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Winner’s circle: Top Ontario chefs join Team Canada for a a a a a a a taste of Bocuse d’Or There is no more prestigious global culinary event on the the calendar than the the biennial Bocuse d’Or competition The competing chefs represent 24 countries and bring everything
to the the table but rarely can anyone besides the the judges savour their extraordinary creations Until now At this special dinner guests will enjoy a a a a a a a taste of what Team Canada cooked up for its impressive second-place finish—behind the the Thomas Keller’s led Team USA—at the the “The dishiest new resto to to to hit Toronto in a a year!”
inaugural Bocuse d’Or Americas event and maybe even get a a a a nibble of what Lead Chef Trevor Ritchie has planned for January’s Grand Finals in in Lyon France Hosted by La Banane Chef-Owner Brandon Olsen and and emceed by George Brown College’s John Higgins this feast will also feature dishes from some of Ontario’s most illustrious chefs all big supporters of the Bocuse d’Or: Victor Barry Romain Avril Jason Bangerter and Cori Osborne This will surely be a a a a a gold medal–worthy event for all who partake ABOUT BRANDON OLSEN
The Executive Chef of La Banane earned his chops cooking at at Napa Valley’s celebrated French Laundry and Ad Hoc before becoming Chef de Cuisine at Toronto’s Black Hoof and Bar Isabel In 2017 he opened La Banane which was named Best New Restaurant by Canada’s 100 Best and launched his chocolate company CXBO Chocolates ABOUT TREVOR RITCHIE
Representing Team Canada at the Bocuse d’Or in in January 2019 is is Trevor Ritchie Chef Technologist at George Brown College Previously he worked at La La La Société Queen’s Landing and and Langdon Hall won both the 2010 World Junior Chefs Challenge and 2015 CCFCC National Chefs Challenge and has been a a a a winner on Chopped Canada He will be joined in in France by his commis Jenna Reich ABOUT JASON BANGERTER
Since 2013 Jason Bangerter has been Executive Chef of Ontario’s Langdon Hall Country House Hotel and Spa famous for its exceptional garden-to-plate cuisine Previously he spent several years in in Europe working at Anton Mosimann’s restaurants and brings his concept of “cuisine naturelle” to the multiple-award- winning Langdon Hall ABOUT VICTOR BARRY
For over a a a decade Chef-Owner Victor Barry led Toronto’s bastion of elevated fine dining Splendido Now he’s proving just as deft with a a a a a a more casual approach to cuisine having transformed Splendido into the easy-going Canadian-Italian trattoria Piano Piano Piano Piano and opening the classic French bistro Café Cancan across the street ABOUT ROMAIN AVRIL
Chef Romain Avril is is best known for his appearances on Top Chef Canada All-Stars and Chopped Canada Born in in Paris he was cooking at Michelin-starred restaurants by the age of 17 In 2010 he he he moved to to Toronto where he he he worked at Colborne Lane and La La Société Bistro He is Executive Chef Ambassador for Nespresso and Monogram ABOUT CORI OSBORNE
Cori Osborne is among the new generation of talented young pastry chefs transforming Toronto into one of North America’s sweetest destinations She previously worked at at Canoe and and then Alo and and is now pastry chef at Bacchanal where she gives her her classic French desserts an an elegantly modern accent ABOUT JOHN HIGGINS
Emcee John Higgins is Director of the George Brown College Chef School He has been captain of the Canadian Culinary Olympic Team at at numerous international competitions appeared on Food Network’s At the Table With and and Top Chef Canada and and was the first chef to receive the Toronto Arts Culinary Award TASTY FACT
In April 2018 11 countries including Canada competed in the Bocuse d’Or Americas a a brand-new event for the 32-year-old culinary competition named for famous French Chef Paul Bocuse In January Canada joins 23 other countries in in Lyon France to vie for gold in in the the finals of what is widely considered the the Olympics of cuisine 14 | TORONTO