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. Introducing Marchelle McKenzie.

🕒 4.5 min read

Currently

Owner and Head Pastry Chef, Butter and Spice Bakeshop

Formerly 

NYC: Eleven Madison Park, Betony. BC: Fairmont Château Lake Louise. UK: Restaurant Story. Toronto: The Rolling Pin, Bonnie Gordon College.

Favourite dish to make right now

Right now I am really digging poké bowls. I am a sucker for fresh veggies and fish.

Last cookbook purchase

Tartine Bread by Chad Robertson

Have you read it/tried any recipes

I have read it thoroughly, I just haven’t had a moment to try any of his recipes. This is on my agenda for January 2022 during my slow season.

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

PARSLEY!!! It is incredibly overused as a garnish.

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

I am really into bowls right now. I love that so many restaurants are doing it their way. It is a one-stop shop for all your food groups!

Biggest influences

Bonnie Gordon, my parents, past pastry chefs like Angelia Pinkerton (EMP) and Rebecca Isbell (Betony).

If you could eat at any restaurant in the world

How can I pick just one? Here are a few that I have my eye on currently: Noma, Restaurant Pearl Morissette, and Mildred’s Temple Kitchen.

Last thing you ate

I had a burrito bowl for lunch with extra queso and guacamole.

Three must-have ingredients always in your fridge

Brie, Huy Fong Chili Garlic Sauce, Kimichi.

Guilty pleasure

Pickled jalapeños on anything.

Top 3 favourite Toronto restaurants

Mama Lee’s Korean Kitchen, Imanishi Japanese Kitchen, Maker Pizza

Top 3 favourite Toronto bars

Escape Goat, Cocktail Bar, Mahjong Bar

Go-to drink

Usually I go for full-bodied red wine or a cider.

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

I always have to cook with all the cabinet doors open. It drives my mother crazy.

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

I am incredibly organized and systematic in a professional kitchen.

Hidden talent

Outside of the kitchen - it would be my ability to wake up without an alarm and be instantly ready to tackle the day. Inside the kitchen - My ability to motivate teammates even in the worst of situations.

Best career advice you ever received

Keep your head down and focus. A chef I worked with years ago told me this. I have kept it with me ever since.

Worst career advice you ever received

You should really consider studying something outside of pastry.

Your advice for a young cook starting out in the business

Be eager to learn and easy to teach.

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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