of Compass Group Canada’s mandates (and keeping the theme “green”!), this dinner will focus on local and sustainable seafood.
Chefs Fraser Macfarlane and Georgina Mitropoulos from Quatrefoil, Dundas, ON – Mon., May 31, 2010
This husband and wife chef team, Fraser Macfarlane and Georgina Mitropoulos, met while employed by Keith Froggett at Scaramouche, one of Canada’s most esteemed restaurants. The two chefs then went to London, England in search of new styles and experiences. While in England, they trained at some of Europe’s top Michelin-starred establishments. Georgina worked for Marco Pierre White at three of his restaurants. Fraser, a George Brown Chef School graduate, worked for Gordon Ramsay at Claridge’s and for Michelin-starred chef Gary Hollihead at Embassy London. Most recently, Fraser had been Sous Chef at Spencer’s on the Waterfront in Burlington. As of this spring, they are both ‘at home’ as a Chef Team in Quatrefoil, their new restaurant in Dundas, Ontario, where the couple uses local ingredients to offer contemporary French cuisine in a sophisticated and intimate environment. Together they find inspiration in the best local products to create superb seasonal menus. Georgina and Fraser say they are not trying to reinvent the wheel; they just want people to be well fed and happy!
Chef Ryan Gustafson from EPIC, The Fairmont Royal York Hotel, Toronto – Thurs., April 22, 2010
Born in Regina, Saskatchewan, Chef Ryan Gustafson grew up in a family that valued food: he baked bread with his grandmother, and learned from his mother that the best way to show love and appreciation for others is to present them with a great meal. Ryan entered the food industry at age 16 as a “jack-of-all-trades” before enrolling in Vancouver’s Institute of Culinary Arts, where he won B.C.’s top culinary student award. Chef Gustafson has since rounded out his career with top international hotels: Alberta’s Jasper Park Lodge, The Fairmont Château Whistler, and The Fairmont Dubai where he was Sous Chef of its Five-Diamond restaurant. In 2007, Ryan took on the role of Sous Chef for The Fairmont Royal York, and became the EPIC Restaurant Chef in 2008. He has since cemented EPIC’s place as a ‘sustainable foods’ leader - in part by the hotel’s rooftop herb gardens, beehives and grape vines - and concentrates on “perfect flavour combinations that will excite the palate.”
Chef Trish Donnelly from Oyster Boy, Toronto – Wed., March 10, 2010
Chef Trish Donnelly has been cooking in professional kitchens since age 18, and graduated from George Brown’s Chef School in 1995. She apprenticed at the Royal York Hotel, worked overseas at a PGA Golf resort in Scotland (Turnberry, home to the 2009 British Open, and where she honed her baking skills), then moved on to London’s finer restaurants. Returning to Toronto, Trish worked for Jamie Kennedy at JK ROM, and two years later joined Mildred Pierce. After 14 years of cooking, she decided to learn the finer skills of butchery and joined The Healthy Butcher for one year. Although she loved every minute of it, ‘restaurant life’ called her back, and in Sept. 2008, Chef Donnelly joined Oyster Boy and took over the kitchen to rave reviews: “With all its challenges, I know I’m where I belong.” Join us for a rare evening where ‘turf meets surf’ under the samurai sword skills of this Rising Star Chef!
Chef Tyler Cunningham from Mildred’s Temple Kitchen, Toronto – Wed., February 17, 2010
Chef Tyler Cunningham was born in Owen Sound, Ontario, where he was raised working on neighbouring family farms. It was here that he first learned to appreciate the work of local purveyors, which contributed to his love of authentic food. After graduating from the Chef’s Apprenticeship program at George Brown College, Tyler remained in the city to work at the prestigious Windsor Arms Hotel. In 2004, Tyler was appointed Sous Chef at Ultra Supper Club, an upscale restaurant and night club located in the heart of Toronto’s west end. As the Chef of Mildred’s Temple Kitchen, Tyler brings a great admiration for his birthplace of Grey Bruce County, as reflected in his frequent incorporation of foods grown in this area. Tyler’s culinary philosophy highlights the sincerity of flavour by allowing the finest fresh ingredients of every season to showcase themselves.
“Chef’s Call” Dinner Series
When the Head Chef beckons for all kitchen and service staff to gather ‘round, it is time for the “Chef’s Call”! This is when each dish the Chef has created is explained in detail, from ingredients and origins to presentation. This inspiring gathering evokes the artistry of the meal for all attending. It is the “Chef’s Call” to which you are invited for these special multi-course dinners which showcase the talents of prominent Master Chefs.
