Chef’s Stage Schedule
The Kitchen at the Chef’s Stage is Built by:
Friday, April 5
4:00 – 5:00 pm
Noel Cunningham
Presented By:
Noel Cunningham is an internationally renowned multi-award-winning chef and culinary personality who hails from Kingston, Jamaica, and is one of Canada’s most celebrated and prominent chefs. Noel is the executive chef of Cuisine by Noel, a private chef and catering company in Toronto, Canada, as well as the host of the What’s Cooking with Chef Noel Podcast and a best-selling author of his debut cookbook Cuisine by Noel: A Culinary Journey through Recipes and Stories. Noel is a culinary expert who appears regularly on Canadian television shows, including CP24 Breakfast Show, Your Morning Live, Breakfast Television, and Global News.
Noel’s career spans working in noted hotels and restaurants in Jamaica, and he is known for blending his talent for creating elegant, Caribbean fusion-inspired cuisine with a passion for simple dishes using fresh and sustainable ingredients.
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As a food writer and culinary podcaster, Noel has been dedicated to promoting and highlighting Jamaican cuisine and advocating for chefs, restaurants, and the business of food. He is passionate about preserving Jamaica’s rich and diverse culinary history and inspiring the younger generation to consider the culinary arts as a career path. Not only does he cook, but he also writes weekly articles that are featured in several notable publications.
In 2013, Chef Noel brought his international experience and unique culinary flair to some of Manitoba’s most refined hotels while working as their executive chef, including the Burntwood Hotel in Thompson and the Viscount Gort Hotel in Winnipeg. Since then, Chef Noel has actively catered to special events, private dining, interactive demonstrations, cooking classes, and restaurant consultations.
He has been recognized locally and internationally for his culinary skills, which have led to numerous awards and features in print publications, television, and radio shows in Canada, Jamaica, and the United States. After making an impact on the Winnipeg culinary scene for four years and being nominated and voted Winnipeg’s best chef in 2018, Noel relocated to Toronto in 2019, and since then he has become one of the most sought-after chefs, working with high-profile brands such as Appleton Estate Canada, the Jamaica Tourist Board, Guinness, Stagg Chilli, Attitude Fresh, The City of Toronto, Sherbourne Health, and more.
Chef Noel is recognized as a champion for brand Jamaica in the culinary arts by the Prime Minister Youth Awards, and was awarded the Best Black Chef in Canada by the ByBlacks Magazine People’s Choice Awards in 2019 and 2020. He also won Best Podcaster, Best Caterer, and, in 2021, Best Restaurant and Baker. Recently, he was recognized as one of Jamaica’s and Toronto’s most influential and impactful next-generation game changers.
Recipe: Jamaican Ackee and Salt Fish Cakes
INGREDIENTS:
Oil | 2 Tbsp |
Small Onion (Finely Diced) | 1 pc |
Garlic (Finely Minced) | 2 cloves |
Green Onions, Thinly Sliced | 2 stalks |
Thyme (Leaves and Tender Stems, Chopped) | 2 springs |
Scotch Bonnet Pepper (Stemmed, Seeded, Minced) | ½ |
2 Small Bell Pepper (Finely Diced) | ½ |
Salt Fish (Boiled and Deboned) | 8 oz |
Ackee (Drained) | 1 can |
Salt | To Taste |
Pepper | To Taste |
Yukon Gold Potatoes (Peeled and Cut into 2″ Chunks) | 1 lb |
All-Purpose Flour | 1 cup |
Fine Breadcrumbs | 1 ½ cups |
Large Egg | 3 |
Large Egg Yolk | 1 |
Vegetable Oil for Frying | |
Lime Wedges for Serving |
RECIPE:
1. Add the potatoes to a saucepan with water and simmer until tender, 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree and set aside to cool.
2. Heat oil in a skillet over medium heat, then sauté the onions for a minute or until translucent, then add the garlic, green onions, thyme, scotch bonnet pepper, and bell pepper and cook for an additional 2 minutes. Add the saltfish and stir to combine, then add the ackee and stir to combine.
3. Scrape the ackee and saltfish mixture into the bowl with the potatoes. and egg yolk and stir until combined. Refrigerate the mixture until chilled, at least 30 minutes.
4. In a shallow bowl, beat the eggs with 1 teaspoon of water. Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper. Form the mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat them with breadcrumbs. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled for about 10 minutes.
5. Fill a skillet with 1/2 inch of vegetable oil and heat until shimmering fry the croquettes over medium-high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels. Transfer the croquettes to a platter and serve.
5:30 – 6:30 pm
Erica Karbelnik
Chef Erica Karbelnik began cooking at a young age with her mom by her side, hosting weekly dinner parties and recipe testing. It was there, in her home kitchen, that sparked her passion for culinary arts.
At 17, chef Erica started cooking professionally. She worked as an apprentice under chef Mark McEwan at ONE Restaurant, which led to a full-time position. Since, chef Erica has travelled across the globe, bringing flavours from each country into her cooking. She has gone back and forth from Toronto to Vancouver, working alongside some of Canada’s most recognized chefs, training in French Italian cuisine and specializing in handmade pasta.
Instagram: @ChefEricaK
Facebook: @ChefEricaK
TikTok: @ChefEricaK
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Chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style. Recently, Chef Erica represented Canada in the V1 Campeonato Mundial De Tapas in Spain against 15 of the worlds best for the chance to earn the title. She has also been named the Culinary Ambassador of NBA Courtside Restaurant where she will oversee its globally inspired menu created by Executive Chef Myles Sam.
