Scan the QR code to access these delectable recipes digitally. Whether you prefer the tactile pleasure of a hardcover or the convenience of your favorite digital device, the culinary wonders within are just a click away. Share with clients, friends and colleagues and embark on a culinary adventure with Compass Group Canada’s finest culinarians.
This collection showcases the exceptional talent of our chefs, who pour their passion and pride into each recipe. From innovative flavour combinations to timeless classics, our talented chefs elevate dining experiences and bring joy to every meal. Join us on this culinary journey, where every page is a testament and celebration to the artistry and dedication that defines Compass Group. Enjoy exploring these delicious creations!
Vice President, Culinary and Guest Experience
Bon Appetit…
RACHEL WHITING
Chef Rachel Whiting is the Executive Chef at Amazon where you’ll find her reaching for her must-have ingredient, hot smoked paprika, adding a perfect balance of sweet heat to her dishes Before joining Compass, Chef Rachel perfected her skills as Sous Chef at Café Medina and spent seven years at Homer Street Café & Bar, where she earned her Red Seal certification
In her off-cooking time, Rachel enjoys reading, traveling, catching up with friends and enjoying her favourite Canadian restaurant, Elma, a Turkish gem in downtown Penticton, BC Fun fact about Chef Rachel: she’s worked within the same two blocks for the past 12 years! Rachel also has a passion for wine, recently completing her WSET 2 certification
E S P R E S S O
M A R T I N I Serves
INGREDIENTS
Martini:
Coffee Liqueur: 0.5 oz
Tequila, Reposado: 1.5 oz
Espresso: 2 oz
Cinnamon Simple Syrup: 0.5 oz
Espresso Beans (for garnish): 3
Ice (for shaking)
Cinnamon Simple Syrup:
Cinnamon Stick: 2
Granulated Sugar: 250 g
Water: 250 g
INSTRUCTIONS
Prepare Cinnamon Simple Syrup: Add granulated sugar, water, and cinnamon sticks to a small pot. Bring to a boil and reduce until thickened. Let the cinnamon steep for 30 minutes. Chill and store for later use.
Prepare the Martini: In a shaker, combine coffee liqueur, tequila, espresso, cinnamon simple syrup, and ice. Shake vigorously. Strain the mixture into a coupe glass. Garnish with three espresso beans. Enjoy!
SEAN SLOAN
Sean Sloan is the Director of Culinary with Envision Group, responsible for driving innovation, quality and excellence across our business. With over 22 years of experience in the culinary field, Chef Sean's career began as a dishwasher in high school, later evolving through roles in several iconic Vancouver restaurants
He joined Compass Group in 2017 as the Executive Chef for EA Sports under Restaurant Associates, quickly advancing to Food Service Director, where his campus earned the prestigious Unit of the Year award in 2018 Chef Sean then took on the role of Regional Chef for Eurest and RA in BC and Alberta, followed by serving as the Regional Executive Chef for Western Canada with Envision Group Passionate about the culinary arts, Sean is committed to delivering excellence and creating unforgettable dining experiences throughout his career
S M O K Y C I T R U S N E G R O N I
Serves
INGREDIENTS
Gin: 30 ml
Campari: 30 ml
Sweet Vermouth: 30 ml
Mezcal: 7.5 ml
Fresh Grapefruit Juice: 15 ml
Orange Bitters: 2 dashes
Grapefruit Peel (for garnish)
Ice
INSTRUCTIONS
Prepare the Glass:
Chill a rocks glass by filling it with ice and setting it aside.
Mix the Cocktail:
In a mixing glass, combine gin, Campari, sweet vermouth, mezcal, grapefruit juice, and orange bitters.
Fill the mixing glass with ice and stir until well chilled, about 20-30 seconds.
Prepare the Glass:
Discard the ice from the rocks glass and strain the cocktail mixture into the glass over a large ice cube or sphere.
Garnish:
Express the oils from a grapefruit peel over the drink by gently squeezing it to release the oils. Run the peel around the rim of the glass and drop it into the drink.
Serve:
Serve immediately, allowing the smoky, citrusy aroma to enhance each sip.
DAVID OMAR
Chef David Omar has been sizzling as the Western Canada Corporate Chef for Marquise Hospitality for the last 6 years. With Compass since 2005, David has served as a chef at The Brick, Alberta Agriculture, Alberta Infrastructure, and The Art Gallery of Alberta Chef David keeps his kitchen stocked with his essential ingredient, salt he has over 20 varieties at home!
Outside of work, Chef David enjoys spending time with family, traveling, cooking, and gardening When he steps away from the stove, he loves letting others do the cooking at his favourite restaurant, Thanh Thanh in Edmonton, which he praises for their lemongrass chicken! In fact, he and his wife loved it so much that when they lived in Kelowna, they would bring a few orders on the flight back after visiting family in Edmonton
C A U L I F L O W E R & F E T A C R O Q U E T T E S
Serves
INGREDIENTS
2 ½ lb Cauliflower florets
½ lb White onion, diced
2 ⅛ cups Chicken stock
½ lb Feta cheese
Salt and pepper, to taste
1 cup Flour
1 cup Egg wash
1 cup Panko
½ gallon Canola oil (for frying)
INSTRUCTIONS
Simmer the Cauliflower and Onions: In a large pot, simmer the cauliflower florets and diced onion in chicken stock until the cauliflower is fork tender. Strain any remaining stock and set aside for reduction.
Mash and Mix: Coarsely mash the cauliflower in a large bowl with a fork. Add feta cheese and mix well to incorporate. Season with salt and pepper to taste.
Portion and Freeze: Using a purple scoop, portion the mixture onto a parchment-lined baking sheet. Roll the portions in your hands to form smooth balls. Place in the freezer to firm up for breading.
Bread the Croquettes: Set up a breading station with flour, egg wash, and panko. Bread each croquette, coating them in flour, then egg wash, and finally panko. Return the breaded croquettes to the baking sheet.
Fry the Croquettes: Fry each croquette in canola oil until golden brown and an internal temperature of 140°F is reached.
Serve: Serve with a spiced aioli and garnish with julienned pepperoncini or another acidic garnish to balance the richness of the feta.
FABIAN FRENCH
Chef Fabian Ffrench, Executive Sous Chef at Rogers Place in Edmonton, has been delighting guests with his culinary creations for over three years. Originally from Jamaica, he has made a notable impact at Rogers Place where he has spent his entire tenure with Compass. His go-to ingredient is Applewood Smoked Salt, which adds a distinctive touch to his dishes. Outside the kitchen, Chef Fabian enjoys family time, is an avid NBA and hockey enthusiast, and is a huge Judge Judy fan! When he’s not cooking for others, Fabian indulges in his favourite Canadian restaurant, La Ronde in Edmonton.
A C K E E & S A L T F I S H I N P H Y L L O C U P S
Serves
INGREDIENTS
1 cup Canned ackee in salt water
½ cup Salted cod fish (boneless), flaked
2 tbsp Green bell pepper, small dice
2 tbsp Red bell pepper, small dice
½ cup Yellow onion, small dice
½ cup Grape tomatoes, sliced
1 stalk Green onion, sliced
1 tsp Vegetable oil
1 clove Garlic, minced
⅓ tsp Black pepper
2 sheets Phyllo dough (about ⅙ of
1 package frozen phyllo dough, thawed)
Olive oil spray (for cooking)
INSTRUCTIONS
Prepare Ingredients: Drain and rinse the canned ackee. Flake the salted cod fish and set aside. Dice the sweet bell peppers and yellow onion and slice the grape tomatoes and green onions.
Cook Aromatics: Heat vegetable oil in a pan over medium heat. Add minced garlic and cook until fragrant.
Add Vegetables: Add diced bell peppers, yellow onion, and sliced green onions to the pan. Sauté until vegetables are tender.
Add Salted Cod: Incorporate the flaked salted cod fish into the pan, stirring to combine with the vegetables.
Add Tomatoes: Add sliced grape tomatoes and cook for a few minutes until they begin to soften.
Add Ackee: Gently fold in the drained ackee, being careful not to break it up too much. Cook for a few minutes until heated through.
Prepare Phyllo Cups: Preheat the oven to 175°C (350°F). Place a sheet of phyllo dough on parchment paper. Lightly spray with olive oil, then place another sheet on top. Repeat layering until you have 6 sheets stacked up. Using a sharp knife, cut the stack into 12 equal pieces. Press each piece into the cups of a muffin tin. Bake for about 13-15 minutes, or until golden brown. Keep an eye on the oven to make sure they don't burn. Remove the muffin tray from the oven, let cool for a few minutes, then remove the phyllo cups from the tin.
Fill Phyllo Cups: Spoon the ackee and saltfish mixture into each phyllo cup, distributing evenly.
Serve: Serve the filled phyllo cups hot.
JENNY HUI
Chef Jenny Hui is the Executive Chef at The Lazy Gourmet in Vancouver, BC, where she has dedicated over 20 years to crafting exceptional dishes. Jenny honed her skills at The Lazy Gourmet, starting as a line cook, advancing to kitchen manager, and ultimately rising to Executive Chef. She swears by garlic for its versatility, ease of cultivation, and health benefits.
Outside the kitchen, Chef Jenny enjoys gardening, reading, baking, spending time with her family, and exploring new restaurants, though her favourite restaurant is Osteria Savio Volpe, in Vancouver. Fun fact about Jenny: she has a quirky habit of talking to herself and answering!
