Look, more Smörgåsbord! A few weeks back, we headed up to Mount Pleasant to do some shopping. Our mission was Ontario buckwheat flour from Culinarium, but we stopped at Debu’sfor their awesome 3-course prix fixe lunch. This is a chickpea fritter with a mango salad that was offered as an appetizer.
The blood is the life… just in time for the season of ghouls and vampires, Toronto chefs are cooking with blood. And while, IMO, items like blood sausage tastes like rank death, some of the stuff (like a tart where blood is combined with chocolate) are actually really good. [Globe and Mail]
For all of those 99% complaining that they can’t get a job, any job at all, maybe they can explain why, all over the US, in the face of a crackdown on illegal immigrant workers, farmers are having to either turn to prison labour or destroy their crops because they can’t find unemployed people willing to do field work. [Wall Street Journal]
Confirmed – The Four Seasons‘ “mystery chef” is indeed Daniel Boulud. [Toronto Star]
Chef Thomas Bellec was raised in coastal Concarneau in Brittany, France and trained in the classical tradition – at a Michelin one-star in his hometown. He then worked in a few French restaurants before being recruited to Canada by the Inn at Manitou. In 1999, he began a career with Four Seasons Hotels, with postings first in Toronto, then in Carmelo, Uruguay, Lana’i, Hawaii, and Boston. He became the Executive Chef at Four Seasons Toronto (21 Avenue Road) earlier this year.
What inspired you to become a chef?
I was inspired to cook by my grandparents, who ran a renowned bakery in Brittany.
What is your favourite dish at the restaurant where you cook and why?
Born and& raised in a coastal town in Brittany, I love to cook seafood; my favourite dish right now served in Studio Cafe ia a pan-seared scallop with green apple and celery salad served with a warm bacon vinaigrette.
Three ingredients you couldn’t live without and why?