Chef Pilar Cabrera Arroyo

Chef Pilar Cabrera Arroyo grew up in Oaxaca City surrounded by the state’s vast food history and ingredients- including chile dusted fried grasshoppers (chapulines) and pre-Hispanic dishes that tell the tales of ancient, native peoples.  After completing a food engineering and nutrition degree, she worked in research and development for the food giant Herdez-McMormick before returning to her true passion- cooking.  In 1994, she opened her own restaurant, the award-winning “La Olla” (or the Pot), featuring the produce of regional (when possible, organic) farmers who help make her Oaxacan cuisine a living work of art. Pilar has also found a growing fan-base of intrigued foodies around the globe through her  “Casa de los Sabores” (House of Flavour) cooking school where banana leaf wrapped tamales, rose petal sorbet and Oaxacan yellow mole have become oft-requested recipes.  Oaxacan cuisine is a labour of love that requires attention, a deft hand, fine-tuned taste buds and old-world knowledge. Pilar learned the basics and the cuisine’s subtleties from her mother and grandmother.

Oscar Turchi

Savoia Hors D’Oeuvres & More, located in St. Catharines, Ontario, is a catering establishment specialized in the hand crafting of high quality, bite size appetizers, cold canapés and ready to bake hors d’oeuvres. The company was established in 2002 and is a family-owned business. Oscar Turchi, owner and Executive Chef, has more than two decades of experience in the food service and hospitality business. Oscar believes in using the highest quality ingredients available. This, along his vast experience and creativity, is the right recipe to achieve a final product with exceptional taste and elegance. The staff at Savoia Hors D\'Oeuvres & More is continually developing recipes to please the needs of growing number of customers. In addition to the products you see on the list, we have a database with a multitude of recipes that we can access to meet your specific needs. The company goals are to provide a reliable and consistent product for food service and hospitality business and provide a service in the retail sector for formal or informal gathering at the office or at home. Feel free to contact us for more information or to set up, with appointment, a tasting of our products.

Pam McDonald

Pam’s passion for the culinary arts has an international flavour and has been inspired by her passion for good food and eclectic taste. Pam’s extensive background includes teaching in the GTA, chef/owner of More Than Food Catering Company, chef at the former David Wood’s Food Shop and Roger’s Broadcasting kitchen. She continues to write food articles for a health industry magazine. Pam’s fun and interactive style will inspire any caliber of chef!

Susur Lee

Lino Collevecchio

Anthony Mair

CHEF ANTHONY J.W. MAIR Your personal chef.  This is how loyal followers refer to Chef Mair.  The reason?  Chef Mair (born in Jamaica) strives to create your favourite dish just as you like it but with his signature flair.  Mouth watering, mood altering, even life changing are terms associated with the delectable dishes brought forth by this master chef. Chef Mair comes from a lineage of chefs, including his mother, who is a culinary master and who was the foundation for passing the culinary intrigue to her son.  Anthony can vividly recall the aromas, the precision, the professionalism and the respect given to those in his mother’s kitchen.   That experience awakened his curiosity for the art of hospitality and gastronomy. This curiosity grew into a career that he has embraced for the rest of my life. During his training at George Brown College (from which he graduated in 1988), he was encouraged by the instructors to enroll in culinary competitions, which resulted in 3 Gold, 3 Silver and 4 Bronze medals.  His apprenticeship began which included one year at Toronto’s Inn on The Park, one year at The Prince, one year at The Constellation Hotel and one year at Holiday Inn. In 1992, Chef Mair was then offered the position of Sous Chef at the Tolamac Corporation, which is the parent company for Berlin Restaurant and Night Club, Baha Beach Club Restaurant, Pavilion Royal Reception Facilities, Senator on the Square Restaurant, Yuk Yuks Comedy Club and the Atlantis Entertainment Complex.  During his six year tenure with the company, he was awarded the position of Corporate Chef for the entire conglomerate of Restaurants. More opportunities came into view and in 1997 he accepted the Executive Chef position at Joe Badali’s Italian Restaurant, a 17,000 square foot facility with over 500 seats. During his four years at Badali’s, Chef Mair’s efforts had accomplished increased sales above expectations due to the exceptional food program that was instituted. In 1999, Chef Mair was given the opportunity to nurture The Arlington Hotel in Paris, Ontario from its initial conception in the construction phase right to its completion and ultimate opening.  The Arlington is where Chef Mair had the opportunity to create the 90 seat fine dining room.  As well, he created a cigar and scotch lounge, a basement bar and a state of the art conference/meeting room. The Parlour offered Chef Mair the chance to be closer to his family and to be part of the downtown Toronto core in 2000.  The Parlour was a 100 seat casual to fine dinning room.  Again Chef Mair was involved in the project from the construction stage to opening.  Unfortunately, poor planning and inexperience on the owner’s part would ultimately prove to be the plight on this potential gold mine.   Today, Chef Mair owns and operates Mardi Gras Bistro, a Cajun and Soul Food restaurant on Bloor Street in High Park. Mardi Gras is approaching its 2nd year and going quite strong.

