Chef Obsession Contest – Win Dinner at Lee Restaurant
Contest Now Closed
In celebration of S. Pellegrino Young Chef 2015 competition, San Pellegrino has given me a $300 gift certificate for dinner for 4 at Susur Lee’s Lee Restaurant to give away to one of you. Well, one of you who is brave enough to tell me about your Chef Obsession.
Tell me about your favourite Canadian Chefs – each chef you tell me about gets you another entry in the random draw. You don’t have to know them personally, but you do need to tell me something about them and why you are obsessing over them (or they are your favourites).
Right now I’m obsessing a little about last night’s winner in the S. Pellegrino Young Chef competition – Chef Paul Moran. Paul is from CMH-K2 Lodge in Nakusp, BC, and prepared “Blood Pigeon, Smoked and Roasted, Beet Jus and Charcoal Oil, Polenta and Salsify”. In fact, he prepared it twice. Once in the Canadian semi-finals against 10 young Chefs from across Canada, and then again in the finals where 3 Chefs recreated their dishes for one last round of judging.
My interest in Paul isn’t creepy though. Honest! You see, before he heads to Milan to compete in the finals for S. Pellegrino’s Young Chef, Paul will be competing in the Black Box Challenge at Toronto Taste on Sunday June 7th supporting Second Harvest. (I don’t think Paul knew this when this photo was taken.)
As you probably know, I’m Co-Chair of Toronto Taste again this year. Thus my extra keen interest!
Besides, after last night’s event I’m kind of obsessing over these guys too:
Okay, now the CONTEST!
Chef Obsession Contest – How to Enter (aka the hoop):
Tell me about your favourite Canadian Chefs:
- in comment below in the original contest post on unsweetened.ca
- OR via twitter in reply to this post with the hashtag #SPYoungChef #ChefObsession
- OR in the comments for this post on unsweetened.ca’s Facebook Page
Details
- Yes, you can enter through multiple social media spaces, but you only get one entry per Canadian Chef you mention no matter which method you use.
- Yes, if you post one comment telling me about 4 of your Chef obsessions, you get 4 entries.
- Entries need to “tell me about” the Chef, so just listing names will not get you entries.
- For the purposes of this contest “Canadian Chef” is defined as a professional Chef who is Canadian OR a professional Chef currently working in Canada.
Deadline:
- all entries must be received before midnight Wednesday February 18th, 2015 (EST) to be eligible
Prize:
- $300 Gift Certificate to Lee Restaurant in Toronto, courtesy of S. Pellegrino Young Chef Competition
The Winner:
- Can live anywhere in Canada, but must be able to come to Toronto to use the gift certificate
- will be selected Friday February 19th, 2105 through a random draw from all the people who jumped through the hoop.
- Will be contacted February 19th.
So, who is your favourite chef?
Obsessing about Chef Susur Lee. Not because the prize is a gift certificate to his restaurant but because this man, to me, is the most accomplished chef to come out of Toronto. The dishes he creates are tastebuds blowing, just take his famous slaw as an example.
Love chef matty matheson – he def makes the best burger in Toronto
I also can’t get enough of andrew richardson and the la carnito tacos! I am obsessed with Asian flavours and love the combination of Flavours chef susur lee comes up with. I am obsessed that chef lynn crawford is always participating in charity events like cook for the cure. I am obsessed with that time chef matt kantor made tartare out of a beefsteak tomato 🙂 i am obsessed with the crispy prawns from the chef han brothers at odd seoul.
Obsessing over the burrata from chef craig harding. Obsessed that Zane Caplansky has combined two very special items, poutine and smoked meat!
alexaclark and definition of young 😀
Where is Chef Craig Harding cooking? I love burrata!
Sobbee For my contest the “young” part is irrelevant, the prize is sponsored by #SPYoungChef competition and S.Pellegrino. #ChefObsession
alexaclark alrighty I can work with that
Due to a small technical hiccup, these entries weren’t automatically imported as they should have been.