M U S H R O O M ‘ S C A L L O P ’ M O T O Y A K I
Serves -
INGREDIENTS
Mushroom "Scallop" Motoyaki:
6 King oyster mushrooms
3 tbsp Canola oil
Salt and pepper, to taste
Spinach for Oyster "Scallop" Motoyaki:
1 cup Baby spinach (chiffonade)
1 tbsp Onion (brunoise)
1 tsp Garlic (minced)
3 tbsp Mushroom trim from oyster mushroom (brunoise)
1 ½ tsp Canola oil
Miso Glaze:
1 tbsp White miso
1 tsp Brown sugar
2 tbsp Japanese mayo
Crispy Noodles:
2 tbsp Glass noodles (mung bean noodles)
1 cup Canola oil
½ tsp Togarashi
INSTRUCTIONS
Mushroom "Scallop" Motoyaki: Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Set aside. Trim off the base of the mushrooms and discard. Cut the mushroom stems into 2 cm thick rounds. Discard the tops of the mushrooms or save for another use. Using a #3 round cutter (1.5 inches), punch out mushroom rounds. Discard any pieces smaller than the cutter. Save the trimmings for the Spinach recipe. Place the mushroom rounds in a bowl. Drizzle with canola oil and season with salt and pepper. Toss until coated. Place mushrooms on the lined baking sheet and roast in the oven for 20-25 minutes until soft and lightly golden. Remove and leave on the tray.
Spinach for Oyster "Scallop" Motoyaki: Heat a small sauté pan over high heat. Add canola oil and then add mushroom trim and onion. Season with salt and pepper. Sauté until tender. Add spinach and garlic. Season with salt and pepper. Sauté until the spinach is wilted. Transfer to a heatproof dish.
Miso Glaze: Whisk together white miso, brown sugar, and Japanese mayo. Season with salt and pepper. Place the mixture in a small piping bag.
Crispy Noodles: Cut glass noodles into 5 cm pieces using scissors. Heat canola oil to 180°C (350°F) in a small pot. Gently place noodles in the hot oil. They will puff up quickly. Turn them over if some parts are still raw. Remove and place on a paper-lined pan to drain the oil. Toss crispy noodles with togarashi and salt.
Assembly: Heat the mushroom "scallop" and spinach mixture. Place 1 teaspoon of the hot spinach mixture on an Asian porcelain spoon. Pipe ¼ teaspoon of miso glaze on top of the mushrooms. Carefully torch the glaze until light brown. Place the torched mushroom on top of the spinach. Garnish with crispy noodles.
JILL SMITH
Chef Jill Smith has been the Regional Executive Chef at Marquise for the past 6 years. Her 16 year journey with Compass has seen her sizzle in a variety of roles including at Morrison Sisters of the Good Shepherd, Eurest Thales, and Marquise REC. Jill loves to add a little zing to her dishes with her go-to ingredient, lemon!
In her downtime, Chef Jill loves casual dinners, card games, and family time, as well as dining at her favourite spot, Hey Caramba in Bradford. Fun Fact: Jill adores her birthday, celebrating it extravagantly every year, considering it her favourite holiday—mark August 7 in your calendar!
B E E F
K O F T A
Serves
INGREDIENTS
3 lbs Ground beef (lean)
1 cup Yellow onion, diced
9 cloves Garlic, peeled and minced
1 bunch Parsley, chopped (approx. ½ cup)
1 tsp Kosher salt
1 tsp Ground cumin
1 tsp Ground coriander
½ tsp Black pepper, ground
½ tsp Ground cinnamon
½ tsp Allspice
INSTRUCTIONS
Mix Ingredients:
In a large bowl, combine the ground beef with the diced yellow onion, minced garlic, chopped parsley, kosher salt, ground cumin, ground coriander, black pepper, ground cinnamon, and allspice.
Blend:
Mix the ingredients thoroughly until evenly combined.
Shape:
Form the mixture into uniform patties or skewers, as desired.
Cook:
Grill or pan-fry the koftas until cooked through and browned on all sides.
Serve:
Serve hot as an appetizer or main course.
JUSTIN CHARRIER
Chef Justin Charrier is the Regional Executive Chef for Eastern Canada, a role he began in March 2024. Before joining Compass, Justin worked as a Chef for Dexterra Group in Northern Ontario. A true Canadian, Chef Justin’s go-to ingredient is maple syrup!
Outside of work, he enjoys golfing, traveling, spending time with his wife and daughter, and cheering on his Toronto Maple Leafs. When Justin steps away from the stove, he loves stopping by his favourite Halifax spot, The Brooklyn Warehouse. A fun fact about Justin is that he has an identical twin brother and two stepbrothers who are also identical twins—making for quite the family resemblance!
B R U S S E L S S P R O U T S A L A D W I T H B A C O N
Serves -
INGREDIENTS
Salad:
4 cups Fresh Brussels sprouts, shaved (450 g)
1 Granny Smith apple, sliced (about 1 cup)
⅓ cup Carrots, julienned (about 1 medium-sized carrot)
Using a mandolin or a sharp knife, thinly slice the Brussels sprouts, discarding the core.
Shred Carrots:
Shred the carrots using a box grater or a food processor.
Make Vinaigrette:
Whisk together sherry vinegar, maple syrup, Dijon mustard, and finely chopped rosemary. Slowly drizzle in olive oil while whisking to emulsify the vinaigrette.
Combine Salad:
Toss the sliced Brussels sprouts, shredded carrots, and dried cherries with the maple vinaigrette. Season with salt and pepper to taste.
Top Salad:
Garnish with toasted pecans and crisp bacon lardons. Ideally, the pecans and lardons should be warm to contrast with the cold salad.
KORY DIPUCCHIO
Chef Kory Dipucchio is a Corporate Chef for Envision supporting Chartwells, a role he’s been thriving in for just over a year. His journey with Compass began in 2018, starting as a Regional Chef for Marquise. He then became the Executive Chef at Gourmet Cuisine in 2019 before stepping into his current position. Before joining Compass Group Canada, Kory was a sous chef at the Royal York Hotel, where he managed the signature restaurant, Epic.
In the kitchen Chef Kory loves cilantro, it’s his go-to ingredient! In his downtime, Kory is a competitive axe thrower and has a hobby of walking his cat on a leash and taking it camping. And when it’s time for someone else to do the cooking, Au Pied de Cochon in Montreal is Kory’s top choice.
C O C O N U T C U R R Y M U S S E L S
Serves
INGREDIENTS
1 tbsp Vegetable oil
1 tsp Lemongrass (julienne or minced)
1 tsp Garlic (julienne or minced)
1 tsp Ginger (julienne or minced)
1 tsp Sambal
½ tsp Red chili peppers (thinly sliced)
½ tsp Fish sauce
Juice of ¼ Lime
¾ cup Coconut milk (200 ml)
1 lb Mussels (450 g)
½ cup Snow peas
2 tbsp Cilantro (whole or chopped)
1 tbsp Green onion (thinly sliced)
INSTRUCTIONS
Ensure all mussels are closed and thoroughly washed with very cold water. Discard any open mussels as they are not safe to eat. Heat a pan over medium-high heat. Add vegetable oil and sauté the lemongrass, garlic, and ginger until softened, about 2 minutes. Add sambal, red chili peppers, fish sauce, lime juice, and coconut milk to the pan. Bring the mixture to a boil. Add the mussels to the pan and cover with a lid. Steam for 2 minutes. Remove the lid and toss the mussels in the sauce using a spoon or tongs. If any mussels haven’t opened, cover and cook for an additional 1-2 minutes until all shells are open.
Serving Suggestions:
Garnish with grilled baguette, cilantro, peanuts, or extra chilies.
MARSHALL JOHNSON
Chef Marshall Johnson is the Culinary Services Chef in Quebec, where he’s been making magic happen for the past 2.5 years. Prior to Compass, he spent 11 years at Ristorante Cavalli, part of the bustling Montréal Gourmet group, handling high-pressure events like Grand Prix Weekends and Vince Guzzo’s wedding. In Chef Marshall’s kitchen you’ll always find fresh chilies- his musthave ingredient, channeling his inner Jamie Oliver.
Outside the kitchen, Marshall loves kicking back at his chalet with a fire, a whisky, and a beer. While he sizzles at work, at family gatherings he leaves the cooking to others, he’s there to enjoy the feast!
S H R I M P T E M P U R A & P O B L A N O S A L S A
Serves -
INGREDIENTS
Tempura:
12 Shrimp (cleaned, scored, and straightened)
1 Egg yolk
½ cup All-purpose flour
½ cup Sparkling water
3 tbsp Cornstarch
Roasted Garlic Jalapeño
Mayonnaise:
4 cups Mayonnaise
1 cup Roasted garlic
1 cup Jalapeño paste
2 tbsp Black sesame seeds
3 tbsp Light soy sauce
3 tbsp Lemon juice
2 tbsp Sambal Oelek
Pineapple Poblano Pepper Salsa:
¼ cup Poblano pepper (brunoise)
¼ cup Pineapple (brunoise)
1 Green onion (sliced)
1 tsp Green Tabasco
2 tbsp Olive oil
INSTRUCTIONS
Tempura Preparation:
In a bowl, combine the egg yolk and sparkling water. Add the all-purpose flour and cornstarch. Mix gently, being careful not to over-stir to maintain bubbles. Chill the batter in the fridge.
Mayonnaise Preparation:
In a bowl, whisk together the mayonnaise, roasted garlic, jalapeño paste, black sesame seeds, light soy sauce, lemon juice, and sambal oelek until thoroughly combined.
Salsa Preparation:
Dice the poblano pepper and pineapple into small cubes (brunoise). Mix in a bowl with the sliced green onion, green Tabasco, and olive oil.
Shrimp Cooking:
Heat oil in a pan or fryer to 190°C (375°F). Lightly coat the shrimp in all-purpose flour. Dip the shrimp into the chilled tempura batter and carefully place them into the hot oil. Fry for 2-3 minutes or until the shrimp are opaque and crispy.
Serving:
Place a generous amount of roasted garlic jalapeño mayonnaise on the plate. Arrange the tempura shrimp in a "house" shape on top of the mayonnaise. Garnish with the pineapple poblano pepper salsa.
MICHEL ROBERT
Chef Michel Robert is the Regional Executive Chef at Envision in Western Canada, a role he’s been rocking since 2022. With Compass since 2010, Michel has previously spiced things up at ESS Suncor/Shell/CNRL and Chartwells Olds College. What ingredient does Chef Michel put in every dish? Passion!
