During this six-week course, the city’s top food writers will introduce you to their favourite chefs—the best-reviewed, award-winning men and women who are changing the culinary landscape. Each week, you will be introduced to one of the country's most talented culinary artists, hear about their passion and unique food philosophies, and explore the rich cooking traditions they are reviving and reinventing. Prepare to engage all your senses.
6-Week Course: $60 (Bloor Members: $50, $40, Free)
Doors will open one hour before the first class. Registrants will receive supplementary materials in advance of their first class.
Tuesdays, October 6 - November 17, 10:00 a.m. to noon
*No scheduled class on November 3
October 6: David Sax with Bonnie Stern
Award-winning author and food writer David Sax (Save the Deli, The Tastemakers) interviews renowned chef and best-selling cookbook author Bonnie Stern.
October 13: Corey Mintz with Ryan Donovan
Toronto Star food columnist and author Corey Mintz (How to Host a Dinner Party) interviews Ryan Donovan, Richmond Station’s chef and in-house butcher.
October 20: Pay Chen with Roger Mooking
Food writer and journalist Pay Chen (Newstalk 1010) interviews award-winning chef Roger Mooking, a resident judge on Chopped Canada and the executive chef of Twist by Roger Mooking.
October 27: Amy Rosen with Michael Caballo & Tobey Nemeth
Toronto Cooks author and food writer Amy Rosen (Chatelaine, Food & Wine) interviews Tobey Nemeth and Michael Caballo, the husband-and-wife team who run Edulis, one of Canada’s most acclaimed restaurants.
November 10: Eric Vellend with Corinna Mozo
Food and wine writer, and recipe developer Eric Vellend (The Globe and Mail, Food & Drink, Ricardo) interviews Corinna Mozo, the executive chef of Toronto’s La Cubana diners.
November 17: Mark Schatzker with Jonathan Gushue
Award-winning writer and radio columnist Mark Schatzker (CBC, The Globe and Mail) interviews Top Chef Canada judge Jonathan Gushue (former executive chef, Langdon Hall, named one of the top 100 restaunts in the word on the prestigious San Pellegrino list) and is one of Canada’s most decorated chefs.