Recipe: Parisian Gnocchi with Basil Pistachio Pesto
Butter | 110 grams |
Water | 230 ml |
Egg | 3 |
Parmesan, Finely Grated | 50 grams |
Flour | 155 grams |
RECIPE:
1. Place the water and butter in a pan with a pinch of salt and set overheat until the butter has melted.
2. Remove the pan from the heat then add the flour and cheese. Beat vigorously to form a dough.
3. Once the mixture has cooled slightly, then beat in the eggs. Transfer the mixture to a piping bag.
4. Bring a pan of salted water to a boil and attach a taught string across the diameter of the pan using Sellotape. If you don’t have any tape on hand, you can dip sharp scissors into the hot water and snip the length of the gnocchi off, wetting the scissors between each snip.
5. Snip the end of the piping bag and pipe out the mixture, dragging it over the string to create separate gnocchi shapes. Work in batches to not overcrowd the pan.
6. Once they float to the surface, remove using a slotted spoon and transfer to either a bowl of iced water or a hot pan to crisp up if you’re eating straight away. Be careful not to overcook them, or they will turn mushy.
7. If eating straight away, add a knob of butter to a hot pan and allow to foam. Add the gnocchi to the pan and allow to crisp up.
8. Once the gnocchi have crisped, place them into a plate, and garnish with the pesto and some freshly grated lemon zest and Parmesan.
Nothing says love like handmade gnocchi!
INGREDIENTS – PISTACHIO PESTO:
Basil Leaves | 1 cup |
Cup Pistachios, Unsalted and Shelled | ½ cup |
Olive Oil | ¼ cup |
Lemon, Zested | 1 |
Parmesan Cheese, Grated | ½ cup |
Salt | ½ tsp |
RECIPE- PISTACHIO PESTO:
1. In a food processor, purée everything. You still want this a little chunky to give some texture.
GARNISH:
Lemon Zested
Fresh Basil
Grated Parmesan
7:00 – 8:00 pm
Mark McEwan
From his early years as Canada’s youngest ever, executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.
Using food as the ultimate palate for his boundless creativity and energy, McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from “North 44” to “Bymark” to the always interesting “ONE”, a staple for the “see and be seen” crowd in Yorkville. With “Fabbrica”, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting in Thornbury as well at in the PATH in downtown Toronto.
But, it doesn’t stop with dining. In early 2009 he turned his attention to upscale gourmet food and opened McEwan at The Shops at Don Mills. Always attentive to the changing needs of the consumer, he created a jewel box of a grocery store that caters to foodies and chefs alike. The Don Mills store was followed by a second, smaller store in the PATH under the TD Towers.
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His best selling cookbook “Great Food At Home” added author to his resume and he hasn’t stopped there. In late 2011 Mark, with the help of Jacob Richler once again wowed us with “Fabbrica” the cookbook based on the recipes featured in his latest restaurant.
Mark has also added television personality to his long list of talents and is currently the head judge on “Top Chef Canada” and judge on “Chopped Canada”. His first show for The Food Network, “The Heat” was a riveting behind the scenes look at North 44 Caters as well as the building of McEwans grocery store – a ratings winner.
Mark recently took over the food and beverage at the Aga Khan museum catering to large groups and running Diwan, a restaurant focused on food inspired by the Middle East, and North Africa.
Recipe: Pan-Seared Halibut with Leeks, Roasted Tomatoes and Clam Sauce
INGREDIENTS:
Pcs Fresh Halibut | 4 oz x 4 |
Olive Oil | 1 oz |
Medium-Sized Clams (Scrubbed and Rinsed) | 24 pcs |
Fine Diced Shallots | 2 pcs |
Minced Garlic | 3 cloves |
Dry White Wine | 1 cup |
¼ Inch Leek Rounds (Soaked and Rinsed – White Part Only) | 16 pcs |
Cherry Tomatoes on The Vine | 2 bunches |
Juice of Lemon | 1 pc |
Dijon Mustard | ½ tsp |
Unsalted Butter (Cubed) | ¼ inch |
Chopped Flat-Leaf Parsley | 2 Tbsp |
Salt | To Taste |
Pepper | To Taste |
RECIPE:
1. Add olive oil to the pan and sprinkle with shallots, then place the leek rounds evenly atop the shallots. Place on medium-high heat and add the clams evenly on the leeks. Season lightly with salt and pepper, add the wine and cover.
2. Cook until clams open and remove from heat.
3. Season the Halibut filets with olive oil, salt and pepper and gently pan fry until lightly coloured and just cooked through.
4. As you are starting to sear the Halibut add the vine tomatoes to the same pan to give them sufficient time to soften.
5. As the halibut and tomatoes cook, remove all the clams from their shells, leaving 8 pcs to garnish the plates. Discard shells.
6. Carefully remove the leek rounds, set aside and keep warm.
7. Place remaining clam liquid in a small sauce pot, add mustard, lemon juice, parsley.
8. Slowly add the cubed butter to the sauce while using a hand blender to emulsify, add shelled clams and check the seasoning.
