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. Meet Roma Sanderson.

🕘 4 min read

Currently

Pastry Chef, Noctua Bread Project

Formerly

Drake Commissary, Ascari Catering, Mattachioni

Favourite dish to make right now

Anything laminated.

Last cookbook purchase

Jam Bake: Inspired Recipes for Creating and Baking with Preserves  by Camilla Wynne

Have you read it/tried any recipes

I have read the book and absolutely love it. I especially love making the Rhubarb Lemonade Jam with Elderflower.

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

I don’t go out much so I don’t know.   

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

I can really appreciate anything fresh right now. Super excited about the forced rhubarb.

Biggest influences

My husband Chris Sanderson.  

If you could eat at any restaurant in the world

Honestly, take me anywhere in the world where my friends and family are and that is where I want to eat. 

Last thing you ate 

I went to MIMI Chinese Restaurant. OMG you need to go.  

Three  must-have ingredients always in your fridge

Kimchi, sour cream and pierogies.

Guilty pleasure

Vacuuming. I would rather stay in with my Dyson than go out sometimes.  

Top 3 favourite Toronto restaurants 

I don’t go out much, but When The Pig Came Home, The Haifa Room, and Tutti Matti.

Top 3 favourite Toronto bars

I honestly haven’t been out in so long. 

Go-to drink  

Negroni.

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

I talk a lot. I love sharing stories and life.  

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

Always keep your work station clean. Nobody likes working beside a pig.

Hidden talent

I love to sing and dance when I work.  

Best career advice you ever received

A chef from college said to me, “This is a small industry - Be nice.” 

Worst career advice you ever received 

I don’t listen to bad advice. Too negative.

Your advice for a young cook starting out in the business

Find balance between work and life. Drink water. Always carry extra Sharpies. Stretch.

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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