Kitchen Conversations: Canada's Table @ The ROM (Toronto, ON)
August 15, 2017 at 7:00pm-10:00pmBuy Tickets
Take your palate on a delectable tour of Canada during this exclusive evening at the Royal Ontario Museum. Join Ocean Wise and Executive Chef Ned Bell on August 15th to discover regional cuisines with tasting plates by the country’s top chefs and Canadian beverage samplings. Your ticket includes live entertainment and access to the ROM’s special exhibitions Out of the Depths: The Blue Whale Story, The Family Camera, and Anishinaabeg: Art & Power.
This event is for Ages 19+
Canada’s Top Chefs
Ned Bell, Ocean Wise Executive Chef
Long-time sustainable seafood ambassador Ned Bell is the executive chef at Ocean Wise. Bell’s cooking philosophy is globally inspired and locally created. His love of sport, travel and adventure have taken him around the world, creating memorable experiences and cooking up a storm along the way. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices. Recently honoured with the 2015 Green Award for Sustainability by Vancouver Magazine and as a finalist for the Global Seafood Award for Advocacy at the 2015 Seaweb Seafood Summit in Malta, Bell’s diverse British Columbia upbringing instilled a passion for fresh and locally sourced cuisine. He has experience working in some of the country’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, a proud Ocean Wise partner. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.
Jamie Kennedy, Jamie Kennedy Kitchens, Executive Chef
Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering. Jamie has helped pioneer ‘farm to table’ practices nationwide and has continued to foster important ties between farmers and chefs across Ontario. He has applied the slow food philosophy in every aspect of his business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada. In 2010, Jamie was honoured for his contributions with two major appointments; with Chef Michael Stadtländer, he was awarded for his leadership at the inaugural Governor General’s Award in Celebration of the Nation’s Table, and soon after he was appointed to the rank of Member of the Order of Canada.
Photo courtesy: Kayla Rocca.
Ted Corrado, Drake Hotel Executive Chef
Chef Ted Corrado joined Drake Hotel Properties as Corporate Executive Chef in 2013. Prior to taking the culinary reins at Drake, Corrado was Executive Chef at the Royal Ontario Museum’s lauded c5 Restaurant, where he was part of the 2006 launch team as Chef de Cuisine. In its first year, c5 was heralded as one of Toronto Life’s 10 Best New Restaurants, a Top Ten accolade the restaurant held each year that Corrado helmed its kitchen. Corrado also won Chef of the Year in 2008 from the Compass Group Canada, and was named a Top 10 Chef in Toronto for the Gold Medal Plates competitions between 2009 and 2011. Corrado was inducted as a Fellow to the Ontario Hostelry Institute in 2011, a distinction shared by only a handful of Chefs in the province. As a founding member of Crosstown Kitchens, Corrado supports local sustainable initiatives, and works closely with The Stop Community Food Centre. Rounding out his culinary authority, Corrado is also closely affiliated with The Group of Seven, a prominent food collective that specializes in forward thinking food events.