![]() After graduating, he ventured to Canada - first working at Furusato Restaurant in Toronto and then at SushiBar in Montreal. Katsuhito began his culinary career in Japan, attending the prestigious Tsuji Gakuen Japan Cooking School in Osaka. ![]() I believe it is my responsibility to pass on my skills, knowledge and passion to the next generation.” “I have been cooking professionally for over 39 years and I haven’t stopped learning. When it’s his turn to order, he often sticks to classic dishes like Beef Wellington followed by his favorite dessert: Mille Feuille. In 2014, Chef Ben shifted his focus to teaching, through which he aims to help students reach their culinary goals.Ĭhef Ben especially enjoys cooking whole fish, like mackerel, Arctic char and trout. He apprenticed under Chef Paul Gayler at Lanesborough Hotel Hyde Park and - after a stint at another 5-star hotel in the Canary Islands - gained further experience working for Marco Pierre White Restaurant Group.Ĭhef Ben has learned from some of Europe’s best and brightest, including Chefs Jacques and Laurent Pourcel in Montpellier, Chef Alain Ducasse at the Dorchester Hotel in London and Chef Paul Bocuse in Lyon.Ĭhef Ben moved to Vancouver in 2009, where he held positions as Executive Sous Chef at the Sutton Place Hotel and as Head Chef at Caffé dé Medici, a DiRoNA award winner. “Passion, strong work ethic and an open mind will bring success.”īorn and raised in Richmond, England, Chef Ben got his start at culinary school. In her free time, you can find her tracking down the most interesting and unique ice cream flavors the city has to offer! Her favorite pastry chef is Christina Tossi of Milk Bar. She loves working with ice cream, cakes, cookies and viennoiseries. In 2021, Chef Camila moved out west to Vancouver, where she now lives with her cat, Laloue. In 2015, Chef Camilia had the opportunity to work at Maison Christian Faure (MOF - Meilleur Ouvrier de France) and shortly afterwards became the head pastry chef instructor for the group's pastry school.Īt the end of 2018, she joined Ryu Group as Executive Pastry Chef, where she created, developed and managed the production for seven different venues, each with its own unique style. Missing Canada, she moved to Montreal in 2013, where she joined the Relais & Château’s Europea’s team as Pastry Chef de Partie. With her formal training complete, she returned to Brazil where she worked under pastry chef Fabrice Lenud, the former pastry chef at Dalloyau and Paul Bocouse, at Patisserie Dulce France. Born and raised in Rio de Janeiro, Chef Camila started her culinary journey in her mom's kitchen, where she baked her first cake and fell in love with sharing her creations with others.Ĭhef Camila attended culinary school in Brazil before furthering her pastry education at Le Cordon Bleu in Ottawa, Canada.
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