https://twitter.com/kitchenfrolic
https://twitter.com/alexaclark Obsessing about https://twitter.com/RockLobsterFood! Super nice guy, awesome cookbook & he’s showing people lobster is accessible! https://twitter.com/hashtag/ChefObsession?src=hash https://twitter.com/kitchenfrolic/status/565471642940628993
https://twitter.com/1goatroti
https://twitter.com/alexaclark Obsessing about https://twitter.com/fidelgastros Why? Cuz I admire anyone who has the balls 2 walk away from a desk https://twitter.com/hashtag/ChefObsession?src=hash https://twitter.com/hashtag/SPYoungChef?src=hashhttps://twitter.com/1goatroti/status/565462355468099584
https://twitter.com/1goatroti
https://twitter.com/alexaclark Obsessing about https://twitter.com/RogerMooking Why? Because of his Trinidadian roots. https://twitter.com/hashtag/Trinifood?src=hash equals flavour!! https://twitter.com/hashtag/ChefObsession?src=hash https://twitter.com/hashtag/SPYoungChef?src=hashhttps://twitter.com/1goatroti/status/565343239939850240
https://twitter.com/JubleeW
https://twitter.com/alexaclark https://twitter.com/hashtag/SPYoungChef?src=hash https://twitter.com/hashtag/ChefObsession?src=hash I love following Chef Matt Dean Pettit since his new cookbook https://twitter.com/hashtag/TheGreatLobsterCookbook?src=hash came out! https://twitter.com/JubleeW/status/565336881043632129
https://twitter.com/alexaclark I know! I was lucky enough to meet him in person at an event at https://twitter.com/RockLobsterFood a while back. https://twitter.com/hashtag/ChefObsession?src=hash https://twitter.com/hashtag/SPYoungChef?src=hash
https://twitter.com/alexaclark I still remember when https://twitter.com/RockLobsterFood only had a food truck and how happy I was when he opened his first restaurant location!
I’m obsessed with The Good Son restaurant and Chef Vittorio Colacitti’s food right now, specifically because Chef and his team make some incredible vegetarian dishes, the best I’ve had in a long time from a Toronto restaurant. The food was so good I walked over to the kitchen and told him and his staff that I loved the food so much I couldn’t even handle it LOL. I haven’t been inspired enough to do that in ages! It was so good that I went back again the very next week to have some of the same dishes. I also sent a few of my carnivore friends over there to try his veggie dishes and they loved them too. He’s a genius!!!
I’m obsessed with Wayne Morris of Borealia at the moment. Having tried two thirds of the menu with my dining party one evening, I was stunned at how every dish was executed quite remarkably with amazing flavours. I still dream about the pigeon pie with roasted squab breast. The crust literally melts in your mouth, giving way to a warm and delicious filling. The accompanying squab breast was roasted to sheer perfection. The http://fr.wikipedia.org/wiki/%C3%89clade was some of the best and most tender mussels I’ve ever had in the city. Not to mention a mini show unto itself when served! I love how the menu reflects the nods to the diverse culture that is Canada, bringing heritage recipes to the modern era while still tipping its hat to their roots and reminding us from whence they came with the year listed on each item. The ambiance of Borealis is cozy, comfortable, and elegant, just like how you would want your own living room to be. His wife, fellow chef and accomplice Evelyn Wu, brings a homey hospitality to the service. I love that this is a Canadian cuisine restaurant, something that has often eluded us in a city with so many choices of other cuisines without a defining one of our common culture. Also, in many ways Borealia is the contemporary to Edulis, and they are currently my top two restaurants in the city. So, right now, my chef obsession clearly belongs to Wayne Morris.
Jamie Kennedy and Susur Lee aren’t finished wowing diners yet. They were on the first vanguard of Canadian cuisine and they continue to push heritage and fusion cooking on an audience that just wants more.
I’m totally biased as his girlfriend but Chef Dave Mottershall has been in the city for less than a year and I think what he’s doing with Loka Snacks is really inspiring in the industry. He was the chef of the best restaurant in PEI focused on local, seasonal food and after a few months as Chef de Cuisine at the Chase he decided he wanted to get back to his passion – local food. He’s been all around the city with Loka Snacks hoping to attract an investor who believes in local, seasonal food as well. And frankly few people have as gorgeous an instagram account as he does @Chef_Rouge
My Canadian Chef Obsession is Jamie Kennedy. I was fortunate to work for Jamie in the late 90s. He is an amazing chef and mentor. Jamie was way before his time with cooking local and sustainable ingredients. He is still a force in the Toronto culinary scene. I followed his work throughout the years and I’m still in touch with Jamie and consider him a great friend.
Obsessing abt Jammie Kennedy. I volunteered with him while at Chef school and have enjoyed his work at various restaurants over the years. He seemed kind, gentle and had lots of time to explain things. Friends have worked under him and say he’s always like that. And his fries at the old ROM location were the best ever!
