Chef Taylor Parker
Chef Michael Bonacini
Chef Trevor Lui
Chef Devan Rajkumar
Chef Tawyna Brant
Chef Daniel Craig
Chef Matthew Kennedy
Chef Joseph Shawana
Chef Guy Rawlings
Chef Sabrina Falone
Chef Jordan Wagman
Chef Anna Mae Crespo
Chef Taylor is an Indigenous chef who grew up around plants and enjoys coming up with creative ways to use plants native to North America. He uses ornithology to find and forage plants shrubs and herbs. In Foraged Fusion he combines eggs, vegetables and wild grapes with native plant broth.
Chef Michael is a nationally-known chef, entrepreneur and television star. Here he shares his family-favorite frittata; a delectable one-pan egg, cheese and smoked salmon brunch dish.
Chef Trevor’s many pursuits in the food industry include building new restaurants, writing cookbooks and connecting people through food. Here he is connecting us by creating a Spicy Asian Queso Dip using Ontario dairy products with Asian accents.
Chef Devan’s love for food and his natural exuberance are in full flight in this demonstration of a dish from his childhood. He uses Ontario dairy products, fresh local ingredients and his hand-ground spices to create Saag Paneer with Greek Yogurt Raita from scratch.
Chef Tawnya is an Indigenous chef active in the Indigenous food sovereignty movement. In this demonstration of Wild Game Meatball Soup Chef Tawnya cooks a delicious lunch for her school-age kids and their cousins at their school.
The Fifth in the Six vegetable and herb garden on fifth floor of the Westin Harbour Castle, which includes a bounteous apiary, is a passion of Chef Dan. He uses it all in this demonstration of Warm Egg Bites and Honey/Sherry Vinaigrette with Organic Salad.
Chef Matthew’s approach is to source local, sustainable and delicious ingredients, while respecting the environment. In this simple and delicious Mushrooms on Toast demonstration, Chef Matthew uses locally produced Black River cheddar with fresh local mushrooms. His version of Shakshuka uses locally produced Black River cheddar, peppers and eggs. Chef Matthew’s Charcuterie Board showcases local artisanal meats and cheeses, and offers easy mocktails
Chef Joseph grew up watching his mom and grandmother cooking over open-pit fires for his family, and large crowds. He hopes to carry on his heritage through food. He shows his heritage in this demonstration of Seared Elk with wild leeks (ramps), peaches and pine broth.
Chef Guy is known for his hyper-local, seasonal, simple and delicious recipes. In this demonstration of Salt-cured Egg Yolk Dressing Chef Guy adds his own kimchi to make this delicious condiment.
Chef Sabrina Falone has a creative, yet uncomplicated, approach to food, a passion for cooking, and an ability to plan meals for families of many ages. Here she gives us two one-pan recipes; one-pan cheese and beef lasagna and a one-pan steak and potatoes family dinner, which are both great recipes for small children.
Chef Jordan is a culinary expert and trailblazer in cooking with cannabis and has benefited from its health and wellness properties. Here he demonstrates making a simple and tasty blueberry leather snack.
Chef Anna Mae contributes to the high standards of food quality, focusing on the Field to Fork program at W. Galen Weston Centre for Food, Durham College. Here she uses apples from Durham College’s orchard in her grandmother’s Apple Juice Crème Caramel.