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5 Reasons To Come To #TGE2017

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5 Reasons To Come To #TGE2016 from November 24-25, 2017 at MTCC North Building.

5) You’ll Learn Something. Walking thru #TGE2017 will be like walking thru your favourite men’s magazine. We hand pick our exhibitors. We want the most knowledgable people on the most relevant topics to be there for you. Subject matter experts: whether it’s suiting, grooming, drinks or pretty much anything related to the #BeBetter lifestyle. Strike up a conversation and you will not be disappointed.

4) Your Next Favourite Drink. Bartenders & Mixologists will be live and present each and every day. Yes, you may be amazed at some of the bottle flipping, but go a little deeper and you’ll be sure to see your favourite cocktail being made. Or maybe it’s your ‘next’ fav cocktail. Watch, learn, sample … and make sure you take away some pointers for making it yourself.

3) Like-Minded People. One thing you can guarantee at #TGE2017 is that you’ll be surrounded by like-minded people. We may all have a different style or a unique look, but one thread that connects us all is that we want to #BeBetter. The vibe on the floor is so cool, because every single gentleman or gentlewoman shares this common goal. Listen, learn, participate. Be sure to talk to people. Strangers will become friends. The experience of #TGE2017 is like nothing else.

2) Shopping. You’ll be surrounded by clothes, footwear, gear, and accessories. Get fitted for that custom suit. Try on those new boots. Add a tie-bar, leather bracelet and a maybe a new scarf. You may even leave with a whole new look. Make sure you take pictures of your purchases and tag them #BeBetter and #TGE2017.

1) #BeBetter. It’s what we preach. It could be as simple a new pomade for your hair or as large as solving world issues. Just by coming to #TGE2017 you have already taken the right step – and we thank you. We encourage you to try and sample as much as you can over the course of our two day event (Nov 24-25) and then put everything you soak up into practice in your life. Share the knowledge with your friends and keep the cycle going.  See you soon.

BUY FRIDAY TICKETS

BUY SATURDAY TICKETS

Use code TORONTO to save $5 off single tickets.

 

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Behind The Cutting Board: Ted Reader

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Known as the ‘Godfather of the Grill’, his charm and fearless culinary spirit has led Ted to become an award-winning chef, author, food and product innovation entertainer and a professor of Modern Culinary Applications Innovations at the Canadian Food and Wine Institute at Niagara College.

Ted’s culinary adventure began at George Brown College Chef School in Toronto, which to date has paved the way for his dynamic career. He cooks for all walks of life from swanky corporate affairs; to backyard BBQ parties and summer festivals.

Ted’s passion for all things smoked and grilled is extremely contagious. You’ll often find him spreading his gospel of BBQ at live cooking demonstrations and TV and radio appearances that keep fans salivating for more! Follow Ted on Twitter: @tedgrills and on Instagram: @tedgrills

See Ted at #TGE2016:

FRIDAY, NOVEMBER 11TH:

  • 8pm – Ted Reader

SATURDAY, NOVEMBER 12TH:

  • 6pm – Openly Discussion: The Openly Discussion is a culinary roundtable featuring Matt Jones, Ted Reader, Jeff Dueck, Krista Faist, Kevin Brauch, Rob Rainford, Amanda Ray, Marcus Mariathas, and surprise guests!
  • 7:30pm – UCC Battle: Ted Reader vs Jeff Dueck. Hosted by Joe Friday & Mike Ward!

Get To Know Ted Reader:

If you weren’t working in the culinary industry, what would you be doing?

I’d be a swim suit model. 

Any advice for people getting started in your industry? Best advice you’ve ever been given?

Don’t do it! Be a doctor instead. Best advice given, always give 100%.

What is your favourite restaurant, right now?

Swatow Restaurant on Spadina Ave.

In your opinion, what traits would you say describe the ideal Gentleman?

Someone once said to me that; being a male is a matter of birth, being a man is a matter of age and being a gentleman is a matter of choice. I believe it. Be good. Be kind. Be polite. Be Courteous and be humble.

If you could have dinner with anyone (Alive or Dead), who would it be, and why?

My grandfather, Alexander Berzinsh. He was a gentleman through and through. He loved life, food, drinks and overall was the kindest, sweetest man.

See and learn from Chef Reader (and many others) as part of our CULINARY PROGRAMME at #TGE2016.

BUY TICKETS NOW!

Use code FIVEOFF to save $5 off General Admission tickets.

#BEBETTER at The Gentlemen’s Expo. November 10-12 at the Metro Toronto Convention Centre!

Here’s a taste of what Ted brings to the table!

 

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TGE Attractions

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The Gentlemen’s Expo is back on Nov. 24 & 25 and there is no shortage of experiences for patrons to enjoy! It all takes placeat the Metro Toronto Convention Centre, North Building. Audiences will be entertained and educated through interesting and exciting activations as part of the #BeBetter lifestyle. To get an idea of what to expect at #TGE2017, here’s a breakdown of what happened last year at #TGE2017:

Underground Chef Co. (UCC) Battle

Get ready to experience the biggest, baddest and most epic food battle that Toronto has ever seen! The team at Underground Chef Co. have been hard at work organizing an astonishing line-up of Chefs uccbattle_612x612to create a special edition Chef Battle, exclusively on The Gentlemen’s Expo’s On The Line Culinary Experience. The Chefs battling at this year’s event include Chef Ted Reader and Chef Jeff Dueck. The Chef Battle will be hosted by both Joe Friday (Founder of UCC) and Chef Mike Ward (Formerly Food Editor-in-Chief of Canadian Living). There will also be an incredible panel of judges that is still yet to be announced.

