Page 8 - VIDS Fall 2011

Meet the Chefs
Anthony Walsh
Executive Chef Canoe
As executive chef of of of Toronto’s Canoe
Anthony Walsh
presides over one of of of Canada’s most innovative menus combining the the the the finest of of of of seasonal ingredients with a a a a a a a a a a a a a a a a a a a a a a a a a focus at at at at once fiercely local and also nationalistic If we can say that that there is is is is is is is such a a a a a a a a a a a a a a a a a a a a a a a a a a a thing as as as “Canadian cuisine ” then it it it it is is is is is is is being forged daily from the the the the the kitchens of of of Canoe
with dishes that that pay homage to the the the the the regions of of this expansive country Walsh
Walsh
got his his start as as as as a a a a a a a a a a a a a a a a a a a a a a a a a a a a a prep boy under Michael Bonacini and and and Marc Thuet and and and joined Canoe
in in in in in in its first first year as as as a a a a a a a a a a a a a a a a a a a a a a a a a a a a a saucier in in in in in in 1995 Walsh
Walsh
was the the the the first first chef to to to represent Canada at at the the the the World Food Summit in in in in in in in Singapore and and and took the the the the Olympic Gold Medal Plates for Ontario in in in in 2005 After a a a a a a a a a a a a a a a a a a a a a a a a a a a refresh earlier this year Canoe
is is is is poised under the the the the direction of of of of Walsh
to to to build on on on on its vanguard position in in both Ontario and and Canada Canada It truly is is is is one of of of of the the great kitchens of of of of Canada Canada — and and of of of of North America Chef Walsh’s early food memory: “As a a a a a a a a a a a a a a a a kid at at at at our farm in in in in in in in upstate New York [I’m from Montreal] catching rainbow trout with with my my my my dad dredging them in in in in in in in in cornmeal and and frying in in in in in in in in bacon bacon fat with with bacon bacon and and my my my my mothers fried green tomatoes Apparently I use to to to keep the the the the the heads in in in in in in my my my my pocket for for myself or or or or as gifts for for the the the the the girl up the the the the the road ” Normand Laprise
Chef-Proprietor Toqué!
Chef Normand Laprise
has has had a a a a a a a a a a a a a a a a a a a string of influential hit restaurants yet it’s his his stellar work at at Toqué Toqué in in in in in in in Montreal that has has cemented his his name among informed gourmands He co-founded Toqué Toqué in in in in in in in 1993 after a a a a a a a a a a a a a a a a a a a a a a a a a a stint as as as opening chef chef at at Citrus A A childhood spent on on on a a a a a a a a a a a a a a a a a a a farm exposed him him to to to to to the superiority of a a a a a a a a a a a a a a a a a a a garden-to-table existence and and directed him him to to to to to a a a a a a a a a a a a a a a a a rigorous schooling in in in French cookery As a a a a a a a a a a a a a a a a a young chef chef he he he he he he he he he traveled to to to to to France to to to to to hone his skills working under Chef Jean-Pierre Billoux at at the the the Hotel de de de de la Cloche near Dijon There he he he he he he he he he acquired a a a a a a a a a a a a a a a a a a a a deep respect for ingredients and and and and devoted himself to to to applying as as as much care to to to their their handling and and and and preparation as as as the the the the the farmers put into their their growing and and and and and and harvesting He currently operates two other establishments in in in in in in in in Montreal: Brasserie T and and and and Bistro Cocagne Laprise
has been awarded the the the status of of Relais & Chateaux Grand Chef an an an an an international recognition of of his his considerable influence — and and and testament to his his unending quest for culinary excellence The kitchen at Canoe