At The Pass with Tomás Sebastián
Tomás Sebastián, post service at White Lily Diner. Photo by Stephanie Dickison | Toronto Restaurants.
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 Tomás Sebastián.
🕘 4 min read
Currently
Cook, White Lily Diner.
Formerly
Electric Mud BBQ, Peoples Eatery, Edulis, Grace.
Favourite dish to make right now
Salads. Likely with a can of tuna in it. Ha ha!
Last cookbook purchase
Tartine Bread by Chad Robertson and Feast: Food of the Islamic World by Anissa Helou.
Have you read it/tried any recipes
Not yet, too busy.
One dish or ingredient you’d like to see gone from menus
Tomatoes. If they aren’t in season don’t use them unless it’s canned tomatoes in some version of a sauce.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Siberian Kale. Tastes like horseradish and is super tender and unlike any stuff you get from suppliers.
Biggest influences
Mother Nature.
If you could eat at any restaurant in the world
Audrey in Nashville by Sean Brock.
Last thing you ate
Soon Tofu Stew at Buk Chang Dong Soon Tofu.
About his podcast: “Meatball Thoughts is supposed to be an expression of emotion. All too often in kitchens, emotions are stuffed down do get through service. I feel as though this is an outlet for tears, creativity, creative thinking and just all around talking shit cook to cook.” New episodes drop in 2022.
Three must-have ingredients always in your fridge
Eggs, butter, onions.
Guilty pleasure
Top 3 favourite Toronto restaurants
Edulis, Buk Chang Dong Soon Tofu, Dumpling House.
Top 3 favourite Toronto bars
I don’t drink anymore but Pharmacy in Parkdale was always a place I loved to go without question, back in the day.
Go-to drink
Water or chocolate milk. But not shitty chocolate milk - I’m talking Harmony Organic, Hewitt’s Dairy or Sheldon Creek.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Touching my apron with damp hands. (Shakes head.)
And one habit you have in the kitchen that will inspire young chefs
Emotional honesty.
Hidden talent
I am quite proficient at making people uncomfortable with my honesty.
Best career advice you ever received
“You’re gonna miss shit.” – Chef Dustin Gallagher
Worst career advice you ever received
“You’ll never cook professionally.” - Mr. Bolton, high school teacher
Your advice for a young cook starting out in the business
Cooking is more about the cleaning and not being afraid to touch food with your bare hands. Gloves aren’t necessary all the goddamn time.
Please support local businesses whenever possible.
In order to support local businesses and 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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