#chefsofcanada

Chef Vanessa Yeung, Aphrodite Cooks

I love meeting the Chefs of Taste Canada. I get to try out their latest creations, and have a quick chat with them.

Taste Canada is Canada’s annual award for culinary writing. A not-for-profit organization, Taste covers writers across the whole country, in both official languages. And the Taste Canada Gala is a great opportunity for those in the hospitality business to connect and honour each other.

The Chefs who provide the food at the Gala, all donate their time and the food they serve. These chefs also are involved in many charitable fundaraisers throughout the year, many centering around supporting the homeless, food banks and food insecurity.

Although chefs are in reality business competitors, often competing for the same clientele, there is a closeness to Canadian chefs, a camaraderie and a willingness to make the world a better place.

Chefs Matt Basile and Ivana Raca of Boemo, Ufficio and Raca Catering

Chef Matt Basile, Fidel Gastro’s

Chef Matt is a whirlwind of energy possesses the brightest smile of all. I told him I couldn’t stop binge watching his show Rebel Without a Kitchen, on Netflix. He told me he was surprised how it is still reaching people even though it is a six year old program.

I recommend watching it, Matt really wears his heart on his sleeve. He shows the hard work and dedication it took as he went from pop –ups, to a food truck, and to his brick and mortar restaurant Lisa Marie.

Chef Charlotte Langley

Chef Charlotte Langley is one of the chefs featured in documentary currently being aired on TVO,The Heat: A Kitchen (R)evolution, about how female chefs are breaking through the glass ceiling of the male dominated business. Chef Langley has left cooking in a formal restaurant kitchen and cooks pop-up meals. She owns Scout Canning which sells high quality canned seafood. Canadians are used to canned foods being pretty cheap and often mediocre, but Chef Langley is following the Spanish Tapas tradition of fresh prepared canned seafood dishes that taste good and are: targeted towards the ethical and mindful consumption of seafood and shellfish.

Chef Benjamin Lillico

Chef Benjamin Lillico is the Executive Chef from The Rich Uncle Tavern in Kitchener, part of the Ignite Group in Kitchener. Along with Chef Brian McCourt they are located in the heart of farm country and are cooking up the best examples of local foods.

The Prairie Barley Crisps were so good.

Chef Trevor Ritchie

Chef Trevor Ritchie is heading up Team Canada for the world class Bocuse d’Or cooking competition in Lyons, France in January 2019. Bocuse d’Or was founded in 1987 by legendary Chef Paul Bocuse, as a biennial cooking competition. Teams have to qualify in a regional competition to participate in the Bocuse d’Or.

Team Bocuse d’Or

Chef Ritchie explained to me the challenges of representing Canadian cuisine to the world. It is viewed as mostly wild game, salmon, and maple syrup. He explained that you can’t just put maple syrup on everything, and he and his team have come up with very creative ways to represent the best of the country.

Team Canada is supported by chefs across the country. With the competition rapidly approaching we can happily cheer our chefs on!

Chef Daniel Stubbe

And to end on the sweetest of notes we have Chef Daniel Stubbe of Stubbe Chocolates & Pastry, Toronto.

Chef Stubbe is a participant in the OrNoir Experience from Cacao Barry where he developed two signature chocolates, Verliebt and Verspielt, which he used in the chocolates presented at Taste Canada. They were sheer chocolate perfection. He is coming up with new ideas for flavour combinations but always makes sure to have the standards available for this clientele.