November 1 - 12:00 pm
Kids Cooking Series with John Horne
Kids Cooking Series presented by Burnbrae Farms
In his role as District Executive Chef, John Horne oversees the culinary direction at Canoe, Auberge du Pommier, Jump, and Liberty Commons, where he incorporates his passion for refined flavours, seasonal ingredients and explosive presentation. After graduating from the Niagara College Culinary Management program, John worked at Almeida in London, England under the tutelage of Chef Ian Wood for two years. With experience at Michelin starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants, working under Chef Jason Bangerter. With his love of learning always in gear, John returned to Europe to work at Crillon le Brave.
In 2010, John was appointed Chef de Cuisine at Canoe. There, John took his cooking to the next level, constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad. John’s international experience set him off on a mission to push forward the notion of Canadian cuisine and showcase his heritage through Canada’s many treasured ingredients.
Respected for his dedication to defining Canadian cuisine, he has collaborated with those who share his philosophy – Martin Picard (Au Pied de Cochon), Jeremy Charles (Raymonds) and Société-Orignal (foraging specialist). In 2011, John was named the Nine of Dine winner at the Gourmet Food and Wine Expo. In 2012, he was the only chef from outside of Montréal asked to participate in the international Omnivore World Tour to represent Canadian “Young Cuisine” for the first event held in Canada.
John proved his culinary prowess, taking home the gold award at the 2014 Gold Medal Plates competition after going head-to-head with nine of Toronto’s finest culinary masters at the prestigious culinary event.