Holt’s Cafe Bloor, Chef Sarah Seo (Toronto, Ontario) – “Crown Chowder”. The café focuses on creating dishes that use 100% sustainable seafood, served in a fresh, simple manner. He then spent time in the Niagara region, exploring the area and working under renowned chef Tony de Luca at Hillebrand winery. Chef Jasmin is truly a master of his craft. Names 2013 BC Chef of the year, he was also one of 4 chefs that represented Canada in the World Culinary Olympics in Germany in 2012, placing 4th in the world. After 6 years of a professional relationship, Ross and Jon worked together to create a restaurant space at Codfathers. Soon after Adam found where he was suppose to be, the fast paced, no nonsense atmosphere of the kitchen hooked him. Chef Cameron grew up in Essex County, and has returned to the area after living and working in the Niagara Region for the past 13 years. Poyan was also a member of Culinary Team Canada from 2004 to 2012 competing twice in Luxembourg, twice in Germany, Basel and in Chicago with a second place finish, winning 8 gold medals in total. Money paid to advertisers listed on ukadultzone.com is for time and companionship. Although his career had humble beginnings, starting as a dishwasher in 2006, David has had the privilege of training in three Relais & Chateaux properties as well as two Michelin-starred restaurants prior to joining the Restaurant at Redstone. It’s a very small community located in the San Juan islands. A career in food however, took a longer path. The name Intercity Packers may not ring a bell at first, but since 1963, you have enjoyed our meat and seafood offerings at one of your favourite local restaurants. After graduating in 1992, she continued working and was promoted to assistant manager until 1999 and has been the store manager ever since. During his time at the Fairmont Airport Hotel he was received the opportunity to be a support member for Culinary Team Canada in 2016. Pier 87, Chef Kim, (Mississauga and Toronto, Ontario)- Fresh from the Pier Chowder. He then continued to pursue his passion and opened several restaurants in the Riviera Nayarit on Mexico’s pacific coast. During his college years, Chef has spent few years in Dublin, Ireland and got to experience a wide variety of chowder recipes, each with its own flavour and philosophy. The original intent was to have some parts printed by Shapeways in brass, while other parts I would use existing castings from PSC along with photo etched parts for the boiler, cab, and tender. At his restaurant, he focuses on locally sourced, globally inspired menus & prepared food items using sustainably sourced ingredients that Shaun has carefully crafted to highlight the bounty of what the region, and the whole country, has to offer. Today, Raul spends his days cooking and teaching at Bistro 67, a field-to-fork restaurant found at the Durham College Whitby Campus. Growing up, Raul Sojo’s childhood home in Colombia was filled with the enticing aromas of his mother’s cooking. Chef McAllister graduated from the culinary apprenticeship program at George Brown College at the top of his class in 2004. Tin Whistle Brewing Co. is donating $2 from all BC sales of Tin Whistle Brewing Company’s Black Widow Dark English Ale 650mL bottles. While in Vancouver, Chris partnered with the Vancouver Aquarium and its Ocean Wise program helping to lead the way to sustainable practices in both the local and global fishing industries. Loaded up with all his classes to go to school to become an architect, he had only half a course load. Following his self teaching adventures, he returned to Toronto to share his skills by opening ‘adriatico’ a very successful fine dining restaurant in the Yorkville area. All these restaurants earned many accolades including multiple Best New Restaurant awards and top 10 lists across the city. Complete scanning of both groups is expected to take 6-8 weeks. September 12, 2016 will mark the beginning of the index scanning project. Ocean Wise has recommendations covering both…, “Consumer trust is a precious commodity.”   The Big Carrot is an iconic Toronto grocer that sees sustainability partnerships as advantageous, if not essential,…, Make a donation to the Ocean Wise Seafood program. Chef Gleb Podshibyakin of 1931 Gallery Bistro inside Vancouver Art Gallery, has created a sustainable seafood chowder recipe that utilizes only Ocean Wise certified seafood ingredients, such as steelhead salmon and black ling cod. Go to their website, give them a call or dine in (where possible) and ask to purchase your Ocean Wise Festival Chowder! He characterizes his cooking style as Mediterranean inspired west coast cuisine, but he loves travelling, and as a result his cooking has been influenced by cuisine from around the world. My Uncle Steve and my Aunt Georgia taught me how to dig for Geoducks in the mud, seek out steamer clams on the sandbar and how to go crabbing.