Hi Alexa!
So I’m currently crushing over Top Chef Canada’s Dale MacKay. When I interviewed him for Savour Stratford, I discovered that he is such a humble and friendly individual. Not only is he knowledgeable and creative in the kitchen but that he’s not ‘preaching’ anything– rather just ‘practicing’ his passion for cooking and food (i.e. sourcing local, building relationships with suppliers). Also, his food is delicious and well-executed.
alexaclark: LeeRestaurant susurlee of course & ChefDevan makes yummy stuff on TV/ #ChefObsession #SPYoungChef
IntegrityFilms alexaclark LeeRestaurant susurlee TY!
ChefDevan your welcome U0001f44d
alexaclark Obsessed with the rocket ride that RockLobsterFood has been on over the past few years. #chefobsession #SPYoungChef
My Canadian Chef Obsession is Jamie Kennedy because he makes cooking fun.
I’m obsessed with Chef Jose Iribarren doing great things with steak in Toronto and I’m obsessed with Grant van
Ganeren doing great things with food in Toronto and I’m obsessed with Chef Victor Barry @ChefVBarry
at Splendido Restauranyt & Wine @Splendido_TO best fo marvellous things with
food and I’m obsessed with Martin
Kouprie Chef and Cheesemaker supreme @martinkouprie of @pangaeaTO
obsessed with Jamie Kennedy and Lynne Crawford both fun to watch
I’m obsessed with Johnny’s Hamburgers, Johnny always makes it my way.
Obsessing over Nic Prong of Ten Restaurant in Mississauga. Like a lot of chefs, the kitchen stole him away from his chosen career choice which was Law. He’s a self taught chef who’s showing people in Mississauga that there are other restaurants serving us delicious and good quality food other than the chains that saturate the city.
I really like Chef Robichaud who is a great pastry chef and instructor at Cambrian College here in Sudbury. He inspires people.
Chef Sandy Ay, everything she makes is organic, I absolutely love her food!
Shehnas
elidnileli@hotmail.com
Forgot to mention, she’s located in Mississauga!
Doug McNish is my chef obsession! Tasty Vegan. Who knew?
Chef Chef Lorenzo Loseto of George is brilliant! An award winning chef (a gold medal winner at last year’s Canadian Culinary Championships), he swears by locally sourced ingredients and has never failed me! Whether it’s a deceptively simple rabbit ragu or perfectly prepared foie gras he gives every dish his personal touch. And do I even need to mention his love of artichokes? LOL
Chef David Lee of Nota Bene is the kind of quiet chef you don’t see a lot of on TV. His crispy duck salad is worthy of having a religion formed around it and his mushroom and truffle pasta is the stuff ballads are written about. But more importantly people seem to love working with him. We were told his fresh pasta is sourced daily from a former sous chef. And those ridiculous pieces of heaven he calls salted caramel truffles? Yup, another former employee. The fact that his front of house staff sings his praises rather than skirting issue with platitudes speaks volumes about the man.
I kind of love Chef Martin Kouprie of Pangaea. In addition to creating food that makes my mouth water just thinking about it, he’s also a really nice guy! Even when I stop by during a busy rush I always see him taking the time to greet regulars and newcomers alike. his kitchen is incredibly accomadting too! Want to split the giant crab cake ball? No problem! They simply made two smaller ones. (This request has been scoffed at at other restaurants in town.) splitting a dessert that includes donuts and a mini smoothie sounds like a fight at the table over the last drop but not here – they always prepare us two plates and an extra smoothie to avoid bloodshed. :p Kouprir runs a fabulous kitchen and I’m always eager to return for another helping.
I am not much for Chefs, but I have to say I love Susur Lee because he does traditional chinese food with a little twist. I’ve never been a fan of fusion, I’m too much of a purist. But Lee does it so subtly that it’s like a little surprise, without ruining what you loved most about the dish.
It seems trite to mention Susur Lee since his restaurant is the prize but a list of great Canadian chef’s wouldn’t be complete without him. Who else would combine foie gras with duck pancakes or create a dish so sublime my friends and I refer to it as Slaw of the Gods? Chef Lee also realizes that good food requires great presentation and the Singapore Slaw I just mentioned is the height of theatre with waiters listing off each of the almost two dozen ingredients as they toss the perfectly prepared slaw at the table. A restauranteur who has expanded gradually and with uncompromising standards, Chef Lee is more than “that guy on Iron Chef” he is a truly gifted artist in his chosen medium.
