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. 

🕒 4 min read

Currently

Executive chef/Co-owner of Boukan Restaurant, CEO of Black Apron Events

Formerly 

Sous chef at La Creole

Favourite dish to make right now 

Creole Ratatouille (Legumes), vegan.

Last cookbook purchase

I was gifted one a year ago. To be honest I cannot recall.

Have you read it/tried any recipes

The cookbook was from a well-known Jamaican chef. I read it and tried the Pea Soup.

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

Fake crab meat.

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

Plantains.

Biggest influences

My Grandma, my Mom, Alain Lemaire and Bobby Flay.

If you could eat at any restaurant in the world

Bird’s Nest Restaurant in Thailand or Grotta Palazzese in Italy.

Last thing you ate

Cereal - Honey Bunches of Oats with Almonds. 

Three must-have ingredients always in your fridge

Thyme, garlic, parsley.

Guilty pleasure

Wine! 

Top 3 favourite Toronto restaurants

Canoe, Chubby’s Jamaican Kitchen, La Cubana

Top 3 favourite Toronto bars

Spin Toronto, CC Lounge & Whisky Bar, Cold Tea

Go-to drink

Long Island Iced Tea.

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

Grabbing a hot pan without a towel or gloves.

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

Constantly cleaning.

Hidden talent

Master at playing ping pong.  

Best career advice you ever received

It doesn’t matter if another chef is doing the same thing as you - we all can follow the same recipe, but every single dish will be different because we all have our own cooking style, energy and passion. - Chef Alain Lemaire

Worst career advice you ever received

To stay in the corporate world because it’s a secured paycheque.

Your advice for a young cook starting out in the business

To not give up when things get harder. Keep pushing because when things get complicated you are getting closer to your dream. If cooking is your passion, please do not stop and do not worry about how long the process is - we all have our set time and when you get there you’ll know it. DO NOT GIVE UP.  

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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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