At the Pass with Miriam Echeverria

🕒 6 min read

At The Pass is a monthly 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

Head Chef, Greta Solomon's Dining Room. 

Formerly 

L'Unità.

Favourite dish to make right now

Escargot with mushrooms, asparagus, parsley and garlic butter, spicy breadcrumbs, and fresh lemon. 

Last cookbook purchase 

Wildness: An Ode to Newfoundland and Labrador by Jeremy Charles. 

Have you read it/tried any recipes

I really enjoy this cookbook! I have tried the chocolate mousse recipe. In fact, we use it at our restaurant! The recipe’s easy to read, easy to make, and very tasty. We like to rotate the chocolate mousse garnishes seasonally. 

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

Honestly, steak! There are so many other great options if you are looking to satisfy protein cravings. Unfortunately, this seems to be the hardest wish. 

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

Every year I look forward to spring season. There is no doubt ramps (aka wild leeks or wild garlic) is an ingredient I would like to see on more menus. Ramp season doesn't last too long, so I think we should take advantage of it and cook everything with them. 

Your biggest influences

I have been touched by many people in my culinary life starting with my Grandma. Right now, my biggest influences are my fellow chef friends who happen to be women. They are all full of experience and always willing to pass it around. They are humble and kind and big supporters of our community. We are always learning from each other.  

If you could eat at any restaurant in the world

Atelier Crenn in San Francisco. 

Last thing you ate

I had a breakfast plate with scrambled eggs, avocado, hummus, feta, and toast.

Three must-have ingredients always in your fridge

Cheese, eggs, and tortillas.

Guilty pleasure 

Beyond Meat Burger from A&W.

Top 3 favourite Toronto restaurants

I often find myself at Uncle Mikey's, True True Diner, and Good Hombres.

Top 3 favourite Toronto bars

To have a nice conversation - The Cloak Bar.
To party with friends - 416 Snack Bar.
For after-work drinks - Goods and Provisions.

Go-to drink

I'm always exploring new Ontario craft beer.

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

I keep moving things around! Ha ha. I think I'm an organized person, and because of that, I keep moving things around to find "the best spot" for each item. Unfortunately, sometimes I can't remember where I've put them! 

One habit you have in the kitchen that will inspire young chefs  

Do whatever needs to get done even if it is "not your job". In the kitchen, we have to work as a team. Just because you have a higher title, doesn't mean you can't help take the garbage out, mop the floors, help the dishwasher. Good leaders will do all of these things at work without hesitation. At our small restaurant, sometimes I even run food and clear tables.

Hidden talent

I'm good at drawing! When I was young, my father used to ask me to draw different landscapes and nature. Later, he put me in art class. 

Best career advice you ever received

I don't quite remember who said this, but it has certainly stuck with me: Learn from your mistakes. Making a mistake can mean a table has to wait longer for their dinner, or food may burn or go to waste. But once a mistake is made, we have to shift gears. We're here now. There's not time or reason to be upset. We need to decide how to move forward. What can I do with this dish to create something new, or what can I do differently next time? No one wants to make a mistake - but rather than dwelling on it and letting it upset me, I focus on learning from it. 

Worst career advice you ever received

I think I've been very lucky to be around great people. When you spend more time listening to positive words, you learn how to identify negativity easily and not take it.

Your advice for a young cook starting out in the business

Everyone starts from the bottom of the line. Even if you graduated with high marks, Chef is a title you gain with experience and time. Before you get there, learn as much as you can. Cook at home, work in kitchens, be open-minded and be a good listener. Always work towards being the best at everything, but most important - when you get there, don’t forget where you started. You must work hard. Only the most passionate chefs will stick it out. 

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At The Pass is a monthly series showcasing Toronto/GTA’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.

Know someone in Toronto or GTA who should be featured? Submit their name for consideration.