la Chaîne des Rôtisseurs Bailliage du Canada Grand Chapitre du

la Chaîne des Rôtisseurs
Bailliage du Canada
Grand Chapitre du Canada
Toronto October 15—18 2015
Programme of Events
Please support our sponsors who have so
generously donated to our
Jeunes Chefs Rôtisseurs competition
David R. Tetrault
Bailli Délégué du Canada
Membre des Conseils d’Administration et
Magistral
Dear Members and Guests
We are pleased to welcome you to Toronto, one of Canada’s top metropolitan centres.
The first European to stand on the shores of Lake Ontario in the vicinity of what is now
Toronto was French explorer Etienne Brule. Toronto was very crucial for it's series of trails
and water routes that led from northern and western Canada to the Gulf of Mexico. Known
as the "Toronto Passage", it followed the Humber River, as an important overland shortcut
between Lake Ontario and the upper Great Lakes. For this reason Toronto became a hot
spot for French fur traders.
Hostilities existed in Europe between Britain and France that were carried over into the
colonial settlements and intense rivalries developed between the two as they vied for control of the fur trade and other resources. By September 1760 the British had defeated the
French who withdrew from North America spelling the end of French rule.
From there, Toronto has become the fifth largest city in North America, with 2.4 million
people. The CN Tower is Canada’s most prominent landmark.
Our local Bailli, Mr. Jason Clarke, will be hosting this event. He and his team have done
an amazing job creating a Chaine programme which you will enjoy and remember for
years to come.
I hope you will make Toronto, and the Grand Chapitre du Canada part of your travel plans
for 2015.
Vive la Chaine!
Sincerely,
David R Tetrault
Bailli Délégué du Canada
Scott Riess
Bailli Provincial
Bailliage de l’Ontario
The Bailliage de l’Ontario is proud to welcome you to the 2015 Canadian Grand
Chapitre in Toronto, Ontario. The Toronto Bailliage has designed a weekend full of
exceptional dining, sure to delight your culinary palate, and spectacular guided
tours of Toronto and surrounding areas.
Toronto is the most populous city in Canada, and the province capital of Ontario.
It is a global center for business, finance, arts and culture and is one of the worlds
most diverse and multicultural cities, with approximately 50% of its residence being born outside of Canada. Toronto is thrilled to be hosting the upcoming 2015
PanAm games taking place in July and August.
We are very excited about our approaching events, with many of our local professionals going above and beyond to create a memorable weekend for all. Our tours
will vary from local marvels, such as the CN Tower, to wine tasting in the beautiful
region of Niagara. Our host hotel, The Fairmont Royal York, is located in the heart
of the downtown core just steps away from some of the areas top tourist destinations.
We look forward to personally welcoming you soon.
Kind Regards,
Scott Riess
Provincial Bailli
Jason Clarke
Bailli
Bailliage de Toronto
Dear Members and Guests
The Bailliage de Ontario à Toronto is proud to welcome you to the 2015 Canadian
Grand Chapitre from October 15 - 18, 2015 in Toronto, Ontario, Canada. The Toronto Conseil has created an extended weekend of fine dining and fabulous tours of
Toronto and the Niagara Wine region.
Toronto is the entertainment capital of Canada; from our professional sporting
teams and the 2015 Pan AM Games, to “Hollywood North” Toronto International
Film Festival, outstanding live theatre, world class arts and culture, to our celebrity Chefs and the innovative venues they represent.
We are very excited about our program, with many of our local professionals going
above and beyond to create a very special weekend. Our tours including the St.
Lawrence Market, Art Gallery of Ontario, Niagara Falls and Wine Region will
barely scratch the surface when you consider all the area has to offer. Our host hotel will be The Fairmont Royal York; a city icon. They will be hosting our out of
town guests as well as the Grand Chapitre dinner on Saturday October 17, 2015.
You don’t want to miss this weekend of dining featuring some of the finest venues
and Chefs in the country. This will be a weekend to remember!