For anyone who has never witnessed a Chef Battle live before, Underground Chef Co., challenges Chefs to create several dishes from secret ingredients in under one-hour and provide audience goers with a real-time experience of life in the kitchen. It’s hot, loud, and it’s messy but this on-stage event will leave you in shock and awe once attendees see what these Chef’s come up with.

Yamaha Canada Music Garage Band Experienceyamaha

The Yamaha Canada Music Garage Band Experience will WOW attendees with a  fully-built garage that contains a massive selection of instruments to try out, from their product catalog. This is the jam space of any music nerd’s dreams, because they can try everything. Grab a guitar (like the new Revstar) and melt some faces with a solo. Grab those drum sticks and do that part from Phil Collins ‘In The Air Tonight’. Anything is possible! More Info.

The Silver Medal Package Presented By Hockey Hall of Fame

The Gentlemen’s Expo is bringing a true Hockey Hall of Fame (HHOF) classic, “The Silver Medal Package.” This area includes the HHOF’s mobile Original Legends Exhibit, an NHL Trophy display and a t100_1235ruly unique interactive hockey component.   In partnership with the premier interactive hockey company, Top Shot Hockey from Guelph, this set-up has traveled from coast-to-coast throughout North America, as well as the world, and has been a popular fan favourite wherever it goes.

Featuring a combination of historical artifacts from the past, present and future of the game, the most prestigious hardware in the world and a selection of interactive games to challenge even the most seasoned hockey veteran; there is a little bit of something that everyone will enjoy. More info.

Openly. On-Stage Discussion

This is a first for The Gentlemen’s Expo main stage; Openly., is a series of talks and videos that showcase some of the most accomplished and influential leaders in the food and beverage, hospitality, entertainment, sports and service industry. They share their stories of professional success, failures and personal triumph as they rise to the top.

Currently scheduled to participate in the Openly On-Stage Discussion is Whiskey Chef Matt Jones, Chef Ted Reader, Chef Jeff Dueck, Krista Faist (Editor of Foosdism TO), Kevin Brauch (The Thirsty Traveller), Chef Amanda Ray, Chef Rob Rainford, Chef Marcus Mariathas, and some surprise appearances from some other well known culinary experts in Toronto’s food scene. The discussion will be hosted by Chef Mike Ward, who was formerly Food Editor-in-Chief of Canadian Living (Canada’s #1 food magazine).

OLG PlaySmart Experience

PlaySmart is OLG’s gambling education program dedicated to informing Ontarians about how gambling works to keep it a fun and enjoyable experience for all players. PlaySmart provides facts, tools and advice to help players, new to experienced, develop smart gambling habits that suit their play.rg-playsmart-en PlaySmart has developed a series of interactive activities for participants to experience at The Gentlemen’s Expo while showing fans the fun of randomness in gambling! Drop by the PlaySmart booth to roll a 122-sided die at their Odds Table, grab a snack from their Vending Machine, or pick a card – any card, from their very own magician.
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The Gentlemen’s Expo Fashion Show

Attendees are certainly in for a treat during The Gentlemen’s Expo opening night (Thursday, November 10) because they will have a chance to experience the latest style trends and get advice from some of the most knowledgeable sartorial experts in Toronto. This main-stage event is sponsored by Reiss, Rent Frock Repeat, SHARP, and Concierge Club.

Best Buy He-Shed

The Best Buy He-Shed (#BestBuyHeShed) is the ultimate haven for today’s modern man. Timeless style merged with the latest tech makes for the perfect manly, backyard escape. The Best Buy He-Shed features everything from wireless home audio systems, to virtual reality, the coolest drones and everything in between! Attendees are invited to demo products, seek advice from Geek Squad Agents and experience all that the He-Shed has to offer.

The Dr Oetker-Casa Di Mama Experience

Dr Oetker-Casa Di Mama is the official pizza of the Canadian Football League (CFL) and as such they will create an experience for attendees in which they can sample a fresh slice of the pizza itself AND enter contests to win tickets to the Grey Cup or to the Dr Oetker-Casa Di Mama “viewing party”.

They will do this via a 23 foot trailer with a lowering stage. Consumers will walk up the stage to receive a sample from their lovely Bas, alongside coupons. Dr Oetker-Casa Di Mama will also set up tents where they host engagements and the contests. Everything is CFL and Casa Di Mama branded!

Clinique For Men / Lab Series Gentlemen’s Lounge

labseriesBoth Clinique For Men and Lab Series will be setting up a unique and fun experience that will definitely give the feel of a Gentlemen’s Lounge. Attendees will challenge each other in a video game while receiving a top-of-the-line facial treatment as they compete with one another. Whoever wins in this game will have the bragging rightsover the other and both will leave feeling refreshed and ready to take on the day . They will also leave with an ice-cold beer because after all… this a Gentlemen’s Lounge and we’re all winners here!

