February 2013

Pepsi Super Bowl XLVII Halftime ShowBeyonce will be the subject of an upcoming episode of Oprah’s Next Chapter.

The singer will appear on the February 16 instalment of the OWN series where she will talk in depth about the making of her HBO documentary Beyonce: Life is But a Dream.

The interview will air on OWN in Canada on Saturday, February 16 at 8 p.m. ET.

RuthAge 30 – Currently Resides: Toronto, ON (Hometown: Acton, ON)

Born in Bristol, England, Ruth immigrated to Canada with her parents and two brothers and settled in the small town of Acton, Ontario. She graduated from the George Brown Culinary Management Program and upon graduation, began working at the Four Seasons Hotel under the direction of Chef Lynn Crawford. After several years of being co-operate executive chef and winning ‘Chef of the Year’ within co-operate dining, she branched out into the retail sector and started to build a catering reputation. Her outgoing personality is the trait that drives the people she works with. Ruth believes that creating a positive and fun environment breeds a successful platform for culinary expression. Ruth’s dream is to eventually put her culinary skills to work through teaching.

RoryAge 23 – Currently Resides: Toronto, ON (Hometown: Mississauga, ON)

Born and raised in southern Ontario, Rory White is the 23-year-old sous chef at George Restaurant in Toronto. Rory started in the culinary industry at the young age of 14, working in a butcher shop part-time. His experience there, as well as his love of cooking at home with his family, motivated Rory to pursue a career in the culinary world. After graduating from Niagara College’s Culinary Program, he worked as the chef de partie at Windermere House. Rory is known for his skills in butchery and for his love of charcuterie. He currently resides in Toronto, but always manages to make his way up north to hunt, fish and forage for true Canadian cuisine. He is this season’s youngest competitor.

 

RebeccaAge 24 – Currently Resides: Toronto, ON (Hometown: Medicine Hat, AB)

Rebecca Ross, a former sous chef at Malena restaurant in Toronto, bases her approach to cooking on keeping one foot in technique and one in true home cooking. Her favourite things to make are the best versions of the things people recognize – and a few things people don’t. She started flipping pans at NAIT (Northern Alberta Institute of Technology) and still cooks today because of the emotions she can evoke in the people eating her food. She believes that with her food, she can make someone feel special, even just for a moment. Those moments make all of the hours in hot kitchens, all of the cuts and burns, and all of the late nights worth it. She met her partner Alex Bruveris behind the stove – and he pushes her to be a better cook every day. Rebecca believes that “at the end of the day, we’re just playing with food so it should be fun.”

 

NicoleAge 34 – Currently Resides: Calgary, AB (Hometown: Richmond, BC)

Nicole Gomes is the chef and proprietor of Nicole Gourmet Catering, a full-service boutique catering company in Calgary, AB. Realizing her passion for cooking at an early age, she pursued a classical education at Vancouver’s Dubrulle French Culinary School. Shortly after graduation an apprenticeship opportunity guided her to work in Paris, France, which sparked many travels working throughout Europe, Asia and Australia to expand her culinary knowledge. Madly in love with cooking, Nicole is also a great lover of traveling, continuously inspired by food culture from around the world. Her philosophy is to create quality, well-prepared food from scratch that will leave a lingering impression.

 

MatthewAge 30 – Vancouver, BC (Hometown: Cloverdale, BC)

Matthew Stowe grew up in Surrey, BC, and is now a proud husband, father and chef. At 15, Matthew fell in love with cooking. After high school, he followed his passion and graduated from New York’s Culinary Institute of America in 2002. After graduation, he honed his craft at NYC’s famed French restaurant, Lutèce. As executive chef of Sonora Resort in BC from 2004 to 2010, Matthew played an integral role in achieving the coveted Relais & Châteaux designation in 2009. That same year, Matthew also wrote his first cookbook, The Tastes of Sonora Resort which highlighted his signature dishes from his time at the coastal resort. Matthew hopes to open his own restaurant in the future. Currently, he is excited to continue working with Cactus Club as product development chef, with a focus on continuous menu development for Cactus’ aggressive nationwide growth plan. Matthew is a passionate and focused chef who describes his style as being focused on refined Canadian cuisine with modern techniques.

 

KaylaAge 28 – Currently Resides: Vancouver, BC (Hometown: Victoria, BC)

Kayla Dhaliwall is the executive chef at Tapenade Bistro in Steveston, BC. She took her first cooking job at the age of 17 as a breakfast cook in an old age home. She graduated from the Culinary Arts Program at Vancouver Community College and from there gained experience working in an array of establishments, from a diner to an upscale hotel, including Saturna Island Vineyard Bistro, Deacon’s Corner, Wild Rice and the Fairmont Waterfront Hotel. She has participated in several culinary competitions including Best of the West in 2010 on the Fairmont Team and Top Jr. Chef of BC in Kelowna in May 2010. Kayla likes to draw from her unique background and experiences to put a new twist on classic comfort foods.

 

JonathanAge 34 – Currently Resides: Toronto, ON (Hometown: Toronto, ON)

Jonathan Goodyear discovered his love for cooking at a very young age. By his mother’s side, he was only too glad to help with any task she delegated. After graduating high school, Jonathan ventured off to Europe where he realized cooking was his calling in life. When he returned from Europe, he enrolled in George Brown College. From there, Jonathan was recommended for a position at The Four Seasons Hotel in Toronto. Since then, he has worked in both Europe and North America, with roles ranging from commis (Eigensinn Farm), tournaut (Four Seasons, Truffles, 5 Diamond) private chef, executive sous chef (Sutton Place Hotel) and most recently executive chef at the Royal Canadian Yacht Club in Toronto. It is with this as his base that he continues to push forward, following his heart and passion.

 

GeoffAge 31 – Currently Resides: Calgary, AB (Hometown: Calgary, AB)

Geoff Rogers is the executive chef at MARKET, a local and sustainable restaurant in the heart of Calgary. His culinary career began more than a decade ago at a restaurant called Cornerstone Grill. With no experience, he worked his way up to a supervisory role within the first two years. From there, he moved around within restaurants to gain more knowledge and experience. He believes that chefs should support their local communities by shopping within their “borders” and supporting local farmers and producers who share the same slow food ideals. His cooking style features techniques such as whole animal butchery, curing, cheese making and preserving. He has also introduced more modernist techniques to elevate his creativity and provide more options to highlight an ingredient. Over the past few years he has received several awards and won many competitions. He was also featured on the cover of Avenue Magazine’s 2011 annual food issue.

 

FrederickAge 28 – Currently Resides: Montreal, QC (Hometown: Price, QC)

Frederick Boucher is the sous chef at Pastaga, Vins Natures & Restaurant. He began his career 10 years ago as a dishwasher, until one day the chef simply asked him if he could cook, to which he responded ‘yes,’ and he has not looked back since. Frederick graduated from the Culinary & Tourism Institute of Quebec in 2007. His personal style involves mixing techniques to create a new experience for his customer. He cares deeply about the staff he works with. He believes a good leader is someone who knows what he wants, and he employs a staff that understands his vision. One thing he doesn’t believe in is waste. “I try to use everything,” he says. “If it’s a vegetable, a meat or anything else, and nothing goes to waste.”