Although he and his wife enjoy cooking up a storm at home, he’s a big fan of the River Café in Calgary. Outside of work, Michel loves hiking, dog walking, and indulging in computer games, movies, and music concerts. He even loves to hit up rock concerts solo!
H A M A C H I C E V I C H E
W I T H P E R S I M M O N
Serves
INGREDIENTS
Ceviche:
7 oz Hamachi filet (skinless, boneless, Yellowtail), diced into 1 cm cubes
⅓ cup 100% Pure Yuzu
1 ½ tsp Fresh Garlic, minced
1 ½ tsp Fresh Ginger, minced
2 tsp Serrano peppers (with seeds, thinly sliced)
⅓ cup Purple onion, small dice
⅓ cup Persimmon (peeled, small dice)
3 tbsp Extra virgin olive oil
¾ tsp Himalayan pink salt
Pinch Black pepper
1 tbsp Shiso (perilla leaves, chiffonade cut)
Renkon Chips:
7 oz Renkon (lotus root, peeled,
2 mm thick slices)
4 ¼ cups Water
1 tbsp Vinegar
4 ¼ cups Vegetable oil (for frying)
½ tsp Himalayan pink salt (for seasoning after frying)
INSTRUCTIONS
Prepare Renkon Chips:
Mix water and vinegar in a bowl. Add Renkon slices to the vinegar water to prevent oxidation. Set aside.
Heat vegetable oil to 160°C (325°F) in a frying pan or deep fryer.
Rinse and pat dry the Renkon slices. Fry in four separate batches until golden brown and crispy. Let the chips rest on a cooling rack and season with salt while still warm.
Prepare Ceviche:
Cut Hamachi into 1 cm cubes. Season with ½ teaspoon of salt, black pepper, minced garlic, and ginger. Add Yuzu juice and let the mixture marinate for 15 minutes to "cook" the fish.
Thinly slice Serrano peppers, removing seeds if less heat is desired. Dice Purple Onion and Persimmon into small pieces. Add diced onion, Serrano peppers, and Persimmon to the marinated Hamachi. Drizzle with olive oil and mix gently. Let the ceviche rest for 30 minutes to 1 hour to allow flavours to meld. Note that the ceviche should not sit for more than 2 hours to avoid the fish becoming too chewy.
Finish and Serve:
Gently fold in the chiffonade of Shiso just before serving. Drain any excess liquid from the ceviche and serve with the seasoned Renkon chips on the side.
MIKE FOLCO
Chef Mike Folco is the Regional Executive Chef for the Quebec Sector, having been with Compass for just one year. Before joining Compass, he was a Corporate Executive Chef at Kuto Franchising, where he refined his culinary skills. His must-have ingredient is maple syrup with a touch of Fleur de Sel, which he finds perfectly balanced between sweet and salty.
Outside of work, Mike is passionate about hockey, fishing, and spending time with friends. After a year with Compass, he’s come to appreciate the time spent with other chefs from the Envision Culinary team. Stepping away from the stove, you may find Chef Mike at Pied de Cochon in Montreal, a personal favourite of his.
INGREDIENTS
Mini Waffle:
1 Mini waffle
1 tbsp Foie gras duck (frozen)
1 tsp Fresh strawberry (mashed)
¼ tsp White sugar
1 tsp White balsamic vinegar
1 tsp Bourbon barrel-aged maple syrup
1 tsp Maple caramelized pecans
Fine salt (Fleur de Sel), to taste
Maple Caramelized Pecans (bulk preparation):
4 cups Pecans (halved)
3 ¼ cups Maple syrup
¾ cup White sugar
Fine salt (Fleur de Sel), to taste
A S P A R F A I T portion
INSTRUCTIONS
Prepare the Maple Caramelized Pecans: Preheat oven to 175°C (350°F). In a hotel pan, combine pecan halves and maple syrup. Bake in the preheated oven for 15 minutes, stirring occasionally and scraping the edges. Return to the oven for 10 minutes, stir again, and then bake for another 5 minutes. Stir once more and bake for a final 5 minutes or until the sugar has crystallized on the pecans. Cool and break into pieces.
Prepare the Foie Gras Parfait: Defrost the mini waffles as required. Season the foie gras with salt and pepper. Place in a 30% vacuum bag with maple syrup and cook in a Rational or bain-marie until the fat just begins to melt. Strain the foie gras mixture through cheesecloth to remove any nerves from the duck lobe. Blend the strained foie gras using a thermocirculator to emulsify, and adjust the seasoning as needed. Cool and reserve until ready to use.
Prepare the Strawberry Glaze: Dice the strawberries and place them in a bowl. Add white sugar and white balsamic vinegar to the strawberries. Mix well to glaze.
Assemble the Dish: Place the toasted mini waffle on a plate or tray. Garnish with a generous layer of foie gras parfait. Add the glazed strawberry pieces on top. Scatter caramelized pecan pieces over the strawberries. Drizzle with bourbon barrel-aged maple syrup. Finish with a sprinkle of fleur de sel if desired.
MIKE SEDLACEK
Born in Prague, Czech Republic, Chef Sedlacek brings 13 years of culinary expertise to Compass Group, currently serving as the Webtrition Manager at our head office in Mississauga. With extensive experience in private restaurants and hotels, Mike found his true culinary home at Compass. He believes that no dish is complete without the essentials: onion and garlic.
Passionate about nature and animals, Mike enjoys cooking and fishing in his spare time. A simple man at heart, his favourite restaurant, Hot Rocks, is just around the corner from his home, where the community of customers and employees have formed lasting friendships over the years. Talented and adventurous, Mike once dreamed of becoming a forester at the age of 10, imagining a life dedicated to caring for trees!
W I L D M U S H R O O M
M E D L E Y
Serves
INGREDIENTS
Wild Mushroom Medley:
1 ½ tbsp Chanterelle mushrooms (dry, rehydrated)
1 cup Cremini mushrooms (fresh)
2 tbsp Lion's Mane mushrooms (fresh)
1 ½ tbsp Porcini mushrooms (dry, rehydrated)
2 tbsp Oyster mushrooms (dry, rehydrated)
2 tbsp Yellow Bolete mushrooms (dry, rehydrated)
1 tbsp Extra virgin olive oil
1 tbsp Unsalted butter
¼ tsp Kosher salt
¼ tsp Black pepper (ground)
¼ cup White wine
¼ cup Fresh parsley (finely chopped)
2 tbsp Fresh sage (finely chopped)
Potato Basket:
2 tsp Unsalted butter
1 cup Waxy potatoes (fresh, peeled)
¾ tsp Kosher salt
½ tsp Potato flour
For Plating:
1 cup Wild mushroom medley
2 Potato baskets
2 Chive blossoms
½ cup Microgreen sprouts
Gooseberries, a few pieces
Goji berries, a few pieces
Balsamic glaze, a few drops
4 slices Serrano ham (frizzled)
INSTRUCTIONS
Prepare Mushrooms:
Clean fresh mushrooms under cold running water using your hands or a small brush. Rinse dry mushrooms quickly, soak them in water for ~25 minutes, then drain. Reserve the soaking liquid.
Thinly slice Chanterelle mushrooms and slice the other mushrooms to 1/4" thickness. Set aside.
Sauté Mushrooms:
Heat olive oil and butter in a pan until melted but not browned. Add Chanterelle mushrooms and sauté on low for ~3 minutes. Add all other mushrooms, salt, and pepper. Sauté on medium heat for 12 minutes, adding small amounts of the reserved soaking liquid if needed. Taste and adjust seasoning.
Finish with Wine and Herbs:
Add white wine, parsley, and sage. Reduce the wine until it is slightly thickened.
Cook to a minimum internal temperature of 74°C (165°F) for at least 15 seconds. Set it aside.
Prepare Potato Baskets:
Grease the inside of large molds with butter and the outside of small molds. Set aside.
Shred potatoes using a food processor or box shredder, aiming for longer shreds.
Stir salt into shredded potatoes, cover, and let sit for 5 minutes. Rinse well under cold water and drain. Dry the potatoes with a clean kitchen towel. Mix shredded potatoes with potato flour. Place half of the potato mixture into the greased large molds. Press the mixture against the sides. Insert the small molds in the center and press gently. Clean up the edges.
Bake in a preheated oven at 180°C (350°F) for 40-60 minutes, or until golden brown. Check after 40 minutes and remove the small molds if necessary. Cool on a wire rack. Gently remove the potato baskets from the molds using a spatula.
Plating:
Place the Wild Mushroom Medley in each Potato Basket. Garnish with chive blossoms and microgreen sprouts. Add gooseberries and goji berries to each plate. Drizzle with balsamic glaze.
Top each basket with frizzled Serrano ham.
MORGAN EVERSHED
Chef Morgan Evershed is the Executive Chef at Bayview Glen Independent Before Compass, Morgan’s impressive career includes stints at prestigious establishments like Fairmont Lake Louise and Osteria Giulia, where she honed her skills and refined her palate She’s also cooked for top athletes like DeMar DeRozan, Kyle Lowry, and Cory Joseph, taking her talents all over the globe
Morgan’s culinary journey started humbly at a local burger spot, Good to Go, as a salad cook It was here that her passion for food truly ignited, setting her on a path to becoming a celebrated chef Warmly known as Chef Morgan, this Toronto native blends a love for food and art into every dish she creates. Her extensive private chef and high-end restaurant experience made her the perfect addition to the Compass Canada family!