Beer, Spirits, Wine, and Cocktail Sampling

The Gentlemen’s Expo will feature an incredible offering of some of the world’s best potent potables. Ranging from scotches, bourbons, whisk(e)ys, beers, wines, cocktails and everything in between.gentlemensexpo_pv_31-2

Attendees will have a chance to sample beverages from the likes of: Jim Beam, Knob Creek, Basil Hayden’s, Bowmore, Laphroaig, Highland Park, The Macallan, Mill Street, Goose Island, Stella Artois, Brickworks Ciderhouse, Budweiser, Innis & Gunn, Great Lakes Brewery, Old Tomorrow, Samuel Adams, Amsterdam Brewery, Bulleit Bourbon, CIROC, Johnny Walker, Ketel One Vodka, Tanqueray No. Ten, and so much more!

The Bag Jump In Partnership with 365 Sports and Tenfed

BagJumpThe Gentlemen’s Expo is bringing the infamous Bag Jump back to the event. Attendees will be able to jump off an enormous 30ft scaffold into an inflatable bag. As part of this attraction, The Gentlemen’s Expo has partnered with Tenfed, a company that provides ten meals to feed hungry children around the globe with every item that is sold. They work directly with Kids Against Hunger Canada to make this happen and will be creating a limited edition shirt exclusively for The Gentlemen’s Expo. Attendees can purchase one of their shirts right at The Bag Jump to show  support.

On The Line Culinary ExperienceCookingStage_Rob

The Gentlemen’s Expo will feature demonstrations from some of Toronto’s top Chefs, including: Chef Patrick McMurray, Chef Tonia Wilson, Cheese Master Afrim Pristine, Chef Albert Ponzo, Chef Rob Rainford, Chef Lindsey Greflund, Chef Ted Reader, Whiskey Chef Matt Jones, Bourbon Ambassador Jamie Johnson and so much more!

The Gentlemen’s Den

foosballThe Gentlemen’s Den will be the centre area of The Gentlemen’s Expo and have some of the most popular bar games housed within one massive area for attendees to enjoy. Play ping pong, pool, foosball and even watch sports highlights on screens placed within this area. Attendees can even watch our local Toronto sports teams broadcasted live on game day.

Retail Shopping

With the holiday season just around the corner, attendees can shop amongst some of the most popular international and local men’s retailers. With nearly endless options available, gentlemensexpo_pv_28-2The Gentlemen’s Expo will bring top fashion retailers, men’s accessories, and men’s grooming products. It’s a sure bet that attendees will pick up some great gift ideas and who knows… They may also pick something up for themselves while they are there.

A little more about #TGE2017:

The Gentlemen’s Expo is the premium event for emerging and established men’s lifestyle products, integrated consumer experiences and on-stage programming that will entertain and educate men.  It all happens November 24-25 at the Metro Toronto Convention Centre North Building.

Come to #TGE2017 if you are interested in: style, tech, music, sports, cars, alcohol, grooming, sex, food, entrepreneurship, whiskey, beer, spirits, gaming, DIY, wellness, health and more.  Come to#TGE2017 if you want to see great speakers and compelling attractions. Come to #TGE2017 if you want to #BeBetter.

 

 

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Behind The Cutting Board: Afrim Pristine

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Maître fromager (Cheese Master) Afrim Pristine delivers years of experience in affinage, a practice handed down through the family business, Cheese Boutique.

Private cheese education from on-the-job training and trips to local and not-so-local farms have built Afrim’s foundation of knowledge. Many touchstones guided vocation such as an invitation by Switzerland Cheese to study and learn the process from one of the oldest and most renowned Cheesemakers in the world. Afrim’s education cultivates an encyclopedic recall with passionate delivery.

Twitter: @afrimpristine

Instagram: @afrimpristine

If you weren’t working in the culinary industry, what would you be doing?hvv_afrim

If I wasn’t in the culinary industry, I would be a vigilante, fighting crime at night, wearing a a cowl and cape.  By day, I would be a pretty good, philanthropist living in a castle. I’m pretty sure this doesn’t exist already, so I feel there is a need for it. 

Any advice for people getting started in your industry? Best advice you’ve ever been given?

Advice for people in the industry: If you want to be rich, and don’t want to work a lot, then do not enter this industry. This industry is all about passion and love for your craft. The hours and pace are crazy, but one does crazy things for the love of food. You better to be ready to hustle, hustle and never stop.

What is your favourite restaurant, right now?

Favourite restaurant is Campagnolo

In your opinion, what traits would you say describe the ideal Gentleman?

Ideal gentlemen: ‘manners maketh man’

End of story.

If you could have dinner with anyone (Alive or Dead), who would it be, and why?

I would love to have dinner with Kurt Cobain. Eddie Vedder would be our server and Chris Cornell would be the Chef.

See and learn from Chef Pristine (and many others) as part of our CULINARY PROGRAMME at #TGE2016.

Tickets are ON SALE NOW. Use code FIVEOFF to save $5 off General Admission tickets.

#BEBETTER at The Gentlemen’s Expo. November 10-12 at the Metro Toronto Convention Centre.