9. Place 4 leek rounds in the center of each bowl, top with cooked Halibut as well as two clams still in the shell.
10. Spoon the finished sauce around the fish with an even number of clams per serving.
11. Garnish the Halibut with roasted vine tomatoes and serve.
8:30 – 9:30 pm
Romain Avril
Born in Paris, France in 1985, Chef Romain Avril discovered his passion for cooking at the early age of thirteen. By seventeen, he was working at a 1 Michelin Star restaurant in Brittany (France). He obtained his bachelor’s degree in French and Chinese gastronomy, while concurrently working at 1 and 2-star Michelin restaurants as well as Relais et Chateaux venues.
At 21, Avril moved to London and began cooking at The Greenhouse in Mayfair. It was at this 2 Michelin Star restaurant that Avril had the opportunity to try his culinary hand at feeding important UK politicians and well-known celebrities.
It was in England that Avril began moving away from his classic French training and towards fusion and molecular gastronomy. In 2010, Avril decided to move to Canada; a country he had briefly visited as a teenager and vowed to come back to. He started as a Sous Chef at Colborne Lane Restaurant in Toronto, then moved on to open Origin North Restaurant and Bar as the Chef De Cuisine. Finally, he achieved Executive Chef at the renowned La Société Bistro. He then took on the big project of opening Lavelle restaurant as well as Goldie Bar. His latest project was opening Neruda, in the Beaches area of Toronto.
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In 2017 Chef Romain created his own company “Romain Avril Inc.” and is currently working on opening his first restaurant. Avril has launched a YouTube Channel and a podcast and will soon be launching his vegan cookbook.
He has represented brands such as Google, Nespresso, Club House, Goose Island, Circle K, Ace Bakery, South Paw Era and Zwilling. He has appeared on TV segments and shows on numerous occasions, including the Food Network Canada channel. He has been featured in multiple food, lifestyle, home and fashion magazines.
Romain is fully bi-lingual, in fact, English is his second language. He approaches everything he does with a quick wit, a charming smile and an infectious laugh. He is truly delightful to learn from and loves helping to educate food fanatics of any level.
Recipe: Beef Tartare with Cured Egg Yolk And Pickled Mushrooms
INGREDIENTS – Tartare Mix:
Beef Tenderloin (Finely Diced) | 5 oz |
Crunchy Maille Gherkins | 4 pcs |
Maille Dijon Mustard | ½ Tbsp |
Shallots (Diced) | ½ pc |
Capers (Chopped) | 1 Tbsp |
Sun-Dried Tomatoes (Diced) | 2 pcs |
Egg Yolk | 1 pc |
Parmesan | 25 grams |
Lemon (Zested) | ¼ pc |
Worcestershire Sauce | To Taste |
Tabasco Sauce | To Taste |
Olive Oil | To Taste |
Salt | To Taste |
Pepper | To Taste |
Cured Egg Yolk: | |
Egg Yolk | 1 pc |
Salt | ¼ cup |
Sugar | ¼ cup |
RECIPE – Tartare Mix:
1. Place the egg yolk on top of salt and sugar mix and then cover it completely with the mixture.
2. Place in fridge for 2 days.
3. Rinse and pat dry the yolk.
4. Dehydrate for 12 hours.
INGREDIENTS – Black Garlic Puree (Makes 15 Portions):
Black Garlic (Peeled) | 190 grams |
Water | 85 ml |
Xanthan Gum | 15 grams |
Salt | 2.5 grams |
White Wine Vinegar | 15 grams |
Caster Sugar | 15 grams |
RECIPE – Black Garlic Puree (Makes 15 Portions):
1. Place all the ingredients in a Thermomix set at 60°C and blitz until smooth (alternatively, place all the ingredients in a blender, but with boiling instead of cold water.
2. Pass through a fine sieve and set aside to cool.
INGREDIENTS – Pickled Mushrooms (Make 5 Portions):
Shimeji Mushrooms | 1 bunch |
Rice Vinegar | ¼ cup |
Caster Sugar | ¼ cup |
Filtered Water | ¼ cup |
Coriander | 1 tsp |
Bay Leaf | 1 tsp |
Black Peppercorns | 1 tsp |
RECIPE – Pickled Mushrooms (Make 5 Portions):
1. Place all the ingredients beside the mushrooms in a saucepan and bring to a simmer.
2. Cook for 2 minutes and turn the heat off.
3. Using a pair of scissors cut the shimeji about 1 inch off the root.
4. Dump the mushrooms in a stainless-steel bowl and pour the hot pickling liquid over them.
5. Let it cool and set aside until ready.
GARNISH:
Nasturtium | 5 pcs |
Black Truffle (Shaved) | 1 gram |
Brioche Fingers (Toasted) | 3 pcs |
Chives (Sliced Thin) | ¼ bunch |
ASSEMBLING:
1. In a bowl mix all the “tartare mix” ingredients and taste. Rectify the seasoning if necessary.
2. In the centre of a plate, place a large ring cutter and fill it with the tartare mix 4/5th of the way.
Push it down and make sure the top is smooth.
