TORONTO — Chef Francisco Alejandri and his Agave y Aguacate takeout table at Toronto’s Kensington Market were the talk of the town last year, and Toronto Star Food Editor Jennifer Bain got a chance to cook with the rising star recently in an experience she recounts in a recent column.
Bain dissects Alejandri’s cooking career, which informally began at the age of six and continued at Rundles restaurant in Stratford, Ont., where he began his pursuit for excellence.
“Maybe I like doing things well, but I don’t know if I’m a perfectionist,” the chef told Bain. “I will go over and over and over things until I’m pleased.”
For the complete story — which explains the chef is too cash-strapped to open his own restaurant — visit thestar.com.
