Cooking Demos

The CR&B Show has engaged many prominent industry chefs who have prepared some interest and inspiring dishes on our culinary stage. Please see below for details on this years demonstrations

RATIONAL Cooking Demos
1. Battling Razor Thin Margins in a Commercial Kitchen

 

Chefs, restaurateurs, and catering managers may play different roles within the foodservice industry, but they’re all driven by the same question: how do you make the kitchen more efficient and optimize costs? Here at RATIONAL, we’ve been consumed by that question since day one. Come check out this demo to see how you can lower energy and labour costs, without sacrificing quality.

 

2. Keeping Up with Ever-Changing Food Trends

Does it ever feel like your kitchen simply cannot keep up with ever-changing food trends? Do you feel like you are constantly training your culinary staff on new cooking applications only to gain inconsistent results? Check out this cooking demonstration to learn how you can easily test new menu options, while still keeping your team on target with serving consistent orders.

Kevin Pelissier, National Corporate Chef, RATIONAL

With over 25 years of experience in the kitchen and my Red Seal from SAIT, Kevin is no stranger to commercial kitchens. Kevin started in the industry when he was 16 years old, bussing tables, and getting pulled into the kitchen for help. Chef Pelissier has worked with a number of National Chains, including JOEY, WhiteSpot, Red Robin, and more. He even helped to open the Main Dish, one of the first Home-Meal-Replacement brands in Calgary. There he focused on freshly prepared meals and had the pleasure of cooking for the Calgary Stampeders and training camps. Kevin also traveled to Whistler, where he held the role as the team chef for the Canadian Bobsleigh and Skeleton team. Currently, he heads the RATIONAL Canada culinary team as the National Corporate Chef, where I help show Canadian chefs and foodservice professionals how the SelfCookingCenter® can help their business.

Chef Xavier Lacaze, Canadian Corporate Chef, RATIONAL

From memorable menus as Executive Chef at The Muse Restaurant and Home Tasting Room to an unforgettable run on season two of Top Chef Canada, Chef Lacaze has been one to watch in some of our city’s most revered kitchens.  Xavier’s culinary trek to Calgary began in his hometown in the southwest of France.  There, at the age of 15, he launched his career in fine dining. Xavier crafted the basics of classical French cuisine by spending three years at a 2 Michelin Star restaurant in Pujaudran, France. In 2008 Xavier moved to Calgary, where he quickly established a notable reputation as Executive Chef at The Muse, Home Tasting Room, and the opening of Briggs Kitchen and Bar. He frequently participates in competitions both as a competitor, notably at Gold Medal Plates and as a judge. Since 2016 has been sharing his passion for food through the most advanced technology for all chefs as a Corporate Chef for RATIONAL Canada.

Chef Michael Kuebler, North American Corporate Chef, RATIONAL

What better way to bring the euro style kitchen concepts to North America than to hire an accomplished European chef? Chef Michael Kuebler may be new to RATIONAL North America, but he is all too familiar with life in a commercial kitchen. He has spent countless hours spent at his family-owned hotel in Germany. Chef Kuebler has had the pleasure of working in three Michelin Star rated restaurants, including his role as Executive Chef on the MS Europa cruise ship at the 3 Michelin Star rated restaurant “Dieter Mueller.” In 2016, Chef Kuebler joined the RATIONAL Culinary Team in Landsberg, Germany, where his experience as a real RATIONAL customer was leveraged for new concepts, training, and product testing. Flash-forward to 2018, Chef Kuebler joined RATIONAL North American to lead the Corporate Chef team in the USA and Canada.

Culinary Federation Demo

Tony Fernandes, Executive Chef Crown Plaza Airport

Presenting his dish: South Asian influence Atlantic Salmon with Wild Mushroom and Asparagus Saffron Cream, drizzled with Garlic Cilantro Oil.

Tony Fernandes began manifesting his passion for food at age 11, when he learned to cook alongside his father, a cooking instructor at the Institute of Hotel Management in Mumbai, India. Chef Tony later graduated from the same institute and began pursuing his culinary dreams, becoming the third generation of Chefs in his family.

 

To date, Chef Tony and his teams of chefs have won more than 45 medals from culinary competitions worldwide, including two Silver medals at the 2012 IKA Culinary Olympics and 2010 Culinary World Cup, respectively, Gold medal at the 2014 Culinary World Cup and a Bronze medal at the 2018 Culinary World Cup. Chef Tony has also organized and judged various culinary competitions as a WACS Approved International Culinary Judge – Level A.