Olaf Mertens

From the summers in Germany stirring Oma=s giant pots to washing pots for popular chefs, Olaf Mertens always wanted to be a chef. He left Canada for Germany at 18, starting a culinary apprenticeship that led him to cooking in Budapest one summer and helping a major hotel celebrate Berlin=s 750th birthday. He earned the honour of ATop Skilled Apprentice for the Class@  and was awarded AApprentice of the Year@ in 1989. He then spent eight years at Rogues Restaurant in Mississauga, Ontario, bringing it to one of the top 40 in Canada. As Captain of Team Canada in an international competition, he led a talented team of chefs to compete for silver in Ireland and Texas. His experiences have led him to where you can find him now, as head chef and partner at either of his two Mississauga HIP Restaurants, On The Curve Hot Stove & Wine Bar and ten Restaurant & Wine Bar, as well as his catering branch, Catering...from the HIP. When he=s not cooking up a storm, he is at home with my wife Jennifer and my three sons, Nicolas, Taylor and Owen.

Ted Reader

Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cookbooks, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his wild hair, pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin!” Ted just loves to cook! Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ballrooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 88 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck. Says Ted: “You can cook anything on the grill. All you need is some imagination and a ‘have no fear’ attitude. I love grilling and barbecuing because it brings out the natural flavours of food.”

Massimo Capra

Christine Cushing

Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one. While growing up in Toronto, her easy-bake oven soon became her most prized possession. At age nine, she graduated to a real stove and began cooking alongside her father – an accomplished home chef – who taught her how to be fearless in the kitchen. As a teen, instead of hitting the malls or catching a movie, Christine spent all night perfecting her pastry. After completing the Food and Beverage Management Program at George Brown College, Christine went on to graduate at the top of her class at the Paris based École de Cuisine La Varenne. That year forever changed her philosophy of food and made her drive even harder to follow a career in the culinary arts. She has worked in such renowned kitchens as Toronto’s The Four Seasons Hotel, King Ranch Health Spa and Scaramouche Restaurant. Christine also successfully launched her own business, focusing on catering, recipe development and food styling.  Her love of teaching spun off a cooking school called “Cooking Chez Toi”, where she would conduct teaching cooking parties in people’s homes. Christine is the host of Food Network Canada’s Christine Cushing Live. Prior to its debut in October 2001, she hosted three seasons of Dish It Out on Life Network, beginning in 1997. Currently, she is the spokesperson for KitchenAid’s Cook for the Cure Breast Cancer campaign.  She has published two best-selling cookbooks, Dish it Out and Fearless in the Kitchen, and is currently sculpting her third. The launch of her product line, Pure by Christine Cushing, is a dream come true and a culmination of many years of determination, planning, researching and of course…tasting!

Fernando Garcia

Michael Smith

Jess Ostlund

Jess has been working in the restaurant industry for over 12 years. After studying food and beverage and labour costing at George Brown College, Ostlund joined Ruth's Chris as the youngest chef in the steak house chain. Chef Ostlund follows the K.I.S.S. philosophy and has trained his kitchen team to follow this same motto while enjoying each career day. In his past-time, Jess enjoys camping, wood-working and self defense. Grilling is a winning favourite of Chef Ostlund during any season, however Japanese food takes a close second place.

Robert Rainford

About Chef Robert Rainford What do two hundred thousand viewers in Canada and twenty million viewers in the U.S., Australia and South Africa have in common with audience members in Halifax and participants in Toronto?  They all watch as Chef Robert Rainford entertains them with his brand of cooking he calls the “Rainford Method”.  Those who watch are entertained while absorbing valuable cooking tips and learning accessible recipes. Chef Rainford’s sessions over the fire are akin to watching a highly skilled athlete at work and if barbecuing is in fact considered a spring and summer sport, then Rainford is the reigning MVP. Passionate about cooking, Chef Rainford has visited every “key market” city in Canada and has made guest appearances on major information shows including “Canada Am”, “Balance” on CTV, Breakfast Television, “Toronto One”, “Big Breakfast” in Winnipeg, etc.  This summer, his audience in the United States will have an in-depth introduction to him in an upcoming feature article in Essence magazine, highlighting Chef Rainford’s cross border appeal. A “guys guy” Chef Rainford is more than capable of conversing about barbequing and NBA stats in one breath and French Haute Cuisine in the next. That level of versatility and subtle sophistication also appeals to his female viewing audience which between the ages of 25-54 consist of 70% women and ages 55+ 30%women.  Chef Rainford is described as having a likeability factor that has cross gender appeal making his show the perfect choice for family viewing. Along with a restaurant, catering company and product line, Chef Rainford is currently penning the first in a series of books using the “Rainford Method” that will be on the subject of barbequing.  This incredible talent and culinary virtuoso is an untapped resource waiting to infuse the world market with his flavors.