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Behind The Cutting Board: Joe Friday

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Chef Joe Friday was born in North Carolina, raised in Okinawa, Japan, trained in French Cuisine. His impressive culinary journey began when he enrolled in the Culinary Institute of America to train in pastries and savories.

At the age of 20 he was one of 10 pastry students selected globally to work in the international culinary program at Walt Disney World. Six months in, Friday’s superiors recognized great talent, and placed him on the “hot line.” There, is where Friday found his love and passion for savories and has been refining that talent ever since.

Within three years time, he had worked his way up to sous-chef and had successfully moved around to various restaurants within the Disney family. Friday was exposed to different cuisines and cooking techniques while working with influential chefs such as Chef Martin Yan (from “Yan Can Cook”) and Disney’s Executive Chef, John State.

After he apprenticed in Norway and England, he returned to Japan to perfect the culinary experience of his childhood; the art of Japanese noodle making. Friday took a position at the world renowned Nobu Wakiki, Honolulu. This was a pivotal moment in Friday’s career were he understood his identity as a chef. With a love for Honolulu, he furthered his career and established himself as the sous-chef at the Hilton Hawaii Village and shortly after became the Executive Chef at Giovani’s.

Seeking tutelage from Canadian renowned Chef Jason Bangerter, Friday assisted as the chef-da-partie in the opening of Toronto’s Luma by O&B at the TIFF Bell Lightbox. In the Fall of 2011, Friday joined the team at Bar Mozza (part of the Alimento Fine Food Emporium) downtown Toronto, as executive Chef.

Chef Joe Friday is also a co-founder and host of The Underground Chef Co. (UCC) which was founded in 2013 with the objective of providing Chefs and restaurateurs a platform to help promote and support the culinary community. UCC works with to-be-discovered Chefs in Toronto, Montreal and Ottawa and their battles challenge Chefs to create several dishes from secret ingredients in under one-hour and provide audience goers with a real-time experience of life in the kitchen.

Check out the video below, to see what the Underground Chef Co., Battles are typically like:

Twitter: N/A

Instagram: @chefjoefridy

If you weren’t working in the culinary industry, what would you be doing?

A doctor .

Any advice for people getting started in your industry? Best advice you’ve ever been given?

Advise plan your career and put goals in every step of the way.

What is your favourite restaurant, right now?

Alo restaurant

In your opinion, what traits would you say describe the ideal Gentleman?

Someone with manners, respect for others, treating women properly and a display of class.

If you could have dinner with anyone (Alive or Dead), who would it be, and why?

My great, great grandfather so I could learn more about myself.

 

Watch Chef Joe Friday host The Gentlemen’s Expo Chef Battle, presented by Underground Chef Co., as part of our CULINARY PROGRAMME at #TGE2016.

Tickets are ON SALE NOW. Use code FIVEOFF to save $5 off General Admission tickets.

#BEBETTER at The Gentlemen’s Expo. November 10-12 at the Metro Toronto Convention Centre.

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#TGE2016 Culinary Programme: Full Schedule Announced!

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Boom. Our #TGE2016 Culinary Schedule is set. Hold on to your spatulas, cuz this is big! Get ready to experience the biggest, baddest and most epic Chef Battle that Toronto has ever seen! The team over at Underground Chef Co. have been hard at work organizing an amazing line-up of Chefs that hail from around the GTA to create a special edition Chef Battle, exclusively as part of The Gentlemen’s Expo Culinary Programme.

Underground Chef Co., challenges Chefs to create several dishes from secret ingredients in under one-hour and provide audience goers with a real-time experience of life in the kitchen. It’s hot, it’s loud, and it’s messy but this on-stage event will leave you in shock and awe once you see what these Chef’s come up with. Don’t miss it! Here’s the #TGE2016 Culinary Schedule:

Thursday, November 10th:

  • 6pm – Patrick McMurray
  • 7pm – Tonia Wilson
  • 8pm – Afrim Pristine
  • 9pm – Albert Ponzo

Friday, November 11th:

  • 6pm – Rob Rainford
  • 7pm – Lindsey Greflund
  • 8pm – Ted Reader
  • 9pm – Matt Jones

Saturday, November 12th:

  • 3:30pm – Jamie Johnston
  • 4:30pm – Rob Rainford
  • 6pm – Openly Discussion: The Openly Discussion is a culinary roundtable featuring Matt Jones, Ted Reader, Jeff Dueck, Krista Faist, Kevin Brauch, Rob Rainford, Amanda Ray, Marcus Mariathas, and surprise guests!
  • 7:30pm – UCC Battle: Ted Reader vs Jeff Dueck. Hosted by Joe Friday & Mike Ward!

Learn more about the Underground Chef Battles on their website or by checking out this vid:

Want to find out more about the Chefs being featured in the Openly Discussion Panel? Get to know each and every one of them below:

Chef Rob Rainford

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Rob is a Canadian chef, author of Rob Rainford’s Born to Grill (published May 8, 2012 by Appetite by Random House) and former host of Licence to Grill (LTG) on Food Network Canada, Discovery Home in the U.S. and Asian Food Channel across Asia. The format of the show involves Rainford hosting a get-together at his home for one reason or another, and preparing meals on his grills for the occasion. The different “occasions” provide the impetus for the food choices, and allow Rob the opportunity to demonstrate different techniques.