DETAILS FOR EACH “CHEF’S CALL” DINNER ARE AS FOLLOWS:
|
Chef Paul Benallick from The Chefs’ House, George Brown College, Toronto – Wed., July 28, 2010
Chef Paul Benallick found his passion for food while working in the garden with his grandfather as a child. He recalls the pure joy with which his Granddad gave him an armful of home-grown tomatoes; that love for raw ingredients has fueled his career and his cooking ever since. Paul has worked at some of Toronto’s best restaurants under the tutelage of Anthony Walsh, Todd Clarmo, Brad Long and Michael Bonacini. At the tender age of 26, he was promoted to Chef de Cuisine of Auberge du Pommier, but feels he did not truly appreciate ‘good food’ until he spent five years in Europe as a partner of a small restaurant in North Yorkshire. There, he learned to respect the history and culture of dining. Currently enjoying his student-mentorship role as a Chef Technologist at The Chefs’ House, Paul strongly believes that chefs have a duty of care and responsibility to their profession: “Respect the food; Mother Nature knows best. Share the knowledge, and give back what you have learned ten-fold to the next generation. That is why I am honored to be working at The Chef’s House.”
Chef Alida Solomon from Tutti Matti Ristorante, Toronto – Tues., June 8, 2010
“Tutti Matti” is Italian for “everyone’s crazy”, and Torontonians seem to be crazy for this chef’s cuisine! As the Chef/Owner of Tutti Matti Ristorante Toscano, Alida Solomon’s goal is to preserve the simple, hearty, robust flavours for which Tuscan food is known. This love and passion for Tuscany was ignited when she worked there for six years, leading a team of all-female chefs in a local trattoria. “The view of olive trees on hillsides, cypress trees, and vineyards was central in my mind as I developed the menu for my restaurant. The focus was the dishes and wines of Tuscany. One of my joys has been teaching people about the wine of the region.” Since 2003, Chef Solomon lovingly prepares everything in-house, including fresh breads and pastas like gnudi, pinci, papardelle, and tagliatelle, with the freshest seasonal ingredients. She is also known for creating authentic Tuscan meat dishes using wild boar, pheasant and beef. It will be “bon appetiti a tutti” for this dinner at The Chefs’ House!
Chef Robert L. Rainford from “Licence to Grill”, The Food Network, Toronto – Wed., May 19, 2010
Starting from childhood, Chef Robert L Rainford loved food – its comforts, mysteries and tastes. As the host of the “Licence to Grill” television show seen around the world, this ‘Celebrity Chef’ is also a Chef Instructor at George Brown’s Chef School, as well as a motivational speaker...all this and Chef Rainford feels he is just beginning to hit his stride! This world class Chef has worked at the famed Sen5es restaurant in Toronto, as well as at Accolade in the Crowne Plaza, which he credits as taking him ‘to the next level’. Chef Robert L Rainford has worked and taught in Asia (Singapore and Malaysia), Europe (Romania), and the U.S.A., and was accepted into George Brown’s Post-Graduate Italian Culinary Arts program after graduating from its Chef School program in 1996. Famous for mastering both direct and indirect grilling techniques, Chef Rainford will be offering incredible fare along with his best grill tips to guests attending this “Chef’s Call” dinner.
Chef Dale Nichols from Digby Pines Golf Resort and Spa, Nova Scotia – Tues., April 13, 2010
Born in Moncton, NB, Chef Dale Nichols is a true Maritimer: loyal to the culture and people, and passionate about the indigenous products and cooking methods of the region. In 1981 he apprenticed at Toronto’s Sutton Place Hotel with mentor Mark McEwan while attending George Brown’s Chef School. After graduating, he remained in the city for 14 years and worked at such notables such as Pronto, Acrobat Wine Bar and Grill, Paramount restaurant, and Canoe. In 1995, Dale was happy to return to his beloved Maritimes as Executive Chef with the Delta Hotel Halifax (a former C.P. Hotel). Chef Nichols has frequently been featured on “Breakfast Television”, has appeared on CBC’s “Ask the Chef”, and was recognized by MacLean’s Magazine as a leader in promoting “Haute Canuck” Canadian cuisine. Join Chef Nichols on his exclusive visit to The Chefs’ House for an authentic and special Maritimer’s dinner!