 

Chef Tony has had the privilege of working in different parts of the world at the best five- star deluxe hotels in India, Saudi Arabia and the United Arab Emirates, and has personally catered to celebrities and prominent political figures including Hollywood, Bollywood stars and International cricket teams. His infectious personality and culinary skill have also garnered him coveted spots on Breakfast Television, CBC News, The Food Network, CHCH Morning Live, radio shows, and recognition in dozens of hospitality print publications and cookbooks.

Chef Stephan Schulz presenting: Trident Seafood’s Revolutionary New Noodle Demo

 

This demonstration will revolve around Trident Seafood’s revolutionary new 10 g protein noodle. These noodles are high in protein, low in carbs, gluten free and made from wild Alaskan Pollock which are caught in icy-cold Alaskan waters. The noodles are versatile and can accompany a chef’s tried and true recipe or they can be used for something entirely new. The flavour is neutral even though the noodles are made with fish, they can be blended with a variety of cuisines, are ideal for both hot and cold dishes and can also create satisfying hot or cold entrées, appetizers or side dishes.

Chef Stephan Schulz was born in Germany and came to Canada as a teenager. He began his career with Loblaws grocery stores as the deli bakery supervisor responsible for 170 Ontario locations. During his stay at Loblaws Chef Stephan and his team worked with President Dave Nickel. Since those days, he has moved forward and established himself as a Corporate Chef and Trainer for various companies like Sysco Canada. Chef Schulz works across Canada with corporations introducing new tested product items to the menus of the restaurant trade; he showcases these products through major trade shows, and works with food brokers developing recipes for major restaurants and restaurant chains across Canada. During his national tours, he also promotes a line of high quality seafood that he is passionate about. In his product development training he estimates that he work with approximately 300 to 400 chefs each year.

 

When asked if his German heritage has had any influence on his cooking or recipes, Chef Schulz replies, “Heck no! The market influences that, not Germany.”

 

Follow Chef Schulz on Instagram: @chef_schulz, for daily recipe with the plated photo posts.

RATIONAL Cooking Demos

RATIONAL CookingLive

The RATIONAL SelfCookingCenter® combi-steamer can steam, blanch, poach, bake, roast, sear, fry, grill, smoke, sous-vide, overnight cook, and much more, all in a single self-cleaning piece of equipment. It also offers a unique Finishing® system that makes event catering less abour intensive and stressful.

 

Watch this demo to learn how the SelfCookingCenter®:

 

  • Achieves consistently excellent results without monitoring

  • Cooks multiple items at the same time to gain efficiencies

  • Minimizes food cost by increasing yields

  • Reduces labour time and cost

  • Saves kitchen space, resources and energy

 

We’ll also be sampling great-tasting food prepared for you by our RATIONAL chefs.

Chefs: 

Kevin Pelissier, National Corporate Chef, RATIONAL

With over 25 years of experience in the kitchen and my Red Seal from SAIT, Kevin is no stranger to commercial kitchens. Kevin started in the industry when he was 16 years old, bussing tables, and getting pulled into the kitchen for help. Chef Pelissier has worked with a number of National Chains, including JOEY, WhiteSpot, Red Robin, and more. He even helped to open the Main Dish, one of the first Home-Meal-Replacement brands in Calgary. There he focused on freshly prepared meals and had the pleasure of cooking for the Calgary Stampeders and training camps. Kevin also traveled to Whistler, where he held the role as the team chef for the Canadian Bobsleigh and Skeleton team. Currently, he heads the RATIONAL Canada culinary team as the National Corporate Chef, where I help show Canadian chefs and foodservice professionals how the SelfCookingCenter® can help their business.

Chef Xavier Lacaze, Canadian Corporate Chef, RATIONAL

From memorable menus as Executive Chef at The Muse Restaurant and Home Tasting Room to an unforgettable run on season two of Top Chef Canada, Chef Lacaze has been one to watch in some of our city’s most revered kitchens.  Xavier’s culinary trek to Calgary began in his hometown in the southwest of France.  There, at the age of 15, he launched his career in fine dining. Xavier crafted the basics of classical French cuisine by spending three years at a 2 Michelin Star restaurant in Pujaudran, France. In 2008 Xavier moved to Calgary, where he quickly established a notable reputation as Executive Chef at The Muse, Home Tasting Room, and the opening of Briggs Kitchen and Bar. He frequently participates in competitions both as a competitor, notably at Gold Medal Plates and as a judge. Since 2016 has been sharing his passion for food through the most advanced technology for all chefs as a Corporate Chef for RATIONAL Canada.

