Page 4 - VIDS Fall 2012

THREE THREE CHEFS THREE THREE CITIES
It’s time to to to turn up the the the the the heat once again! We’ve assembled the the the the the Top Chef Canada Season 2 competitors and and and challenged them to to to to to host Visa Infinite guests and and and their their fellow chefs on on on their their home turf—and they’ve promised to to to to bring bring the the the the the goods It’s your your job to to to to bring bring your your appetite!
Carl Heinrich
Richmond Station / Toronto
He He He may only be be be 27 but Heinrich’s resume could belong to a a a a a a a a a chef twice his age He He He started working in in in in in in in kitchens at at 13 and has accomplished the ultimate triumph of being crowned Top Chef Canada Season 2 winner not to mention cooking with with acclaimed Michelin star chef Daniel Boulud The $100 000 000 prize money along with with a a a a a a a a a a a a a a a a a $30 000 000 state-of-the-art kitchen went towards his new Toronto
restaurant Originally from Sooke B B B C C Heinrich
attended Stratford Chef School before moving to to to to to to New York It was an an an opportunity to to to to to to cook at at at at Boulud’s db Bistro Moderne that brought him back to to to to to to Vancouver Eventually he he he he he made the move to to to to to to Toronto
where he he he he he he he he demonstrated his French technique and and and love for farm-to-table and and and nose- to-tail cooking as as the the the the Executive Chef at at at at at at the the the the off-the-beaten path hotspot Marben His brand new home Richmond Station will carry on on on on his signature style with the the the the addition o of a a a a a a a a a a a a a a a massive meat locker to showcase in-house butchery Trevor Bird
Fable Kitchens / Vancouver As a a a a a a a a a a a a a a 28-year-old chef from from Montreal Bird’s constant pursuit of of of the the art of of of cookery has led him from from Algonquin College in in in in in in in Ottawa to both the the the east and and west coasts of of of Canada including 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 stint as as as as chef de partie at at the the Shangri-La in in in in in in in in Vancouver Vancouver and and 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 cook at at an an an an an an an an NGO in in in in in in in in Peru His new Vancouver Vancouver restaurant Fable Kitchens opened this year born from his his stint stint on on Top Chef Canada Season 2 It was in in in the the “Restaurant Wars” episode that Bird
came up with the the name and and and now his dream restaurant has become 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 reality (just like in in in 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 fairy tale!) With its extreme and and and and unwavering focus on on local food and and and and purveyors Bird
wants Fable Kitchens to to help define Canadian cuisine in fin in in in a a a a a a a a a a a a a a a a fun and and and and unstuffy environment accessible to to all who seek nothing more than good times and and great food Jonathan Korecki
Sidedoor Contemporary Kitchen and Bar / Ottawa It took Korecki
a a a a a a a a mere three weeks at at university to to to realize where he he really belonged: at at Le Cordon Bleu in in in in in in Ottawa He’s been cooking ever since After a a a a a a a a a a few stints in in in in in in his hometown he he he he he he flew the the the coop to to to Toronto
where he he he he he he hit the the the pavement dropping off more than 40 résumés before landing a a a a a a a a a a a a a a a a gig gig with Susur Lee He calls that gig gig the the the the most important and and and and challenging experience of his his life Known for for his his standout bandana (he has a a a a a a a a a a a a a a a a a a a a a a side business making these “statement” pieces) and and and and quirky attitude on on on Top Chef Canada he he he he he he he he he he is is is is the the the chef and and and and visionary at at at at Sidedoor in in in in Ottawa There he he he he he he he he he continues to do do do what he he he he he he he he he does best shaking up the the local restaurant scene with with menu items like Chinkiang pulled pork and halibut cheeks with with black bean bacon jam