“The FAB FOUR” from Chez Piggy, Kingston – Mon., February 22, 2010
Each of these four fabulous female chefs have been working with Chez Piggy for decades: Chef Millie Mundacruz from the Phillipines began bussing at age 17 and worked her way up to Head Chef. Mille is passionate about the food she creates and is inspired by world cultures. Chef Vicki Newbury was born in Newfoundland and has worked at Chez Piggy since the day it opened in 1979. Vicki has compiled two Chez Piggy Cookbooks and loves the preparation and presentation of food. Her sister, Chef Susan Newbury, was drawn to the owners’ love of food and also joined Chez Piggy in 1979. Susan has a passion for desserts, is renown for her hand-rolled truffles, and loves ethnic cuisines. Chef Reyna Rivera Belsham was born and raised in Mexico City, but began working at Chez Piggy 20 years ago. With her dedication and passion for food, Reyna is also a Head Chef and is renown for her spicy cuisine. This dinner is not to be missed!
“Chef’s Call” Dinner Series
Chef
Robin Pradhan from Rocky Raccoon Cafe, Owen Sound – Tues., January 26, 2010
After a decade of working in five-star restaurants in Amsterdam, Chef Robin Pradhan settled in the Bruce Peninsula and opened the original Rocky Raccoon Café. His newest location in Owen Sound has won critical acclaim, earning a place in Anne Hardy’s “Where to Eat in Canada” guide each year since 2003. Robin’s customized cuisine reflects his Nepalese roots, global cuisine experience, and his ‘local and living’ food philosophy to nourish both body and spirit. Anne Hardy has claimed, “Pradhan’s momos (dumplings with pork, beef, elk, or veggies steamed in rice pastry) are better than anything you’ll get in Nepal, or in Tibet for that matter!” Chef Pradhan’s menus also feature some of the freshest and best foods available in Ontario’s Grey and Bruce Counties: local fish, elk, bison, beef, lamb, and chicken,plus organic vegetables, cheeses, wines, and many others provide endless inspiration for him!
“Rising Star Chef” Dinner Series
Chef Estelle
Yip from the Calphalon Culinary Center, Toronto – Wed., January 20, 2010
Estelle started cooking at a young age as her mom's apprentice in their home kitchen. Extending her love of the kitchen to a full-time career, she attended the George Brown College Chef School and completed the Chef Training program. Estelle's professional days began at Edward Levesque's Kitchen. She then gained further experience at the Sheraton Hotel, and was a member of the opening team of Mark McEwan's One at the Hazelton Hotel in the fall of '07. In 2008 Estelle was awarded a bursary from the James Beard Foundation, enabling her to attend the prestigious Cordon Bleu in Paris to focus on patisserie. Returning to Toronto, Estelle joined the team at the Calphalon Culinary Center in April ’08, where she continues to learn and gain experience from different chefs on a regular basis. Estelle's favourite saying to novice chefs is, “Practice makes perfect and you have to be willing to try everything...at least once!”
Archive of Events 2009
November 23, 2009
"Flavours of India" Multi-Course Dinner with Chef Debu Saha
Born in Calcutta, into a family of restaurateurs, Chef Debu Saha apprenticed at the Mughal Sheraton Hotel in Agra, and later honed his skills at five-star hotels in India and The Middle East, including the Taj Cormandel (Madras), the Hotel Cidade de Goa (Goa), Al-Sharq Hotel (Al-jubail) and the Sheraton Gulf Hotel (Doha). Noted for his creative cooking style, Chef Saha moved to Toronto in 1996 and opened his first restaurant, Debu Saha’s Biryani House, which melded bold Indian spices and French cooking techniques with local ingredients. With the opening of his new restaurant, Debu's Nouvelle Indian Cuisine, Chef Saha has realized his dream of a contemporary Indian-style restaurant that celebrates the classic tastes of India in new and exciting ways!
- Multi-Course Dinner starts at 6:00pm, Monday, November 23, 2009 at The Chefs' House.
- Cost Per Person: $50.00 food only (multi-course menu available soon; 4+ courses TBA); selected beverages, applicable taxes and gratuity not included.
- To Reserve Your Seat: please contact 'UofTtix' by phone 416-978-8849 or online at the UofTtix web site.
September/October/November 2009
Housed in the heritage building at 215 King St. East, this George Brown College restaurant offers patrons distinctive dining experiences and students leading-edge culinary training.