Chef Michael Kuebler, North American Corporate Chef, RATIONAL

What better way to bring the euro style kitchen concepts to North America than to hire an accomplished European chef? Chef Michael Kuebler may be new to RATIONAL North America, but he is all too familiar with life in a commercial kitchen. He has spent countless hours spent at his family-owned hotel in Germany. Chef Kuebler has had the pleasure of working in three Michelin Star rated restaurants, including his role as Executive Chef on the MS Europa cruise ship at the 3 Michelin Star rated restaurant “Dieter Mueller.” In 2016, Chef Kuebler joined the RATIONAL Culinary Team in Landsberg, Germany, where his experience as a real RATIONAL customer was leveraged for new concepts, training, and product testing. Flash-forward to 2018, Chef Kuebler joined RATIONAL North American to lead the Corporate Chef team in the USA and Canada.

CWIF Demo

Kailey Gilchrist, The Sauce Boss, NONA Vegan Foods

Kailey Gilchrist is the Sauce Boss of NONA Vegan Foods Ltd., a Toronto-based company specializing in dairy-free, gluten-free, cream sauces. Growing up she spent countless hours in the kitchen with her Italian hippie mama, creating delicious vegan alternatives to their favourite meals. Throughout Canada. NONA has had the honour of receiving the “Best of Fest” Award at the Toronto Mac and Cheese Festival, as well as the “Favourite Artisanal Product” award from the Toronto Vegetarian Association.

 

Plant-based. Lactose-intolerant. Keto. Paleo. Gluten-intolerant. Cholesterol-free. Avoiding sugar. Vegan.

We can all think of someone in our lives who struggles with food intolerances or choses an alternative diet. With the rise of plant-based proteins such as the Beyond Meat burger, even larger corporations are hopping on board to serve this growing customer segment. The plant-based meat market alone is forecast to grow to $85 billion by 2030. There are luckily several grass-root companies who have been working in this market for years, eager and ready to help you solve this need with their delicious products! These companies are able to provide alternatives to fit the needs of as many customers as possible, checking all the boxes for even the pickiest eaters! Kailey will demonstrate how to chef-friendly, easy to use, and extremely tasty Vegan products can be to fit into your menu. Providing that traditional comfort food taste that customers have been missing.

Joining Kailey on stage will be Carolyn Simon of Choose Life Foods with Vegan Jamaican Patties, and Lauren Breuer of Shockingly Healthy to illustrate how a Fully Loaded Double Chocolate Brownie can be good for you and still taste great too.

All the companies are set up for foodservice applications in addition to retail-ready formats.

Speakers: 

Kailey Gilchrist, Sauce Boss of NONA Vegan Foods Ltd.

Kailey Gilchrist is the Sauce Boss of NONA Vegan Foods Ltd., a Toronto-based company specializing in dairy-free, gluten-free, cream sauces. Growing up she spent countless hours in the kitchen with her Italian hippie mama, creating delicious vegan alternatives to their favourite meals. Throughout Canada. NONA has had the honour of receiving the “Best of Fest” Award at the Toronto Mac and Cheese Festival, as well as the “Favourite Artisanal Product” award from the Toronto Vegetarian Association.

Carolyn Simon, Owner, Patty Queen, Choose Life Foods

Carolyn Simon, Patty Queen, Choose Life Foods and her siblings grew up loving Jamaican patties. When she transitioned to a plant-based diet, she was frustrated at not finding a vegan alternative that she thought tasted good and was reminiscent of the ones she ate while growing up. She decided to start making her own and soon her family and friends were asking repeatedly why she wasn’t selling them. Thus, Choose Life Foods was born, offering vegan Jamaican patties made with natural and quality ingredients!

A lot of customers like to eat the patties with a salad and dipping sauces. It's sort of become a craze like how dipping sauces for pizza are almost more important than the pizza itself, so Carolyn will show the audience how to make some easy vegan dipping sauces to accompany the patties and as well as some salad ideas.

Lauren Breuer, Holistic Nutritionist/Personal Trainer

Lauren Breuer is a holistic nutritionist/personal trainer, dessert lover and founder of Shockingly Healthy Inc. SH is a Toronto based dessert company solving the problem of loving dessert - but wishing it were better for you. Using healthy whole foods, just enough sweetness and amazing recipes, Shockingly Healthy goods allow dessert lovers to have their cake and eat it to. Products are sold across Canada.

Culinary Federation Demo

Carmelo Vadacchino & Paul Hoag & Ryan Marquis

Carmello presenting his dish:

Beef Carpaccio

Paul Hoag presenting his dish:

Sous vide beef short rib, with Teds apple b.b.q sauce, beef cheek suet pie, spruce cured Hassel back carrot with crunchy dried red quinoa speckled on the carrot and lemon wheat berry pan roasted baby radishes tops on.