Sincerely,
Jason Clarke
Bailli de Toronto
Thursday October 15 Dine-Around
RICHMOND STATION
After winning season two of Top Chef Canada, Carl Heinrich became a
household name. His new Financial District restaurant, Richmond
Station, focuses on the farm-to-table cooking that made him a champ.
He invested his $100,000 prize money in the 80-seat Financial District
room, which hums with end-of-week energy on a Thursday night, as
suits loosen their ties and drain pints.
The Chefs’ Choice menu is an interactive dining experience. Each of
the 6-8 courses being a surprise creation from the Chef. Each dish will be focused on the best
ingredients he can source. Paired wines, gratuity and tax included.
Dress: Business suit/tie with Chaîne. Start time 8p.m.
Dinner $165 per person all inclusive. Transportation not included. 11 minute walk (900 m)
or 9 minute taxi
Maximum 30 people.
Richmondstation.ca
LEE
From inauspicious beginnings as a 16-year-old apprentice at Hong Kong’s elegant Peninsula
Hotel to his Atlas stride atop the fickle world of celebrity chefdom, Lee has never strayed from
his consuming passion: to create tantalizing dishes that blend textures and flavours in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of
French cuisine, Lee improvises a daring and original culinary aesthetic.
World renowned Chef Susur Lee invites you to join him for an unforgettable evening of sensational cuisine and impeccable service.
Business Suit with Tie and Chaine. Start time 7:00 pm
Maximum 30 people
$175 includes paired wines, gratuity and taxes.
Transportation not included | 15 minute street car ride or 6 minute taxi
susur.com
Thursday October 15 Dine-Around
ROYAL CANADIAN YACHT CLUB
CITY CLUBHOUSE
Join Chef Goodyear at the City Clubhouse for a tour of his culinary creations. 6 to 8 courses with paired wines.
The Royal Canadian Yacht Club was founded in Toronto in 1852
to serve both as a recreational yachting club and, in the British
tradition, as an unofficial auxiliary of the Royal Navy in the defence of the waters of Lake Ontario. The Club was established under the name
the Toronto Boat Club, but in 1854 with a warrant from Queen Victoria, became
the Royal Canadian Yacht Club.
Dress: Business suit/tie with Chaîne
Dinner $160 per person all inclusive. Transportation not included. 7pm start.
Maximum 20 people
THE ALBANY CLUB
Over the last 100 Years, the Albany Club, the last political club in Canada, has
rolled with the political punches and survived. And while it’s clear that this former all-male enclave of cigars and brandy has changed, the secret to its longevity
lies in its Conservative roots.
Jay Parhar, Executive Chef
‘To Cater to the Awakened Palates of the Club Members’
Join Chef Parhar as he brings you 6 to 8 courses of the finest globally-influenced
and locally-grown cuisine with paired wines. This is an Ordre Mondial event. All
Chaine members and guests are welcome to attend.
Dress: Business suit/tie with Chaîne
Dinner $160 per person all inclusive with wines. Transportation
not included. 11 minute walk of 9 minute taxi.. Start time 7PM.
Maximum 30 people
www.albanyclub.ca
Friday October 16 Tours
EXQUISITE WINE TOUR
Motor coach pick up at Fairmont Royal York Hotel at 09h00.
The motor coach will stop for a tour at the world famous Niagara Falls. We will
then proceed to the award winning winery Chateau des Charmes.
Lunch will be at Vineland Estates, with Brut Reserve and house made charcuterie.
This will be followed by a three course chef’s creative menu with wine pairing.
Wine tour and tasting to complete the visit.
Our last stop will be Southbrook Vineyards for a tasting.
On the coach back, we will enjoy Angel’s Gate wines in the comfort of our coach.
Not to be missed if you have not experienced Ontario wines.
$140 per person.
Dress code: Casual. Wear
comfortable walking shoes.
Friday October 16 Tours
St. Lawrence Market Tour
followed by lunch at
The Chef’s House
April 2012-National Geographic Magazine names
St Lawrence Market Best Market in the World!
This unique 90 minute tour includes a guided walk with Bruce Bell through
Toronto's famed St Lawrence Market hearing about its fascinating 200 year
history. The tour includes 5 “foodie” stops!