My first experience with Mark McEwan was as a child at Sanssouci in the old Sutton Place Hotel. My parents tell the story that after we finished our meal McEwan came out of the kitchen to bring a chocolate covered strawberry to the little girl who said that would be the best dessert in the whole world even though they weren’t on the menu. Fast forward many years and his North 44 catered the rehearsal dinner prior to my wedding. Fast forward a few more years and I returned to Toronto to discover that he had amassed a restaurant empire. Not content to simply cook great food he is also quiet philanthropist has worked most notably with Second Harvest. But to me, he’ll always be the man with the chocolate covered strawberries. 🙂
Completely and totally obsessed with Scott Vivian from BEAST (and his entire team)! He is always infusing new and incredibly tasty dishes to their menu and engages up close and personal with the North American culinary community. EVERY time I eat his pork hocks it makes my heart flip flop. He is genuine, humble and incredibly talented and deserves much more exposure within the Toronto culinary scene.
Im obsessed with this contest! Dean Petit from Rock Lobster and the flavours in their jerk crab and shrimp! And of course Scott Vivian from BEAST – love the 5 -7 menu in the summer – always something on the menu to love! Very consistent.
Also – can’t forget Jenn Arg from the hoof – obsessed with her infused liquor and fun food/bars!
Totally obsessed with Karen Coutinho Ahmed and her Kravings blog (KravingsBlog.ca). I want to hire her to come here and cook every recipe she shares.
I am totally obsessing with Jay Carter at Dandylion (10 years under Susur Lee (first at Susur, then Lee) ex-executive chef at Centro) for his inventive, flavourful and affordable meals.
As someone who strives to lead a sustainable lifestyle, I admire chefs whose philosophy involves cooking good food without sacrificing the planet. My chef obsessions include Jamie Kennedy, Michael Stadtländer, Brad Long, Lynn Crawford and Michael Smith. Some I have had the pleasure of sampling creations from their kitchens, but all are passionate advocates and supporters of the local food movement. If anyone knows food, it’s chefs. And these renowned chefs are working hard to promote the health and environmental benefits of using local, seasonal ingredients and challenging Canadians to rethink what we put on our plates and our connection to the food we eat.
I thought I would pass along some fabulous Chefs that I obsess over that you will find in the Collingwood and Thornbury area. There are so many great chefs/restaurants to choose from, I couldn’t pick just one.. In the Thornbury area, two of my favourites are – Shaun Edmonstone from the Bruce Wine Bar and Scott Chalmers from Simplicity Bistro. In Collingwood, I particularly like The Smoke Eatery and it’s owner/chef Cam Dyment, Tesoro Head Chef Tony Vanderwal and Northwinds Brew Pub Chef Travis Barron. Each of the restaurants (and their Chefs) offer a different type of food, but all offer fresh, top quality foods utilizing local ingredients, and made onsite.
I’m a long time fan of Chef Jamie Kennedy & his style of cooking. I visited Gilead Café and Wine Bar back in December and enjoyed Chef’s unique use of local seasonal foods in all of his dishes. He is an extremely, yet at times, underrated talented chef! #SPYoungChef #ChefObsession
I adore Chef Mark McEwan, I used to watch him on his show “The Heat” and that’s when I found out who he was and appreciated his style of cuisine. I remember the first time I dined at North 44, I was blow away by the meal and the atmosphere. Whether I’m dining at Bymark, One restaurant or North 44 for example each restaurant has its own unique style & dining experience. Chef really knows how to design a menu to keep you coming back again and again. #SPYoungChef #ChefObsession
When it comes to notable Canadian chefs, I would be remiss if I didn’t mention Susur Lee. While I have only been to Lee and Luckee just once, both were memorable experiences. I’m especially enamored with his signature Singaporean-style Slaw and I can tell you this dish is a favourite amongst my friends. Besides the aesthetics, the flavours and textures are beautifully complex. And during my visit to Lee, Chef Lee himself was on-site. He was gracious when we stopped him (read: fangirl) to exchange a few words. He even joined in our lighthearted teasing of our friend who insisted on ordering the slaw for herself even though it was not in line with the family-style dining philosophy at Lee’s!
Anna Olsen from her show Bake with Anna Olsen on the Food Network has been someone I’ve definitely followed ever since she made scones on her show. Nothing like someone showing a total anglophone like me how to make some delish pastries for tea time to inspire loyalty forever! It doesn’t hurt that the lady makes yummy looking pastries!
