What is your current job?

Catering Chef at Blank Canvas Catering with the Joseph Richard Group as well as the Brand Ambassador for Fresh Ideas Start Here, a B.C. fish purveyor.

In what city did you grow up and where do you currently live? 

I was born in Hong Kong, grew up in Taipei and New York City. I currently live in Vancouver, BC.

Favourite ingredient to cook with?

Szechuan peppercorns. They are so fragrant, addicting and just make everything mouthwatering and flavorful. Must have in your kitchen!

Best childhood food memory?

Hands down the weekly Sunday lunch and dinner at my grandma’s! She loved to cook and would always make me my favourite dishes or anything that I wanted to eat. We would go to markets together in the morning and I would watch her cook all day long. She was the best, and I miss her every day.

When and why did you start cooking?

When I moved to New York City for college, I was in awe with all the diversity in food and culture!  I wanted to start experimenting and cooking all the food I ate. While I was working in finance, I wanted to do something different because I felt my life and my job became mundane and unfulfilling. After reading the late Anthony Bourdain’s “Kitchen Confidential,” I got so inspired I enrolled into cooking school! Well, the rest is history.

3 words to describe your cooking style:

Simple, flavorful, nostalgic

3 words to describe your personality:

Sassy, passionate, (ridiculously) funny.

Music you listen to while cooking?

I don’t listen to music when I cook at work. I actually have never worked in professional kitchens where we were allowed to listen to music or wear headphones! However, when I cook at home, I listen to pop music or stand up comedies.

Check out Deseree’s Recipe for Parsnip and Potato Soup with Pickled Mushrooms, Sunchoke Chips.

What is your current job?

Head Chef at Wynona 

In what city did you grow up and where do you currently live?

Vancouver, BC. Toronto, ON

Favourite ingredient to cook with?

Chilli crunch. I put that sh*t on everything

Best childhood food memory?

Grandma’s Peppermint Candy Cane Milkshakes (sans vodka obvs)

When and why did you start cooking?

I started off dishwashing as a summer job at a local Italian Restaurant where my best friend’s Dad was the Chef at the time. I remember that we got to order whatever we wanted off the menu to take home for dinner each and every night. It was so tasty and like nothing I’d tried before. This peaked my interest and pushed me beyond dishwashing in that summer of 2004. 

3 words to describe your cooking style:

Vibrant, honest, playful

3 words to describe your personality:

Empathetic, cheeky, warm

Music you listen to while cooking?

So many different genres but lately a lot of afrobeat…it just lifts your spirits and makes you wanna dance.

Check out Joachim’s recipe for Radicchio, Grape, and Crispy Chestnut Salad.

What is your current job?

Chef/Owner at Restaurant Pompette, Toronto

In what city did you grow up and where do you currently live?

I grew up in Mauritius Island and have lived in Toronto for the last 4 years.

Favourite ingredient to cook with?

Vanilla bean. It reminds me a lot of my Island.

Best childhood food memory?

My best childhood food memory is smelling my grandmother baking the naan for breakfast from her tiny kitchen.

When and why did you start cooking?

I started cooking when I was 16/17 years old. I hated school and when I told my dad I wanted to stop, he told me that I could but needed to find something to do – to build my future and career. 

3 words to describe your cooking style:

Seasonal, French, tasty

3 words to describe your personality:

Calm, adaptable, respectful.

Music you listen to while cooking?

I like working in a calm kitchen when I am alone, but with my team, we listen to classic music

Check out Martine’s recipe for Bluefin Tuna Crudo.

What is your current job?

Chef and Co-owner of Maha’s in Toronto, ON. @mahasbrunch

In what city did you grow up and where do you currently live?

I currently reside in Toronto.I was born in Cairo, Egypt and immigrated with my brother Mark and our parents to Toronto, Canada in December of the year 2000.

Favourite ingredient to cook with?

I love to cook with anything seasonal and local.

Best childhood food memory?

Growing up in Cairo, our big family would always get together and feast for every occasion. My favorite memory of my childhood is having all of my loved ones gathered around at the massive dinner table and enjoying good food, each other’s company and listening to my mom and aunts laugh hysterically at memories of their teenage years.

When and why did you start cooking?

I started cooking because of my biggest inspiration, my mother, Maha. When I was a baby, she would always have me by her side in the kitchen playing with pots and wooden spoons as I tasted her magical creations. Growing up I watched her make incredible meals and everything she fed my brother, and I was always full of love, and frankly, better than anything we ate anywhere outside of our home. I can’t remember exactly when I started cooking, as I would help her in the kitchen from a very young age. I started cooking professionally when we opened the restaurant back in 2014.

