At The Pass with Alessandra Bustamante
Photo by Walter Homem.
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
Pastry Cook, Blackbird Baking Co.
Formerly
Toronto: Auberge du Pommier, Luma. London: The Goring.
Favourite dish to make right now
I was gifted a pasta extruder attachment for my stand mixer this past Christmas and I’ve been really enjoying it. So, anything involving pasta!
Last cookbook purchase
A Good Bake - The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook by Melissa Weller and Carolynn Carreno
Have you read it/tried any recipes
I’ve gone through most of the book and I haven’t tried any of the recipes yet, but the Date Tahini Challah Knots are definitely something I plan on making soon.
One dish or ingredient you’d like to see gone from menus
This is a tough one because I think if done well by the right chef, any ingredient/dish could be amazing. But my initial thoughts would be to get rid of anything overly artificial or unsustainably sourced.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Filipino flavours in general. Sorry I can’t pick one! I’m really excited about seeing more Filipino food represented in Toronto.
Peach Melba. Auberge du Pommier 2018. Photo by Malcolm Campbell.
Biggest influences
My Abuelita for sure. She opened her bakery, Sans Rival, on an island in the Philippines in the mid-Seventies with no formal training in baking or cooking, but she was excellent at it. Now they have expanded across the Philippines.
Ferran Adrià was the first chef I’d ever read about and everything he did fascinated me. He formed my idea of what unique dining experiences were and got me interested in the industry.
Simon Blackwell, the owner of Blackbird Baking Co. I think that he’s built something really special in Toronto.
If you could eat at any restaurant in the world
I have a soft spot for street food and market vendors, but a restaurant I’ve been wanting to check out is Noma in Copenhagen, or even one of its popups.
Last thing you ate
Miss Vickie's Spicy Dill Pickle Kettle Cooked Potato Chips.
Three must-have ingredients always in your fridge
Eggs, butter, and lately Marvin Palomo’s XOXO Sauce - the spicy one!
Guilty pleasure
There are SO many. I go through phases where I fixate on one thing, and right now it’s Blackbird’s Almond Croissants.
Top 3 favourite Toronto restaurants
Tinuno, Imanishi Japanese Kitchen, and Aloette are some favourites, and are on my takeout list.
Top 3 favourite Toronto bars
My pre-COVID go-to spots were definitely Grey Gardens, Après Wine Bar (now Ikune by Après) and LoPan.
Go-to drink
Negroni.
Croissants by Alessandra Bustamante.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Definitely not drinking enough water.
And one habit you have in the kitchen that will inspire young chefs
Planning your next moves and helping others— be that in the dish pit, running plates to stations, cleaning. Working in a kitchen is a team sport.
Hidden talent
It wouldn’t be hidden anymore if I revealed it. ;)
Best career advice you ever received
“Stop and appreciate your accomplishments, give yourself credit for the things you’ve achieved through hard work.” - My sister, Daniella.
“Stay hungry.” - Almost every chef I’ve worked for.
Worst career advice you ever received
Don’t do it, it’s a male-dominated industry.
Your advice for a young cook starting out in the business
Work hard, work clean, and always plot the most efficient way to work on your prep list—like starting with the most difficult or long tasks first to get them out of the way.
Travel when you can and to places you’ve never been. Take pictures, keep a notebook to write everything down (recipes, methods, tips) and be eager to try new things—the food industry is always evolving.
Most of all, love it. If you don’t, then it just becomes a job - one with long hours and sore feet.
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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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