Krista Faist

krista-faist

Krista is the owner of Foodism Toronto, the first international outpost of London England’s highly successful magazine Foodism. A Toronto native, she crossed the pond four years ago and worked with Foodism’s publisher Square Up Media for the majority of that time. She returned in late 2015 after with the Foodism brand with tow. The website and weekly newsletter launched in November 2015 with the first print issue landing in September 2016.

A lover of cats, hater of the term ‘cat lady’, endless curator of Spotify playlists and often called out for saying things a bit strange thanks to her her time in the UK, Krista is now back in Toronto discovering (read: eating and drinking) her way through the city, all in the name of work. of course.

Kevin Brauch

kevin-brauch

Kevin Brauch was the host of the show The Thirsty Traveler on the Fine Living Network (originally on the Food Network), MegaWorld on Discovery Channel Canada, and Superstar Chef Challenge on Food Network Canada. He also served as the floor reporter for Iron Chef America (on both the American and Canadian Food Networks). He was also the host the Food Network Canada program CheF*Off.

Born and raised in Toronto, Canada, Brauch worked as a bartender for seven years early in his career while working his way through the radio and television program at Ryerson University.

Brauch worked for CFNY radio in Toronto (FM102) from 1988 to 1990. He began his television career on TVOKids in 1994. He received the Canadian Gemini award in 1998 for “Best Performance in a Children’s or Youth Program or Series” (Stuff “Triathon”), in 1999 for “Best Host in a Lifestyle or Performing Arts Program or Series” (Canadian Gardening III) and also in 2005 for “Best Host in a Lifestyle/Practical Information or Performing Arts Program or Series” (The Thirsty Traveler). Brauch appeared as a guest on NBC’s Tonight Show hosted by Jay Leno, taped on the afternoon of Friday, March 17, 2006.

In the Cora v. Miranda episode of Iron Chef America (2010), it was revealed that Kevin and host Alton Brown were Kentucky colonels. This appointment comes with the title of Colonel and so he could be addressed as Honorable Kevin Brauch or Colonel Kevin Brauch

Chef Amanda Ray

amanda-ray

Amanda Ray has worked in some of the swankest restaurants in the city. After graduating from George Brown’s culinary programme she worked at Auberge du Pommier before taking on the role as a sous chef at Canoe. Following, Amanda was able to live her dream by studying rustic Provencal cuisine in France. Now she’s the chef de cuisine at Biff’s Bistro, another Oliver & Bonacini establishment and a longstanding favourite amongst Bay Street brokers and discerning foodies alike

Mentored by Corporate Executive Chef Anthony Walsh, she continued to hone her culinary skills. After a promotion to Sous Chef in 2006, she traveled to Crillon le Brave in Provence, France to expand her knowledge and technical skills alongside Chef Philippe Monti, cooking rustic Provencal cuisine. With all of Amanda’s experience and successes, she keeps her culinary mantra sweet and simple: “I strongly believe that cooking is simplest way of saying ‘I love you’.”

 

Chef Jeff Dueck

jeff-dueck

Jeff is a creative professional chef, inspired by the simple pleasures of the table. Good food, family and friends.  Able to meet any professional challenge head on with confidence.  Able to successfully combine creative culinary concepts, with prudent financial management of the kitchen.

Chef Ted Reader

 ted-reader

Known as the ‘Godfather of the Grill’, his charm and fearless culinary spirit has led Ted to becoming an award-winning chef, author, food-entertainer and most recently professor of Modern Culinary Applications Innovations at the Canadian Food and Wine Institute at Niagara College.

Ted’s culinary adventure began at George Brown College Chef School in Toronto which to date has paved the way for his dynamic career. He cooks for all walks of life from swanky corporate affairs; to backyard BBQ parties and summer festivals.

Alexandra Feswick

alex-feswick-head-shot

Born and raised in Dundas, Ontario, Alexandra Feswick formed a connection with food and nature from a very young age.  Graduating from the University of Guelph with a BA in Sociology, she eagerly began training at George Brown Chef School in 2005.  Feswick landed an apprenticeship at the Ancaster Mill for five years under Chef Jeff Crump, and was educated with the belief that good food should speak for itself and that it is vital to the integrity of what you’re cooking to do it with your heart. In addition to invaluable cooking skills, she also picked up knowledge about working on a farm and the importance of high quality, fresh, seasonal ingredients – insights that continue to inspire her menus today.

After relocating to Toronto in 2010, Feswick quickly gained ranking as one of Toronto’s top chefs, working behind the line at restaurants like Brockton General and Samuel J. Moore with her loyalty to fresh, local produce served in unique and elegant ways. She remains committed to food service by actively contributing to the network of culinary leaders in Ontario, and regularly donating her time and expertise to cooking for various charitable events.  Career highlights so far include cooking at the venerable James Beard House, participating at Cook It Raw with some of the world’s top chefs, and being invited to compete in the influential Gold Medal Plates competition. In March 2014, Feswick joined forces with Corporate Executive Chef Teddy Corrado as Chef de Cuisine at The Drake Hotel, where she now has a place to call home and an ever-growing, ever-inspiring space to create – which includes an urban garden full of fresh herbs and ingredients, located in a secret alley off of Queen St. W.

