At The Pass with Jessica Martineau

🕒 5 min read

At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.

Currently

Pastry Chef, Giulietta

Formerly 

Vintage Hotels, La Société, Bestellen, O&B

Favourite dish to make right now

Limone Caprese: Lemon cake, fresh berries, and lemon curd.

Last cookbook purchase

The Beauty Chef: Delicious Food for Radiant Skin, Gut Health and Wellbeing by Carla Oats

Have you read it/tried any recipes

Yes! I love the Mushroom And Walnut Pâté. 

One dish or ingredient you’d like to see gone from menus

Wedged lettuce salads.

And one dish or ingredient that you’re excited about right now and would like to see on more menus 

Kale. It’s such a talked about health food item, but there is a lack of creativity on menus with it besides salad.

Biggest influences

My parents who have always supported me. My husband who happens to be a chef as well, pushes me to be the best of myself every day. My former chefs - you know who you are -thanks for pulling out my potential and taking the time to teach me.

If you could eat at any restaurant in the world

There are so many amazing places I would love to visit and eat at, but I would love to go to Michelin star Dill Restaurant, located in Iceland.

Last thing you ate

A red pepper.

Three must-have ingredients always in your fridge

RED PEPPERS (obsessed)!! Lemons, Ginger.

Pistachio Cremino. Layered pistachio, white chocolate and amarena cherries.

Guilty pleasure

Chocolate fudge brownies and salted caramel everything! <- Even better if its with a chocolate fudge brownie… 

Top 3 favourite Toronto restaurants

My husband is a Chef Technician at George Brown College, so I enjoy a good night in when he cooks dinner. I am looking forward to checking out The Chefs’ House Marketplace. Fish tacos at Seven Lives, Planta Queen (Bang Bang Broccoli? Yes please!), La Palma, and Aloette.

Top 3 favourite Toronto bars

Lately due to Covid, I have enjoyed my summer sitting outside on the grass supporting and enjoying local beers like Collective Arts and wines from Niagara-on-the-Lake. 

I really enjoy going to places that have live music like Horseshoe Tavern or the Reservoir Lounge. The Goodman Pub and Kitchen at Harbourfront is a great way to relax and enjoy a pint on the water. 

Go-to drink

I’m a big fan of fun drinks with gin that are not too sweet - no sugar is better - or a nice cold beer.

One habit you have in the kitchen that you should lose, but can’t seem to shake

Butterfingers. I’m always dropping things on my table or on myself.

And one habit you have in the kitchen that will inspire young chefs

Working with a clean and organized workspace and writing an organized prep list. This the best way to stay on top of everything that needs to get done and can help you with multitasking and time management.

Hidden talent

Not sure if this counts, but I can finish a puzzle really fast…

Best career advice you ever received

This is really hard because there is so much advice I have received through my career. But if I had to narrow it down, it would be from my culinary instructor from Niagara College. Never be afraid to ask questions. If you don’t know, you have two options: 1. to ask and research or 2. keep wondering and never know. 

Worst career advice you ever received 

Work only what is expected of you and no more. 

Your advice for a young cook starting out in the business 

Never be afraid to ask questions, always work clean, organized, and never forget: When your song comes on during prep time, sing it loud and sing it proud!!

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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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