Meet Sean Hannam (Class of 2019)
I grew up just outside of London, Ontario, out in the country. We always had a massive vegetable garden and were surrounded by fields. One of my first food memories is of filling up the front of my shirt with sweet peas straight from the field surrounding our house and going and sitting on the front porch eating as many as I wanted. My mom has been a big influence on my love for food. Her cooking was always simple, but good. We always ate clean local ingredients, and she always stocked the cold cellar with pickles, jams and salsas every year.
My journey into cooking began when I was living in Australia. There I learned the basics of food prep, and really fell in love with the hustle and bustle of restaurants. After my time in Australia, I came back to Canada and got a job serving and bartending in a fine dining restaurant. Here I became obsessed with proper service and care in hospitality.
From there I went to Stratford Chefs School. Following school I worked in fine dining in Niagara, opened a pub with a friend, ran a food truck for a while and then headed off to the Caribbean, where I worked alongside another Stratford Alumnus, under a French chef. Here I learned to make Viennoiseries*, and fell deeply in love with French pastry.
[*Editor's note: Viennoiseries are "things in the style of Vienna"; namely French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks. Examples include croissants, Vienna bread and its French equivalent, pain viennois, often shaped into baguettes; brioche, pain au chocolat, Danish pastries.]
The Pandemic forced me back to Canada and that is when I realized I wanted to pursue a career in baking, bringing some of those French pastries and Sourdough breads to London!
Current role and workplace
Owner & Baker | Artisan Bakery in London, Ontario
The Artisan Bakery has been a proud staple in the Old East Village community of London for over 10 years. Located in a protected heritage building just east of the downtown core, Artisan Bakery is a piece of local history. New owners Sean and Brie are committed to their local community. Learn more!
Video: About Artisan Bakery
Q & A
What is your favourite restaurant and why?
Pizzeria Madre in London! They make food that you just want to eat. Well prepared and thoughtful dishes alongside fantastic sourdough pizza!
What is your favourite cookbook and why?
I think that Hamelman's Bread book and Harold McGee's On Food and Cooking are two essential cookbooks. They dive into the science and reasons behind the things you are making, allowing you to think on what you are doing rather than just repeating a recipe.
What is your guilty pleasure food?
Pogos with ballpark mustard. I've always loved them, and always will.
What food did you think was over-rated until you tried it?
Croissants, they seem simple, but once you've had a good one, it's game over.
What is your favourite knife or kitchen tool?
My first knife is still my favourite. It is just a Global Santuku, they are just so reliable and stay sharp. That is what I use daily at home and at work.
What restaurant dish seemed the most intimidating, but is actually not too difficult to make?
Bread. I think people over-complicate it, but maybe It's just because i've done it so many times.
What's your favourite ingredient to work with right now?
It's July in Southwestern Ontario, you really can't beat the fruit right now. Whatever is coming up fresh straight from the farm right now is the best!
Are there any recipes from your time at Stratford Chefs School that you still use?
There are so many me and my staff use every day! All of the simple things like pastry cream and pâte sucrée are recipes that I have carried forward with me from school.
What is a fond memory from your time at Stratford Chefs School?
All the late night study sessions. I had a great small group of friends that would always work and study together. The dinners we would make together while we studied were always the most memorable.
Sean's Recipe: Salted Browned Butter Chocolate Chunk Cookies
These cookies are not your average chocolate chip! Browned butter gives them a delicious nuttiness, while vanilla infused Maldon salt leaves you reaching for another. The secret for an amazing texture is to allow these cookies to sit overnight in the fridge before baking. ENJOY!
Ingredients:
675g All Purpose Flour
12g Kosher Salt
12g Baking Soda
450g Butter (1lb, room temperature)
300g Brown Sugar
325g White Sugar
2 Whole Eggs
5g Vanilla Paste
300g High Quality Dark Chocolate (chopped)
Maldon Salt (optional)
Whole Vanilla Bean (optional)
Instructions:
- Split and scoop the insides from a vanilla bean and mix into a jar of Maldon Salt for a minimum of 2 days to infuse.
- In a heavy bottomed pot, brown half of the butter by cooking over medium high heat while whisking until the butter begins to brown and smell nutty. Allow to fully cool at room temperature before proceeding.
- Using a stand mixer, cream together the browned butter, remaining butter, brown sugar and white sugar.
- Mix in eggs and vanilla until combined.
- Mix in flour, salt, baking soda until just combined. Do not over mix.
- Mix in chocolate until just combined.
- Scoop cookies onto a tray at preferred size. For best results, allow cookies to chill in the fridge overnight before baking.
- Set the oven to 350F. Once heated, bake for 15 minutes, rotating the tray half way
- Allow to cool and enjoy!
Photos provided by Sean Hannam