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TORONTO, ON—Chesher has seen much in the way of growth over the past three years. To understand why, look no further than the investment they continue to make in their nationwide team of Executive Chefs. This team, along with Chesher’s commitment to a consultative approach to promoting the brands that they represent, is winning over Chefs and Owner Operators alike. 

Takes one to know one

Chris Koehler, President, explains the importance of the Executive Chef’s role at Chesher, “This being the food service industry, operators are naturally focused on finding the most efficient ways to prepare and serve their menus. This may come in the form of food cost savings, consistency, better work flow or space savings in kitchen design and layout. The best way to help them achieve this is through a relationship with our Executive Chefs who are both experts in food service equipment and most importantly, they consult their customers on the best solutions for their business." 

“We're all about helping professional Chefs find the right solution for their operation.” Koehler continues, “As active partners in our customer's success, we'll continue to invest in a team that can truly speak their language and demonstrate real-world, best in class solutions that Chefs can have confidence in." 

Meet the new Chesher Chefs

Chesher’s most recent additions to the team have much to offer in the way of real-world, operational experience:

Chef Pascal Messier’s last position was as Director of Food and Beverage at Club Med. Prior to Club Med he was anExecutive Chef with Majestic Resorts, Starwood and AMSTAR resorts respectively. Chef Pascal is based in Quebec City and will be working with our customers in the Eastern Quebec region. 

Chef Lisa Lafond was the Executive Chef / Director of Sales at Atrium Banquet & Conference Centre. Prior to joining Atrium, she was the Executive Chef at The Grand Olympia Hospitality & Convention Centre for 6 years. Chef Lisa is based in Hamilton and will be working with our customers in the Western Ontario region.

Chef Connor McQuay over saw all aspects of culinary operations for the Mad Radish, the latest project of David & Herschel Segal (founders of David’s Tea). Prior to this he was the Executive Sous Chef for the Shore Club in the Westin Ottawa, a 175-seat steak and seafood restaurant. Chef Connor is based in Ottawa and will be working with our customers in the Eastern Ontario region.

 
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VANCOUVER, BC (October 26, 2017) — The Boulevard Kitchen & Oyster Bar <https://linkedin.us5.list-manage.com/track/click?u=ebb6876005851628defbd1cb8&id=afdecf3a6b&e=e717fe8308>  back-of-house team is combining their culinary talents and capturing the flavours of the season with a new Fall Tasting Menu that premieres as part of the downtown restaurant’s daily dinner service beginning today.

A collaboration between Executive Chef Alex Chen, Chef de Cuisine Roger Ma and Pastry Chef Kenta Takahashi, Boulevard’s Fall Tasting Menu will offer five seasonally-inspired courses, changing regularly to take advantage of the freshest and most readily available ingredients.

Available for $95 per person plus tax and gratuity, the menu features a dessert course followed by tableside bonbon service with a variety of handmade confections including Toasted Marshmallows, Mini Cassis and Lime Macarons, Chocolate Truffles and Lollipops courtesy of Takahashi. Accompanying wine pairings selected by Wine Director JP Potters are also available for an additional $75.

BOULEVARD KITCHEN & OYSTER BAR

FALL TASTING MENU

amuse

Taittinger Champagne Brut Réservez

local sea urchin

ikura, shiso, fresh wasabi, rice cracker Sea Star Ortega 2016

burrata

butternut squash, pumpkin seed gremolata, apple, aged balsamic Little Farm Pied de Cuve Orange 2016

risotto

la sauvagine cheese, sunchoke, roasted sunflower seeds, sherry beurre noisette Masseria Li Veli Verdeca 2015

duck

foie gras and truffle farce, beets, preserved cherry duck jus La Gerla Brunello di Montalcino 2010

pear tart

poached bartlett pear, brown butter cream, cassis sorbet Poças Colheita Tawny Port 1992

selection of bonbons served tableside

“Our customers often request a tasting-menu dining experience and we’re excited to introduce a truly unique seasonal menu designed by our team of award-winning chefs. This menu also gives our front-of-house team the chance to showcase the exceptional service and style for which Boulevard has become known for,” says Potters.

 
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Boulevard Chef de Partie Finishes First Amongst Eight of Canada’s Up-and-Coming Culinary Talents to Claim $10,000, Coveted Stage at Acclaimed International Restaurant

 <https://linkedin.us5.list-manage.com/track/click?u=ebb6876005851628defbd1cb8&id=d73e4614b9&e=e717fe8308>       

From L-R: Boulevard Chef de Partie Connor Sperling, Sperling with Chef David Hawksworth, Sperling's winning dish.

Select the image above to download high-resolution photos.