Anna Olsen from her show Bake with Anna Olsen on the Food Network has been someone I’ve definitely followed ever since she made scones on her show. Nothing like someone showing a total anglophile like me how to make some delish pastries for tea time to inspire loyalty forever! It doesn’t hurt that the lady makes yummy looking pastries!
Chef Roger Mooking is another one of my favourite Canadian Chefs that I obsess over. I used to love watching his show Everyday Exotic. He would often visit Kensington market and his main goal was to use flavors and foods from around the globe and show you how to incorporate them into every day cooking. One of my favorite episodes was him using persimmons! It was a great show that taught me about foods from around the world, I miss it! But now I get to watch him as a judge on Chopped Canada. #ChefObsession #SPYoungChef
When it comes to a food philosophy built on locally grown, harvested and raised Chef Lynn Crawford immediately comes to mind. She is a strong proponent of creating dishes based on local ingredients with each meal she creates. #ChefObsession #SPYoungChef
Chuck Hughes is the host of http://www.foodnetwork.ca/ontv/shows/chucks-day-off/show.html?titleid=229156 and proprietor of http://crownsalts.com/gardemanger/ and http://crownsalts.com/lebremner/ restaurants. What great creativity and presentation.
http://www.dougmcnish.com/ McNish, a vegan chef living in Toronto who helps restaurants develop plant-based menu options and believes in buying and cooking local. Love his flair for the natural products.
Aaron Linley is a great example of a great chef staying true to his roots! Aaron grew up in Stratford, attended Chef School in Stratford and owned his own restaurant. Last year he went to run The Bruce in Stratford. His food is excellent and I love the fact that he has remained in his home town!
I recently had the opportunity to attend a special dinner at Rock Lobster with chef and owner Matt Dean Pettit present. Not only was he knowledgeable about seafood, Chef Pettit was really down-to-earth and generous with his time. Of course, he also makes a mean lobster roll! I can’t wait to visit again and try his other signature dishes on the menu. And I’ll definitely be bringing my dad when he is in town because he is a super lobster fan!
Don’t forget – you only have until midnight TONIGHT to tell me about your #ChefObsession and get entered in the contest for $300 dinner at Lee Restaurant!
Love Anna Olsen because desserts are my favourite and she’s from the Niagara region! One of my fav places!
Chef Michael Smith, wow. I love watching him on his various shows he truly truly loves cooking and loves to focus on Prince Edward island cuisine. Every time he creates an East Coast – it makes me wish I was there dish! Love him!
When you’re looking for a geat French restaurant in Trono look no further than the Distillery District! Chef Paul Benallick of Cluny Bistro and boulangerie is a very killed an impressive chef. I followed him and dined with him I various restaurants in the city, and Clooney only opened this past summer and it’s a culinary dream.
I have to say Chef Susur Lee is my all time Canadian favourite chef! I find that when he creates a menu it’s based on a family style dinning experience. When you visit his restaurants you want to go with at least four people, so you can try a bunch of dishes. Not only is he a fantastic chef, he makes a heck of judge on Chopped Canada.
Chef Antonio Park, is another chef that I admire. His background and his style of cooking is very unique. He is Korean, but was also raised through out South America, he speak multiple languages and tends to incorporate those influences at his restaurants. I’m looking forward to my next trip to Montreal so I can dine at his new restaurant La Lavanderia, Argentinian cuisine!
I’ve been lucky enough to experience quite a number of restaurants that have amazing Canadian chefs. One of my favorites is Mark McEwan’s restaurant, Bymark, where my favorite thing is the lobster poutine. It’s always a must! Another big favorite is Chef David Lee at Nota Bene. The experience at Nota Bene is the best. Not only is the food delicious, but the service and atmosphere are top notch. However, anytime I have a craving for comfort food I head straight over to Chef Graham Pratt’s amazing restaurant, The Gabardine, where they have the absolutely BEST mac and cheese. It may be a carb overload, but it is WORTH the extra time at the gym. No regrets.
I’ve been a fan of Chef David Lee since his Splendido days, but when he opened Nota Bene that is when I really took notice. He really does a great job creating and putting his own spin on Canadian dishes My fave dish right now is his Nova Scotia lobster bisque! I could eat it every single day!
<b> CONTEST IS NOW CLOSED</b>
Actually as of midnight EST last night.
We will be selecting and announcing the winner VERY SOON