Introducing Rising Star Chef Dinner Series
Savour the culinary talents of top Ontario chefs, including George Brown alumni, at the launch of a series of three 4-course dinners paired with select wines. Tickets for each Rising Star Chef Dinner are only $50.00 per person, including tax and gratuities. This special offer is available to George Brown alumni and one guest at a saving of $45.00, thanks to sponsors TD Insurance Meloche Monnex and Alumni Relations. Seating is limited to 60 per dinner, so reserve yours today!
All dinners will be hosted at The Chefs' House.
Alumni! Reserve your seat for all three Rising Star Chef Dinners and your name will automatically be entered into a draw for a Dinner-Theatre-Hotel Getaway Package valued at over $250! Includes dinner for two at The Chefs' House, two tickets to a George Brown Theatre performance of your choice in the 2009/10 Season of Plays, and an overnight stay at the Novotel Toronto Centre, conveniently located on The Esplanade.
Inaugural Rising Star Dinner
Wednesday, September 23, 2009
Featuring Executive Chef Kyle Deming
Chef Kyle Deming is an award-winning chef and member of the All Canadian Chef Team for 'Spirit of Hospitality' fundraisers. He is a master of hearty, home-style food, specializing in fresh fish and shellfish, as well as steak, duck and other 'land' food! There is no telling what creations he will serve in four sensational courses, but we know it will have a touch of Irish and British influence! - Kyle Deming is currently chef at the Starfish Oyster Bar & Grill and Ceili Cottage
2nd Rising Star Dinner
Tuesday, October 20, 2009
Featuring Chef Trevor Ritchie
This George Brown College graduate is a double gold winning Junior Chef! Not only is he Ontario's top junior chef, but he recently won a second gold medal in the National Junior Culinary Competition held June 1st --- the highest level in Canada! Chef Trevor Ritchie will now be representing Canada at the World's Chef Competition in Santiago, Chile, in January 2010. - Trevor Ritchie is currently chef at Queen's Landing, Niagara-on-the-Lake
3rd Rising Star Dinner
Tuesday, November 17, 2009
Featuring Chef Marco Zandona
Chef Marco Zandona's love affair with Italian gastronomy began at an early age while rolling gnocchi with his mother. Since then, he has lived in several regions of Italy: Verona and its wine region, Parma, Milano, and Tuscany - working at various trattorias in the Chianti area. At Via Allegro, Chef Zandona has focused on Italian Artisanal cooking, and has also pursued an education in wine with the International Sommelier Guild. Chef Zandona is a graduate of George Brown’s Italian Culinary Arts Post Diploma program and has gained Michelin stars for restaurants! - Marco Zandona is currently chef at Via Allegro Ristorante
Tickets $50 per person
Order tickets on NetCommunity
Advanced booking only.
Sponsored by
October 6, 2009
"Flavours of Chile" Multi-Course Dinner with Chef Christopher Carpentier from Santiago
Christopher Carpentier is one of Chile’s leading Chefs with a TV cooking show and an award-winning restaurant called “C” in Vitacura, Santiago. This charismatic Chef trained at top restaurants in Europe and the U.S., then returned home to catapult Santiago’s “Agua” restaurant to fame as one of the ‘Best 50 Restaurants in the World’ voted by Condé Nast Traveller. Christopher Carpentier takes pride in creating sophisticated and modern Chilean cuisine, and is renown for creating Chile’s best dining experiences. Don’t miss out!
This event has been made possible with the support of Wines of Chile, ProChile and LAN Airlines.
- Multi-Course Dinner starts at 6:00pm, Tuesday, October 6, 2009 at The Chefs' House.
- Cost Per Person: $50.00 food only (multi-course menu available soon; 4+ courses TBA); selected beverages, applicable taxes and gratuity not included.
- To Reserve Your Seat: please contact 'UofTtix' by phone 416-978-8849 or online at the UofTtix web site.
September 29, 2009
"Flavours of Mexico" Multi-Course Dinner with Chef Pilar Cabrera Arroyo from Oaxaco
In the first of our "Flavours of the World" Dinner Series, the focus is on Mexico and Chef Pilar Cabrera Arroyo from the sun-drenched valley city of Oaxaca. Both Pilar and Oaxaco boast an impressive gastronomic repertoire admired by gastronomes the world over. In her first visit to Toronto, Chef Pilar will be sharing well-preserved traditions and dishes that tell the tales of ancient, native peoples. Oaxacan cuisine is a true labour of love that requires attention, a deft hand, fine-tuned taste buds and old-world knowledge. Pilar learned the basics of the cuisine's specialities from her mother and grandmother. For this visiting Chef from Mexico, sharing the food of Oaxaca with Torontonians is akin to giving them a glimpse into the place and the dishes that satisfy both body and soul!