VANCOUVER, BC (October 16, 2017) — The Boulevard Kitchen & Oyster Bar <https://linkedin.us5.list-manage.com/track/click?u=ebb6876005851628defbd1cb8&id=22101de699&e=e717fe8308>  back-of-house brigade added yet another accolade to its already impressive resume this past weekend when Chef de Partie Connor Sperling <https://linkedin.us5.list-manage.com/track/click?u=ebb6876005851628defbd1cb8&id=dd9a0728dd&e=e717fe8308>  took first place at the 2017 Hawksworth Young Chef Scholarship <https://linkedin.us5.list-manage.com/track/click?u=ebb6876005851628defbd1cb8&id=32c47bff38&e=e717fe8308>  culinary competition finals in Toronto.

After claiming a top spot in the regional heats that took place in Vancouver, Calgary, Toronto and Montréal earlier this spring, Sperling, 26, was one of eight up-and-coming chefs from across the country who earned the right to compete in the final leg of the competition before a panel of 12 of Canada’s most respected chefs and culinary critics.

The event was a black-box challenge format where finalists had three hours to incorporate seven mystery ingredients — lobster, rack of lamb, rutabaga, banana, maple syrup, buttermilk and pine mushroom — in a main course and dessert. Sperling utilized his training, passion and talent to create the winning dish of Parsley Crusted Lamb and Butter-Poached Lobster Tail, Roasted Rutabaga, Braised Kohlrabi, Farro Lobster Risotto with Lobster Foam. For the dessert course, Sperling prepared a Vanilla Grapefruit Iced Parfait with Buttermilk Emulsion, Maple Banana Purée and Raspberry Coulis.

“I can’t express enough gratitude to my Boulevard family for giving me the skills, knowledge and confidence to take on what was an incredibly talented field of fellow chefs,” said Sperling. “I could not have achieved this honour without the support and guidance of our incredible team, especially mentors like (Executive Chef) Alex Chen and (Chef de Cuisine) Roger Ma.”

Sperling, who competed against Solomon Mason (La Bussola, Kelowna), Julia Gindra (Fairmont Banff Springs, Banff), Garrett Martin (Bridgette Bar, Calgary), Andrew Lecky (Langdon Hall Country House, Cambridge, ON), Joshua Adamo (Auberge du Pommier, North York, ON), Massimo Piedimonte (Le Mousso, Montreal) and Jon Morrison (Barolo & Co., Moncton) is the fourth BC-based chef in five years to win the competition, following Paul Moran (2013), Michael Christiansen (’14) and Alex Hon (‘16).

The Hawksworth Young Chef Scholarship Foundation is a culinary arts non-profit created to recognize and inspire young Canadian chefs, whilst promoting professionalism and culinary excellence within the hospitality industry. Through its national annual competition, the program provides a platform for talented young chefs to get a head start with an unparalleled opportunity to work in the country’s leading restaurants. The winner of the competition receives $10,000 and a stage at a selected top international restaurant.

“This competition isn’t just about the food — it’s also a demonstration of the discipline it takes to perform in the kitchen,” said Ma, who made the trip to Toronto to cheer on his colleague. “We can support Connor as much as possible leading up to the competition but it was all up to him to perform under pressure, and it made us very proud to see him look so professional and shine on a national stage.”

Topping the podium in high-pressure culinary competitions is nothing new to Boulevard’s back-of-house team — Chen, who led Team Canada to a top-10 finish at the renowned Bocuse d’Or in Lyon, France in 2013, set the gold standard at the 10th annual Gold Medal Plates in Victoria in 2015 and Ma won both the 2015 Vancouver Aquarium Ocean Wise Chowder Chowdown and the 2016 Curry Cup. Later this month, Chef Chen will travel to Victoria to compete in the provincial leg of the 2017 Gold Medal Plates  competition with the hopes of earning the right to represent BC once again at the Canadian Culinary Championships in Kelowna, BC from February 2 to 3, 2018. 

 
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October 16, 2017

Effective October2nd, Chris Moreland assumed the newly created role of National Director of Sales for Chesher Equipment Ltd. All Regional Sales Managers, Directors, and Manufacturer’s Rep Agents, now report directly to Chris.

For the past year, Chris has managed Chesher’s Sales Management Training Program. He is credited with doing excellent work to help expand Chesher’s Ontario business, as well as provide culinary development expertise in support of national accounts. Informally, Chris has been Chesher’s ‘go to’ person for training on products and the unique, consultative sales process that takes them to market. Chris Koehler, President, describes this promotion as being a “well-deserved, formal recognition for the outstanding work Chris has already been doing.”

“With almost 400% growth in the last 4 years the time was right to adapt our structure to meet the additional demand.” Koehler said. “Chris has proven himself to be more than ready to assume this role—created to ensure the continued success of our efforts to provide Canada’s best customer service and support to commercial food service operations.” Koehler went on to say, “Now that Miles Chesher has retired from the company, this appointment allows me the time necessary to effectively manage our key business processes (Sales, Marketing, Finance, Admin, Parts and Service) plus spend more time with the top influencers in our market. I’m more confident than ever that we have the right team and strategy in place to meet our goal to double our business over the next two years.”

 

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