C
O R N , C O C O N U T & C R A B S O U P
Serves
INGREDIENTS
5 cups Corn (frozen)
½ medium Onion, diced
¾ stalk Lemongrass, smashed and chopped
¼ Lime leaf
2 ½ cloves Garlic, chopped
10 ½ cups Vegetable stock Salt and Pepper, to taste
¾ tbsp Canola oil
½ cup White wine
2 ⅛ cups Coconut milk
½ tbsp Butter or margarine
¼ can Crab meat (real or imitation)
INSTRUCTIONS
Sauté Onions: In a medium stock pot over medium-high heat, add canola oil. Add the diced onions and sauté for 5-10 minutes until translucent. Season with salt and pepper.
Add Aromatics: Add chopped garlic and smashed lemongrass to the pot. Sauté for an additional 5 minutes. Add white wine to deglaze the pot and reduce the liquid by half.
Add Main Ingredients: Add frozen corn, lime leaf, and vegetable stock to the pot. Season with additional salt and pepper.
Simmer: Simmer the mixture over medium heat for 20-30 minutes.
Puree: Remove the lime leaf and use an immersion blender to puree the soup until smooth.
Prepare Crab: Warm crab meat in a pan with a little butter, salt, and pepper until it reaches a minimum internal temperature of 74°C (165°F) for at least 15 seconds.
Serving: Serve the soup using a 4 oz ladle, adding 1 tbsp of crab meat to each serving.
OULA AL-HISSNAWE
Chef Oula Al-Hissnawe is the Regional Executive Chef for CHASE Culinary Excellence, based at the Mississauga Head Office With over 13 years of culinary experience in the Healthcare Sector, Oula has been a key part of Compass from the start of her career Her kitchen essential? Garlic she can’t cook without it!
Outside of work, Oula enjoys hitting the gym, hiking, and recipe testing, or dining at her favourite restaurant, Istanbul Kebab House in Mississauga Known for her meticulous nature, she loves to plan everything down to the most minute detail
C H I P O T L E S H R I M P T A C O S
Serves
INGREDIENTS
Chipotle Shrimp:
227 g Shrimp (35/45 Ct, batter crisp, tail off)
2 tsp Oil (canola/olive oil blend)
1 tbsp Lime juice
¼ tsp Ground cumin
½ tsp Garlic
¼ tsp Paprika
1 ½ tsp Chipotle peppers in adobo sauce
½ tsp Concentrated vegetable stock (dry)
Lime Crema:
2 tbsp Sour cream
¼ cup Greek yogurt
1 tbsp Lime juice
1 tbsp Cilantro leaves, chopped
1 tbsp Green onion, chopped
¼ tsp Salt
Guacamole:
1 Ripe avocado
1 tbsp Yellow onion, diced
1 tbsp Cilantro leaves, finely chopped
¼ Jalapeño pepper, finely diced
1 tbsp Lime juice (fresh)
3 tbsp Roma tomato, diced
¼ tsp Chili flakes
Taco Shells:
5 Small corn tortillas
INSTRUCTIONS
Marinate Shrimp:
Pat dry shrimp and place in a non-reactive container.
In a bowl, combine lime juice with the first amount of oil, garlic, cumin, chipotle, paprika, and vegetable base.
Pour over the shrimp and toss until evenly coated.
Refrigerate and let marinate for at least 15 minutes but no longer than half an hour.
Cook Shrimp:
Heat a drizzle of oil in a large skillet over medium-high heat. Add the marinated shrimp and sauté for 5-8 minutes, flipping occasionally, until cooked through.
Ensure shrimp reach a minimum internal temperature of 165°F (74°C) for at least 15 seconds.
Make Lime Crema:
In a food processor, process all Lime Crema ingredients until smooth, adding water as needed. Cover and refrigerate.
Make Guacamole:
In a bowl, combine all Guacamole ingredients. Cover and refrigerate.
Assemble Tacos:
Warm tortillas in a cast iron skillet over medium-high heat for about 15-30 seconds on each side.
Spread a layer of Lime Crema on the bottom of each tortilla. Add a layer of guacamole, then drizzle again with Lime Crema. Garnish with chopped onion, cilantro, or cotija cheese if desired.
Serve the tacos with 4 pieces of shrimp each.
SHAUN GOSWELL
Chef Shaun Goswell recently joined Inspire as Corporate Chef, having nearly 8 years of experience at Compass Group, representing various sectors including Restaurant Associates, Chartwells and Levy. Prior to joining Compass, Shaun managed a large convention center in Niagara, where he focused on showcasing local and natural cuisine.
Chef Shaun's secret ingredient? Vinegar, which he values for its versatility in enhancing a wide range of dishes. Outside the kitchen, he loves exploring Niagara’s bike trails, sharpening his knife skills, or dining at Pearl Morissette in Jordan Station—a favourite spot where he’s enjoyed some of his most memorable meals while supporting the local community.
A S P A R A G U S S A L A D
Serves
INGREDIENTS
Salad:
1 lb Fresh local asparagus, trimmed
1 cup Heirloom cherry tomatoes, halved
½ cup Pickled wild leeks (ramps), sliced thin
¼ cup Old white cheddar, shaved into thin slices
2 tbsp Olive oil
Salt and pepper, to taste
Fried Shallots:
½ cup Shallots, thinly sliced
¼ cup All-purpose flour
¼ tsp Salt
¼ tsp Black pepper
½ cup Vegetable oil (for frying)
Dressing:
3 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1 tsp Dijon mustard
1 ½ tsp Honey
Salt and pepper, to taste
INSTRUCTIONS
Prepare the Asparagus:
Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the boiling water and cook for 2-3 minutes until tender-crisp and bright green.
Immediately transfer the asparagus to the ice water to stop the cooking process. Drain and set aside.
Fry the Shallots:
In a bowl, toss the thinly sliced shallots with flour, salt, and pepper until evenly coated.
Heat the vegetable oil in a skillet over medium-high heat.
Add the coated shallots in batches, frying until golden brown and crispy (about 2-3 minutes per batch). Remove with a slotted spoon and drain on paper towels.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the Salad:
On a large serving platter or individual plates, arrange the blanched asparagus.
Scatter the heirloom tomatoes and pickled wild leeks over the asparagus.
Drizzle the dressing evenly over the salad.
Top with the crispy fried shallots and shaved old white cheddar.
Serve:
Serve the salad immediately, garnished with extra black pepper or a sprinkle of sea salt if desired
THOMAS ATKINSON
Thomas Atkinson is an Executive Chef at Compass Group, where he has been supporting Compass One, Marquise and Eurest Corrections since March 2024. With 17 years of experience at Compass Group, Chef Thomas has held various roles, including District Manager for Marquise and Compass One, Clinical Dietitian for Marquise, and Director of Food Service at St Joseph’s Care Group in Thunder Bay
In Chef Thomas’s kitchen the one ingredient you’re sure to find is butter which he loves for its versatility in adding flavour and texture His favourite restaurant in Canada is Pizza e Pazzi in Toronto, an authentic family-run Neapolitan restaurant Outside of work, Thomas enjoys gardening, particularly growing his own herbs and vegetables, spending time with his dog Argo, and hosting summer BBQs with friends and family Fun fact about Thomas is that he plans to retire in New Brunswick and raise backyard chickens.
T H R E E S I S T E R S
G A R D E N S O U P
Serves
INGREDIENTS
¼ cup Canola oil
3 ¼ cups Onions, fresh, diced
1 tbsp Garlic, minced
1 cup Lentils
½ cup Vegetable base
16 cups Water
3 cups Butternut squash, fresh, diced
2 ½ cups Corn
1 tbsp Chili powder
1 tsp Ground cumin
1 tsp Ground thyme
1 tsp Ground coriander
¼ tsp Parsley flakes
1 ½ cups Black beans, drained and rinsed
1 cup Tomatoes, diced
INSTRUCTIONS
Heat oil and sauté onions until golden brown Add garlic and sauté for an additional 30 seconds.
Add lentils, soup base, and water. Simmer for approximately 40 minutes or until lentils are tender.
While lentils are simmering, roast squash and corn in a 400°F (200°C) oven until beginning to char on the edges. Reserve some corn for garnish.
Add roasted squash, corn, seasonings, black beans, and tomatoes to the lentil mixture. Simmer for approximately 15 minutes.
Season with salt and pepper if desired. Hold for service.
Portion size: ¾ cup (6 oz.), garnished with fresh parsley and roasted corn.
ZIAD EL-RHZALI
Chef Ziad El-Rhazali is currently a Chef Manager for the ESS sector, overseeing multiple units with a primary base at Red-Sucker Lake, Manitoba Prior to joining Compass in 2022, Ziad gained international experience working in the UK and the Middle East In the kitchen you’ll often find Chef Ziad reaching for garlic- his essential ingredient, which he loves for its robust flavour.
Outside of work, he enjoys video games, playing soccer, and cheering on his favourite team, Real Madrid If you’re looking for a rustic-chic, French-Canadian vibe, Ziad recommends Sous-sol in Winnipeg Proving his talents extend beyond his culinary skills, Ziad used to be a rapper back in Morocco!
M O R O C C A N K E F T A T A G I N E
Serves
INGREDIENTS
Sauce:
4 Fresh beefsteak tomatoes
5 Red peppers
1 head Fresh garlic
3 Yellow onions
Olive oil, to taste
Butter, to taste
Tomato paste, to taste
Salt, to taste
Pepper, to taste
Fresh thyme, to taste
Meatballs:
500 g Ground beef (about 1 lb)
Paprika, to taste
Salt, to taste
Pepper, to taste
Dry coriander, to taste
Cumin, to taste
Garlic powder, to taste
Harissa, to taste
1 Onion (for blending)
1 Red pepper (for blending)
Fresh herbs (for blending), to taste
Flour (for coating)
Eggs (for coating)
Breadcrumbs (for coating)
Olive oil (for frying)
12 Quail eggs (1 per serving)
Garnish:
Fresh parsley, to taste
Fresh coriander, to taste
Green onions (scallions), thinly sliced and soaked in cold water
INSTRUCTIONS
Prepare the Sauce:
Preheat the oven to 230°C (450°F).
Wash the vegetables (tomatoes, red peppers), cut them in half, and cut the garlic head into 2 pieces. Add the onions.