- Multi-Course Dinner starts at 6:00pm, Tuesday, September 29, 2009 at The Chefs' House.
- Cost Per Person: $50.00 food only (multi-course menu available soon; 4+ courses TBA); selected beverages, applicable taxes and gratuity not included.
- To Reserve Your Seat: please contact 'UofTtix' by phone 416-978-8849 or online at the UofTtix web site.
See announcements below for our October and November "Flavours of the World" events: "Flavours of Chile" (Oct. 6) and "Flavours of India" (Nov. 23)!
September 28, 2009
The OHI CULINARY FOUNDATION for CHEFS/Authors Jeff Crump & Bettina Schormann present the "EARTH to TABLE" Dinner on Monday, September 28th at The Chefs' House
To celebrate the release of their new cookbook and the best foods of the season, Jeff Crump and Bettina Schormann, Executive Chef and Pastry Chef of the Ancaster Old Mill, present an autumn-inspired dinner that's sure to satisfy even the most ardent locavore, artisan, and champion of locally grown and produced consumables. Dining at the "EARTH to TABLE" dinner will be a gastronomic symphony to remember. As an added bonus, all of those attending the event will receive a copy of the beautiful book, EARTH to TABLE, compliments of The Ontario Hostelry Institute.
To reserve your seat and for more information, visit The Ontario Hostelry Institute web site
SEPTEMBER 4TH, Cooking for Kids and Packing a Healthy School Lunch
10am – 11:30am
The Chefs’ House’s own Paul Benallick will take you through the “tricks of the trade” and ensure your children are being sent to school with healthy lunches that are easy and fun to do!
Spaces will fill up quickly; to reserve your spot at one (or all!) of the events, please email Heather directly at hdyer@georgebrown.ca. We look forward to seeing you there.
August 2009
Mark your calendars for The Chefs' House 'Summer Seminar Series'!
Throughout the month of August, The Chefs’ House will be hosting various free seminars and tastings in our Private Dining Room.
You’re invited to come experience and learn about various topics from scotch to coffee and even sample icewine made from grapes that our own Hospitality Students hand-picked!
AUGUST 10TH, Scotch Tasting / Seminar - FULL (Registration Closed)
2pm – 3:30pm
More details to come on the Scotches that will be featured.
AUGUST 13TH, Cave Spring Wine Tasting / Seminar
2pm – 3:30pm
Mark Bolduc and Tom Penachetti will lead you through a private tasting of The Chefs’ House private labeled cabernet / merlot and chardonnay wines.
As well, will lead you through a tasting on 3 different reislings.
AUGUST 20TH , Stratus Icewine Tasting - FULL (Registration Closed)
2pm – 3:30pm
Charles Baker will be leading a tasting of Stratus Icewine, made from grapes that were hand picked by our School of Hospitality and Management students. The Chefs’ House has paired a Ginger Scented Strawberry and Rhubarb Crumble that will be served with the icewine.
AUGUST 27TH, Coffee Roasting / Brewing / Tasting
10am – 11:30am
Merchants of Green Coffee Roasting Seminar with Derek, from Fresh Coffee Network will be here to take you through the history of coffee roasting and explain the proper techniques for roasting / brewing and coffee sampling.
May 2009
"Viva Italia" events at The Chefs' House, May 25th – 27th, 2009
You can savour rustic Italian cuisine prepared by Master Chefs from Italy, New York City, and Ontario! Join us for dinner or lunch for these special “Viva Italia!” events. Click here for more information
Special “Viva Italia!” Dinner Menu for Wednesday May 27th
Archive of Events 2008
November 2008
THE GLASSWARE SPARKLES. THE SILVER IS POLISHED
for the
GRAND OPENING of THE CHEFS' HOUSE
Monday, November 3, 2008
WE BEGAN WITH A BOLD VISION…
We want the restaurant to be the centre of hospitality for food and beverage in Canada. A place where we share the pleasures of food, wine, culture and a diversity of flavours and cooking styles… It is not just about the food. It is about the passion for cooking, and for serving our guests.
“The open concept kitchen allows the student Chef to interact with the patron, to understand his expectations, his whims and his needs. And the physical design of the space encourages the harmony between the front and the back of the house. The Chefs' House is interactive learning at its best.” Says Chef John Higgins, Director & Corporate Chef - George Brown Chef School.
