my ramblings ...
Simple food. Fresh Ingredients. Share with those you love. [Repeat].
That's it. For me, it's that simple. Let's fill up our plates and tables with comfort. Comfortable surroudings, uncomplicated food, colourful conversations, crowded kitchens, fresh ingredients, finding space for another spot around the table, and of course, always keeping the glasses topped up.
On my journey, I have learned this is the true recipe for a full plate.
That's it. For me, it's that simple. Let's fill up our plates and tables with comfort. Comfortable surroudings, uncomplicated food, colourful conversations, crowded kitchens, fresh ingredients, finding space for another spot around the table, and of course, always keeping the glasses topped up.
On my journey, I have learned this is the true recipe for a full plate.
my roots ...
I was born in Cairo, Egypt and immigrated to Canada when I was young. I was raised as a proud Egyptian and proud Canadian on the bluffs of Scarborough.
Why cooking?
I am asked this question often. My love for food began in my mother's kitchen. I was forever changed by her passion for food and her gift for always finding room at her table.
In my mother's kitchen, fresh and seasonal ingredients weren't the latest trend, they were all I ever knew.
In my mother's kitchen, magic and memories were made.
In my mother's kitchen, I learned so much more than recipes.
My roots.
Why cooking?
I am asked this question often. My love for food began in my mother's kitchen. I was forever changed by her passion for food and her gift for always finding room at her table.
In my mother's kitchen, fresh and seasonal ingredients weren't the latest trend, they were all I ever knew.
In my mother's kitchen, magic and memories were made.
In my mother's kitchen, I learned so much more than recipes.
My roots.
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my journey ...Today, you will find me exploring my love for all things in the world of food and beverage through the various consulting projects I have been working on, highlighted in more detail here. After close to 13 years, I am proud of the friendship and work I continue to do for Foodland Ontario as one of their Media Spokespersons'. For the decade, I share my passion for this industry as a part-time culinary instructor at the prestigious George Brown College, Centre for Hospitality and Culinary Arts and Humber College School of Hospitality, Recreation & Tourism, educating the next generation of chefs. I dabble in writing, providing editorial content for Huffington Post, City Bites, Edible Toronto, Dairy Farmers of Canada, and Go Barley.
But, the greatest title I ever have received has been the one of dad. I am a devoted dad, teaching our own little ones about where our food comes from and how great food tastes when we prepare it together. You will find our little crew, knee deep and dirty in the garden, harvesting the fruits of our love. ❤ |
#propsFellowship Award: Outstanding Contribution to the Industry, The Ontario Hostelry Institute, (2009) |
Rewind ... my culinary career began with my education at Cordon Bleu in Ottawa. I was blessed with apprenticeship opportunity at Scaramouche (Toronto), completing my Chef Apprentice Programme at George Brown College. I did a stint at Auberge du Pommier (Toronto) and later, Sous Chef at 5-star Cambridge Beaches Resort in the Carribbean (Bermuda). When I returned to Toronto, my journey led me into the kitchens of some of Toronto's finest establishments: Winston's, The Rosewater Supper Club, Boba, and Truffles at The Four Seasons. In 2001, I answered the call of the Carribbean, returning to The Grand Lido Negril Resort (Jamaica). In 2002, I became Executive Chef and part-owner of Eau Restaurant (Toronto). The year 2004 found me on the shores of Lake Muskoka at Taboo Resort as Chef of Elements Restaurant. Throughout my career, I have been blessed to learn from so many incredible local farmers and producers. In Muskoka, I immersed myself in the bountiful agricultural community and further deepened my respect for the partnership between farmer and chef.
I returned to Toronto in 2006 and assumed the position of Executive Chef of Vertical Restaurant. I took great pride in my locally sourced, seasonal menu that was ingredient driven with a committment to simplicity and freshness. I had the privilege of working alongside some of the finest local purveyors that I have met in my career and continue to advocate for sustainable agriculture. I am thankful during my leadership at Vertical, our reviews from Toronto LIfe, The Toronto Star, The National Post, and in The Globe & Mail, celebrated what we were cooking up in the kitchen!
In 2010, I embarked on a consulting career utlitizing my culinary style and philosophy with different restaurant concepts over the last decade, which included: The Ballroom, The Bowery, The Berkley Church (and additional properties), and many more. I also entered the classroom at George Brown, this time as a part-time culinary instructor. In 2012, I assumed the position of Executive Chef, at the International Centre, a million square foot conference and event space and recently, I began taking steps into the Food & Beverage management side of our industry. Additionally in 2011, I was selected as the Chef for the LG Innovators Ball, guest instructor for The Hospitality Management Program at the Ted Rogers School of Business, Sustainable Tourism at Ryerson, guest judge at The Royal Agricultural Winter Fair Friends of the Greenbelt Wine Competition , and a frequent to The National Post's Shelf Life column. I am thankful that my recipes were published by such reputable organizations such as Canadian Living, City Bites, Tonic Magazine, The National Post, Globe and Mail and Healthy Directions. In 2011, I was honoured to become one of Foodland Ontario's Media Spokespeople and I am grateful for this longstanding partnership today. It gives me great satisfaction supporting local farmers and producers on a variety of media platforms, including guest chef on Rogers Daytime Peel, CTV, and daytime Toronto TV shows. As I reflect on my journey, I feel genuinely blessed to have this incredible career. I continue to learn so much from the passionate producers and continue to work alongside some of the most talented professionals in our industry. I am grateful that I get to keep doing what I love, in an evolving industry. Although, you have likely come to my piece of the internet to learn about my professional career, I have learned that my passion spills over to all parts of my life. Today, I get to utilize my culinary expertise to help guide and shape our industry. Today, I get to create innovative designs, spaces, and concepts with my clients. I make memories and magic with my own family in our kitchen.
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