The Flavour First Approach: Meet McCormick Canada’s Juriaan Snellen

By McCormick Canada As executive corporate chef for McCormick Canada, Juriaan Snellen has a passion for flavour and a wealth of culinary experience. Juriaan is originally from Europe and has significant culinary experience in quick service, casual dining and fine dining environments. In addition to his chef de cuisine certification, he has a degree in […]

Chef Q&A: Michael Allemeier, Instructor, Culinary Arts, SAIT Polytechnic

Education: Red Seal Journeyman 1989, CCC 2001, CMC 2017 Years of experience as a chef: Started Culinary Apprenticeship October 1986 What are your earliest memories of cooking? Being born and raised in Johannesburg, South Africa and watching my father cook over charcoal (called a braai) are some of my earliest memories. We left South Africa […]

Chef Q&A: Matt Stowe, Director of Culinary Operations, Joseph Richard Group

Education: Culinary Institute of America, Hyde Park, New York City Career path: Fairmont Hotels, Restaurant Lutece, Sonora Resort, Cactus Club Café, Joseph Richard Group Years of experience as a chef: 18 years What are your earliest memories of cooking? Growing up I cooked with my mother a lot; I started by helping her in the […]

Chef Q&A: Neil McCue, Whitehall Restaurant, Calgary

Education: Professional chefs diploma Career path: Michelin-star establishments Years of experience as a chef: 25 What are your earliest memories of cooking? The smell of my mom chopping furry mint, which grew just outside the backdoor for roast lamb for Sunday lunch. Why do you think you were drawn to a culinary career? Both my […]

Chef Q&A: Vittorio Colacitti, Born and Raised, Hamilton; The Good Son, Toronto

Education: Bachelor of Commerce in Hotel and Tourism Management, University of Guelph Career Path: George, Lucien, Didier, Via Mercanti, Stagiaire at Thomas Keller’s Bouchon. Years of Experience as a Chef: 12 years What are your earliest memories of cooking? I have really vivid memories of my Nonna making gnocchi in her home in Toronto. She […]

Q&A with Chef Luis Valenzuela

By Marian Staresinic Originally from Guadalajara, Mexico, Chef Luis Valenzuela developed a passion for food at an early age. Luis immigrated to Toronto in 2001 to study the culinary arts at George Brown College where he quickly developed his own unique style and flair, embracing traditional methods while staying true to his Latin roots. He […]

Q&A with Chef Jamie Kennedy

Jamie Kennedy Kitchens (Toronto); JK Fries (Toronto); Windows by Jamie Kennedy (Niagara Falls, Ont.); former chef/owner of Gilead Café and Wine Bar (Toronto) Biographical Information Education: Began apprenticeship in October, 1974; attended George Brown College Culinary Program, 1976-77 Career Path: Apprenticeship, Windsor Arms Hotel (Toronto); Saucier, Millcroft Inn (Alton, Ont.); employed at various other restaurants […]