Robbie Burns Supper at The Chefs' House
Canada @ (CA)
Our Burns supper returns to The Chefs' House on Wednesday 23rd January 2019. CHCA resident Scot Chef John Higgins will prepare a feast to honour the “Bard of Ayrshire” Robert Burns. This is not a night to be missed. We'll celebrate the bard's poetry, Highland dancing, and the food of Scotland including — of course. — haggis. Join us for a wee dram followed by the Burns Supper. Reserve your seat now for this popular event. About Chef John Higgins Chef John Higgins has cooked for the Queen at Buckingham Palace, on the Royal Yacht Britannia, for heads of state in Washington and for celebrities around the world. At the beginning of his culinary career, he apprenticed at the Michelin Star Restaurant in Glasgow, Malmaison, and then worked at the world-famous, five-star luxury hotel in Scotland, Gleneagles.
Upon immigrating to North America, John worked for the Four Seasons Hotel in Canada and the United States and his final stint in the hotel industry was at the King Edward Hotel in Toronto. Now, John is the director of one of North America’s best cooking schools, George Brown Chef School in Toronto. Since arriving in 2002, John has steered the school through a massive expansion due to an explosive demand in enrolment. With his Scottish brogue, keen wit and passion for teaching, John is leading the way for the next generation of talented chefs. He has traveled the world, from India to Italy and Sao Paulo, promoting Canadian cuisine. John has made several television appearances including, Food Network’s At the Table With, he was also a guest judge on the first season of Top Chef Canada and one of the judges of Food Network’s Chopped Canada.
He has a long list of accolades, and was recently awarded the Glenfiddich Award for Chef of the Year by Trillium Chefs Canada and the Gold Award for Educator by the Ontario Hostelry Institute (OHI). In this era of celebrity chefs, he reminds his students that being a chef is hard work that requires passion and dedication. About Chef Kyle Deming A graduate of George Brown College, Chef Kyle Deming has worked as a chef, butcher, and entrepreneur for over 20 years. After working extensively in Scotland, Spain, and Australia, he returned to Canada to work for Michael Stadtlander at Eigensinn Farm in 2003. He then ran the kitchen at Starfish Restaurant in Toronto, where he stayed for seven years. During his tenure at Starfish, Deming opened East Toronto Irish pub The Ceili Cottage with Starfish owner Patrick McMurray, and oversaw both kitchens for the next two years.
In 2011, Kyle and his wife Lorraine opened Sausage Partners, a wholesale and retail butchery. He now a full-time instructor at George Brown College, overseeing Culinary Management students and mentoring in GBCʼs Enterprise Centres.
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