3. Add the chives to cover the surface of the tartare and grate some cured egg yolk.
4. Remove the ring cutter carefully.
5. Finally place the pickled mushrooms, dollops of black garlic purée and nasturtium leaves.
6. Finish with a crack of black pepper and some sea salt flakes. Serve with the brioche on the side.
7. Bon appétit.
Saturday, April 6
1:00 – 2:00 pm
Eva Chin
Born and raised on a farm in Hawaii, Chef Eva Chin grew up immersed in the breathtaking bounty that mother nature has to offer, inspired by the mountains, the ocean, and earth. She learned at an early age that food is the connection between people and the land which translated into her connection with cuisine. She was equipped with Samoan and Singaporean heritage, food knowledge, and the nature surrounding her.
Eva has staged and cooked in restaurants around the world, including Maaemo in Norway, Jason Atherton Pollen Street Social, and Brae in Australia.
She credits much of her cooking style and success to her time spent working under Chane Osborn. Her favorite professional accomplishment was a lauded eight-month New American pop-up in Hong Kong called The Lazy Dog. Prior to joining Royal Dinette, Eva cooked Pidgin and Hawksworth in Vancouver, before taking a brief opportunity to work with Dominique Crenn at Atelier Crenn in San Francisco.
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Following her stint as Chef de Cuisine at Boulevard Kitchen and Oyster Bar in Vancouver, Eva made the move to Toronto to helm the kitchen as renowned Kojin (by Momofuku) where she brought diners the Hawaiian Concept of Aloha. Today, Eva is the head chef at Avling Kitchen & Brewery and is committed to “cultivating community, shared through cuisine and stories from our cultures.”
Most recently, Chef Eva is focused on her passion brand, The Soy Luck Club telling life stories through her food. She is also a sought-after chef consultant to the industry, strategizing for retail and restaurant operations alike. Chef Eva is a voice for many communities and has done great work with leading brands and commodities.
“My cooking Is about the dishes we grew up eating, dishes that bring back childhood memories. It is about interpreting those dishes, translating those memories, but with using more seasonal and local ingredients.”
Recipe: QUICK AND EASY PEANUT “DAN DAN” NOODLE SALAD
INGREDIENTS – SALTFISH & CRAB:
Chinese Yellow Shanghai Noodles Toasted Sesame Tahini Peanut Butter, Crunchy Toasted Sesame Oil Tamari Honey Balsamic Vinegar Hot Water Sliced Scallions Cilantro Leaves Coarsely Ground Toasted Sesame Seeds Pickled Cucumbers Crazy Rich Chili Oi |
3 packs 1 cup 1 cup ¼ cup ¼ cup 3 Tbsp 4 Tbsp 2-3 cups 1 cup 1 cup
1 cup 1 cup 1 jar |
RECIPE – SALTFISH & CRAB:
1. In a large pot of boiling water, cook noodles according to package instructions.
2. Once it’s cooked, rinse in cold water until cooled down completely.
3. In a large mixing bowl, mix peanut butter and tahini together to form paste.
4. Slowly mix in the hot water to thin out the paste. Continually mix in all the water and the tamari, honey, vinegar, and then the sesame oil.
5. Toss the noodles in the sauce, and the coarse ground toasted sesame seeds until mixed well. 6. Plate onto four bowls, and garnish each bowl with pickled cucumbers, cilantro leaves, chopped green onion, and two spoons of chili oil each.
2:00 – 3:00 pm
Damian Leach
Presented By:
Cocktail Kitchen’s award winning Executive chef, Damian Leach, discovered his passion for cooking from as young as just 13 years old. Upon earning himself Le Grand Diplôme from Le Cordon Bleu in Canada, he has since gained a wealth of experience in the culinary arts, working in renowned restaurants across the island.
Having achieved the title of Barbados Chef of the Year in 2016, Damian was then selected to represent the island at the annual CHTA Taste of The Caribbean competition held in Miami, Florida. Here, he won Gold and the highly sought after CHTA Caribbean Chef of the Year title.
He then finished off 2016 by winning NIFCA Chef of the Year and was the recipient of The Governor General’s Award of Excellence.Damian represented Barbados once again at the 2017 CHTA Taste of the Caribbean competition, winning Seafood Chef of the year and was a member of the Barbados culinary team that took home the top prize of CHTA Caribbean National Team Of The Year. Damian captured The Barbados Chef of the year title again in 2018
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In 2019 Chef Damian set his sights on Pastry and competed at Taste of the Caribbean where he won Silver in The Pastry chef of the year category and Caribbean Team of the year award. Not satisfied with the result, he entered the BHTA culinary competition and won the 2019 Barbados Pastry chef of the year title.
Chef Damian continued to add to his list of awards, winning “The Gine on” chef of the year title in 2020, 2022 and was Maggi Food court Caribbean season 3 champion.
Damian continues to promote Barbados as a culinary ambassador and has represented the island at events in the UK, USA, Europe, Latin America and Canada
Recipe: Bajan Bakes Topped with Saltfish & Crab, Pepper Sauce Aioli, Pickled Mango
INGREDIENTS – SALTFISH & CRAB:
Salted Cod or Pollock | 1 lb |
Crab Meat Lump | 1 lb |
Red Onion | 2 |
Cilantro | ¼ lb |
Scotch Bonnet | ¼ |
Butter | ½ lb |
RECIPE – SALTFISH & CRAB:
