At The Pass with Louis Lim

🕒 4 min read

At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.

Currently

Pastry Chef, Hawker Pastries & Confections

Formerly

Alo, Richmond Station, Bobbette & Belle, Baker and Scone

Favourite dish to make right now

I have been making a lot of homemade ice cream as of lately. My favourite flavour so far has been using misugaru, a Korean grain blend.

Last cookbook purchase

The Nordic Cookbook by Magnus Nilsson

Have you read it/tried any recipes

I have not read it cover to cover, but I have definitely looked through it. I have played around with his Rugbrod - Danish rye bread – recipe.

One dish or ingredient you’d like to see gone from menus

This may be controversial but I have never been a fan of the classic combination of mint and chocolate.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

Anything with barley! Pearl barley, barley flour, barley milk, things infused with toasted barley.

Biggest influences

Jason Licker, Janice Wong, Cedric Grolet.

If you could eat at any restaurant in the world

Atelier Crenn in San Francisco. I visited the city a few years back and I regret not having a meal there.

Last thing you ate

Because of the pandemic, I got sushi delivered.

Three must-have ingredients always in your fridge

Butter, 35% Cream, Eggs.

Guilty pleasure

Potato chips! I have a large affinity for salty snacks.

Top 3 favourite Toronto restaurants

DaiLo, Kiin, Maple Leaf Tavern

Top 3 favourite Toronto bars

Après Wine Bar, Bar Piquette, 416 Snack Bar

Go-to drink

Gin base or a sour.

One habit you have in the kitchen that you should lose, but can’t seem to shake

Wiping my hands on my apron.

And one habit you have in the kitchen that will inspire young chefs

I do not know if this will inspire anyone, but you should take off the labels on deli containers before washing them. And always showing up early for work.

Hidden talent

I have an exceptional memory when it comes to numbers. Not names, just numbers.

Best career advice you ever received

When I first became a pastry chef I had a chat with Farzam Fallah, a fellow pastry chef who I have been friends with for over a decade now. He told me that food has the most impact when there is a story behind it and I needed to embrace more of what I already knew.

Worst career advice you ever received

I am normally very quiet in the kitchen, so the worst career advice I had ever received was, “Do not show off.” When I did so, I became invisible.

Your advice for a young cook starting out in the business

You can learn at least one thing from everyone you meet in this industry. It is harder to learn if you are always the loudest person in the room.

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In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.

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