Farmhouse Tavern, Co-Head Chef
Favourite dish to make right now
I’m loving making fresh pasta, and anything with foie gras.
Last cookbook bought
Not usually one to buy cookbooks, I received Farm to Chef: Cooking Through the Seasons by Lynn Crawford for Christmas this past year.
Have you read it/tried any recipes
I read it cover to cover and have definitely enjoyed the Pear & Blue Cheese Salad with Tamarind Vinaigrette – so tasty!
Name one dish or ingredient you’d like to see gone from menus
Avocado toast – it’s tasty and I enjoy it, but enough already. :)
And one dish or ingredient that you’re excited about right now and would like to see on more menus
I’m just mostly excited about more chefs using local, fresh Ontario ingredients in more places on their menus. Ontario has so much to offer, and I just want to see the delicious bounty everywhere.
Chef Eoin Ramsbottom, Sam Ravenda, Chef Tara Lee, Chef Ivana Raca.
If you could eat at any restaurant in the world
Felix Trattoria in Venice, California
The last thing you ate
Deep Dish Chicago Style Pizza from Double D’s.
Three must-have ingredients always in your fridge
Onions, Garlic, Butter.
Frank’s Best from Maker Pizza – caramelized onion, goat cheese, mozzarella, parmesan, roasted garlic, rosemary, sea salt, sesame crust, honey.
Top 3 favourite Toronto restaurants, in no particular order
Top 3 favourite Toronto bars
A pint of stout.
One habit you have in the kitchen that you should lose, but can’t seem to shake
I definitely should sharpen my knives more regularly than I do.
One habit you have in the kitchen that will inspire young chefs
Keep your work station clean! Clean as you go!
Name one hidden talent
The best career advice you ever received
It’s not necessarily being the best or most talented that’s going to help you go places – it’s how hard you are willing to work and learn, from Chef Eoin Ramsbottom, Terroni – Sud Forno.
Your advice for a young cook starting out in the business
Your dishwasher is the most important member of your team. Without them, you are done…Treat them well, feed them well!