Season with salt, pepper, and fresh thyme. Drizzle with olive oil.
Bake for 35 minutes.
After baking, peel the skin from the vegetables and place them in a food processor. Add butter and tomato paste. Season to taste and blend until smooth.
Season the Meat:
In a large bowl, combine the ground beef with spices: paprika, salt, pepper, dry coriander, cumin, garlic powder, and harissa.
Blend the onion, red pepper, and fresh herbs in a food processor. Strain and add the mixture to the ground beef. Reserve the water for the sauce. Shape the mixture into 30 g meatballs. Coat the meatballs in flour, dip in beaten eggs, and coat with breadcrumbs (Paner A Langlaise). Fry the meatballs at 175°C (350°F) for 30 minutes.
Prepare the Breadcrumbs:
In a food processor, blend the breadcrumbs with fresh herbs until the mixture turns green.
Blanch the herbs, then cool them in ice water. Dry thoroughly before mixing.
Cook the Quail Eggs:
Fry the quail eggs in a pan. Season with salt and pepper.
Garnish:
Thinly slice the green onion and soak in cold water until plating.
Assemble and Serve:
Arrange the meatballs in a serving dish. Garnish with fresh parsley, coriander, and quail eggs. Serve with the prepared sauce.
ANIKET BHALERAO
Aniket Bhalerao’s culinary journey started in 2007 at the Institute of Hotel Administration & Management in Hyderabad, India. His training continued at Taj Hotels in Mumbai and further advanced with studies in Italian cuisine at George Brown College in Ontario, Canada and La Scuola Internazionale di Cucina in Parma, Italy. In Canada, Aniket worked at several notable Italian restaurants, an Indonesian food bar in Toronto, and a kosher restaurant and event catering company.
Since 2023, Aniket has been with Compass Group Canada, managing culinary operations at the Prince George Conference & Civic Centre and the CN Centre Sports Arena. He’s passionate about cricket and exploring new culinary experiences, noting MASQUE in Mumbai and Little Sister Dutch Indonesian Food Bar in Toronto being standout favourites.
S E A F O O D R A V I O L I
W I T H P E A C R E A M
Serves
INGREDIENTS
3 ½ oz Spinach pasta dough
1 ¾ tsp Shrimps
1 ⅛ tsp Scallop bay
1 ¾ tsp Mixed herbs (parsley, chive, tarragon)
2 tsp Oyster mushroom
2 tsp Parsnip peel
1 Egg
1 ½ tsp Cream (33%)
½ cup Peas
2 tsp Butter
1 tsp Basil oil
Nasturtium leaves for garnish
INSTRUCTIONS
Prepare the Spinach Pasta Dough:
In a small bowl, mix the egg yolk, spinach purée, and oil. Create a well in the center of the mixture and add flour. Knead the dough for 5-7 minutes with the heel of your hand until it bounces back when poked. Dust with flour and let the dough rest.
Make the Scallop and Shrimp Mousse:
Blend scallops, shrimp, egg white, and mixed herbs in a blender until smooth. Transfer the mousse to a piping bag and refrigerate.
Prepare the Ravioli:
Roll the spinach dough into a thin sheet. Pipe the seafood mousse into the center of the dough. Place a scallop and shrimp in the middle of the mousse, adding a small amount of herbs. Fold the dough to create ravioli.
Make the Pea Cream:
Blanch the peas and immediately cool them in ice-cold water. Drain the peas and blend them with butter, seasoning, and mint leaves until smooth, creating a pea cream.
Prepare the Garnishes:
Clean and score the oyster mushrooms. Blanch the parsnip peels for 10 seconds, then cool them down. Fry the parsnip peels until crispy and golden, then set aside.
Cook the Ravioli:
Boil water and season with salt. Cook the ravioli for 1 minute and 30 seconds. Remove the raviolo and toss it in a pan with butter and herbs for an additional 45 seconds.
Plate the Dish:
In a warm pasta bowl, spread a layer of the pea cream in the center. Place the raviolo on top of the cream. Add pan-seared oyster mushrooms, tempura clams, and crispy parsnip chips.
Finishing Touches:
Garnish with pea cream foam, nasturtium leaves, and a drizzle of basil oil.
DWAYNE DAVIS
Chef Dwayne Davis joined Compass in 2020 and has been creating kitchen magic as Regional Executive Chef for Compass One Healthcare in St. John’s Newfoundland since November 2022. Before joining Compass, Dwayne made a name for himself at The Secret Garden Restaurant, where he focused on farm-to-table fine dining, foraging and developing ingredients like maple syrup and dandelion honey from the property. These days butter is a musthave ingredient in Chef Dwayne’s kitchen!
Away from the stove, Dwayne loves kayaking, fishing, motorcycling, and dining at his favourite spot, Chinched Bistro in downtown St. John’s, known for their handcrafted gourmet dishes. Despite his culinary prowess, Chef Dwayne harbours a deep fear of spiders!
C O D
N A P O L E O N
Serves
INGREDIENTS
Tomato Salsa:
⅔ cup Cherry tomatoes, halved
¼ cup Red onion, finely chopped
¼ cup Yellow pepper, finely chopped
1 tbsp Cilantro, chiffonade
3 tbsp Olive oil
Cajun Shrimp Sauce:
¼ cup Tomato salsa
2 tsp Cajun spice
¼ cup Cream (35%)
¼ cup Shrimp (Northern Cold Water or similar)
Pan-Fried Cod:
12 oz Cod fillets (2 x 170 g)
2 tbsp Flour
Salt and pepper to taste
Olive oil for frying
INSTRUCTIONS
Thaw shrimp and cod in the refrigerator.
Prepare Tomato Salsa: Combine cherry tomatoes, red onion, yellow pepper, cilantro, and olive oil. Mix well and place in an airtight container in the refrigerator until needed.
Prepare Cajun Shrimp Sauce: Preheat a deep sauté pan over medium-high heat. Add tomato salsa and lightly sauté for 1 minute. Add Cajun spice and sauté for an additional minute, incorporating the seasoning throughout the mixture. Add 35% cream and reduce to a sauce texture. Add precooked shrimp and bring up to temperature.
Pan Fry Cod: Season flour with salt and pepper. Heat oil in a frying pan. Dredge cod pieces lightly in flour and fry until golden brown.
Plating: Assemble layers in the center of the plate in the following order: 1) Place desired starch (e.g., roasted rosemary baby potatoes) in the center. 2) Add a coloured vegetable section of choice to the starch. 3) Place one piece of fried cod (170 g) on top. 4) Spoon Cajun shrimp sauce over the cod. 5) Add the second piece of fried cod (170 g). 6) Spoon more Cajun shrimp sauce over the top.
Recommendation: Garnish with fresh dill and steamed mussels if desired. Other suggestions include seared two-color pepper sections and asparagus.
EDWARD DIONNE
Chef Edward d has been with Compass Group since 2012, bringing his culinary expertise to various locations within ESS and is currently cooking up a storm at O&M Lodge. Before Compass, Edward spent a decade at Outback Steakhouse in Anchorage, Alaska, where he mastered the art of using fresh, never frozen, ingredients—a practice that continues to influence his cooking today.
A kitchen staple for Chef Edward is lemons, he loves adding fresh zest to dishes and baking. Outside of work, Edward enjoys movies and sci-fi novels, and he loves cooking for his wife of six years. Chef Edward’s top recommendation: The Jamaican Jerk Chicken Sandwich from the Toasted Frog, which he’s yet to replicate despite his best efforts!
A K S M A S H
B U R G E R Serves
INGREDIENTS
2 cups Ground beef (80/20)
½ cup Mayonnaise
1 tbsp Yellow mustard
1 tbsp Grated yellow onion
2 tsp Cholula hot sauce
1 tsp Worcestershire sauce
4 Brioche buns
2 tbsp Butter
1 ½ tsp Salt
½ tsp Black pepper
8 slices Swiss American cheese
INSTRUCTIONS
Portion ground beef into 4 x ½ cup balls; refrigerate to keep cold.
Whisk together mayonnaise, mustard, grated onion, hot sauce, and Worcestershire sauce to make the burger sauce; refrigerate.
Heat a flat top grill or cast-iron pan on high heat. Spread softened butter on buns and toast; set buns aside.
Space cold beef balls on the flat top grill or cast-iron pan. Smash each ball down to 6 mm (1/4 inch) patties with a metal spatula.
Season each patty with salt and pepper and 1 tsp of burger sauce. Sear for 23 minutes, then flip. Sear for 1 minute; top each patty with cheese.
Spread burger sauce on the top and bottom of brioche buns; stack two patties on the bottom bun.
Top with preferred burger toppings: shredded lettuce, tomato, bacon, etc. Top with the burger bun crown.
ELIAS HASHIBOON
Meet Chef Elias Hashiboon, a culinary virtuoso with 15 years of experience at Compass! He kicked off his career as a cook at The Brick’s head office and has excelled as a top chef at Gourmet Cuisine and American Express before becoming the Chef de Cuisine at CIBC Square. Elias began his journey in Israel at a luxury 5-star hotel, then made waves in Toronto’s dining scene, perfecting meat smoking techniques and graduating with honours from George Brown College.
A champion of local, seasonal ingredients, Chef Elias loves dining at his favourite spot, Miznon,in Toronto. When he’s not in the kitchen, you’ll find him playing soccer, biking, or exploring the outdoors.
F R E E K A H L E E K
C A N N E L L O N I
Serves
INGREDIENTS
½ cup Freekah, washed thoroughly
3 Whole leeks
½ Fennel bulb
1 Naval orange
½ tsp Fennel seeds
½ tsp Cardamom seeds
½ tsp Coriander
½ tsp Black pepper
2 ⅛ cups Cream
8 ½ cups Vegetable stock
½ cup Olive oil
INSTRUCTIONS
Cut the leeks lengthwise, one layer at a time. Wash and steam lightly.