THE CHEF’S HOUSE
Located in the heart of downtown Toronto, The Chefs' House is an innovative,
student-focused concept restaurant where George Brown Chef School and School of
Hospitality and Tourism Management students have the opportunity to learn from
the best teacher -- experience. It also gives the public the opportunity to experience
a relaxed urban dining experience.
Tour time: 10h00 followed by lunch.
Cost: $95 per person Maximum 30
Dress code: Casual, no Chaine.
Saturday October 17 Tour
AGO
ART GALLERY OF ONTARIO
AGO HIGHLIGHTS TOUR
This 60-minute tour begins in Walker Court (#106) and explores the art and
architecture of the new AGO. Learn about the different collections at the
AGO, get an insider's look at the art and architecture of the Gallery, AGO
tours offer another stimulating and informative approach to your
experiences with art.
FRANK
The AGO’s award-winning restaurant, is a distinct Frank Gehry-designed
space. Its casual, chic décor includes modern Danish furnishings and a
contemporary installation of Frank Stella's work.
Experience FRANK’s global bistro cuisine, where our Chefs create seasonal
flavours featuring local seasonal fare and quality fresh ingredients. Come
enjoy our limited-edition speciality menus inspired by the exhibitions.
AGO Highlight Tour and brunch at FRANK
Cost: $110
Dress code: Casual
Maximum 40
Transportation not included. Subway line or 7 minute taxi.
Friday October 16 Welcome Reception
Our extraordinary Welcome Reception hosted by fellow members Bill Morari, GM/COO and
James Stewart, Executive Chef.
The National Club was founded seven years after Confederation, as a home for the Canada First
Party. Housed originally near the former site of the Toronto Stock Exchange, the club moved to
our present home at 303 Bay Street in 1907. The National Club remains a favourite downtown
meeting place for Canada’s business and political leaders.
630 pm—930 pm
Dress: Business suit/ with tie and Chaine.
$140 per person . Transportation not included. 6 minute walk or 4 minute taxi.
thenationalclub.com
Saturday October 17
Annual General Meeting
0830 am
of the National Council and Regional Baillis of
Canada at
The Fairmont Royal York
Baillis and Members Luncheon
1200 Noon
The King Edward Hotel
For more than 21 years Executive Chef Daniel Schick has been shaping the
King Edward Hotel’s restaurant, bar, catering, conference and room service
menus. With an emphasis on seasonal, local ingredients and classical cooking methods, Chef Daniel is known for creating elegant dishes that captivate
the eye and delight the palate.
Join Chef Schick for four courses of his finest creations with paired wines.
This is open to all members and is a great opportunity to meet the Baillis
from across Canada.
Dress: Business suit and tie with Chaîne
Transportation not included. 9 minute walk or 7 minute taxi.
Cost: $110
Maximum 30 people
Grand Chapitre Gala Dinner
Saturday October 17, 2015
David R. Tétrault, Bailli Délégué du Canada, Officier Commandeur
Membre des Conseils d’Administration et Magistral
and the members of
The Conseil National du Canada
request the honour of your presence at
The Awards Ceremony of the
Concours National des Jeunes Chefs Rôtisseurs
Member Inductions, Promotions and Awards
Grand Reception
Grand Chapitre Gala Dinner
at five o’clock
The Fairmont Royal York
Edwin Frizzell, Regional Vice President and General Manager
Executive Chef Collin Thornton, Maître Rôtisseur
$265 per person all inclusive
Black Tie mandatory
White Tie optional
Chaîne Ribbons and Decorations
Ladies - Formal Evening Wear
Profile—Chef Collin Thornton
Maître Rôtisseur
“Cooking is all about pushing the
boundaries of your pallet. Have
fun with it,” he explains. “Once
you’ve mastered the fundamentals of cooking, the sky’s the limit. Don’t be afraid to travel past
the horizon.”
Executive Chef Collin Thornton of Toronto’s Fairmont
Royal York hotel leads a brigade of over 110 culinary
professionals from within the largest hotel kitchen in
Canada. A true advocate of sustainability and sourcing
locally Chef Thornton believes in doing the right thing
for his guests, the environment and his community.
