Meet Anna Marano (Class of 2017)
Anna Marano was born and raised in Amherstburg, Ontario, and always wanted to open her own business at some point. She grew up in a family of Italian immigrants, surrounded by amazing cooks in her family that ignited a love of food. Food was, and is, everything. Anna says: “I have always loved cooking, baking, and experimenting in my own kitchen so it felt natural to turn to cooking after university and a small stint in publishing.”
After attending the Stratford Chefs School (official School headshot below!), Anna stayed in town working at a variety of places, which included The Prune, Pazzo Taverna, and Keystone Alley, before returning to her native Amherstburg with Simon to open The Panetteria. Says Anna: “Food is an artistic expression, an emotional expression, and a sign of togetherness, which is why I truly love what I do.”
Meet Simon Briggs (Class of 2011)
Simon Briggs was born and raised in Scotland before moving to Canada in 2005. After training at the Stratford Chefs School, he worked in various establishments in Stratford, Ontario including Rundles, Bijou, Mercer Hall, and Keystone Alley, where his style of food was steeped in traditional technique and would be described as classic bistro. An instructor of Level 1 Pastry and Cookery at Stratford Chefs School for seven years (official faculty photo below!), Chef Briggs loves traditional technique and simplicity. Opening a business has been a long-term goal come true.
Current Role and Workplace
Together, Anna and Simon are the dynamic, entrepreneurial husband and wife team who own, operate, and bake at The Panetteria, Amherstburg, Ontario.
Located in the heart of downtown historic Amherstburg, The Panetteria is an artisan bakery specializing in bread, and sweet and savoury pastries. Focusing on quality, small-scale production is at the heart of what they do, making breads and pastries by hand daily. They pride themselves on using excellent ingredients to give their food products variety, flavour and quality.
Ten Questions for Anna and Simon
What is your favourite restaurant and why?
Our favourite restaurant was Marcus Belgravia in London, England. We ate there during our honeymoon and it was the best experience on every level. Sadly, it is now closed, but it was hands down the best night.
What is your favourite cookbook and why?
Anna’s pick is Essentials of Classic Italian Cooking by Marcella Hazan and Simon’s pick is a tie between Bread by Jeffrey Hamelman and Olympia Provisions by Elias Cairo and Meredith Erickson.
What is your guilty pleasure food?
We don’t really feel guilt about anything! We love everything from hand-made artisan food to boxed poptarts!
What food did you think was over-rated until you tried it?
Anna says Truffles, but now they’re one of her most favourite things! Simon says caviar.
What is your favourite knife or kitchen tool?
Anna’s favourite right now is her KitchenAid mixer because she uses her daily for so many different recipes. Simon’s fave is his Thermapen.
What’s your favourite ingredient to work with right now?
Anna: Butter – I use so many pounds a day in different applications. It makes everything more delicious. Simon: Different forms of yeasts and sourdough starters.
What is a new technique or flavour you are experimenting with currently?
We’re always experimenting and trying new things, but it varies drastically in terms of what we’re using and playing around with.
Are there any recipes from your time at Stratford Chefs School that you still use?
Anna’s: Chicken Liver Mousse, it’s always a winner.
Simon’s: Shrimp Bisque (see RECIPE below!)
What is a fond memory from your time at Stratford Chefs School?
You get the opportunity to meet some pretty awesome people along the way who are always there for you when you have a question.
Recipe: SHRIMP BISQUE
We agree with Chef Simon, this Shrimp Bisque recipe is a keeper, so we’re sharing with you!
INGREDIENTS:
2 cups fish stock
2 cups water
2 tablespoon unsalted butter
1½ oz carrot, finely diced
1½ oz celery, finely diced
1½ oz fennel, finely diced
1½ oz onion, finely diced
2 oz sweet red pepper, finely diced
1 clove garlic, sliced
1 bay leaf
12 oz shrimp, shelled (reserving shells), de-veined
½ cup white wine
¼ cup brandy
3 oz canned tomatoes
2 tablespoon fresh breadcrumbs
Pinch cayenne
¼ cup whipping cream(35%)
2 oz unsalted butter
Salt and freshly ground white pepper
Yield: 4 large servings
Preparing the Shrimp Bisque
Bring fish stock and water to a simmer. Add the reserved shrimp shellsand simmer for 5 minutes. Strain and reserve the broth.
Melt 2 tablespoon butter in saucepan over medium heat. Add carrot, celery, fennel, onion, red pepper, garlic and bay leaf; cook, stirring occasionally, until lightly coloured, about 5 minutes. Remove the vegetables from the saucepan and reserve. Add shrimp to saucepan. Increase heat to medium-high; sauté shrimp for 3 minutes or until shrimp are lightly coloured all over. Deglaze pan with wine and brandy. Return the vegetables to the pan and add the tomato, broth, and bring to a simmer.
Remove the pan from the heat, using a hand blender coarsely chop the mixture. Place the pan back over the heat and bring to a boil, add the bouquet garni and breadcrumbs. Reduce to a simmer and cook for 10 minutes. Remove and discard bouquet garni.
Finishing the Bisque
Transfer soup to blender in batches; purée to fine texture. Pass through china cap into clean pot, pressing mixture to extract as much as possible. Return soup to very low heat. Season with salt and pepper. Add cayenne pepper to taste, cream and remaining butter; bring to boil, whisking well to incorporate butter. Pour soup into blender again and blend to very smooth, silky consistency.
Serving the Bisque
Just prior to serving, gently heat bisque through without bringing to boil, blend well with a hand blender and serve in warm shallow bowls garnished with chervil.
Source: Bertolli, Paul.(1988).Chez Panisse Cooking. New York: Random House in SCS Practical Cookery Manual 2024
Learn More
Learn more about our Enriched Cook Apprenticeship 32 week program.
Learn more about our Open Kitchen recreational cooking classes, Student Chef Dinners and other events.
Do you have questions about our Program?
Contact us by email admin@stratfordchef.com or call 519.271.1414
Photos: www.thepanetteria.com | Terry Manzo