Marcus Mariathas

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Marcus Mariathas came to Canada in 1993 from Sri Lanka. While studying Business & Finance at the University of Toronto, Marcus took a night job at ACE Bakery®, in the very early days when ACE® had their first bakery and store front on King Street. This serendipitous opportunity would change Marcus’ life forever. It was here that Marcus discovered his natural talent and love for baking authentic, European, artisan breads.

Over the years, Marcus studied and travelled through Europe learning everything there is to know about artisan breads, while rising to the position of Master Baker with ACE®. Today, ACE Bakery® has grown into Canada’s leading artisan bakery; the success in large part due to Marcus’ recipes, crafting exceptionally tasting and artistic breads and baked goods.

This past February, Marcus had the privilege of showcasing his bread skills, representing Team Canada, as he competed in the highly coveted Coupe du Monde de la Boulangerie (the equivalent of the Baking Olympics), in Paris.  2016 was the first year in history that Canada has ever qualified for the Coupe du Monde. Marcus along with Team Canada, placed 7th out of 35 competing nations.

Whisk(e)y Chef Matt Jones

matt-jones

Both bartending nerd and whisk(e)y geek, Matt has been working within the beverage alcohol industry for 18 years. He has trained bartenders around the world in product knowledge and bar technique for over a decade. Also known as @Whisky_Chef, Matt continues to share his love of classic cocktails and culinary applications of whisk(e)y.

In 2010 he accepted his favourite role to date: Beam Suntory’s Whisk(e)y Ambassador to Canada and Bourbon Specialist. In this role he travels the country coast to coast preaching the gospel of Whisk(e)y. In 2016 Matt was officially highly commended by Whisky Magazine’s Icons of Whisky as American Whiskey Ambassador of the Year, as well as World Whisky Ambassador of the Year. Matt was most recently featured on the cover of Whisky Magazine issue 138, a global publication

Last but not least… We cannot forget our great hosts of the UCC Battle: Joe Friday and Mike Ward:

Chef Joe Friday

gentlemens-expo_joefriday

Chef Joe Friday was born in North Carolina, raised in Okinawa, Japan, trained in French Cuisine. His impressive culinary journey began when he enrolled in the Culinary Institute of America to train in pastries and savories. At the age of 20 he was one of 10 pastry students selected globally to work in the international culinary program at Walt Disney World. Six months in, Friday’s superiors recognized great talent, and placed him on the “hot line.” There, is where Friday found his love and passion for savories and has been refining that talent ever since. Within three years time, he had worked his way up to sous-chef and had successfully moved around to various restaurants within the Disney family.

Friday was exposed to different cuisines and cooking techniques while working with influential chefs such as Chef Martin Yan (from “Yan Can Cook”) and Disney’s Executive Chef, John State. After he apprenticed in Norway and England, he returned to Japan to perfect the culinary experience of his childhood; the art of Japanese noodle making. Friday took a position at the world renowned Nobu Wakiki, Honolulu. This was a pivotal moment in Friday’s career were he understood his identity as a chef. With a love for Honolulu, he furthered his career and established himself as the sous-chef at the Hilton Hawaii Village and shortly after became the Executive Chef at Giovani’s.

Seeking tutelage from Canadian renowned Chef Jason Bangerter, Friday assisted as the chef-da-partie in the opening of Toronto’s Luma by O&B at the TIFF Bell Lightbox. In the Fall of 2011, Friday joined the team at Bar Mozza (part of the Alimento Fine Food Emporium) downtown Toronto, as executive Chef.”

Mike Ward

mike-ward

Mike has had a rare and valuable mix of both successful culinary, and media careers. He began cooking at the age of 17 in Sydney, Australia and never believed he would one-day cook for Julia Roberts, Tom Cruise and Nicole Kidman. In early 2000 he expanded his creativity to include writing, producing and directing award winning cooking/travel/lifestyle TV series that have been seen in over 120 countries.

Mikes honest and unfiltered perspective on both the food he cooks and the food topics he talks about has seen him rapidly become a respected and influential personality across both mainstream media and social media. He writes for the Globe and Mail, Toronto Sun, 24 Hours (national) and several magazines including content being featured on top online food outlets including the Today Show’s food site, Domino and Food52. Mike has combined monthly social impressions of over 350,000, including nearly 4 million views on his YouTube channel to date.

He is the former Food Editor-in-Chief of Canadian Living (Canada’s #1 food magazine) and cooks on several TV outlets including Cityline (Canada’s #1 morning show). He also regularly hosts and emcee’s leading food and culinary events including the Visa Dining series and Taste of Toronto.

He also serves as a consult to Centennial Colleges’ culinary department to develop curriculum and guest instruct industry relevant culinary courses. Mike is also involved in many charities including Dancing with Parkinsons. His personal passion remains finding solutions and working with organizations that can and are actualizing the concept of fair and accessible good quality food for people of all economic levels. Whether it be a quiet night at home teaching his two daughters how to use the “grown up” knives, in a foreign country directing a cooking series, or flying his beloved 2- seater aerobatic aircraft, Mike’s insatiable appetite for food and adventure continues to drive him to explore and create.