Nicholas Moore

Executive Sous Chef - CN Tower Nicholas is a graduate of the Culinary Management Program at George Brown, where he was the recipient of many awards, most notably Dean’s Honour Award, Outstanding Academic Achievement, Certificate of Recognition for Participation in Culinary Competition-Taste of Canada 1994, Bronze Medal Taste of Canada 1994, and Honourable Mention for the Creation of Recipes for ED Smith Co. Nicholas is also a graduate of the International/Creative Cooking program at Western Catering School in Montego Bay Jamaica, winning awards for Most Outstanding Student and Certificate of Distinction in Catering.   Rounding out his business acumen, Nicholas also earned his Certificate in Business Management at Cornwall College in Montego Bay. Nicholas commenced his culinary career at Sandals Royal Caribbean, where he spent almost two years at this resort, rated one of the best resorts in the Caribbean and recipient of four star status for food, service and most outstanding resort overall.   Nicholas began his Canadian experience as a chef trainee at Movenpick Restaurant, where he was awarded Employee of the Month and the Movenpick Marche Award during his one-year tenure.  He then moved on and spent a year as Sous Chef at the Chapeau Restaurant, with responsibility for creating new menus and daily specials.   From there, Nicholas went on to The Senator on The Square as a Sous Chef for a one-year period, where he was responsible for the development and preparation of innovative and creative dishes.  His next step in his career and culinary development was as a Chef de Partie at the Sutton Place Hotel, rated one of the best hotels in Toronto, where he spent the next two years.  Moving on, he then joined the Waterside INN as the Executive Sous Chef, the first hotel of its kind to be built in and around Toronto in over thirteen years.  This sophisticated hotel catered to corporate clients and was complemented by modern French cuisine.   After spending a year at the Waterside INN, honing his culinary management skills, Nicholas then joined the CN Tower-360 team in March 1999 as a Sous Chef.  During his tenure in this position, he was instrumental with menu input, plating, human resources, training, scheduling, and catering service.   His success in this role earned him the recent promotion to Executive Sous Chef.

Tosca Reno

Tosca Reno is an author, columnist, fitness expert and model, and mother. She is the author of the best-selling Eat-Clean Diet series. Through her books, Reno teaches others how to eat for their best health, and to prepare simple meals that are tasty and nutritious. Reno’s books are tied together by a single theme:  the key to successful weight loss and a healthy body is to eat more, not less. Reno’s ingenuity and creativity means that eating healthily doesn’t have to be a chore. All of her recipes are inspired by Eating Clean, that means eating whole foods like fresh vegetables, lean meats and unrefined whole grains. Tosca Reno is the author of The Eat-Clean Diet series and writes a column for Oxygen magazine. She lives north of Toronto with her husband and 5 children. To find out more about Tosca Reno and her books, please visit: www.toscareno.com www.eatcleandiet.com www.oxygenmag.com

