At The Pass with Noel Cunningham

At The Pass with Noel Cunningham Toronto Restuaurants Stephanie Dickison.png

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. 

 🕒 6 min read

Currently

Executive chef/owner Cuisine by Noel, food writer, culinary consultant.

Formerly

I’ve worked in several hotels and restaurants in Winnipeg and Thompson in Manitoba before relocating to Toronto in June 2019.

Favourite dish to make right now

My favourite dish to make now is my Coconut Fried Jerk Chicken And Festival Waffle at my restaurant. I love to see the excitement on everyone’s face when they give it a try or even talk about the sweet, spicy and savoury combination.

Last cookbook purchase

Fantastical Cakes: Incredible Creations for the Baker in Anyone by Gesine Bullock-Prado

Have you read it/tried any recipes

Not as yet, but it’s awesome with lots of great tips and tricks.

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

None at the moment, I believe every ingredient has its time and place.

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

I would love to see more Jamaican restaurants serve ackee on their menu. It's versatile, but also underrated by persons outside of the culture. But I believe if we push it and introduce it more, then it will be a hit. Ackee is part of the national dish of Jamaica.

Biggest influences

In the culinary world I have so many from Rachael Ray and Bobby Flay to David Chang and Marcus Samuelsson. I love everything these chefs are doing and how they have grown over the years.

If you could eat at any restaurant in the world

L'Astrance. They offer the ultimate fine dining in Paris.

Last thing you ate

Spicy curried chicken with rice and peas. The spicy curried chicken is a Tuesday special on my menu that I cooked.

Coconut Fried Jerk Chicken & Festival Waffle at Cuisine By Noel.

Coconut Fried Jerk Chicken & Festival Waffle at Cuisine By Noel.

Three must-have ingredients always in your fridge

Scotch bonnet pepper, my jerk marinade, and avocado.

Guilty pleasure

Jamaican rum cake. It’s my favourite dessert and it’s my weakness. It’s a fruit cake that is made with lots of rum and fruit wine.

Top 3 favourite Toronto restaurants

360 Restaurant at the CN Tower - I love the ambiance, the view, and fresh seasonal menu.
The Keg Mansion - Nice ambiance and sophisticated menu that fits any occasion.
Chubby's Jamaican Kitchen - Nice elevated Jamaican food and ambiance.

Top 3 favourite Toronto bars

I haven’t explored much since I moved to Toronto, but after this pandemic is over, I’ll be in the street bar hopping.

Go-to drink

I love a good Rum Punch with some flavours. Or simple two ounces of rum on the rocks with three drops of Angostura Bitters, topped off with coconut water.

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

Blasting my music, lol.

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

Good time management, I think. Time management is key by having all your dishes ready on time with good execution.

Hidden talent

I think it’s singing. I can’t seem to find it lol, but I love singing and music.

Best career advice you ever received

The best career advice I got was at a roundtable at a conference. I was having a one on one convo with someone and she mentioned the power of asking for what you want. I honestly left that conference empowered, bold and ready. It’s working.

Worst career advice you ever received

That you need stability to succeed. I believe gone are the days you stuck and work one place for 20 and 30 years. It’s just not for me, and especially my industry that is always evolving.  

Your advice for a young cook starting out in the business

My advice to young cook is to have a vision for your life, stick to what you are good at, but always leave room for growth, and everything you do - give it your best shot.

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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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