His culinary career of over 20 years has spanned from
the Atlantic to the Pacific Ocean with several stops inbetween. Originally from Hamilton, Ontario, Canada,
Chef Thornton began his kitchen career at the early age
of 14 in Edmonton Alberta starting as a dishwasher
working his way up to his apprenticeship at the prestigious Edmonton Petroleum Club. Chefs Fairmont Hotels
& Resorts career started at the heritage landmark Fairmont Hotel MacDonald in Edmonton, Alberta. His desire
to expand his skills and culinary knowledge led him to
leave Canada and relocated to Grand Cayman, B.W.I.
While there he joined the Cayman Culinary Federation
Team, where he won chef of the year and subsequently
Chef of the Caribbean in Miami’s Culinary Salon. Years
later Thornton found himself at the Fairmont Southampton in Bermuda as Executive Sous Chef, overseeing the
resorts 12 food and beverage operations. After years in
the sun his love of Canada called him back home to Toronto, Ontario as Executive Sous Chef of the Fairmont
Royal York. His travels then took him further north to
Ottawa, Canada’s capital as Executive Chef of the historic Fairmont Chateau Laurier on the Rideau Canal.
From there his fondness of the islands and the bounty of
fresh fish and produce landed him on the Big Island of
Hawaii, U.S.A. Overseeing the culinary brigade of the
Four Diamond Fairmont Orchid, with four restaurants
and three lounges, allowed him to stretch his creative
limits towards his love for fresh and vibrant flavours.
These were further determined fishing off the Kohala
Coast and sourcing from the abundant farms and local
purveyors of the Big Island of Hawaii.
Chef Thornton’s style stems from the taste foundations
of both classical applications and island contemporary
techniques combined with vibrant, clean presentations. “
Profile—Chef Daniel Schick
Maître Rôtisseur
For more than 21 years Executive Chef Daniel Schick
has been shaping the King Edward Hotel’s restaurant,
bar, catering, conference and room service menus. With
an emphasis on seasonal, local ingredients and classical
cooking methods, Chef Daniel is known for creating elegant dishes that captivate the eye and delight the palate.
A ‘hands-on’ chef who pays close attention to detail,
Chef Daniel began his apprenticeship at the age of 15
under the tutelage of Master Chefs across Switzerland.
He worked in St. Moritz at the Kulm Hotel and in Montreux at the Palace, as well as at Hotel De La Paix in
Lausanne and at the Hotel Storchen in Zurich.
Chef Daniel’s zest for adventure brought him to the Canadian Rockies where he worked at Jasper Park Lodge.
Soon after, he was offered the opportunity to study in
Toronto under Chef Albert Schnell, one of the most famous classical chefs of the time. By 1988, Chef Daniel
was promoted to Schnell’s Executive Sous Chef at the
Hilton Toronto and in 1992, looking for new ideas and
opportunities; he became Executive Sous Chef at the
King Edward Hotel under John Higgins. Chef Daniel
was named the hotel’s Executive Chef in 2001.
He is also a member of the Advisory Board for George
Brown and Humber College’s Culinary Program and
has acted as a judge at various Toronto events.
Executive Chef Daniel Schick has brought the guests of
The King Edward astonishingly delicious and consistently inventive gastronomy. The Chef fuses traditional
and cutting-edge contemporary in his preparations, integrating naturally raised and grown seasonal local ingredients with classical cooking methods.
Chef Daniel was born in Zurich, Switzerland and
counts both his mother and grandmother as major influences in his decision to pursue a life in the kitchen.
Profile—Chef Susur Lee
The restaurant immediately earned accolades from such
industry heavy-weights as Food & Wine magazine, which
heralded Lee as one of the “Ten Chefs of the Millennium,”
and Gourmet magazine, which dubbed him “an improvisational artist.” In 2004, the chef opened “Lee,” a less formal,
more youth-oriented kid sister to “Susur,” which food critics
praised for its inventive sharing platters and inspired gastronomy.
