Langdon Hall’s Executive Chef Jonathan Gushue will lead Savour Ontario Dining’s top chefs through the most innovating and inspiring breakfast and lunch service for Terroir 2010.
Terroir, Southern Ontario Annual Hospitality Symposium, will take place this year on Tuesday, March 2nd, 2010. The pressure to showcase the best and most innovative service will be on the plate this year as Chef Gushue collaborates with;
About Executive Chef Jonathan Gushue:
Executive Chef Jonathan Gushue is the master of high-end, classic cuisine in a highly recognized awarding wining facility Langdon Hall. In 2008 he was awarded Grand Chef Status by Relais and Chateaux. He has cooked at the James Beard house and has received the Tattinger Award for excellence in cuisine in Vienna, one of only six awards world-wide. Jonathan has a commitment to sustainable cuisine and works closely with local farmers, purveyors and local artisans to showcase the Terroir of the local area that shines through in his food. Jonathan also frequently collaborates on various events and projects with his fellow colleagues and is an active member of Slow Food.
Chef Gushue on Terroir:
Terroir is the only forum of its kind for the hospitality industry in Ontario, maybe Canada. Chefs are able to come together and share their opinions and ideas in such a neutral arena. From a culinary stand point, it is great opportunity to see where and what direction your colleges are going and planning to take their establishments in the year to come. I find my inspiration from working with my colleagues and the people that produce the products we use in our cuisine - the farmers, foragers, purveyors and artisans. The idea for food this year will be to ensure collaboration and that all chefs work together on the same level. There will be no top billing or ideal spot. We want to focus on the skills of the chefs as a group to showcase what they all can bring together as a team. Being given the opportunity to work with some of the most exciting chefs in Southern Ontario is invaluable to me and I will take a great deal away from this.
Terroir, Southern Ontario Annual Hospitality Symposium, will take place this year on Tuesday, March 2nd, 2010. The pressure to showcase the best and most innovative service will be on the plate this year as Chef Gushue collaborates with;
- Jeff Crump – Ancaster Old Mill
- Jason Schubert & Paul Harding - The Only on King
- Marco Tucci – Hart House
- Tawfik Shehata – Vertical
- Nick Lui – Niagara Street Café
- Frank Dodd - Hillebrand Estates
- John Taylor – Domus (Ottawa)
- Michael Potters – Harvest Restaurant (Picton)
- Michael Sterpin – The Elmhirst Resort (Kawartha)
- Tracy Winkworth – The Belworth House
About Executive Chef Jonathan Gushue:
Executive Chef Jonathan Gushue is the master of high-end, classic cuisine in a highly recognized awarding wining facility Langdon Hall. In 2008 he was awarded Grand Chef Status by Relais and Chateaux. He has cooked at the James Beard house and has received the Tattinger Award for excellence in cuisine in Vienna, one of only six awards world-wide. Jonathan has a commitment to sustainable cuisine and works closely with local farmers, purveyors and local artisans to showcase the Terroir of the local area that shines through in his food. Jonathan also frequently collaborates on various events and projects with his fellow colleagues and is an active member of Slow Food.
Chef Gushue on Terroir:
Terroir is the only forum of its kind for the hospitality industry in Ontario, maybe Canada. Chefs are able to come together and share their opinions and ideas in such a neutral arena. From a culinary stand point, it is great opportunity to see where and what direction your colleges are going and planning to take their establishments in the year to come. I find my inspiration from working with my colleagues and the people that produce the products we use in our cuisine - the farmers, foragers, purveyors and artisans. The idea for food this year will be to ensure collaboration and that all chefs work together on the same level. There will be no top billing or ideal spot. We want to focus on the skills of the chefs as a group to showcase what they all can bring together as a team. Being given the opportunity to work with some of the most exciting chefs in Southern Ontario is invaluable to me and I will take a great deal away from this.
- Terroir Hospitality Industry Symposium
- Tuesday, March 2nd, 2010
- Hart House, University of Toronto
- 7 Hart House Circle
- Tickets available at www.uofttix.ca