1. Boil salt fish and then drain to remove salt (do twice).
2. Drain crab meat.
3. Sauté diced red onions in butter and add crab until starts to brown.
4. Crumble saltfish with fork and add to pan with diced scotch bonnet (or pepper sauce).
5. Remove from heat and mix in fresh cilantro.
INGREDIENTS – PEPPER SAUCE AIOLI:
Mayonnaise | 1 cup |
Bajan Pepper Sauce | 4 Tbsp |
Salt |
RECIPE – PEPPER SAUCE AIOLI:
1. Blend everything.
INGREDIENTS – PICKLED MANGO:
Mango | 1 pc |
Cilantro (Chopped) | 1 Tbsp |
Salt | 1 Tbsp |
Lime Juice | 2 pcs |
Scotch Bonnet |
RECIPE – PICKLED MANGO:
1. Peel and slice mango thin.
2. Cover in lime juice salt and scotch bonnet.
3. Refrigerate for 2 hours and mix in cilantro.
INGREDIENTS – BAKES:
Milk | 4.5 oz |
Water | 12 oz |
Baking Powder | 1 tsp |
Flour | 15 oz |
Butter | 4 oz |
Brown Sugar | 4.5 oz |
Cinnamon & Nutmeg |
RECIPE – BAKES:
1. Mix everything together.
2. Put in squeeze bottle and squeeze small amount in nonstick pan and fry.
PLATING INSTRUCTIONS:
1. Place bakes on plate and drizzle with a little pepper aioli.
2. Top with saltfish and crab mixture.
3. Finish with pickled mango and micro cilantro.
3:00 – 4:00 pm
The Taste of Florida Recipe Contest Grand Showdown!
The top 3 finalists will face off live with judges Massimo Capra, Erika Karbelnik and Katie Bridges
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What do you win?
Bragging Rights as the Ultimate Culinary Champion!
A $250 Gift Certificate to Williams Sonoma!
How to Enter: Submit your mouthwatering creation via our online form by March 13, 2024, for a chance to win.
The Grand Showdown! The top 3 finalists will face off live at the TO Food & Drink Fest on Saturday, April 6, 2024. Don’t miss this opportunity to showcase your culinary prowess and win!
Official Rules: Before you start cooking up a storm, make sure to review the official contest rules.
Let your culinary imagination run wild and show us how you harness the power of Florida Orange Juice in your kitchen creations. Enter Now and let your flavours shine bright like the Florida sun!
5:00 – 6:00 pm
Massimo Capra
Chef, Restaurateur, Cookbook Author, TV Personality Capra is an award-nominated cookbook author, who’s popularity has earned him to be considered one of Canada’s most entertaining and endearing celebrity Chefs.
Capra is no stranger to TV being the host of his own show Gourmet Escapes and is a regular guest expert on City TV’s long running show Cityline, was a chef host on Food Network’s hit series Restaurant Makeover, and a resident judge on the hit show Chopped Canada. Currently Chef Capra is on Wall of Chefs Food Network’s newest primetime cooking competition series
Recipe: Sabbiosa Lombarda
INGREDIENTS – PART 1:
Potato Starch | 300 grams |
Sugar | 300 grams |
Butter | 300 grams |
Baking Powder | 18 grams |
Vanilla | 1 tsp |
Egg (Separate Yolk & White) | 4 |
Brandy or Rum | 1 oz |
RECIPE – PART 1:
1. Mix the sugar and butter until creamy.
2. Add the starch and one by one the egg yolks.
3. Mix the Lievito with the brandy and add it to the mixture.
4. Whip the egg white until stiff and incorporate it into the mixture, mix well but be careful not to deflate it too much.
5. Spread butter on all sides of a baking dish, sprinkle some breadcrumbs and shake off excess.
6. Pour mixture into the dish and bake at 375f. Open oven only when cooked. :
INGREDIENTS – PART 2:
Mascarpone | 500 grams |
Egg (Separate Yolk & White) | 5 |
Sugar | 5 Tbsp |
Brandy | 1 oz |
RECIPE – PART 2:
1. Beat the sugar with the egg yolks until creamy.
2. Add mascarpone and whip well.
3. Whip the egg whites until stiff and fold them into the cream gently adding slowly the liquor.
7:00 – 8:00 pm
Noel Cunningham
Presented By:
Noel Cunningham is an internationally renowned multi-award-winning chef and culinary personality who hails from Kingston, Jamaica, and is one of Canada’s most celebrated and prominent chefs. Noel is the executive chef of Cuisine by Noel, a private chef and catering company in Toronto, Canada, as well as the host of the What’s Cooking with Chef Noel Podcast and a best-selling author of his debut cookbook Cuisine by Noel: A Culinary Journey through Recipes and Stories. Noel is a culinary expert who appears regularly on Canadian television shows, including CP24 Breakfast Show, Your Morning Live, Breakfast Television, and Global News.
Noel’s career spans working in noted hotels and restaurants in Jamaica, and he is known for blending his talent for creating elegant, Caribbean fusion-inspired cuisine with a passion for simple dishes using fresh and sustainable ingredients.
Read more
As a food writer and culinary podcaster, Noel has been dedicated to promoting and highlighting Jamaican cuisine and advocating for chefs, restaurants, and the business of food. He is passionate about preserving Jamaica’s rich and diverse culinary history and inspiring the younger generation to consider the culinary arts as a career path. Not only does he cook, but he also writes weekly articles that are featured in several notable publications.
In 2013, Chef Noel brought his international experience and unique culinary flair to some of Manitoba’s most refined hotels while working as their executive chef, including the Burntwood Hotel in Thompson and the Viscount Gort Hotel in Winnipeg. Since then, Chef Noel has actively catered to special events, private dining, interactive demonstrations, cooking classes, and restaurant consultations.
