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jby Carol Mark
When I met Chef John Hig- gins, his welcoming smile and warm handshake
ing a population of 20,000. It is a town built by the muscle of men who worked in the coal mines, not some- one destined for the Royal kitchen.
Chef Higgins worked his way up at Gleneagles Hotel to Chef de Partie and then to Chef at Buckingham Pal- ace, also serving the Royal Family at Balmoral, on the Royal Yacht, Holy- rood (the Royal residence in Scot- land) and Windsor Castle. You can see now why I said, “unique knowl- edge of Royal Tea.”
 e call of new experiences took him to the Four Seasons in Toronto, then to Washington D.C., back to Toron- to at the Sutton Place and the King Edward Hotel. In 1992 he was vot- ed Chef of the Year by  e Esco er Chefs Society of Toronto.
 immediately put me at ease. Chef Hig- gins has made time in his busy sched- ule to share his unique knowledge of Royal Tea. I will explain why I say, “unique,” later on.
Chef John Higgins is the Chief Direc- tor, Culinary Coordinator at Culinary School of George Brown College, a breeding ground of some of the best chefs in Canada, including Mark McEwan. Chef Higgins was trained in Scotland and landed in Canada in 1986. A distinct Scottish accent gives away his proud heritage.
A man who came from a working class background, Chef Higgins was born
in Beshill, Scotland, presently enjoy-
From Beshill to Buckingham Palace: Chef John Higgins

























































































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