Thistletown Collegiate Institute’s Chef’s Harvest Party Bids Farewell

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Chef’s Harvest Party at Thistletown Collegiate Institute
Photo credit: @vivien.paul

TORONTO — The seventh and final year of Thistletown Collegiate Institute’s Chef’s Harvest Party was held on September 28. Organized by Thistletown CI’s culinary program instructor and Chopped Canada champion chef Keith Hoare, the Chef’s Harvest Party was created to support students in its culinary program by raising funds to take them on culinary adventures abroad. This year, the event celebrated the cuisine of all the previous student excursions, taking inspiration from France, Italy and Spain.

This year, Thistletown CI welcomed Canada’s next Culinary World Cup/Olympic catering team, including David Franklin, George Madalena, William Thompson, Sophie Crowde, and Terrence Chew, as well as members from Canada’s Bocuse d’Or team, including Joseph Mongillo, John Placko, and Sebastien Remillard (competing in Lyon, France in 2025).

The event featured an afternoon of food from top Ontario chefs with more than 20 curated food stations; live cooking demonstrations; unlimited non-alcoholic beverages; a silent auction with a broad array of goods to bid on; and Thistletown CI’s culinary marketplace, which featured preserves, salsas and pickles produced by the students, as well as gently-used cookbooks.

The additional chef lineup included Wallance Wong (Six Pack Chef, Guinness World Record holder); Devan Rajkumar (Mad Love); Trevor Lui (Quell, Highball Group); John Sinopoli (Ascari Group); Donna Dooher (Midred’s Temple Kitchen); Juriaan Snellen and Gabriel Quiroz (McCormick, Club House); Kevin Charanduk (Rizzo’s House of Parm); Chris Zielinski (Maple Leaf Sports and Entertainment); Murali Thamba (Brindleberry); Luciano Schipano (Caffe Cinquecento); Shonah Chambers and Mark Jachecki (Humber College); Sam Glass and Rene Chauvin (Centennial College); Mitchell Lamb and Kyle Landry (Niagara College); Andrew Evans (George Brown College); John Morris (JLB Kitchens); Raymond Costain (Dope as Duck); Bertie Tanaya (Pearle Hotel & Spa); Michael Hawryluk (Hazelton Hotel); Keith Hoare; and John MacKinnon (fellow high school culinary instructor).

Chefs that supported the event by assisting in the kitchen included Latoya Fagen (Twist Catering); Terry Port (Elite Catering Events); Tony Caracciolo (fellow secondary school culinary instructor); Dennis Koveos (The Doctor’s House); Stephen Lee; Tawfik Shehata; Justin Myles; Gary Hoyer (George Brown College); and Deron Engberg.

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