Thanks to Our First Year Chefs

What a fantastic year it has been! I'd like to take this opportunity to recognize all the chefs who made our events a success.

First of all Chef Patrick Hersey (Fanshawe College) led our first event in June '09 and then reprised the role again in June this year in the able company of Chef Stephanie Brooks (Fanshawe College). Behind the scenes, Patrick has been briefing all our chefs and making sure our events go smoothly. He's been an invaluable contributor to the project.

Beginning last October, Chef Allan Kerr (Niagara Culinary Institute at Niagara College) travelled back to London. Allan is a long time friend of Les Marmitons and he got us off to a great start of the season.

Chef Kyle Fee (J.J's Bistro and La Bella Vita) followed in November and then again at our Chapter Inauguration (with spouse as guests) in February. Kyles' easy-going manner really helped our participants overcome their nerves and get used to the pressures of the kitchen

Chef Wade Fitzgerald (Garlics of London) challenged us with a complex menu in January and even though we were a green group, we managed to pull it off and get out of the kitchen by 11:30pm.

In March, Chef David Chapman (David's Bistro) showed us what you can do with simple, fresh ingredients and had us prepare fresh skate including the boning.

In April, Chef Imant Malins, also a long time friend of Les Marmitons Niagara, came all the way from Niagara-on-the-Lake and treated us to his artisan smoked salmon and an amazing grilled and roasted lamb.

At a special inter-chapter event in May a small group had the privilege to work with Chef Neil Baxter in Stratford (Rundles and The Stratford Chef's School). Not only did we get the benefit of learning under a master chef but Neil also treated us to his lovely charcuterie made right in the restauarant. We are already planning a charcuterie event for next season and we'll be able to bring home what we make!

Also, in May we moved into the Saffron's kitchen for one event under Chef Mark Kitching (Waldo's on King) who provided superb guidance while Sommelier Pascal Chambon (Fanshawe College) treated us to some great wines and entertaining discussion. We also got to learn how to sear and enjoy some beautiful foie gras from Quebec. Yum! one of my favourites.


All in all a great year of friendship and gastronomy thanks to our great chefs and all our eager participants.

Have a wonderful summer!