CULINARY BLOG

Attracted to the spirit and high energy of a busy kitchen, Francois has built a 30-year career as a professional chef, leading several upscale restaurants. He is driven by the creative challenge of transforming simple, local ingredients into all-star dishes.

Born in Toronto and influenced by the city’s diverse network of restaurants, Philman constantly finds himself inspired by new cuisines and cooking techniques.

With 36 years of experience, Claude Leblond maintains three industry positions, including his role as a seafood specialist, and still manages to volunteer with local organizations.

Claude-Philippe pursued a career in the culinary arts after being inspired by the camaraderie and movement in kitchens. He still enjoys these aspects of the kitchen after many years of working for a variety of upscale restaurants and chains.

Graduating with honours from the Culinary Program of Southern Alberta’s Institute of Technology, Karam has successfully opened and managed both a small catering company and an award-winning lounge and eatery.

Inspired by his mother, Brian’s career as a professional chef started with a part-time dishwashing job and quickly flourished into a passion for culinary innovation.

Spending a year living in Bari, Italy with her family, Marsha gained a passion for unique flavours and exquisite tastes. She has spent time in some of Toronto’s top kitchens and is no stranger to culinary innovation.

Karen's passion for cooking started at an early age as food was always a focal point of celebrations. Following her passion, Karen worked in kitchens in Israel, Canada and the US where her passion evolved from cooking into product development and she went on to develop menus, recipes and formulations for leading Canadian regional, national and CPG companies. During that time her passion further evolved into the marriage of culinary arts and science and she obtained her food science certification to bring together the 2 disciplines.

Where does your passion for food stem from?My Mom mainly. I had the good fortune to grow up in a household where my folks were able...

Tell us a bit about your culinary background?To say my culinary upbringing was a mixing pot of cultures and ethnicities would be an...