Brant Ottnad

Culinary pursuits have always been close to my heart. At an early age I discovered the magic of the kitchen through my Grandmother. Professional cooking came to me at a later date. Attending George Brown College to learned the Food Services Business. This was an enlightening and rewarding experience. Having been trained by professionals, I came to learn all aspects of food, beverage and service. A great foundation in place, now I began my journey in the world of professional food service. A great love of food and celebration is how I have managed to keep my passion alive during this period of my life. Upon graduation I launched my culinary career by opening my own catering operation. High Performance Catering as it was called operated for a couple of years. This gave invaluable insight and experience in dealing with customer from the first sales call to cleaning up the dishes at the end of the party. I then became Chef at the Sheridan Park Conference Centre just west of Toronto. Dealing with primarily business catering and running a 100 seat cafe was the main focus of this business. Revamping the catering menu and daily meal rotations were highlights during this time at the conference Centre. As the business developed I was able to convince the owners renovate the kitchen over an 18-month period and the business continued to grow. Fresh ingredients, along with good basic culinary skills plus a flair for the unusual, helped me to develop into a Chef filled with confidence, managing as well as leading the team. I also completed the requirements to achieve a Red Seal status. Kingbridge Centre north of Toronto followed. As Chef Tournant there, this position that gave me a different series of tasks. This role brought me to all the departments within the kitchen working with the Executive Chef and the culinary staff. Working along side with my fellow Chefs many fond memories and friendships were developed in this rewarding environment. An opportunity arose when an old friend of mine from college days suggested that I apply for the Executive Chef position at Bombardier Aerospace. With a little trepidation I applied and was chosen as the successful candidate. This was my first introduction to Compass Group. From this launching pad I started a meteoric rise within the company. Working at Bombardier followed by an involvement at the World Youth Day Celebrations, held here in Toronto.  This unusual and once in a lifetime event generated several memories that will last a lifetime. Following this event, I was transferred to the brand new and very well equipped Bell Mobility kitchen. This showcase account, demonstrates a whole new approach to business dining. Complex and demanding, only the finest results are expected. Upon completing 1½ years at this location, I was appointed, Regional Executive Chef for the Toronto Region of Eurest Dining Services. This thrilling position afforded many new opportunities and challenges. The best part of the new position enabled me to see first hand many of the kitchens that our company operates in the GTA region. Diverse and dynamic are words that come to mind.  It is truly inspiring to see all the different food service delivery solutions that that we deliver daily. Working alongside our leads to a sense of accomplishment and purpose. This brings us to the present time where I am currently the Food Services Director at a prestigous law firm. This unique, challenging appointment for me where I am part of a leading edge business catering solution. My past experiences come into play daily, still very food focused I now see the scope work done by some of the exceptional artisans in many finest kitchen here in Toronto

Chef Kyla Eaglesham

Chef/Owner Madeleines, Cherry Pie and Ice Cream Kyla Eaglesham won her first pie baking contest at the age of 6.  Since then her focus has been in both hospitality and food, with a never-ending passion for a perfect experience. Great food, company, atmosphere, and that unique instance, define the formula for how she challenges each opportunity. Growing up in a family business, in the countryside of Ontario, she developed an appreciation at an early age for fresh garden produce and the experience of the early morning buzz at a farmer’s market. While completing a degree at the University of Ottawa and a Culinary Management Diploma at Ottawa’s Algonquin College she worked in catering and all facets of the restaurant industry. She carries Silver Medals for two categories from the 1994 Hostex Culinary Salon. She then spent several years traveling the world as a flight attendant. International travel provided her with a tremendous opportunity to learn, first-hand, about the incredible variety of food, cultures and traditional wares that speak to the diverse heritage of Canadians. She has settled in Toronto with her husband and opened Madeleines, Cherry Pie and Ice Cream: a successful family business, true to her roots.  “Madeleines represent comfort food, a simple concept passed on through generations. It is the quality of ingredients that make them perfect and delicious.  We keep that principle in mind for everything we do in our boutique.”   She is active in several charity organizations in Toronto:  Eat to the Beat, Women and Wine/Boys Night Out, The Venetian Ball, and many local community organizations. She has appeared on This is Daniel Cook, Breakfast Television, Rogers’ TV  Toronto Living, CBC Radio Metro Mornings and Beyond Burgers, W Network Fearless in the Kitchen and has been featured the Globe and Mail, Toronto Star, The National Post along with Toronto Life Magazine, and the Baker’s Journal. Visit the website at www.madeleines.ca.

Ryan Donovan & Dave Meli

Ryan Donovan Butcher & Charcutier - Cowbell Restaurant Dave Meli Head Butcher - The Healthy Butcher ~ Ryan Donovan ~ As the Butcher and Charcutier at Cowbell Restaurant in Toronto, Ryan has taken whole animal butchery to an extended conception of using every part of the animal with the use of short and long cures, the slow perfection of a salumi program and the modern applications of sous vide.   Ryan’s passion for Ontario food and Canadian identity are encompassing his butchery knowledge and have led to teaching opportunities at The Healthy Butcher, Cowbell, George Brown College and the Stratford Chefs School. ~ Dave Meli ~ As the Head Butcher at The Healthy Butcher, Dave Meli has spent the last three years building close relationships with farmers across Ontario, helping bring the best local product to market.   At the same time, Dave has positioned himself as one of the best teacher’s in the city; training his own staff to excel at a dying art and also accepting travelling foodies, authors and apprentices as well as many of Toronto’s best and brightest chefs.