He has been recognized locally and internationally for his culinary skills, which have led to numerous awards and features in print publications, television, and radio shows in Canada, Jamaica, and the United States. After making an impact on the Winnipeg culinary scene for four years and being nominated and voted Winnipeg’s best chef in 2018, Noel relocated to Toronto in 2019, and since then he has become one of the most sought-after chefs, working with high-profile brands such as Appleton Estate Canada, the Jamaica Tourist Board, Guinness, Stagg Chilli, Attitude Fresh, The City of Toronto, Sherbourne Health, and more.
Chef Noel is recognized as a champion for brand Jamaica in the culinary arts by the Prime Minister Youth Awards, and was awarded the Best Black Chef in Canada by the ByBlacks Magazine People’s Choice Awards in 2019 and 2020. He also won Best Podcaster, Best Caterer, and, in 2021, Best Restaurant and Baker. Recently, he was recognized as one of Jamaica’s and Toronto’s most influential and impactful next-generation game changers.
Recipe: Jerk Spiced Chicken Thighs with Sweet Potato Plantain Puree
INGREDIENTS:
Chicken Thighs (Skin-on, Bone-in) | 4 |
Medium Onion (Chopped) | 1 |
Whole Scotch Bonnet Peppers | 3 |
Garlic (Peeled) | 3 cloves |
Ginger (Peeled, Chopped) | 2 Tbsp |
Scallion (Chopped) | 2 stalks |
Thyme (Chopped) | 2 springs |
All-Spice (Pimento Berries) | 2 tsp |
Brown Sugar | 2 Tbsp |
Cinnamon Powder | ½ tsp |
Nutmeg | ½ tsp |
Food Browning | 2 Tbsp |
Vegetable Oil | ¼ cup |
Salt | 2 tsp |
Black Pepper | 1 tsp |
Lime Juice | 2 tsp |
RECIPE:
1. Add all of the ingredients to a food processor. Process until smooth.
2. Pour marinade over chicken thighs and leave to marinate for an hour or overnight.
3. When you are ready to cook, preheat oven to 350 degrees.
4. Take the chicken out of the marinade and place it on a tray to cook for 30 to 40 minutes or until cooked through (internal temperature reaches 165°F)
INGREDIENTS – PART 2:
Ripe Plantain | 1 |
Sweet Potato | 2 |
Salt | 2 tsp |
Black Pepper | 1 tsp |
Unsalted Butter | 1 Tbsp |
Coconut Milk | ¾ |
Oil | 2 Tbsp |
RECIPE – PART 2:
1. Peel and dice the potatoes into 1-inch cubes. Place into a pot of cold water (the water should completely cover potatoes) and bring to a boil. Boil until potatoes are fork-tender then strain.
2. While the potatoes are cooking, slice the plantains into 1-inch-thick slices. Place some oil in a pan and pan-fry the plantains until golden brown.
3. Mash the potatoes and plantains together, then add milk and butter. Season with salt and pepper to taste.
8:30 – 9:30 pm
Devan Rajkumar
Chef Devan Rajkumar, aka “Chef Dev” is as dynamic a culinary personality as there is in the ever-changing food and lifestyle landscape. He possesses a masterful balance of skill, passion, and energy that consistently wows television audiences, foodie fans, and clients alike.
Classically trained, Chef Devan has plowed his way through top-tier kitchens, marquee television programming, and much-lauded series’, pushing the boundaries of innovation, creativity, and culinary exploration every step of the way.
Driven by his desire and ambition to be one of the best in the business, Chef Devan is embarking on a quest to research and create sensory experiences that modernizes the craft, traditions, and tastes of East and West Indian cuisines. Proudly Guyanese-Canadian with strong East Asian roots, Chef Devan seeks to share his lifelong personal love of culture and heritage through the story of food with the world.
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Chef Devan is a stalwart chef expert on the continentally syndicated morning program Cityline and a Food Network judge on the critically acclaimed program, Fire Masters. He is a much sought-after brand ambassador and culinary subject matter expert with a keen skill for live demonstrations both in person and live. Chef Devan not only satisfies everyday food lovers but dedicates time to youth mentorship and community service.
The ‘essence’ of Chef Devan can be found in retail counters across the country with his line of signature soups and sauces he developed for the everyday home cook.
Recipe: Guyanese-Style Pepper Shirmp
INGREDIENTS :
Grapeseed Oil | |
Medium Shrimp (peeled and deveined) | 1 lb |
Corn Starch | 3 Tbsp |
Salt | |
Sesame Oil | 2 tsp |
Garlic (Finely Chopped) | 3 cloves |
Scallion (Roughly Chopped) | 2 |
Ginger (1 Inch Piece, Finely Chopped) | 1 |
Wiri Wiri Chili Peppers (Finely Chopped)* can be substituted with half the amount of Scotch bonnet or habanero chili peppers |
3 |
Small Red Onion (Finely Chopped) | ¼ |
Red Bell Pepper (Seeded, Deveined, Finely Chopped) | ¼ |
Fried Curry Leaves (Optional for Garnish) | |
Lime Wedges (To Serve) | |
Hot Sauce (To Serve) |
RECIPE:
1. Line a baking sheet with paper towel.
2. Add enough grapeseed oil to fill up a third of a large saucepan. Heat oil over medium-high heat until it reaches a temperature of 375°F.
