What's Going On?
There's always something going on at The Chefs' House.
From innovative meals prepared by rising stars to inspiring dinners with world-renowned master chefs, we never stop bringing the best the culinary world has to offer to Toronto's food-lovers.
Check this page often to make sure you don't miss out on anything.
"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!
Reservations required: call us at 416-415-2260.
DETAILS FOR EACH “RISING STAR CHEF” DINNER ARE AS FOLLOWS:
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Book your seats now for these unique 2012 "Rising Star Chef" Dinners - great gift ideas, too!
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.
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 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 Craig Madore from Le Canard Mort, Toronto – Wednesday, May 30, 2012
About Chef Craig Madore
Craig was inspired to cook as a child helping his Grandmother out with family dinners. Later, while working at his Aunt's restaurant, he witnessed the gratification she got from cooking for people's enjoyment and knew he wanted the same. Craig graduated from George Brown's Pastry Arts Management program in 
2009. While attending school he worked at the Royal Canadian Yacht Club under the watchful eye of Chef Jonathan Goodyear. Three years later he accepted the position of Sous Chef at Le Rossignol French Bistro under Chef Jeremie Sequinot. While learning new cooking styles and techniques, Le Rossignol's proprietor, Richard Henry, opened the doors to Le Canard Mort and invited Craig to take the reigns as Head Chef.
Chef Madore's cooking philosophy is to create food that he would really want to eat, then to share it. His food is rustic and hearty with a lot of flavours, and he strives to make diners smile with delight. His future plans involve travel to South America and Italy, and to have his own small bistro within the next 10 years.
Call 416-415-2260 or reserve online here.
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”
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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!
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Magazine, media sponsor |
The Chefs' House is pleased to present a new series of FREE one-hour seminars for the public to enjoy. Both informative and entertaining, these afternoon/evening seminars will provide "bites" of must-know tips and facts on topics ranging from wines and cheese to buying and shucking oysters, making sushi, deep-frying a turkey for the perfect holiday meal, and more! Hence the name "EduBite" Seminar Series.
To reserve your free seat to each EduBite Seminar, please email chefshouse@georgebrown.ca or call us at 416-415-2260.
DETAILS FOR EACH “EDUBITE” SEMINAR ARE AS FOLLOWS:
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Please join us for the following EduBite Seminars:
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!
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...
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.
Thursday, April 5, 2012 – "All About Cheese"
Join our resident Master Frommagier 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!
Wednesday, May 16, 2012 – "Organic Meats"
Cynthia Beretta joins us from Ontario'sBeretta Farms to discuss the advantages of organicmeat and to dispel myths in the marketplace. Taste the difference for yourself in this “EduBite” seminar, and learn what to look for and the best places to purchase it.
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, June 21, 2012 – "Honey Tasting: How Sweet It Is!"
Join Chef School Director John Higgins as he describes the process of starting a beehive on The Chefs' House roof in downtown Toronto, then harvesting the honey for use in our restaurant. Taste the honey and discover innovative ways to feature it in main dishes, appetizers and drinks throughout the summer - sweeeeet!
Thursday, July 5, 2012 – "White Wine Tasting"
Marc Bolduc from Cave Springs Winery in Niagara joins us to discuss white wines: how they're made, the varietals, and what to look for when selecting one for your summer dishes. Marc will also conduct a tasting so you can find one that suits your palate. Here's to the tastes of summer...
Thursday, July 26, 2012 – "Hooked on Fish"
Light, healthy and delicious summer meals can be made with fish and seafood. Learn howto expertly prepare and cook fish in thisseminar, and surprise yourself at home with the results! A local supplier will also educate us on what's available and what to look for when buying fish, and we may even get a taste...
To reserve your free seat to each EduBite Seminar, please email chefshouse@georgebrown.ca or call us at 416-415-2260.