Chef Anthony Sedlak

Chef Anthony Sedlak grew up in North Vancouver, British Columbia. At the age of 13 he obtained his first job as a busboy at Lupins Café, one of the restaurants atop Grouse Mountain, in exchange for a snowboard pass to the resort. Very quickly Anthony discovered his love for food and started working as a line cook. At 15, Anthony became the youngest cook at on the mountain to be proficient on all stations in the restaurant. Next he enjoyed great success at the resort’s flagship dining room, The Observatory, working his way up from 2nd cook to 1st cook and then Chef de Partie, all the while completing the Culinary Arts Program at Carson Graham Secondary School in North Vancouver. Later, he completed his BC Chefs’ Apprenticeship through Vancouver Community College. In 2004 Anthony headed to London, England and joined the kitchen of the renowned La Trompette Restaurant in Chiswick, West London, under the tutelage of Chef Olivier Couillaud. After 18 months on the London culinary scene, Anthony returned home to Vancouver where he accepted the position of restaurant chef at The Observatory. In March 2006, Anthony represented Canada at the Hans Bueschken World Junior Chef Challenge in Auckland, New Zealand. Later that year Anthony was one of six participants selected to compete in Food Network’s Superstar Chef Challenge. Anthony was a natural in front of the camera as well as in the kitchen, and he won the competition. Since 2007, Anthony has hosted the Food Network series, The Main. The Main is a stylish half-hour of mouth-watering, visually appetizing dishes. In each episode Anthony prepares a main course featuring one main ingredient. The food is rustic, the ingredients readily available and the recipes simple to follow – leaving the viewer inspired to recreate each main at home. New episodes of The Main will begin airing in October 2008. A perfect pairing to accompany the new season of The Main is Anthony’s first cook book, “The Main: Recipes.” Available as of November 2008, in this sleek and modern book Anthony shows how to create his signature mouthwatering dishes and enjoy them at home, time and again.

Tonia Wilson

Chef/Sommelier Tonia Wilson began her culinary journey while completing her university degree in the Loire region of France. Inspired by the wines and food products she’d seen she decided to change her direction to culinary studies. After having worked her way up through restaurants in the nation’s capitol she was on her way to the Caput Mundo, capitol of the world, Rome. Tonia held the position of Head Chef at the Canadian Embassy in both Italy and Belgium.  During these periods she had the fortune of cooking for dignitaries such as Italian President Ciampi and the Queen of England. During Tonia’s 4 year tenure in Rome she focused her concentration on studying the important relationship between food and wine. While attaining her certification with the Italian Sommelier Guild she spent much time visiting the vineyards of some of Europe’s greatest wine regions. She has appeared on the Gambero Rosso television network in Italy, been interviewed on food and wine topics for both Canadian and Italian magazines and most recently worked as consulting editor for the newly released book Wine Illustrated.   Her company Savour (www.savourflavour.com) focuses on Taste Education and much of her time is spent teaching about the dynamic intricacies between food and wine.

Anna Olson

ARVINDA & Preena CHAUHAN

ARVINDA CHAUHAN With lifetime cooking experience specializing in Indian cuisine from all over India, Arvinda Chauhan has been professionally teaching since 1993. Arvinda started to cultivate her culinary skills at the age of 7, allowing for Indian cuisine to be very intuitive for her, making it naturally inherent in her. Although cooking her whole life, it wasn’t until 1993 when she put her passions into reality by starting her own cooking school called Healthy Gourmet Indian Cooking school. Having this long experience allows her to take a very natural and graceful approach to teaching others to cook Indian cuisine. As a cooking instructor, recipe developer, consultant and artist, Arvinda views Indian cuisine as an artform—where her ingredients and spices make up her palette to make endless culinary creations. Her cookbook, named after the cooking school “Healthy Gourmet Indian Cooking” is indicative of this also. __________________________________________ Preena Chauhan’s affinity towards food was awakened early on. In her family, the kitchen was the household focal point because commensality was central to everyday eating. Having a mom as a cooking instructor, she was encouraged to gain an appreciation of food and naturally took an interest in cultivating her love for it. Having been involved in Arvinda’s Healthy Gourmet Indian Cooking School in Oakville, Ontario since its conception, Preena has been instructing Indian cooking classes with her mother Arvinda Chauhan since 1993. The premise of their classes is to teach regional and authentic Indian cuisine emphasising its healthier side. Their goal is to convince Western perception about Indian cuisine that it cannot be reduced to a single term “curry”, as it’s commonly recognised as in North America.

