2013 “So You Think You Can Cook?”
CONGRATULATIONS Jonathan Viau for Winning our
“2013 So You Think You Can Cook Culinary Competition”
The winning dish was Fiddlehead Fishcakes with dill, baconaise and celery, avocado salad
Our ambassador Miranda Bauer sadly passed away on March 27/13. Understanding that Miranda would be pleased to know that the funds raised for this event will be donated to Dr. Malkin’s Rhabdomyosarcoma Cancer Research at SickKids in her honor. Miranda truly wanted to help in anyway and to be a part of this event, her light will always shine.
THANK YOU MANUELA STEFAN FOR THE AMAZING PHOTOGRAPHY!
We are so fortunate to have Majestic Wines, Manuela Stefan Photography (www.manuelastefan.com)
Tamarack’er Down Fiddlers, Think Ink Design & Print and Elevator Communications Inc. donate their time.
Celeberity Chef Bio’s
He is the author of “One Pot Italian” and “Three Chefs, the kitchen men”, Chef Capra writes regularly for “The Globe & Mail” Life section. Massimo regularly makes appearances as a guest expert on Citytv, CityLine and as a chef host on the hit series Restaurant Makeover on the Food Network.
Chef John Higgins
Chef John Higgins is an internationally acclaimed chef and has even had the honour of working at Buckingham Palace. He currently holds the position as Director of the George Brown Chef School. Higgins has been raising the bar on culinary excellence with aspiring chefs in training since he made the transition from kitchen to classroom in 2002.
Chef Christopher Ennew C.C.C.
Drawing from 25 years of professional experience, Executive Chef Christopher Ennew leads a culinary team at Ste. Anne’s Spa that caters to the needs of spa guests from around the world. According to Chef Christopher Ennew…
“Food does more than satiate the appetites of guests at Ste. Anne’s.” He understands that “the creation of exceptional food warms the soul and lifts the spirits of guests who need to relax and escape the pressures of their busy lives.”
• Individual Gold Medallist in Luxembourg at ExpoGast ’98
• Regional World Champions with the Ontario Team
• Member of: Canadian Federation of Chefs & Cooks, Escoffier Society of Toronto
Therese DeGrace embodies the next generation of cuisine with menus showcasing a diverse blend of ethnic, eclectic and healthy cuisine. Therese teaches part time at Niagara College and the LCBO. In addition to Executive Chef, Food Writer and Restaurant Consultant she has been featured on CTV, National Post, Entertainment Tonight, Breakfast Television and was host/reporter for Toronto Living, Toronto Dining and Home Cookin’.
Her relationship with food has taken her to the five-star Kildare Club in Ireland, and The Hillcrest (sister spa to St. Anne’s) and recent history includes Chef Consultant with Kitchen Culture and previous Executive Chef/Owner of Lola’s Commissary. Therese’s various awards include: winner of The Pressure Cooker, and she was named as one of L’Oreal’s Mille Femme Magnifique. She was also a member of President’s Choice Blue Menu Panel.
Rob Rainford is a Canadian chef, author of Rob Rainford’s Born to Grill (published May 8, 2012 by Appetite by Random House) and former host of Licence to Grill (LTG) on Food Network Canada, Discovery Home in the U.S. and Asian Food Channel across Asia. The format of the show involves Rainford hosting
Best known for his role as host of LTG he is unveiling his “Rainford Method”. in his new book “Rob Rainford’s Born to Grill”. Rainford is a proponent of grilling food to give them char marks. Rainford’s signature line in nearly every episode of LTG has been “Look at those beautiful char marks!”[
Born in Saint Andrew Parish, Jamaica November 30, 1966, Rainford moved to Canada with his family when he was three. Rainford enrolled in culinary school at George Brown College in 1994 and after completing his formal training, began his professional career at:
- Kensington Kitchen
- Accolade/Crown Plaza
- Chef Instructor George Brown College Continuing Education Program (Sept 2002 to present)
The President of NorCliff Inc. Nick Secord
Nick Secord is the president of NorCliff Farms Inc. and started working with fiddleheads back in the early 1970′s when they washed them by hand in a wire basket at the edge of a brook and packed them into jute bags for retail sales. He has brought the company from a local operation to a company that produces and sells fiddleheads on national bases. The main plant is now state of the art and is both federally and provincially inspected.