About #TGE2016:

The Gentlemen’s Expo is the premium event for emerging and established men’s lifestyle products, integrated consumer experiences and on-stage programming that will entertain and educate men.  It all happens November 10-12 at the Metro Toronto Convention Centre South Building. Oh, and tickets are on sale right now. (AND YOU CAN SAVE $5 OFF GENERAL ADMISSION TICKETS BY USING PROMO CODE: FIVEOFF) 

Come to #TGE2016 if you are interested in: style, tech, music, sports, cars, alcohol, grooming, sex, food, entrepreneurship, whiskey, beer, spirits, gaming, DIY, wellness, health and more.  Come to#TGE2016 if you want to see great speakers and compelling ATTRACTIONS. Come to #TGE2016 if you want to #BeBetter.

  • BUY TICKETS for Thursday, November 10th – 4pm to 11pm
  • BUY TICKETS for Friday, November 11th – 4pm to 11pm
  • BUY TICKETS for Saturday, November 12th – Noon to 11pm
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Behind The Cutting Board: Rob Rainford

CookingStage_Rob

Celebrity Chef Robert Rainford is a Canadian chef, author and television host of shows that have aired on stations including Food Network Canada, Discovery Home in the United States and Asian Food Channel throughout Asia. Robert was the host of the wildly popular Food Network TV show, License to Grill (which aired in Canada, the USA, Australia, Africa and Asia).

Born in the parish of Saint Andrew, Jamaica on November 30, 1966, Chef Robert Rainford moved to Canada with his family when he was only three years old. In 1994, he enrolled in culinary school and began a professional career shortly thereafter in which he honed his skills at some of the City of Toronto’s finest restaurants. His professional career has now culminated in his becoming the Chef Ambassador to Centennial College.

Although Robert is a classically trained chef, he is best known as a connoisseur of the grill and for the unveiling of his signature “Rainford Method” unveiled in his new book “Rob Rainford’s Born to Grill” which takes grilling to a whole new level with over 100 recipes and 20 complete menus, all designed for your backyard barbeque.

For Rob, grilling is about entertaining. It’s about spending time with friends and family and sharing precious moments together. This sentiment is captured in the “Rainford Method” and is evident whether he’s cooking on television, on stage in front of hundreds of people, or at home on the backyard patio.

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Twitter: @ChefRobRainford

Instagram: @ChefRobRainford

 

If you weren’t working in the culinary industry, what would you be doing? 

I would probably be still sitting at my plumbing wholesale buyer’s desk. I’m sure I’d be the GM buy now but I’m glad my passion for food won.

Any advice for people getting started in your industry? Best advice you’ve ever been given?

A wise old chef told me that when my hands catch up to the speed of my brain then I’d become the chef I dreamed of becoming.

What is your favourite restaurant, right now?

This is a hard question to answer because there are so many good restaurants but I’d have to say Ivana Raca from Raca Café & Bar. Chef Ivana Raca is at the top of my list I really respect her game.

In your opinion, what traits would you say describe the ideal Gentleman?

Good manners and a genuine respect for women and people in general. Patience and understanding will take you far. Last but not least LOVE & PASSION

If you could have dinner with anyone (Alive or Dead), who would it be, and why?

I would have dinner with my Grandmother on my Mother’s side of my family as she was the best Chef in our family period. I’d like to know if she thought I was up to her standard. I feel like a young kid again looking for her approval.

See and learn from Chef Rainford (and many others) as part of our CULINARY PROGRAMME at #TGE2016.

Tickets are ON SALE NOW. Use code FIVEOFF to save $5 off General Admission tickets.

#BEBETTER at The Gentlemen’s Expo. November 10-12 at the Metro Toronto Convention Centre

 

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The Gentlemen’s Expo Culinary Programme

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The Gentlemen’s Expo is back and we’ve taken all of your requests over the last year and we’ve listened. This is why we are expanding the #TGE2016 Culinary Programme at the show: bringing you more food purveyors, and more incredible Chefs because after all… What kind of Gentlemen would we be if we didn’t: A – have a vested interest in cooking, and B – love to eat. Are we right?

So, here’s a heads up on what to expect at our #TGE2016 Culinary Programme. Additions will be added as we move closer to the event in November, so keep checking back because you will not be disappointed:

Patrick McMurray:

Patrick McMurray

Patrick McMurray, also known as @ShuckerPaddy to the online community, owns and operates an Irish Local – The Ceili Cottage – in Leslieville Toronto. This man is like the ‘shucking’ king of shucking oysters. You probably will never shuck as fast as he does, but you can learn by watching him, young grasshopper.

Tonia Wilson:

Gentlemen's Expo

Tonia Wilson owns and operates Savour Flavours and is a certified sommelier with great depth of knowledge in the world of wine and beer. If you want to learn anything about those two subjects, she is the one to teach you so make sure you check out her segment as part of #TGE2016 Culinary Programme – you won’t want to miss it!

Afrim Pristine:

Afrim Pristine

Afrim Pristine is a Maître fromager (Cheese Master) who has years of experience in affinage, a practice handed down through the family business, Cheese Boutique. He’s super charming, very funny and a long-time friend to our office so be ready to have a laugh or two when you watch him live!

Albert Ponzo:

Albert Ponzo

Albert Ponzo is a master in French cuisine classics and is an active ambassador for sustainable farming and aquaculture. He has been leading his kitchen at Le Sélect in Toronto for 10 years and you can find him online @albertponzo.