Cook the freekah in the vegetable stock until tender.
Slice the fennel and sous vide with olive oil at 85°C (185°F) for 1 hour. Torch before serving.
Sauce: Reduce the cream by half with the leek and fennel trimmings. Add a sachet with cardamom, fennel seeds, and orange juice to the reduction.
Roll the leeks with the freekah. Wrap with plastic wrap and cool overnight. Steam before serving.
EUGENE CHIU
Before joining Compass in November 2021, Chef Eugene Chiu started her culinary journey in a Chinese and Ukrainian household, where a love for cooking was sparked at age five while making pizza for her mother. From humble beginnings at a family-owned Italian restaurant to managing the bustling kitchen of one of Durham’s top spots, Chef Eugene has always had a flair for flavour. These days, you’ll find her reaching for her go-to ingredient Forestberry Chipotle Rub, loved for its unique, smoky aroma.
In her downtime, Eugene loves to visit one of her favourite restaurants, House of Gourmet in Downtown Toronto. Beyond the kitchen, Eugene is a passionate oil painter and a music enthusiast who can play over 20 different instruments!
C H I N E S E 5 - S P I C E
D U C K B R E A S T
Serves
INGREDIENTS
Duck Breast:
1 Duck breast, boneless skinless
1 tbsp Chinese 5-Spice
2 tbsp Hoisin sauce
1 tsp Sea salt
4 tsp Ginger, peeled & slivered
4 tsp Green onion, cut into 2-inch slices
Pavé Potatoes Confit:
3 cups Yukon potatoes
3 ½ tbsp Rendered duck fat
2 tsp Sea salt
1 tsp Black pepper, ground
Sriracha Bechamel:
1 tbsp Unsalted butter
1 ½ tsp All-purpose flour
2 ½ tbsp Sriracha sauce
¼ cup 2% milk
Blackberry Duck Sauce:
½ cup Blackberries
1 ½ tbsp White sugar
1 tsp Corn starch
2 ½ tbsp Water
½ tsp Chives, finely chopped (optional garnish)
INSTRUCTIONS
Duck Breast Preparation:
Pat the duck breast dry with paper towels. Prepare the marinade by combining hoisin sauce, sea salt, ginger, green onion, and Chinese 5-Spice until a thick paste forms. Coat the underside of the duck breast with the paste, avoiding the skin. Let it marinate for at least 2 hours. In a pan over medium heat, sear the duck breast skin-side down until the skin is crispy and brown. Turn the duck breast and sear the marinade side until a brown crust forms, about 3-4 minutes. Roast in a 175°C (350°F) oven until the internal temperature reaches 60°C (140°F). Let rest for 10 minutes before slicing.
Pavé Potatoes Preparation:
Peel the Yukon potatoes and process them through a mandolin on the thinnest setting. Place the scalloped potatoes in a mixing bowl. Melt 50 ml of duck fat and add it to the bowl along with sea salt and black pepper, ensuring the potatoes are well-coated. Shingle the potatoes in layers in a greased 20 cm (8”) baking pan, cover with parchment paper, and weigh down with a similar-sized pan. Bake at 175°C (350°F) for 1 hour. Use a ring mold to cut 12.5 cm (5”) circles and stack 3 layers on top of one another for plating.
Sriracha Bechamel Preparation:
Melt the butter in a saucepan. Once melted, add the flour and whisk over medium heat until the flour is slightly browned. Add milk and sriracha, and whisk until fully combined.
Blackberry Duck Sauce Preparation:
Combine blackberries, sugar, and water in a saucepan and cook over medium-low heat until the blackberries break down and the mixture reduces. Blend or pass through a fine mesh sieve and return to the saucepan. Add cornstarch and reheat over medium heat until a thick, saucy texture is achieved.
KARLY IRELAND
Chef Karly Ireland, Executive Chef at Mohawk Medbuy TOH since 2022, has been a driving force in the culinary world. With over a decade at Compass Group, she quickly rose to lead the kitchen at the Canadian Museum of Nature before launching Gourmet Cuisine Ottawa. Her outstanding achievements, including being named Caterer of the Year, reflect her dedication to culinary excellence. Karly has expanded her expertise to iconic venues like the National Gallery of Canada and has supported major clients like Canada Post and TD Place, elevating food service across the board.
In the kitchen, cilantro is her essential ingredient. Outside of work, she loves dining at Whalesbone on Elgin Street in Ottawa and also enjoys hosting, gardening, and refinishing furniture. With a personality as vibrant as her dishes, she doesn’t need to raise her voice — her presence speaks for itself!
F L A N K S T E A K
W I T H C H I M I C H U R R I
Serves -
INGREDIENTS
Steak:
1 full piece Beef slank steak AAA
4-5 oz Tex Mex spice seasoning
2 oz Olive oil
Coarse kosher salt, to taste
Cracked black pepper, to taste
2 oz Canola/olive oil
ChimichurriSauce:
2 bunches Flat leaf Italian parsley (stems removed)
1 cup Fresh cilantro (stems removed)
½ cup Olive oil
¼ cup Fresh oregano (stems removed)
4 cloves Garlic
2 Fresh Jalapeños (seeds removed)
4 Green onions
1 Lime (juice & zest)
3 tbsp Apple cider vinegar
½ tsp Ground cumin
½ tsp Red chili pepper flakes
1 tbsp Honey
½ tsp Coarse kosher salt (to taste)
½ tsp Cracked black pepper (to taste)
Succotash:
1 tbsp Unsalted butter
3 cups Frozen corn
2 lbs Roasted sweet potato (small diced)
1 cup Zucchini (small diced)
⅔ cup Red bell pepper (small diced)
⅔ cup White onion (small diced)
1 cup Grape tomatoes (halved)
⅓ cup Radish (thinly sliced)
1 tbsp Fresh basil
½ tsp Fresh thyme
½ tsp Fresh chives
2 tbsp Olive oil
⅛ tsp Coarse kosher salt (to taste)
⅛ tsp Cracked black pepper (to taste)
RoastedSweetPotatoes:
2 lbs Sweet potatoes (small diced)
1 tbsp Tex Mex spice seasoning
2 tbsp Olive oil
⅛ tsp Coarse kosher salt (to taste)
⅛ tsp Cracked black pepper (to taste)
INSTRUCTIONS
Prepare Steak:
Preheat grill or cast-iron pan.
Season steak with Tex Mex spice, salt, and pepper. Sear steak in oil over medium-high heat for 4-5 minutes per side or until desired doneness.
Let rest for 5-10 minutes before thinly slicing against the grain.
Chimichurri Sauce:
Combine all ingredients except oil in a blender. Blend until smooth, gradually adding oil to emulsify. Season with salt and pepper to taste. Refrigerate.
Roasted Sweet Potatoes:
Preheat oven to 400°F (200°C).
Toss sweet potatoes with Tex Mex seasoning, oil, salt, and pepper. Roast for 25-30 minutes, stirring occasionally
Succotash:
Heat butter in a skillet. Cook sweet potatoes for 5 minutes. Add corn and cook for 5 minutes.
Add zucchini, bell pepper, onion, tomatoes, and radish, cooking until tender (about 10 minutes).
Stir in basil, thyme, and chives. Season with salt and pepper.
Serve:
Serve sliced steak with Chimichurri sauce and succotash.
KEVIN ASHE
Chef Kevin Ashe is the Executive Chef at the Lord Elgin Hotel in Ottawa, where he’s been crafting exceptional dishes for just over a year. With 14 months at Compass, Kevin's previous role was Executive Sous Chef at the Canadian Tire Centre for the Ottawa Senators.
In the kitchen Chef Kevin loves cooking with fresh herbs and bay leaves and outside the kitchen he can’t get enough of Dominic’s Cucina in Dartmouth, Nova Scotia. Kevin is a renaissance man with interests in home renovation, mechanics, sculpting, painting, and canoe camping in Algonquin Park. You might be surprised to learn that Kevin is an ice sculptor who proudly represented Canada at global competitions, including a first-place finish at the 2010 Winter Olympics in Vancouver.
È R E
Serves
INGREDIENTS
Pie Dough:
2 cups Salted butter
½ cup Water
½ tsp Sugar
2 ½ cups All-purpose flour
Tortière Filling:
3 cups Potato (peeled)
3 tbsp Olive oil
1 cup Onion
4 cloves Garlic
1 lb Ground pork
1 lb Ground beef
½ tsp Cinnamon
⅛ tsp Cloves
⅛ tsp Nutmeg
¼ tsp Salt
⅛ tsp Black pepper
1 Large egg (for egg wash)
INSTRUCTIONS
Prepare Pie Dough: Place flour in a large bowl. In a separate container, mix cold water with ice and chill in the fridge. Cut butter into pea-sized pieces and place in the freezer. In a food processor, pulse a scoop of flour and chilled butter 3 times. Pour the mixture into the bowl of flour. Add sugar and mix. Gradually add the chilled water, breaking up the mixture with your fingers until the dough holds together when pressed but is not too wet. Bag the dough and refrigerate for at least 1 hour.
Prepare Tortière Filling: Peel and cut the potatoes into 1-inch pieces. Place in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook until fork-tender, then roughly mash and set aside. Peel and dice the onion and garlic. Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 1 minute, then add garlic. Add ground beef and pork, cooking until browned. Add spices and seasoning. Stir in the mashed potatoes and allow the mixture to cool.
Assemble Pie: Roll out the pie dough on a floured surface into a circle about 1/8 inch thick. Fold the dough into quarters to form a triangle with a curved side. Place it into a 10-inch pie shell, unfolding to fit the pan. Fill the pie shell with the meat mixture, spreading it evenly. Roll out the remaining dough into a 12-inch circle and place it over the filling. Use beaten egg to seal the top crust to the edges of the bottom crust. Trim excess dough and crimp the edges. Brush the top crust with the remaining egg wash.