3. In a bowl, combine shrimp, cornstarch and 3/4 tsp salt. Toss well.
4. Carefully lower shrimp into the pan, taking care not to splash hot oil.
5. Deep-fry for 1-2 minutes, until golden brown. Transfer to the prepared baking sheet to drain excess oil.
6. Heat sesame oil in a wok or large frying pan over medium-high heat.
7. Add garlic, half the scallions, ginger, Wiri Wiri chili peppers, onion and bell pepper. Season with the remaining 1/2 tsp salt. Toss well to combine.
8. Add shrimp and mix well. Season to taste with salt.
9. Transfer to a serving platter and garnish with the remaining scallions and fried curry leaves (if using). Serve warm with lime wedges and hot sauce.
Sunday, April 7
1:00 – 2:00 pm
Noriko Yokota
Originally from the Ibaraki prefecture of Japan, Chef Noriko Yokota is the Head Chef and Instructor at Roll This Way Catering and Classes. She brings her years-long experience of menu curation and kitchen management from leading traditional Japanese Izakayas. Her bubbly personality and enthusiastic style of instruction makes her a favourite of our sushi making students.
2:00 – 3:00 pm
Michael Hunter
In 2015 Michael and Jody Shapiro opened Antler and have since had numerous accolades from the top new restaurant lists in Toronto Life, Air Canada en route magazine, Eater magazine, Dine magazine and Post City magazine. Michael has been invited to cook around the world in culinary festivals in the United States, United Arab Emirates, Australia, Russia and Brazil.
Hunter is a firm believer that anyone and everyone should have the option to access truly wild, organic meat in a sustainable way. At Antler they serve their guests game with regularly foraged indigenous Ontario herbs and edible flowers, along with an annual leek picks and one-off mushroom gathering trips.
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When he isn’t in the restaurant Michael and his family enjoy being in the wilderness. “I am always in the woods; I love the outdoors. There is just something about finding your own ingredients as a chef. It is a fulfilling, primal thing for me,” he said. “It has become a huge part of my life.”
Michael’s first cookbook “The Hunter Chef” hit stores in the beginning of October 2020!
Recipe: Sous vide Wild boar Chop with herb spätzle and charcroute
INGREDIENTS:
Grain mustard Spätzle | |
all purpose flour | 2 cup |
whole milk | 1/2 cup |
eggs | 4 |
grain mustard | 1 tablespoon |
chopped thyme | 2 teaspoons |
kosher salt | 1/2 teaspoon |
Pinch of nutmeg |
RECIPE:
Mix with a paddle attachment for 5 minutes paddle into boiling water. Remove when the noodles float.
Drain and then pan fry
Charcroute
sliced cabbage | 2 cups |
sliced bacon | 1/2 cup |
dry white wine | 1 cup |
salt | 1/2 teaspoon |
RECIPE
- Render the bacon in a large pan then add the cabbage sauté until soft and translucent add the salt, pepper and the wine . Cook on medium and cook e off the wine
- Boar chop , season the boar chap season with salt and pepper . Sear the meat in hot pan until 145 F internal remove and rest for 5 minutes. Sever with the spätzle and choucroute
3:00 – 4:00 pm
Afrim Pristine
Maître Fromager (Cheese Master), Afrim Pristine is Canada’s premier cheese expert with over 25 years of experience in the art of cheese making and co-owner of Cheese Boutique alongside his brother Agim. From studying with some of the world’s greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world’s most renowned dairy farms, Afrim’s passion and commitment stems from his father and family business of 52 years, Cheese Boutique.
In the spring of 2021 his television show premiered! He is the host of Food Network Canada’s first ever docu-series “Cheese- A Love Story” with 6 X one hour episodes which can also be viewed on STACKTV on Amazon Prime and was just picked up by Hulu in the US! Afrim’s first cookbook “For the Love of Cheese” hit shelves in October 2018 and is a bestseller! He is currently working on his second book- so stay tuned!
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As one of the world’s youngest “Maitre Fromager”, an honour bestowed in February 19, 2013, by the France based Guilde Internationale des Fromagers, an exclusive association representing more than 5,000 dairy professionals worldwide, Afrim is the only Canadian to receive this title, awarded to those who demonstrate exceptional cheese knowledge and recognized within their community.
Prior to that achievement, Afrim was also the youngest Canadian recipient to the “Chevalier,” a distinction from the Confrérie des Chevaliers du Taste Fromage de France (March 2007), following an upgraded status to “Officier du Fromage” in April 2010. He was also awarded with Top 30 Under 30 in the Food Industry by Ontario Hostelry Institute.
Afrim is actively involved with charities and foundations he’s passionate about including CAMH, Sick Kids Hospital, Women in Capital Markets, Toronto & Etobicoke Humane Society, St. Joseph’s Hospital and more.
He’s also instrumental in continuing to build relationships and collaborations with some of Canada’s top chefs and restaurants including Momofuku, Alo, Langdon Hall, Canoe, La Palma, Scaramouche and Piano Piano to name a few and chefs such as Michael Bonacini, Mark McEwan, Daniel Boulud, David Chang and Lynn Crawford.