3 words to describe your cooking style:

Intuitive, spontaneous, balanced

3 words to describe your personality:

Creative, resilient, nurturing

Music you listen to while cooking?

I love Etta James, Nina Simone, Aretha Franklin, anything Egyptian- Om Kalsoum (a classic favorite), as well as many contemporary mahraganat (Egyptian Dance Anthems).

Check out Monika’s recipe for Fire Roasted Root Veggie Salad with Fire Grilled Haloumi Cheese and Egyptian Dokka.

What is your current job?

Chef and Owner of Yawékon by Chef Tawnya Brant and Yawékon Foods.

In what city did you grow up and where do you currently live?

I grew up and currently live in Ohswé:ken, Six Nations of the Grand River Territory 

Favourite ingredient to cook with?

I’m honoured anytime I can cook with traditional Haudenosaunee foods and forged foods. No favourite ingredient, as there are too many beautiful things!

Best childhood food memory?

Being in the garden eating off the vine for sure! 

When and why did you start cooking?

I can remember using the stove a as young as five! My mom must have trusted me! My first restaurant job was at 12 at a local dinner in my home territory.

3 words to describe your cooking style:

Indigenous, dynamic, comfort food 

3 words to describe your personality:

Gregarious, resourceful, passionate 

Music you listen to while cooking?

Anything high energy – EDM, Rap, Latin Hip-hop/ reggaeton 

Check out Tawnya’s recipe for Blueberry Sweetgrass Vinaigrette.

What is your current job?

Chef de Partie at Vela in Toronto, Ontario.

In what city did you grown up and where do you currently live?

I was born and raised in Scarborough, Ontario and I currently live in North York, Ontario. 

Favourite Ingredient to cook with?

Plantain. They’re so versatile. One of my favourite things growing up was the smell of them frying in the pan & then eating with ackee and salt fish. I like to use Plantain in sweet form, because of all the natural sugars & rich flavour it has. 

Best Childhood food memory?

One of the best food memories I have as a kid was spending time in the kitchen with my mom. I’d always try to be my mom’s sous chef, making dumplings for soup or trying whatever she was cooking. It felt like art, which really made me dive into the pursuit of becoming a chef. 

When and why did you start cooking?

I started cooking because of my mom & grandma. Seeing how much they enjoyed putting food on the table for us & how excited we were whenever the food hit the table is so memorable. The years spent eating timeless dishes like Oxtail for Sunday Dinners or even Ackee & Salt Fish for breakfast made me really appreciate food from my roots. A small island where heart & soul goes into everything we do. It had such culture & made me want to learn more about the history and art of Jamaican Cuisine.

3 words to describe your cooking style?

Soulful, intentional, adventurous.

3 words to describe your personality?

Creative, resilient, genuine.

Music you listen to while cooking?

Honestly, it depends on the dish & the vibe I’m feeling. Most times it’s Reggae, R&B, Hip-Hop, Reggaeton, or Alternative.

Check out Trevane’s recipe for Curry Goat with Spiced Carrots & Curry Pomme Puree.

What is your current job?

Head Chef Pepinos Spaghetti House / Caffe La tana

In what city did you grow up and where do you currently live?

I was born and raised in Mumbai, India. Moved to Canada a decade ago – lived in Niagara Falls for the first couple years and now based out of Vancouver, BC.

Favourite ingredient to cook with?

It will have to Butter. Absolutely love it!! 

Best childhood food memory?

My mom’s Fresh Crab Curry!! I still remember how delicious it is when she makes it. I have the recipe from her, I’ve tried it 300 times, NEVER tastes like when she makes it!

When and why did you start cooking?

I grew up in Mumbai, India – Indian culture is all about food and festivities. I was always attracted to being in the kitchen, watching my grandma & mom cook – it was fascinating. Then I vividly remember being in grade 9 and making up my mind that I was going to become a Chef – told my dad then and that’s it, here I am.

3 words to describe your cooking style:

Diverse, confident, multicultural 

3 words to describe your personality:

Ambitious, giving, self-disciplined/stubborn

Music you listen to while cooking?

I’m easy! It really depends on the mood, but it’s mostly up-beat.

Check out Vish’s recipe for Scallop Crudo.