At The Pass with Kevin Le
🕒 3.5 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
Chef de Cuisine, The Little Jerry
Formerly
Copenhagen: Noma. Toronto: Canis (four-month Stagiare), Frilu (three-month Stagiare), FIGO, Salt Wine Bar, Taverna Mercatto, George
Favourite dish to make right now
Shabu-shabu, perfect for a cold winter night.
Last cookbook purchase
Have you read it/tried any recipes
I’ve read it multiple times, have utilized many techniques and recipes in my career as a chef.
One dish or ingredient you’d like to see gone from menus
Any dish that is only achieved through a large amount of food waste.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
I would love to see the use of koji applied more often!
Biggest influences
My mom, Zabala Aitor, Fredrik Berselius, Jeremy Chan.
If you could eat at any restaurant in the world
Den, Tokyo.
Last thing you ate
Tempura Soba from Heisei Mart.
Three must-have ingredients always in your fridge
Kimchi, a block of parm, and fish sauce.
Milk & Fermented Strawberry Dessert at The Little Jerry.
Guilty pleasure
Oreo McFlurry from McDonald’s. 😳
Top 3 favourite Toronto restaurants
Top 3 favourite Toronto bars
Imanishi Basement Bar, Bar Piquette, Bar Isabel
Go-to drink
A funky natural wine: Gut Oggau, Christian Tschida, La Sorga, to name a few.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Taking on too many tasks by myself.
And one habit you have in the kitchen that will inspire young chefs
Always thinking a few steps ahead. Take the initiative and always know your chef’s next move.
Hidden talent
Memorizing song lyrics.
Best career advice you ever received
My former chef, Jacky Chau, taught me the fundamentals and has shaped me into who I am as a chef and person. A few words of advice he had for me as a young sous chef seven years ago: “Always be aware of the movements of those around you. Think before them. Speak before them. Do before them.”
Worst career advice you ever received
“Just quit school (Culinary Management at George Brown College) and come work for me.”
Your advice for a young cook starting out in the business
Always ask questions. Take the initiative. Practice on your days off. Make yourself stand out amongst the other cooks. Never lose focus and believe in the vision.
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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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