Jamie Crosby grew up in Huron County, working in kitchens there from a young age. Jamie was previously the Chef de Cuisine at The Little Inn of Bayfield and The Prune, Stratford. He has also worked at Grey Gardens in Toronto, for Michael Stadtlander at Eigensinn Farm, and staged in Copenhagen and Paris. He operated a pop-up pizza joint in
Aaron Dalton joins us from the UK, where he runs FOUR Sharing Kitchen, a heralded pop-up series operating in Brighton and Hove. Earlier in his career, Aaron worked in London at a number of Michelin starred restaurants including Chez Bruce and Fera, and staged under chefs Marcus Wareing, Oliver Dabbous and Heston Blumenthal. As Head Chefs of the Smoking Goat,
Daniel Hadida is an Ontario native and has cooked in some of Europe’s best kitchens before finding his way home. Hadida previously worked for eight months at Le Châteaubriand and a year and a half at Septime in Paris, two of the city’s hottest restaurants and trendsetters in the move away from the stodgy fine dining palaces of Paris’s past. Daniel met Eric
Eric Robertson, an Alumnus of the Stratford Chefs School (Class of 2011), is an Ontario native and has cooked in some of Europe’s best kitchens before finding his way home. Robertson spent most of his time abroad cooking in Belgium, first at the now-shuttered Michelin-starred tasting menu destination In de Wulf in rural Dranouter, and then running the kitchen at its more
(Last name rhymes with wiggle.) I am a journalist, author, editor, recipe developer, translator and teacher. A forager of sorts, I hunt for stories on everything from food, wine and restaurants to kitchens, travel and health. I lived in France for twelve years — and earned a Grand Diplome at Ecole de Cuisine La Varenne. As often as I can,
Manchester-born Carlo Coxon was studying economics at City of London University when he started working at the Left Bank restaurant, a small business with the kitchen under the command of Brittany chef Roger Houart. The experience changed his life. He had worked as a kitchen porter from the age of 15 in his local village and learned basic knife skills
From Montreal, Quebec, Ryan grew up in a home that celebrated cooking and creativity. At the age of 18, Ryan studied at the Stratford Chefs School, graduating in the 2006 class. During his apprenticeship he travelled to California to work in the kitchens of Thomas Keller, and also spent time working alongside Mauro Colagreco at the Mirazur in Menton France;
Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin, By Chef Nuit, and Sukhothai, as well as the Executive Chef of Selva. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality. It all began when Chef Nuit opened the humble Curry Shack in the small
Cristina Bowerman, one of the few Italian women chef awarded a Michelin star and other prestigious awards, was born in Italy in Cerignola, in the province of Foggia (Apulia). After graduating in Law in 1992 she left Puglia for the United States, to San Francisco. In California she alternated forensic studies and graphic design to working at Higher Grounds, a
Born 27/12/1978 in La Plata Since 2008 as Executive Chef of the Casa del Visitante, Pan y Oliva, and Piedra Infinita Cocina of Familia Zuccardi, Maipú, Mendoza. Between 2003 and 2007, he developed his professional career in Spain, more precisely in Palma of Mallorca, working in the kitchen of various establishments, such as: the Hotel Grupotel Acapulco Playa
Chef Instructor: Pastry 1, Lab Packages, Internship Report Erin Negus was studying a liberal arts degree at York University before leaving to pursue her true passion in the culinary arts. She began this journey by completing pastry and baking training at George Brown College followed by attending the Stratford Chefs School to study practical cookery. Graduating in 2014, Erin went