Bake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until the crust is golden brown. Allow to cool slightly before serving.
KIRK WALTERS
Chef Kirk Walters fell in love with cooking early, thanks to a family tradition of scratch-made meals and summer garden harvests. After honing his skills at Niagara College Culinary, he worked at top spots like Horseshoe Resort, Chateau Lake Louise, and Queen’s Landing.
Through his career, Chef Kirk has catered for high-profile clients like The Tragically Hip and former Prime Minister Brian Mulroney. He’s also led events for the Ontario Provincial OPP Emergency Response Tactical Team and the G8 Summit. Since joining Compass Group Canada in 2006, Kirk has worn many hats, from Chef Manager to Corporate Executive Chef. Outside work, Kirk’s a Southern BBQ aficionado with several Kansas City Barbeque Society (KCBS) awards! When he steps out of the kitchen you can find him enjoying the outdoors, travelling and camping with family.
C H A R R E D S H R I M P & C H E E S Y G R I T S
Serves
INGREDIENTS
Smokey Charred Shrimp:
2 lbs Shrimp (31/40)
1 ½ tsp Smoked paprika
1 ½ tsp Garlic powder
½ tsp Cayenne
1 ½ tsp Cumin
1 tsp Kosher salt
¼ cup Pepper
4 tbsp Unsalted butter (cubed)
Cheesy Steel Cut Oat Grits:
½ cup Steel cut oatmeal
4 ¼ cups Vegetable or chicken stock
¼ tsp Fresh thyme (chopped)
½ cup Old white cheddar (shredded)
1 tbsp Unsalted butter (cubed) Kosher flakey salt, to taste
Fresh ground pepper, to taste
1 tsp Fresh chives (finely chopped)
Chili crisp (Chef's secret ingredient), to taste
INSTRUCTIONS
Prepare Smokey Charred Shrimp: Peel, devein, and remove tails from the shrimp. Mix all dry spices together to create a spice mix. Coat the shrimp with the spice mix and let marinate for 1 hour. Heat a cast iron skillet over medium-high heat. Cook the shrimp in batches to char the outside, then remove. In the same skillet over medium heat, add butter. Once melted and foamy, add the shrimp back to the pan to finish cooking. Do not overcook. Chef's Tip: Cut the shrimp into 2-3 pieces per shrimp for more bite-sized pieces.
Prepare Cheesy Steel Cut Oat Grits: In a heavy-bottomed pot over medium heat, add oats and half the stock. Cook slowly, stirring regularly. As the oats absorb the liquid, add more stock to maintain a creamy consistency. Add fresh thyme and continue cooking until the oats are al dente (about 20-25 minutes). Stir in the cheddar, butter, and chives. Season with kosher salt and pepper to taste. Chef's Secret Ingredient: Add chili crisp to taste for an extra layer of flavour.
Assemble the Dish: Serve 180 ml of grits per person in a bowl. Top each serving with a generous portion of smokey charred shrimp. Drizzle each bowl with some of the pan drippings from the shrimp. Chef’s Note: Top with additional chili crisp to taste, if desired.
TREVOR LITTLEJOHN
Chef Trevor Littlejohn has been the Manager of Culinary Compliance at Envision Group since February, 2023. Previously, he served as Culinary Director at Chartwells’ Niagara College Campus and taught at Niagara College Canada. Chef Trevor also made waves with Junior Culinary Olympic Team Canada, snagging a historic 7th place at the IKA Culinary Olympics!
In his kitchen, he swears by rice for its versatility. When he steps away from the stove, he loves to dine at Richmond Station in Toronto and praises their top-notch service. In his downtime Trevor loves softball, curling, and creating elaborate Lego masterpieces. His flair for drama extends to community theater and TikTok, where his theatrical skills have racked up over 22,000 followers!
S
T
I
C K
Y S O Y G L A Z E D C H I C K E N S A M M Y
Serves
INGREDIENTS
Chicken Sammys:
10 oz Boneless skinless chicken thighs
¼ cup Hoisin sauce
1 ½ tsp Soy sauce
1 tbsp Sesame oil
1 tsp Gochujang Korean chili paste
⅓ cup All-purpose flour
1 oz Baby spinach
2 Brioche burger buns
Air Fryer Potato Crisps:
12 oz Yukon Gold or Yellow Flesh potato
¼ cup Mayonnaise
1 tbsp Garlic, puréed
2 tbsp Canola or vegetable oil
2 tbsp Unsalted butter
Salt, to taste
Pepper, to taste
INSTRUCTIONS
Prepare the Potato Crisps:
Cut the potatoes into 1/4 inch rounds. Add potatoes and 1 tablespoon of oil to a bowl and toss to coat with salt and pepper. Using the air fryer, arrange potatoes in a single layer and fry for 7.5 minutes. Flip and fry for another 7.5 minutes until golden brown and crispy. Transfer to a paper towel-lined bowl and set aside to drain any excess oil. Let cool to room temperature.
Cook Chicken Thighs:
Meanwhile, heat a large non-stick pan over medium heat. Pat the chicken dry with a paper towel and season with salt and pepper. Lightly coat the chicken thighs in the flour and shake off any excess. When the pan is hot, add 1 tablespoon of oil and then the chicken. Cook until golden brown and cooked through (165°F), about 5-6 minutes per side.
Make the Sesame Gochujang Aioli and Sticky Soy Glaze:
In a small bowl, combine mayonnaise, half the sesame oil, gochujang, and ½ teaspoon of garlic purée. Season with salt and pepper, then stir to combine. Set aside. In another small bowl, combine soy sauce, hoisin sauce, remaining sesame oil, and remaining garlic purée.
Toast Buns:
Set your oven to Broil. Halve the buns. Spread 2 tablespoons of softened butter onto the cut sides of the buns. Add buns directly to the top rack of the oven, cut side up. Toast until golden brown, about 4-5 minutes. Keep a close eye on the buns to prevent burning.
Sauce the Chicken:
When the chicken is fully cooked, drizzle the sticky sauce into the pan. Working quickly, glaze the chicken by flipping occasionally until the sauce has thickened slightly and coats the chicken, about 30 seconds to 1 minute. Remove the pan from heat.
Finish and Serve:
Spread some sesame gochujang aioli on the top buns. Arrange the chicken on the bottom buns and drizzle any excess sauce from the pan over the chicken. Top with baby spinach, then close with the top buns. Divide the sammys and potato crisps between two plates. Serve the remaining aioli on the side as a dip for the crisps. Enjoy!
BREANNE COULTON
Breanne Coulton is the Sector Executive Chef for Patient Dining & Innovation at Compass One, a role she has embraced since 2018. Her journey with Compass began in February 2013, where she held various impactful roles, including Regional Executive Chef – Webtrition and Senior Corporate Chef –Research & Development and Business Excellence.
In the kitchen you’ll often find Breanne reaching for her go-to ingredient, fresh herbs, and when she lets others do the cooking, she loves The Bicycle Thief in Halifax! Outside of her culinary career, she cherishes spending quality time with her family, embarking on outdoor adventures, enjoying movies, and engaging in arts and crafts projects.
G R A N N Y S M I T H
A P P L E C A K E
Serves
INGREDIENTS
6 Granny Smith Apples, peeled, cored, sliced
1 tbsp Lemon Juice
2 tbsp Sugar (for apples) + 1 ½
cups Sugar (for batter)
1 ¾ cups All-Purpose Flour
2 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Clove
½ tsp Ground Ginger
2 tsp Vanilla Extract
1 tsp Kosher Salt
5 Large Eggs
¼ cup Unsalted Butter, melted
INSTRUCTIONS
Prepare the Apples: Peel, core, and slice the apples. Toss them in a bowl with lemon juice and 1 tablespoon of sugar to coat. Set aside.
Mix the Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, ½ teaspoon of ginger, and ½ teaspoon of salt until well combined.
Prepare the Batter: In a stand mixer, add 5 large eggs and 1 teaspoon of vanilla extract. Start whisking on low speed and gradually increase to medium. Slowly add 1 ⅓ cups of sugar to the eggs while whisking. Continue whisking on medium-high until the mixture thickens, turns pale yellow, and forms ribbons when the whisk is lifted (about 8-10 minutes).
Combine Ingredients: Gently fold the dry ingredients into the egg mixture using a spatula until just combined. Prepare the Pan: Grease a shallow baking pan (approximately 9x13 inches) with non-stick spray and line the bottom with parchment paper. Layer the Cake: Drain the apples and spread half of them evenly across the bottom of the prepared pan. Pour the batter over the apples, then arrange the remaining apple slices on top of the batter.
Rest the Batter: Let the pan sit for 5 minutes to allow the batter to settle before baking.
Bake the Cake: Bake in a preheated oven at 350°F until the internal temperature reaches 165°F, or until the cake is golden brown and firm to the touch.
Cool and Serve: Let the cake cool in the pan for 15 minutes before slicing. Serve as is or garnish with a dusting of powdered sugar, fresh berries, or vanilla sauce.
CRAIG LOCKHART
Chef Craig Lockhart is the Executive Chef at TJX Canada in Mississauga, where he has been honing his craft for the past 7 years. With 9 years at Compass, Craig’s culinary journey includes notable stints at the Ontario Science Centre and American Express. Before joining Compass, he was a partner at Bistro Tournesol, a role that significantly shaped his career.
Outside the kitchen, Craig is passionate about smoking brisket on his custombuilt smoker and swears by Diamond Crystal Kosher Salt as an essential ingredient. When he’s not playing badminton you may find him at his favourite restaurant, El Inka in Burlington.
Whisk Egg Yolks and Sugar: In a medium-sized bowl, whisk the egg yolks with ⅔ cup of sugar until the mixture turns pale yellow and achieves a ribbonlike texture.
Heat the Cream: In a saucepan, bring 2 ⅓ cups of whipping cream, along with 1 teaspoon of vanilla extract and a pinch of salt, to a gentle simmer over medium heat. Remove from the heat as soon as it reaches a simmer.
