What To Eat? No What To Drink?

Don't Be Like This Guy... Go To Niagara

With August now upon us the seasons are going to start to shift a bit soon changing our focus as chefs to the harvest. For now, the beginning of August if I'm not mistaken. Is a fabulous time to take a wine or beer tour here in Ontario.

We are blessed to be a short scenic drive to so many fabulous prized wineries in Niagara and Niagara on the Lake. From Toronto and also Oakville we can utilize both the Go Train and Via Rail which will take us there and home leaving any worries about driving home after sampling wine all afternoon non existent.

There are always scheduled tasting and events that both wine aficionados as well as novices can enjoy. Some of the wineries have wine packages that feature bike tours of the area. These tours usually include a chef created lunch. If your interested in making it a full weekend, hotel and spa packages are also readily available.

Do something different for a change this summer and you will learn about the great wines from our own backyard.

There are a minimum of 26 wineries to choose from. And as we are foodies first, we must not forget the amazing restaurants available in Niagara. Speaking with the talented sommoliers one can gain grate insight into food and wine pairing.

I suggest to everyone, Google Niagara Wineries and start a plan now. Pick what works for you and go out and enjoy the countryside that is our back yard.

But Remember to Stay on the Canadian Side...

Once your on U.S. Grape Soil Anything Can Happen :)

The Celebrities Chef

David Pyper

Marco Pierre White Devil in the Kitchen at a Glance

A Look at a much more relaxed Marco Pierre White speaking with the chef's of Google in 2007

                
       A look at Marco Pierre White in his younger years in a brief and awkward interview

I have always been fascinated by Marco Pierre White. His eyebrow raising kitchen behaviour has earned him the reputation devil in the kitchen. He is know for throwing pans, ejecting diners from his restaurant, and purposely botching television interviews. He held the record for being the youngest chef to earn 3 Michelin stars at the age of 33 in 1988.

This record has since been replaced by Italian Massimiliano Alajmo who won three stars at the age of 28 in 2002.

During Marco Pierre White's early career in the kitchen, White regularly ejected patrons from his restaurants if he took offence at their comments.

When a customer asked if he could have a side order of chips with his lunch, White hand-cut and personally cooked the chips but charged the customer £25 for his time.

 A young chef at his restaurant Harvey's, who complained of heat in the kitchen, had the back of his chef's jacket and trousers cut open by White wielding a sharp paring knife.

These sort of antiques and perhaps abuse depending on how you perceive them, is what the British media clung to almost more so than Marcos incredible ability behind the stove. He has since given up professional cooking to become a restaurateur and investor. He has written many books, most notably being White Heat and Devil in the Kitchen.

 If you have the chance pick up either of these great books for an insight into the life of one of the most talented and feared chefs of his time.

The Celebrities Chef

David Pyper

Summervicious??

As the city of Toronto is a bustle with summer activities, tourism, and it's day to day on goings a yearly tradition is upon us, Summerlicious.

This is also known by many other names given to it by the chef's, cooks, and wait staff of the restaurants participating. The most common and suiting name must be Summervicious.

I myself have had the opportunity to wrestle with summerlicious many times in the past. Picture 300 people eating lunch at an upscale downtown restaurant. Oh wait, all in and out between 12:00 and 2:30.

Sounds like a good time right? Well as that old saying goes "what doesn't kill you only makes you stronger".

Many chef's, celebrity chef Anthony Bourdain being one if them. Has referred to the restaurant service as an art and when executed properly the cook's move about the kitchen in unison resembling a finely choreographed ballet.

This would be an ideal situation. The opposing end of the spectrum would be similar to a burning car wreck with the rescue crew rushing in with the jaws of life to try to pull the occupants to safety before the vehicle explodes into a thousand pieces.

I have seen both examples first hand and it is what comes with the territory of Summerlicious. To a restaurant employee the only advice I can give is put your head down and trudge on through it. Things will get better you know. Sure the cooks have no days off for the next two weeks, and OK the patrons of the restaurant think because the bill is only $25 then they can tip their server poorly or better yet not at all. I get it.

But after I have highlighted some of the grimmer details of Summerlious, we must not forget the fact that as food lovers ourselves we are doing a community service by allowing a larger audience into our world and displaying to them what we do day in and day out. The reduced price tag certainly brings a larger group of people out to enjoy the great restaurants the city has to offer.

So as I said earlier, put your head down for the next two weeks and remember that the hussle your putting in today, is what will keep everyone employed and making beautiful food tomorrow.

I hope everyone can find an opportunity to enjoy a meal at one of the over 150 participating restaurants in Toronto.

The Celebrities Chef
David Pyper

I'm Back!!

Well here we are. A new name yes, but the idea is really the same. Bring light to what is current in the world of fine food and it's culture.

So whats the deal with the name? no wait. That's not "The Celebrity Chef" it's "The Celebrities Chef". See the difference? This is not some ooh look at me self indulgent tangent from and egomaniac chef.

No sir, the fact of the matter is for the past six years now I have been the personal chef to many celebrities in the city of Toronto Canada. From notable heads in industry, to sports stars.

Cool job eh! I have been privileged enough to work for many many interesting people and have enjoyed the trip along the way.

So that's what I'm doing here is bringing some of my experiences in food to the table for discussion and I'm sure I can teach you a thing or two.

So let's see where this takes us and have fun along the way.

The Celebrities Chef
David Pyper