Shang and Susur were launched into New York’s A-list society orbit in October 2009 with critical raves, and Lee soon
joined forces in Washington, D.C., with The Do Not Disturb
restaurant group to open Zentan (Chinese for “Spy”), in the
Thompson Donovan House hotel. Zentan quickly achieved
status as a dining “destination” in the Capitol, and America’s First Lady, Michelle Obama, has graced the premises
on numerous occasions.
One of Susur Lee’s most ambitious goals was realized in
2009 when he unveiled (in partnership with Tung Lok
Group), Chinois by Susur Lee restaurant in one of the
world’s leading gourmet destination-- Singapore.
From inauspicious beginnings as a 16-yearold apprentice at Hong Kong’s elegant Peninsula Hotel to his Atlas stride atop the fickle world of celebrity chefs, Lee has never
strayed from his consuming passion: to create tantalizing dishes that blend textures
and flavours in glorious harmony. Balancing
the epicurean traditions of China with the
classical techniques of French cuisine, Lee
improvises a daring and original culinary
aesthetic.
Soon after he opened his 12-table restaurant, Lotus, in Toronto in 1987, Susur Lee
tongue-tied food critics from The New York
Times to Art Culinaire with menus of astonishing artistry. Courvoisier’s Book of the
Best proclaimed Lotus the finest restaurant
in the country; Zagat unabashedly pronounced Lee “a culinary genius.”
Never content to rest on his laurel leaves,
Susur shuttered Lotus after a decade of
glowing reviews, and decamped to Asia for a
“re-energizing” period, during which he consulted for the Tung Lok Group’s 45 restaurants.
Returning to Toronto in 2000, Chef Lee
drew up plans for his gastro-dome, Susur.
In the spring of 2010, Lee became a media sensation on the
Food Network’s popular hit TV show, Top Chef Master. He
vanquished 20 competitors and received the highest-ever
score in the show’s history before ultimately crossing filleting knives with Marcus Samuelsohn in the nail-biting final.
In addition to his duties in his home and away-from-home
kitchens, Susur Lee contributes regularly to charity and
community projects. He has raised funds for the James
Beard Foundation and manned the grill at the Mohegan
Sun WineFest in Boston, Mass., for juvenile diabetes causes. Through the Null Foundation, Lee helps to provide
scholarships for underprivileged students to attend cooking
schools. In September 2010, the chef contributed his name
and star appeal for the eighth consecutive year to the Susur
Lee-Daniel Nestor Charity Event in Toronto, which has
raised almost $800,000 for Canada’s aspiring Olympic athletes and North York Hospital. On the 20th anniversary of
the David Suzuki Foundation, Chef Lee prepared a Locavoracious dinner for 400 people, using sustainable species
and ingredients from local dairies and farmers.
On February 14, 2011, the Chef presented a delicious Valentine to Toronto, his home-town, assuring that his fine romance with food lovers would endure. He added a new
“Gastro-Club,” the sleek and sophisticated Lee Lounge, to
his epicurean domain. The debut of Lee Lounge also marked
the entry of the chef’s adult sons, Kai and Levi, to the restaurant business.
Profile—Chef Jonathan Goodyear
I have always thought that is it important to know
first, where your food comes from and second, a little bit about the person creating it. Let's start with
me, I was born here in Toronto and raised in Markham, Ontario. I spent my summers cooking alongside my mother at the family cottage in Muskoka.
That time spent with my mother, is where I
felt
the importance of food and witnessed how fine cuisine brings people together. The second experience
was my trip to Italy when I was 18. The Italian culture's passion and zest for life truly inspired me. It
was there that I discovered cooking would be my
life's craft. Upon my return, and filled with determination and intent to succeed, I surrounded myself
with the best; enrolling in George Brown College
and began working for the Four Seasons. After completing my formal schooling, I returned to Italy,
worked at the world renowned Eigensinn Farm in
Singhampton, was a Private Chef on Vancouver Island and the Executive Sous Chef at the Sutton
Place Hotel, all prior to coming to the Royal Canadian Yacht Club.
