At The Pass with Hamza Aidrus
đ 4.5 min read
At The Pass is a weekly series showcasing Torontoâs best chefs. You wonât find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. Theyâre not famous - yet. But itâs time these talented, passionate, hard-working chefs got a bit of the spotlight.
Currently
Butcher/Cook, Alimentari Italian Grocery
Formerly
Most recently Osteria Rialto and Joey Restaurant Group. Various hotels and catering before that.
Favourite dish to make right now
Spicy bean stew, any sort of slow-cooked stew or curry, especially during the colder months.
Last cookbook purchase
The Talisman Italian Cook Book by Ada Boni (1958). My partner Monika found it in the clearance section at a bookstore and itâs filled with absolute gold.
Have you read it/tried any recipes
I tried the Minestrone Soup and Artichoke & Eggplant Dip.
One dish or ingredient youâd like to see gone from menus
Unnecessary garnish. Chiff(onade) parsley doesnât really add anything to the dish other than aesthetic and labour.
And one dish or ingredient that youâre excited about right now and would like to see on more menus
Seasonal vegetables! Offcuts of meat being used creatively (huge waste prevention and delicious!). And pickles⌠pickled anything. Great drinking accompaniment.
Biggest influences
My mother and father âthey were my first introduction to food, and I didnât know how fortunate I was to be eating what I ate growing up.
If you could eat at any restaurant in the world
Street taco stands in Oaxaca, Mexico.
Last thing you ate
A leftover slice of Hawaiian pizza. This choice of pizza usually creates enemies, but I love it.
Three must-have ingredients always in your fridge
Eggs, Pecorino, Yellow Mustard.
Guilty pleasure
A cheeseburger. Specifically: A smashed burger with processed cheese, special sauce, and shredded lettuce. Iâve been cutting down thoughâŚ
Top 3 favourite Toronto restaurants
Dandylion, Donnaâs, Dumpling House.
Top 3 favourite Toronto bars
Midfield Wine Bar, Paradise Grapevine, Imperial Pub.
Go-to drink
A funky natural red, until itâs time for a Negroni, then maybe some Fernet.
One habit you have in the kitchen that you should lose, but canât seem to shake
Taking on too much without asking for help. This is something Iâve gotten better at, but need to continue to work on. That, and constantly misplacing my towels.
One habit you have in the kitchen that will inspire young chefs
Ask questions and always take the time to teach and explain if someone asks you a question. I find I pay more attention to a task if I understand what Iâm doing and why.
Hidden talent
I can cut hair.
Best career advice you ever received
A chef once told me never to compare my progress with anyone else. How can you improve yourself if youâre always looking at others?
Worst career advice you ever received
You have to be feared in order to move forward in this industry.
Your advice for a young cook starting out in the business
Love what you do. Iâve learned that if I donât look forward to going to work, then itâs time to work somewhere else.
Iâm privileged to be able to live my life doing what I love and Iâm starting to see more awareness in the restaurant industry around cooks who work exhaustingly long hours for lower pay. Know your worth and work with people that value your work.
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In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
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