Joanne Lusted

Joanne Lusted is the Director and Resident Chef at Nella Cucina in Toronto, Ontario.  At Nella Cucina Culinary School, Joanne facilitates and specializes in Corporate Cooking Events, Hands-On Cooking Classes, and Interactive Celebrity Chef Cooking Demonstrations. Joanne’s culinary career began at an early age, baking with her Grandmother.  It was love at first sight, as the precocious 3 year old planted a teeny chair in front of the oven to watch her chocolate chip cookies rise!  Originally from the Niagara region, Joanne spent her youth working on fruit farms and vineyards for local farmers.  While attending university, Joanne realized her passion and natural affinity in the hospitality industry after accepting a summer job with successful restaurant corporation.  She quickly became a part of the Corporate Training Team, and subsequently a landed management position with the company.  After relocating to Toronto, Joanne spent the next few years as both an Operations and Kitchen Manager at one of Toronto’s busiest and most popular restaurants.   A formal culinary education was the next step in increasing her skills, knowledge, and rounding out her experience thus far.  After attending classes with the International Sommelier Guild, she attended George Brown College, and graduated the George Brown Chef School’s Culinary Management Program at the top of her class.   Upon graduation, Joanne accepted a position with Ted Reader Inc., working for BBQ Guru and Chef Ted Reader.  As Ted’s ‘left-hand’ for almost four years, Joanne discovered a new passion, and one of the most versatile and flavorful methods of cooking – the art of grilling and BBQ.  Highlights of her career with Ted include opening a BBQ Restaurant in Puerto Plata, Dominican Republic, working behind the scenes and appearing in King of the Q’s Grilling Adventures on CTV, filmed in the Dominican Republic, food and prop styling on television programs including Live! with Regis and Kelly, Fox and Friends, Breakfast Television, Kitchen Equipped and many more, food-styling and assisting in writing several award-winning cookbooks (The Art of Plank Grilling, King of the Q’s Blue Plate BBQ, The Napoleon BBQ Cookbook, Napoleon’s Everyday Gourmet Grilling), and traveling extensively throughout North America to work at countless Trade Shows and Festivals.   As the effervescent Director & Resident Chef of Nella Cucina, Joanne brings energy and enthusiasm to the popular cooking school.  Her passion for the industry extends to many avenues.  She is a regular contributing chef for Robert Kennedy’s international magazine Clean Eating, and as the spokesperson and Chef for The Toby Brand's 'Cookin’ Greens'.  Joanne has hosted cooking segments on Slice Network TV Shows Matchmaker and Til Debt Do Us Part, and appeared as an expert in a recent 'Women in the Kitchen' Feature on Global News @ 6pm.  She is also a regular guest Chef on the 97.3FM EZ Rock Morning Show for Foodie Friday's.  An advocate of healthy eating, Joanne is attending the Canadian School of Natural Nutrition in 2009.   Joanne believes in unpretentious, simple food, and has a unique down-to-earth approach to cooking.  Joanne loves to travel and discover fabulous regional specialties wherever she goes.  She specializes in creating simple, healthy cuisine using delicious, natural ingredients.

Nettie Cronish

In her varied career as a chef, Nettie Cronish has been a health spa chef, the owner of a vegetarian frozen food company, a consultant and Chair of the Women's Culinary Network.  A respected chef, teacher and cookbook author, she and her recipes have been featured in magazines, newspapers, on radio and television.  For the past 15 years, Nettie has developed a huge following as a talented cooking instructor!  She has written 3 natural foods cookbooks: Nettie's Vegetarian Kitchen, New Vegetarian Basics & The Idiot's Guide to Being Vegetarian in Canada.   She also writes a monthly column for Canada's Healthy Living Guide and is the Ontario Chef for Sunrise Soy Foods.

Patrick McMurray

Oyster Purveyor, Restaurateur, and Champion Shucker! Patrick McMurray is the proprietor of Starfish Oysterbed & Grill, one of Toronto’s premier destinations for the freshest oysters!!  The menu at Starfish changes daily to include only the freshest fish and shellfish, as well as steak and other ‘land food’!   Armed with more than 10 years experience, and custom-made knives, Patrick is one of the fastest oyster shuckers in the world!  He has won the World Oyster Opening Championship held in Ireland and is a four -time Canadian champion. On a quest for excellence and a new challenge, Patrick also holds the current Guinness Book of World Record for most oysters shucked in 1 minute (33 in total), televised on Christine Cushing Live! In September 2007, Patrick published his first book entitled, Consider The Oyster-A Shucker's Field Guide.  Rich in history, lore, and anecdotes, Patrick takes a connoisseur’s global approach in this ‘oyster bible’, as he reveals the characteristics, history, and versatility of this alluring bivalve. As a true ambassador — or perhaps missionary is a better term — for oysters and their culture, Patrick travels regularly to oyster and food festivals all over the world. “Patrick McMurray is an icon among the oyster cult of North America. Not only is he one of the world's elite competitive oyster shuckers… he operates Starfish - a fabulous oyster bar in Toronto, he grow oysters in Prince Edward Island, he writes about oysters with passion and joy, and he, most likely, has just penned the new "oyster bible". This "field guide" is a must own for all kinds of oyster lovers, from the casual enthusiast to the enlightened, life-long devotee. Thank you, Patrick, for this wonderfully informative and fun book. I plan to keep 3 copies: one in my library, one in my car and one in my suitcase.” —Jasper White