I have now worked at the club for five years as the
Executive Chef and have truly enjoyed the chance to
work with a wide variety of clients, creating menus
to celebrate their special occasions. My philosophy
for cooking is simple: my technique is deeply rooted
in French cuisine, my approach is more Italian; always using seasonal ingredients at their peak and
the backbone of my cuisine is Canadian; using locally grown food whenever possible. The design of our
menus, ingredients used and presentation of the
dishes come from our hearts and have been tested
to ensure balance. Being able to do this allows me to
guarantee that the food served from our kitchen will
always be of the highest quality, both in presentation
and flavour.
Profile—Chef Carl Heinrich
Born in Calgary in 1985, Carl Heinrich clocked
a lot of mileage as kid, living in Montreal, the
North West Territories, and all over Vancouver
Island. At 13, Carl started working as a
dishwasher for his uncle and hasn’t left the
kitchen since. An inspiring summer stint at the
Sooke Harbour House in 2003, his first
professional kitchen, proved to be the perfect
learning ground for a young, ambitious cook.
Carl set off for the Stratford Chef School where
he graduated with honours in 2005. After
completing his diploma he accepted a job
working for Daniel Boulud at DB Bistro
Moderne in New York City, where he spent
several years learning technique and building a
passion for food. In 2008, Carl followed the
company to Vancouver as sous-chef of their new
location there. He left the company in 2009 and
moved to Toronto where he reunited with
butcher Ryan Donovan, an old friend from chef
school, as sous-chef at Cowbell Restaurant. The
two left in the Spring of 2010 to bring farm to
table cooking to the new Marben, and
eventually to their own venture Richmond
Station, which opened October 2012.
Carl’s stages include time in the kitchens at
Camille’s West Coast Fine Dining in Victoria,
Marron Bistro in Toronto, Gramercy Tavern
and Daniel in New York, Georges Blanc, La
Regalade, and Le Comptoir in France and Alain
Ducasse’ Le Louis XV in Monaco. His
experiences working under many talented chefs
and running reputable restaurants were great
tools, helping Carl earn the title of the Food
Network’s “Canada’s Top Chef” in 2012.
Carl’s cuisine is inspired by quality ingredients
and driven by classic and modern
techniques. He makes food that he knows his
mom would like to eat and keeps flavours pure,
never getting too complicated.
Profile—Chef Jay Parhar
My passion for food came from spending summers at my
grandmothers farm and Dairy. Learning how to milk cows and
buffaloes and making Yogurt, churning fresh butter and cream
every morning, Learn planting and harvesting wheat,
rice ,vegetables and fruits. Cooking big pots of vegetables and
legumes in Grandma’s kitchen.
From there onwards, I knew where my true passion lies.
I studied at Mother’s international a French private school in
New Delhi , 1976- 1983
Degree in Hotel Management , Catering Technology and
Applied Nutrition , Calcutta 1983- 1986
Bachelor of Arts from Osmania University 1986
Kitchen and Hotel Management Apprentice at Taj and Sofitel
hotels in New Delhi, Mumbai and Goa. Established New
restaurant and Hotel for Nirulas Hotels in New Delhi and
Noida.
In 1990, I decided to move to Canada and to further my studies
at the George Brown College in the Culinary Management,
where in my final year I was a member of the Junior Team for
Taste of Canada in an international competition in 1992.
After completing my apprenticeship, I continued to hone my
skills in restaurants in Canada
Trained with
Chef Jean Pierre Challet at Inn and Tennis club at Manitou
a Gold seal Relais Chateau Property near Parry Sound ,
Holiday Inn on King, Toronto and Auberge de Pommier,
Toronto
Worked with
Chef Martin Kouprie at the opening of Jump Restaurant ,
Toronto, Chef Claude Bouillet at Le Bistingo, Toronto
1998 -2002
Executive chef at Little Anthony’s Italian Restaurant,
Toronto
2002 –2004
Joined Albany Club Of Toronto as Sous Chef
2004- Present
Executive Chef at Albany Club of Toronto
Location and Accommodation
REGISTRATION WEBSITE FOR EVENTS
Link to Chaîne Event Registration—2015
Special rates available for accommodation at
The Fairmont Royal York
Go to our special reservation page at:
Link to Chaine Reservations - 2015