Afrim’s media appearances include The Marilyn Denis Show, City TV’s Breakfast Television, CTV’s Your Morning, Food Network, and expert consulting for Top Chef Canada, MasterChef, Chopped Canada and more. Most recently, he was honoured as top 50 Most Influential People in Canadian Food by the Globe and Mail, July 2016, and named top 10 Most Influential People in the Food Industry by LCBO Food & Drink Magazine.
Recipe: The Best of Canada- Cheese and Charcuterie
INGREDIENTS:
Grey Owl | Quebec |
3yr Aged Mountain Oak Gouda | Ontario |
Tiger Blue | British Columbia |
2yrs Clothbound Cheddar | PEI |
Riopelle | Quebec |
Wildwood | Ontario |
Meat:
Toscano Sausage
Iberico Ham
Bundnerfleisch
GARNISHE:
Cheese Boutique Flatbread
Cheese Fruit and Nut Crostini
Cheese Boutique Flatbread
Panforte
Peach Jam
Honeycomb
Marcona Almonds
4:00 – 5:00 pm
Noel Cunningham
Presented By:
Noel Cunningham is an internationally renowned multi-award-winning chef and culinary personality who hails from Kingston, Jamaica, and is one of Canada’s most celebrated and prominent chefs. Noel is the executive chef of Cuisine by Noel, a private chef and catering company in Toronto, Canada, as well as the host of the What’s Cooking with Chef Noel Podcast and a best-selling author of his debut cookbook Cuisine by Noel: A Culinary Journey through Recipes and Stories. Noel is a culinary expert who appears regularly on Canadian television shows, including CP24 Breakfast Show, Your Morning Live, Breakfast Television, and Global News.
Noel’s career spans working in noted hotels and restaurants in Jamaica, and he is known for blending his talent for creating elegant, Caribbean fusion-inspired cuisine with a passion for simple dishes using fresh and sustainable ingredients.
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As a food writer and culinary podcaster, Noel has been dedicated to promoting and highlighting Jamaican cuisine and advocating for chefs, restaurants, and the business of food. He is passionate about preserving Jamaica’s rich and diverse culinary history and inspiring the younger generation to consider the culinary arts as a career path. Not only does he cook, but he also writes weekly articles that are featured in several notable publications.
In 2013, Chef Noel brought his international experience and unique culinary flair to some of Manitoba’s most refined hotels while working as their executive chef, including the Burntwood Hotel in Thompson and the Viscount Gort Hotel in Winnipeg. Since then, Chef Noel has actively catered to special events, private dining, interactive demonstrations, cooking classes, and restaurant consultations.
He has been recognized locally and internationally for his culinary skills, which have led to numerous awards and features in print publications, television, and radio shows in Canada, Jamaica, and the United States. After making an impact on the Winnipeg culinary scene for four years and being nominated and voted Winnipeg’s best chef in 2018, Noel relocated to Toronto in 2019, and since then he has become one of the most sought-after chefs, working with high-profile brands such as Appleton Estate Canada, the Jamaica Tourist Board, Guinness, Stagg Chilli, Attitude Fresh, The City of Toronto, Sherbourne Health, and more.
Chef Noel is recognized as a champion for brand Jamaica in the culinary arts by the Prime Minister Youth Awards, and was awarded the Best Black Chef in Canada by the ByBlacks Magazine People’s Choice Awards in 2019 and 2020. He also won Best Podcaster, Best Caterer, and, in 2021, Best Restaurant and Baker. Recently, he was recognized as one of Jamaica’s and Toronto’s most influential and impactful next-generation game changers.
Recipe: Jamaica Coconut Curry Fried Red Snapper with Charred Corn Salsa
INGREDIENTS:
Red Snapper Fillets | 2 lbs |
Coconut Milk | 1 can |
Flour | 1 cup |
Scotch Bonnet Powder | 1 tsp |
Curry Powder | 1 Tbsp |
Garlic Powder | 2 tsp |
Salt | 1 tsp |
Oil (For Frying) | 2 cups |
Corn | 1 |
SAUCE:
Coconut Oil (Or Vegetable Oil) | 2 Tbsp |
Garlic (Diced) | 2 cloves |
Small Onion (Diced) | 1 |
Ginger (Chopped) | 1 tsp |
Turmeric | ½ Tbsp |
Jamaican Curry Powder | 1 tsp |
Lime (Juiced) | ½ |
Scotch Bonnet Pepper (Seeds Removed, Chopped) | ½ |
Green Onion, Chopped | 1 stalk |
Thyme | 2 springs |
Coconut Milk | 1 can |
Fish Stock | ½ cup |
Salt | To Taste |
Pepper | To Taste |
RECIPE:
1. Rinse and marinate the fish in the coconut milk for 15-20 mins
2. Heat the oil in a frying pan.
3. Combine the dry ingredients in a bowl. Drain the marinated fish and coat with curried flour mixture.
4. Carefully fry the fillets on both sides until golden brown and cooked through. Meanwhile, in a medium pot, heat oil over medium-high heat. Sauté the garlic, ginger and onion for 1 minute. Add turmeric and curry and stir to combine, then add scotch bonnet, coconut milk, fish stock and bring to a boil. Simmer for 10 minutes.
5. For the Corn: Cut the kernels off of the cob. Heat 1 tablespoon of olive oil in a large cast iron skillet over high heat. Add the corn and cook, stirring occasionally until the corn starts to char, approximately 5-7 minutes.