David Adjey

Host of Restaurant Makeover on Food Network, Restaurateur, Author Best known as the ‘tough chef’ from Food Network’s Restaurant Makeover, David Adjey has had a passion for food since the age of 15.  Now a successful restaurateur, David has come a long way. Through his sought-after hospitality consulting company, David Adjey Cuisine Inc., he works with some of Canada’s top performing restaurants. David graduated from the ‘Harvard’ of cooking schools: the prestigious Culinary Institute of America in New York City. From there, he went on to apprentice with master chef Guilliano Bugialli in Florence, Italy.   It was here, he says, that he developed a love of fresh, seasonal food from local markets and an appreciation for spontaneity in preparing meals. David was named the best new chef in California by Frommer’s Guide, has served as the former personal chef for Dan Aykroyd and as the Executive Chef of the Rihga Royal Hotel in Manhattan. He opened Nectar, his award-winning restaurant, and is a popular face on many shows featured on the Food Network. Restaurant Makeover, which is probably David’s most popular Food Network show, is seen in over 16 countries worldwide and is now in its fifth season. Chef School, David’s newest Food Network show in which he is a judge to young and aspiring chefs, will air this fall. David finds inspiration in unique and often surprising places. He works from the premise that ideas start from a singular ingredient.  His innovative mind, culinary expertise, and adventurous palate crafts these building blocks into stellar new dishes, which are easy enough to re-create in any home kitchen. Just as he has done in his own career, David’s latest book, Deconstructing the Dish: Inspirations for Modern-Day Cuisine, breaks all the rules. The book blazes new trails in culinary thinking. It’s not a book of recipes, it’s a change in the way we view food.

Roger Mittag

Beer Expert, Thirst For Knowledge Inc. Roger Mittag, ‘The Professor of Beer’ has been helping Canadians appreciate beer since 1997.  Roger understands that Canadian beer drinkers have a true “Thirst for Knowledge”.  His goal is to elevate the status of beer in the eyes, minds and throats of beer enthusiasts around the world. Originally trained by some of the world’s best master brewers, Roger journeys across Canada and around the world extolling the virtues of beer.  He has a professional instructor designation from Friesen, Kaye and Associates is currently a professor at Humber College’s renowned School of Hospitality, Recreation and Tourism.  Roger developed the Labatt Beer School program recognized globally for its excellence in developing people at InBev.  He is also recognized as one of Canada’s leading beer experts and has been featured on Beer TV, Global, Omni 1, CH 11, The Globe and Mail, the Toronto Star and more recently on Breakfast Television and Rogers Daytime.   Roger also created the innovative beer wheel, currently used by Labatt, The Beer Store and Prime Restaurants, which matches food and beer together. Roger has hosted countless Beer Dinners and Tutored Tasting Seminars, conducted over 80 beer school sessions and has created and facilitated bartender and server training programs for a variety of restaurants and bars.  He is the host of the Napoleon Grilling Tent and The Get to Know Beer tent at Toronto’s Festival of Beer and the TFOB’s resident beer expert.  In 2007, he will also add the London Beer Festival to his portfolio of achievements. Overall, Roger has trained thousands of beer enthusiasts.  He is also noted for his energetic approach, easy-going nature and comprehensive knowledge of the Canadian Beer Industry.

Vanessa Yeung

Chef/Owner Aphrodite Cooks www.aphroditecooks.com Vanessa's culinary journey began as a cook in catering companies in and around the Toronto area. Desiring a deeper knowledge and understanding of food, she applied to the reputable Stratford Chefs School. The intense training and the opportunities that the school provided, led Vanessa to graduate with the Award of Culinary Excellence and a prestigious apprenticeship at one of Canada's top restaurants, Scaramouche. It was there she honed her skills and her palate, to understand that sometimes simplicity is the road to perfection. After her time as a research and development chef at one of Canada's largest food manufacturing companies, Vanessa felt her true calling was catering and providing personal chef services. She has catered to the Hospital for Sick Children, York University, University of Toronto and the Credit Union of Ontario. Vanessa has also worked as a private chef to some of Toronto's most prestigious professional athletes.