Rob Rainford:

Rob Rainford Headshot

Celebrity Chef, Robert Rainford, is no stranger to The Gentlemen’s Expo. He is our go-to guy for anything related to backyard BBQ’ing, especially when it comes to steak (drool). Rob is a Canadian chef, author and former television host of shows that have aired on stations including Food Network Canada, Discovery Home in the United States and Asian Food Channel throughout Asia. Robert was the host of the wildly popular Food Network TV show, License to Grill (which aired in Canada, the USA, Australia, Africa and Asia).

Lindsey Greflund:

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Multi-talented Chef Lindsey Greflund is a master when it comes to making delectable pastry deserts. She is the owner of TKO Cakes and will be at our show promoting both Le Dolci and George Brown College’s culinary program. She will turn you in to the baker your grandmother always wanted you to be.  This way, the next time some goon tries to ask you “Do you even bake, bro?” you know exactly what to tell him.

Ted Reader:

Ted Reader

Ted Reader, aka: the ‘Godfather of the Grill’ will be at #TGE2016! His charm and fearless culinary spirit has led Ted to become an award-winning chef, author, food and product innovation entertainer and a professor of Modern Culinary Applications Innovations at the Canadian Food and Wine Institute at Niagara College. Ted has written over twenty-one cookbooks and has won such awards as Cookbook of the Year for the 2014 Single-Subject Cookbook at The Taste of Canada Food Writing Awards for Gastro Grilling.

Matt Jones:

Matt Jones

Matt Jones is a whisk(e)y Ambassador for Beam Global Canada – speaking to 25 premium Scotch, Irish, Canadian, and American whiskies. Bourbon Specialist. Coast to coast educating consumers and trade professionals on whisk(e)y with a cocktail and culinary approach.

 

This may be a good time to let you that Pie CommissionHank Daddy’s BBQ, Carbon Bar, Feast, Magic Oven, Caplansky’s, The Landing Group, Dr. Oetker and Oyster Boy are the first of many to be added as food purveyors at #TGE2016.

Hungry yet?

See you in November.

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Behind The Cutting Board – Lindsey Greflund

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Multi-talented Chef, Lindsey Greflund started her career as a sculptor. She displayed her art at various Toronto galleries, and to encourage attendance, she handed out her homemade pastries and treats. After receiving rave reviews on her pastries instead of her art, she decided to change careers.

In 2006 she graduated from George Brown College with a Baking Pastry Arts diploma, and in 2013 Lindsey earned her Red Seal pastry chef certification.

She loves sharing her passion for baking with others by creating dishes for fine dining restaurants such as ‘sassafraz’ and by teaching classes at George Brown College, PC Cooking Schools, Le Dolchi foodie studio and many others.

Recently, Lindsey has been dabbling in television and promotional work, representing George Brown at citywide events, Food network challenges and local chef competitions. Chef Lindsey plans to make the kitchens of Toronto a sweeter place.

Twitter: @tkocakes

Instagram: @tko_cakes

If you weren’t working in the culinary industry, what would you be doing? 

Giving the sculpture gig another go.  Before being a pastry Chef I was mixed media sculptor, I would go back to the wood, metal, clay and bronze in a heartbeat.

Any advice for people getting started in your industry? Best advice you’ve ever been given?

One of my first gigs in pastry was in a fast and busy kitchen of a gelato shop, and I was blessed to have a fair and helpful chef.  Whenever I did something wrong (which was often to me at the time) my chef never chastised me he simply said “Don’t worry, Be happy!” (in a thick Italian accent).  This voice has always been in my head, and i’m glad to say makes me a better chef today. I try not to take things to seriously, have fun and be happy as our industry often tends to do the opposite.

What is your favourite restaurant, right now?

My guilty pleasure is doughnuts…. so many doughnuts!  I teach them weekly, make them way too often and eat them everyday.  My favourite fix is Glory Hole Doughnuts, which is conveniently close to my new condo (totally planed).  The problem with the doughnuts at Glory Hole is that one doughnut always tastes like another.

In your opinion, what traits would you say describe the ideal Gentleman?

To me it’s the little things; remembering how someone takes their coffee, placing special attention to little accomplishments and just being kind.  Shivery isn’t dead its just spread out over our lives, its our job to notice it.

If you could have dinner with anyone (Alive or Dead) who would it be, and why?

Alton Brown.  In a way this man changed my life, his way of expressing ideas dazzles me.  A few years ago I was defended by the hard and demanding lifestyle of a chef.  Although I still loved creating I dreaded the mundane world I had fallen into.  Alton gave me a new language and a new direction.  Using his teaching framework I took a leap of faith into instructing and never looked back.  He doesn’t just show you how something works or is made, he entertains you into understanding its components and their relation to each other.  He helped my find my place in the culinary landscape, and for that I’m forever grateful.

See and learn from Chef Lindsey (and many others) as part of our CULINARY PROGRAMME at #TGE2016.

Tickets are ON SALE NOW. Use code FIVEOFF to save $5 off General Admission tickets.

#BEBETTER at The Gentlemen’s Expo. November 10-12 at the Metro Toronto Convention Centre.

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