One of the most anticipated culinary events of the year is coming up this Sunday, June 9th. Toronto Taste is the very best of the city’s food scene comes together with top chefs in support of Second Harvest, Canada’s largest food rescue charity. Located at Evergreen Brick Works, the venue will be transformed into a vintage-style circus complete with aerialists, acrobats, fire-eaters, and fortune-tellers.

Because we’re so excited, we caught up with three Toronto-based chefs taking part, Chef Nicolas Trosien, Chef Craig Wong, and Chef Ariel Coplan, to find out more about them and their culinary styles.

Chef Nicholas Trosien of Café Boulud

Photo on left via @torontotaste, photo on right @ntrosien

What is your personal culinary style?

My personal culinary style is simple. I always try to use the best products available while showcasing great ingredients allowing the product to speak for itself. I believe the success to a great dish is a balance of flavor, texture, and presentation.   

Who are your biggest culinary inspirations/role models?

One of my biggest culinary inspirations is obviously Chef Daniel Boulud. What he has done for all of us chefs is truly inspirational and to watch his creative process and be able to collaborate with such a culinary legend is a dream come true.   

How do you describe your plating style?

Presentation is very important and I always try for the food to look natural and “clean” even though much thought and work went into every element. A great dish usually looks simple and delicious while eating complex with an exciting balance of texture and flavour.

What’s your favourite tool/appliance in the kitchen?

My favourite tool or appliance in the kitchen has to be the thermomix blender.  It is such a versatile piece of equipment that makes our lives in the kitchen so much more efficient.     

What do you love to make on your days off?

My favorite item to cook at home for my wife and I is a jambalaya.  This is one of those “one pot wonders” that we always look forward to eating. It is fairly easy to prepare, yet has bold flavours while being comforting at the same time.   

Where do you love to eat in Toronto?

Toronto has a great culinary scene and I am still enjoying exploring and trying new places all of the time.  So far one of the best experiences I have had from a culinary prospective was Quetzal. Both the food and beverage program were very good while staying true to its concept. I enjoy the atmosphere very much and will definitely continue to be a repeat customer.

Chef Craig Wong of Patois

Photo on left via @ianbrownphotography, photo on right @patoistoronto

What is your personal culinary style?

I’m a French trained chef that lived in Paris and Léon for three years. My Chinese and Jamaican heritage plays a big role in my culinary style.

Who are your biggest culinary inspirations/role models?

Paul Bocuse is definitely one of the biggest mentors I’ve had in my career. He is known as the godfather of French cuisine and revolutionized the way we look at food and ingredients. I had the pleasure of spending time with him in his kitchens and culinary school.

How do you describe your plating style?

As a chef I am very adaptable when it comes to my plating style, and I suit my techniques towards each individual restaurant.

What’s your favourite tool/appliance in the kitchen?

My favourite tool is a small cookie spatula that I use for precise plating. It’s been in my knife kit for over 15 years.

What do you love to make on your days off?

Now that summer is upon us, I’m really looking forward to using my charcoal Konro grill more frequently. I like to make steaks, souvlaki, ribs, and vegetables.

Where do you love to eat in Toronto?

You can often find me checking out small mom and pop restaurants. I love food of all cultures.

Chef Ariel Coplan of Bar Reyna

Photo on left via @snackforthought, photo on left via @reynatoronto

What is your personal culinary style?

My culinary style can be best described as playful and refined rustic. I like familiar flavours presented in an unfamiliar way. 

Who are your biggest culinary inspirations/role models?   

I have a few. Working with Gray Kunz was a huge inspiration, his sense of flavour and technique was an amazing thing to witness. David Lee was a huge inspiration for what he has accomplished and his attitude towards the kitchen and overall work life balance. Lorenzo Loseto was a huge inspiration for his drive and seasonal approach, he is farm to table without the gimmick of farm to table — that mentality should be more common.

How do you describe your plating style?

Eclectic.

What’s your favourite tool/appliance in the kitchen?

Paco Jet.

What do you love to make on your days off?

On days off I love keeping it simple. I love a good barbecue — summer or winter doesn’t matter.    

Where do you love to eat in Toronto?

Toronto’s ethnic food is what I love most about the city’s food scene. It’s the inspiration behind many great chefs in the city and great restaurants. You might find me at St Matthews BBQ Chicken, Ali’s Roti, The Dumpling House, The Owl of Minerva, Rendez-vous Ethiopian Cuisine — the list goes on, but you get the idea. I travel for food.

To buy tickets to this very special event, click here.

Featured Image: Instagram/@toronto_taste

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