Ryan Marquis presenting his dish:

Baked Fall Apple with Granola finished with a Maple Syrup Reduction

Chefs: 

Ryan Marquis, Corporate Chef, Tabasco Foodservice Canada; Business Development and Team Leader, C.W. Shasky & Associates Ltd..

Ryan Marquis is a certified World Association of Chefs’ Societies judge, business development and team leader at C.W. Shasky & Associates Ltd. and corporate chef at Tabasco Foodservice Canada. Marquis is a two-time silver medal winner at the Gold Medal Plates, the 2016 Culinary Federation Chef of the Year and won a silver medal at the 2016 Culinary Olympics.

Carmelo Vadacchino, Corporate Chef and Brand Ambassador, Fornoteca Pizza Ovens, F. Dick Knives Canada and Food Supplies

Carmelo Vadacchino is the corporate chef and brand ambassador for Fornoteca Pizza Ovens, F.Dick Knives Canada and Food Supplies, a national company that develops on-trend food ingredients for many national retail chains. Vadacchino is a member of the Canadian Culinary Federation and regularly makes appearances at culinary schools and events. Prior to joining Fornoteca et al., Vadacchino worked in Montreal as a personal chef, and before that as the head chef at the long-running Il Cortile and for Groupe Madison, a catering company and events space operator. Vadacchino earned his diploma from the Pius Culinary and Business Centre and worked throughout central and Southern Italy, including Rome, Naples, Casino, Calabria and Sicily.

Paul Hoag, CCC, CEC

Chef Hoag has been in the hospitality industry for over 30 years and has achieved his Certified Chef de Cuisine CCC as well as his Certified Executive Chef CEC. He has had the opportunity to work in various capacities and learn from Master Chefs throughout his career. From opening Oliver & Bononcini’s land mark Canoe restaurant, working as Executive Chef at the Liberty Group, to training under World Master Chef George McNeil at the Royal York. Chef Hoag is now the Executive Chef at McMaster University in Hamilton, Ontario.

 

Chef Hoag has competed in many culinary competitions, including the IKA Culinary Olympics, and is excited to head to Luxembourg in November 2018 to compete at the World Cup.

 

His next step is Stuttgart 2020 for the World Culinary Olympics with Culinary team Canada.

Delmanor Culinary Team Demo

Please join members of the Delmanor culinary team as they wow the CR&B Show audience with seafood, pasta and other impressive samples of food items that they prepare and serve on a daily basis at their retirement community facilities.

Chefs: 

Chef Gaurav Saxena

With 17 years of international experience Gaurav has worked in Dubai at the famous Burl Al Arab Hotel, he has also worked on some of the most luxurious cruise lines around the world.

 

Currently he is the Executive Chef at Delmanor Prince Edward.

Chef Jordan Bruce

A graduate from George Brown College, Jordan has a passion for serving seniors and focuses on comfort food when thinking of his residents.

Flavor is paramount, every Delmanor resident deserve the best every single day – and that’s the ultimate goal.

Chef Sarah Wagner

With almost a decade and a half of experience in the industry. Sarah brings a youthful energy to the culinary team at Delmanor. Since graduating from George Brown programme for Culinary Management in 2002, Sarah has excelled in a wide variety of local and ethnic cuisine.

 

Being able to intersect her creative passion for food and working with the older adult population brings Sarah and her team much joy every day.

Chef Rick Secko, Customer Development Chef Nestlé Professional Canada

Chef Rick Secko has over 30 years of experience. He holds a Red Seal certification and has worked alongside seasoned Executive Chefs throughout his career. Rick started working in various kitchens at a very young age, these experiences drove his passion for cooking. Cara’s Flight Kitchen at the Toronto Airport was Rick’s first real job, washing pots and pans in the bakery section. From there he worked in casual dining restaurants including Lime Rickey’s in Mississauga, Pat & Mario’s at Toronto Airport. This led to becoming Corporate Chef for Casey’s Bar & Grill and Pat & Mario’s.

 

The next part of his journey led him to the role at one of the largest casual restaurant brands in Canada – East Side Mario’s. For six years Rick was the Brand Chef. Rick then moved on to Cara Operations where he was Culinary Manager for the Prime Restaurant Brand.

Before joining Nestlé Professional Canada as Customer Development Chef, Rick worked with the Product Innovation team creating lunch and dinner concepts for RBI/Tim Horton’s. Rick’s role now at Nestlé Professional allows him to continue working with foodservice teams across Canada supporting growth, innovation and alleviating problems throughout their operations using creative culinary solutions.

Canadian Restaurant & Bar Show (CR&B Show)

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