Francisco Alejandri

Chef Alejandri credits his mother, Ruth, as being the biggest influence in his life. She taught him and his two brothers how to clean their home and how important it is to always be in a clean environment.  Everything had to shine.  After moping the floor no streaks should be seen, and she would search the most unimaginable places for traces of dust.  If something was not up to her standards, Alejandri and his siblings would have to do it again.  From that he learned that doing things right the first time was not only important; but it saves plenty of time which back then meant, more time for playing with friends. Alejandri’s mother led by example and is a virtue that remains with him to this day.  He spent countless hours helping his mother in the kitchen with great passion, because it was at an early age that he discovered he wanted to be a chef.  Little did young Francisco know that what he learned at home would be the pillars of his development not only as a chef, but throughout all facets of his life. Francisco’s professional culinary career began after graduating from University with a degree in Hotel and Tourism.  He then moved on to a two year Culinary Program at the renowned hotel company, Fiesta Americana.  With amazement, he stood peering into the kitchen, eagerly anticipating the day he would be a part of what was obviously something so wonderful.  Much to the surprise of his superiors, Francisco asked to start as a dishwasher because he thought it was the most difficult station in a kitchen, and one that he had to experience first.  To Francisco, cooking represented a lesser challenge because it was in his heart.  After one year he was appointed Saucier and six months later he was appointed Sous-Chef.  This gave him the opportunity to travel throughout Mexico and to work as a Chef for several top hotel companies.  It was while working in Cancun when Francisco knew that he had to take the next step in his culinary career.  He did not want to be a Chef by work experience alone.  His father once told him “knowledge is power, without knowledge you are at the mercy of everyone”.  So Francisco packed his belongings, took a few pesos with him and moved to Canada to attend the renowned Stratford Chefs School, where he quickly became one of their top students.  His passion and dedication for cooking earned him a position at the famed Rundles restaurant in Stratford, under the aegis of Chef Neil Baxter.  After his time at Rundles, Francisco has worked at some of Toronto’s top restaurants including Sassafraz, Scaramouche, Chiado, Opus, Torito, and Jamie Kennedy Wine Bar. Francisco prides himself in his cooking being simple and unpretentious.  He believes that food should speak for itself, aided only by the quality and freshness of the ingredients and the love that one puts into preparing a dish.  Says Francisco, “Simple cooking is great cooking and great cooking requires patience, understanding and passion, which is what I want to show through every time I cook.”  Mexican cooking is in Francisco’s heart, soul and blood.  He constantly strives to convey that there is more to Mexican cooking than what many think.  Mexican cooking is not always tacos or enchiladas or nachos.  Mexican cooking is earthy, nourishing, comforting and a fiesta in itself.  So as Francisco says… “To your pots!  And let’s enter cooking with total abandonment.”

Chef Gabriele Paganelli

Romagna Mia – Toronto, Ontario Chef Paganelli was born and raised in the Town of Ravenna. Located along the coast of the Adiatric Sea in the Emilia-Romagna Region of Italy where one can find the capital, Bologna, the city of great food. Gabriele's inspiration came from his enjoyment of "mamma's" cooking. Growing up and working beside his mother in the small family business of gastronomy at the age of fifteen, his passion of Northern Italian cuisine flourished and he eventually opened his own gastronomy. Gabriele trained in Bologna and devoted himself to the art of cooking. In 1991, he came to Canada to fulfill his dream. After six years of establishing himself in the restaurant community of Toronto, Ontario, he hit the jackpot - Romagna Mia was opened! Offering an authentic slice of Italy, Gabriele shares the authentic flavours of his homeland: Parmigiano-Reggiano, prosciutto di Parma, truffle, traditional balsamic vinegar, risotto, fresh pasta, and piadina (a flat bread, typical of the Romagna region). Over the past twelve years, his accolades include first place for the 2001 Golden Spoon Risotto Competition and the 2000 Silver Spoon Risotto Competition. In Luxembourg, he achieved the Bronze Medal at the ExpoGast 2002 World Championships. Recently, he was accredited with the Maestro di Cucina from the Associazione Professionale Cuochi Italiani in Frascati, Rome. In New York, he scored the second and the third place for the competition of the "best recipe of North America 2003-2004" organized by "The Magazine La Cucina Italiana" with the recipe "Risotto Fagiano e Tartufo" and "Strozzapreti alla Romagnola In Camicia di Parma Prosciutto". Gabriele's aspiration to excel in his art is paired with his constant devotion in continuous training, both in Canada and in Italy. Always abreast of new cooking techniques and illumination of the art, his cuisine reflects his homage to traditional "Pellegrino Artusi" style of science in the kitchen and the art of eating well!