Temper the Egg Yolks: Gradually whisk in the additional 1/3 cup of cold whipping cream into the egg mixture to temper it. Then, slowly incorporate the tempered egg mixture back into the remaining cream mixture.
Prepare for Baking: Evenly divide the custard mixture between six 8 oz ramekins, approximately 4.2 oz (120g) per dish.
Bake: Preheat the convection oven to 225°F (110°C) with the fan set to 60%. Place the ramekins in a water bath and bake for approximately 66 minutes, or until the custard reaches an internal temperature of 165°F (74°C) and is set but still slightly wobbly in the center.
Caramelize the Sugar: Once cooled, sprinkle the surface of each custard with the remaining sugar (about 2.1oz, or 30g divided between the portions) and use a torch to caramelize until golden brown.
Serve: Serve immediately with a crisp, caramelized sugar top.
DONNA TOBIAS
Chef Donna Tobias is the Culinary Director at York University in North York, a role she’s embraced for the past 2 months. With 8 years at Compass, Donna has contributed her talents to Restaurant Associates, Chartwells, Eurest Dining, and Envision Group Her notable pre-Compass experience includes working with Gordon Ramsay at Hilton Dubai, and alongside Massimo Capra, O&B, Marriott, and Hilton
Chef Donna keeps her kitchen stocked with her go-to ingredient: eggs! Outside of work, Donna enjoys running, dancing, and traveling, and has a passion for Canadian dining spots, including Chi’s Congee, Gyubee, Ajisen Ramen, and Happy Noodle House A quirky fact about Donna is her obsession with jeans; she traditionally buys a new pair on her birthday to add to her collection!
P E A C H E S & C R E A M
C O R N M O U S S E
Serves
INGREDIENTS
Corn Mousse:
1 ½ cups Peaches and Cream Corn (canned, drained)
1 ⅔ cups Coconut Milk
¼ cup Granulated Sugar
½ tsp Kosher Salt
1 tsp Annatto Powder
2.5 pcs Gelatin Leaves (bloomed)
½ cup Chantilly Cream (see subrecipe)
Chantilly Cream:
1 ⅔ cups 35% Cream
⅓ cup Icing Sugar
Ube Microsponge Cake:
⅔ cup Cake Flour or AP Flour
½ tsp Fine Salt
1 tbsp Ube Powder (pure)
⅓ cup + 2 tbsp Granulated Sugar
3 large Eggs
1 tbsp Canola Oil
2 tbsp Sour Cream (full fat)
1 tsp Ube Extract
INSTRUCTIONS
Corn Mousse: In a pot, simmer 2 cups of corn, 1 cup of coconut milk, ⅔ cup of sugar, ¼ teaspoon of salt, and 1 teaspoon of annatto powder until the sugar dissolves. Pour the mixture into a blender and add the bloomed gelatin. Blend until smooth and strain the mixture. Pour the strained mixture into a shallow dish and let it cool. Once cold, gently fold in the Chantilly Cream. Chill the mousse for 8 hours or overnight.
Chantilly Cream: Whip 1 cup of heavy cream and 2 tablespoons of icing sugar to soft-medium peaks.
Ube Microsponge Cake: Combine all dry ingredients (about 1 ½ cups) except the sugar and whisk them together. Set aside. Cream ¾ cup of sugar and 3 large eggs together, then add ⅓ cup of oil, ½ cup of sour cream, and 1 teaspoon of ube extract. Mix in the dry ingredients and gently whisk until combined. Pour the mixture into a siphon gun and charge it with two N2O cylinders. Shake vigorously to saturate the gas inside and chill for 1 hour. Oil the interior of paper cups and poke 1-2 small holes in the base. Shake the siphon vigorously and fill the cups halfway with the ube cake batter. Cover with cling film and poke 1-2 small holes for steam to escape. Microwave the cups for 45-60 seconds, until the internal temperature reaches 190°F. Unmold the cakes and let them cool. Avoid pressing the cakes, as they will deflate when warm. Let them set until completely cool, then tear them into rough pieces for plating.
Plating: Spoon quenelles of the corn mousse onto the plate. Place pieces of the ube microsponge cake onto the mousse. Sprinkle caramel popcorn, pinipig, kinako, coconut sugar, and micro seedlings as garnishes.
JONATHAN TEBRUGGE
Chef Jonathan Tebrugge has been sizzling as the Executive Chef at TD Bank in Toronto, for the past three years. Before joining Compass 11 years ago, Jonathan’s path was anything but conventional He initially aimed for a career in law enforcement but switched gears to culinary school, where he graduated top of his class!
When he’s not cooking up a storm with his must-have ingredient, Lao Gan Ma Spicy Chili Crisp, Jonathan loves to travel, explore new restaurants, and spend time with his daughter, Freya If you happen to drop something near him, don’t be surprised if you hear a loud “Job Opening!”- which never fails to bring a smile
B R O W N B U T T E R
M I S O C O O K I E S
Serves -
INGREDIENTS
9 tbsp Unsalted Butter
1 Egg
½ tsp Baking Soda
1 ½ cups All-Purpose Flour
4 oz White Chocolate (cut into chunks)
4 tbsp White Miso Paste
¼ cup White Sugar
¾ cup Brown Sugar
1 tsp Vanilla Extract
INSTRUCTIONS
Preheat the oven to 350°F.
In a large bowl, cream together ½ cup (1 stick) of unsalted butter, ½ cup of white sugar, and ½ cup of brown sugar until light and fluffy.Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
In a separate bowl, whisk together 1 ¾ cups of all-purpose (AP) flour, 1 teaspoon of baking soda, and 1 tablespoon of white miso paste.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 1 cup of white chocolate chunks.
Drop 1 tablespoon full of dough onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
KEEGAN GILCHRIST
Keegan Gilchrist, Executive Chef at the University of Ottawa, has been raising the culinary bar since 2016. His passion for cooking was ignited in childhood at Mexicali Rosas, a family favourite where he began as a dishwasher and worked his way to night manager at one of the busiest locations in Canada before exploring new opportunities.
When he’s not in the kitchen with his essential ingredients garlic and oregano, you might find him at his favourite dining spot, Sushi Kan in Ottawa. Standing at 6 feet 9 inches, Keegan spent his early adulthood as an offensive lineman on a football scholarship in the US. Today, he cherishes time spent with his wife, who he calls his biggest supporter, and their two daughters.
P U D D I N G
C H
Ô
M E R
Serves
INGREDIENTS
Cake:
2 cups Flour
1 cup Sugar
6 tbsp Melted Butter
2 ¾ tbsp Baking Powder
1 ½ cups Milk (2%)
Sauce:
2 cups Brown Sugar
¼ cup Butter
2 cups Water
INSTRUCTIONS
Prepare Sauce:
In a saucepan, mix together 1 cup of brown sugar, ½ cup of butter, and ¼ cup of water.
Bring to a boil and stir until the brown sugar is completely melted and the mixture is smooth. Set aside.
Prepare Cake Batter:
In a mixing bowl, combine 2 cups of flour, 1 cup of sugar, and 1 tablespoon of baking powder. Add the melted butter and 1 cup of milk to the dry ingredients. Stir until well combined. The batter will be thick.
Assemble and Bake:
Preheat the oven to 350°F. Grease a 9x13-inch baking dish. Spread the cake batter evenly on the bottom of the prepared baking dish, leaving about 1 inch around the edges. Pour the hot sauce over the cake batter in the pan.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the cake is set and the top is golden brown.
Serve: Allow the pudding to cool slightly. To serve, scoop out the cake, flip it upside down in a bowl, and spoon some of the sauce from the bottom of the pan over the top. Optional: Serve with cream, ice cream, or Irish cream.
S P I
KRIS GAUDET
Chef Kris Gaudet, District Chef for Nova Scotia with our Chartwells K-12 team, has been enhancing school meal programs for the past year. A graduate of The Culinary Institute of Canada, Chef Kris previously served as Executive Sous Chef at the Halifax Convention Centre.
Outside of work, he enjoys quality time with his 2-year-old daughter, Katherine, and exploring Nova Scotia’s vibrant culinary scene. He’s an avid camper and hiker, embracing the great outdoors. Looking for a great restaurant to try? Chef Kris recommends Treadwell Cuisine in Niagara-on-theLake, while locally he loves dining at Highwayman in Halifax.
C E D M O L A S S E S
C O O K I E S
Makes cookies
INGREDIENTS
¾ cup Shortening
¾ cup Light Brown Sugar
1 Egg (large)
½ cup Molasses
2 ½ cups All-Purpose Flour
¼ tsp Salt
2 tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
½ tsp Ground Nutmeg
¼ cup Granulated Sugar (for rolling)
INSTRUCTIONS
In a mixing bowl, cream together ½ cup of shortening and 1 cup of brown sugar until light and fluffy. Beat in 1 large egg and ⅓ cup of molasses until well blended.
In another bowl, combine 2 ½ cups of flour, ½ teaspoon of salt, 1 teaspoon of baking soda, and the spices. Stir this dry mixture into the creamed mixture until fully blended.
Chill the dough for at least 1 hour (3 hours is best for better results).
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
Roll the chilled dough into small balls, about 1 to 1 ½ inches in diameter. Roll each ball in granulated sugar. Place on the baking sheet, leaving about 2 inches between each cookie.
Bake for 8 to 10 minutes, or until the cookies are set. Cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
INGREDIENTS
For the Pie Filling:
6 Medium Apples, peeled and sliced
1 tbsp Lemon Juice
2 tbsp All-Purpose Flour
½ cup Light Brown Sugar, packed
1 tsp Ground Cinnamon
½ tsp Apple Pie Spice
2 tbsp Pure Maple Syrup
For the Creamy Filling:
8 oz Full-fat Cream Cheese, at room temperature
1 cup Powdered Sugar
2 tbsp Light Brown Sugar, packed
1 tsp Ground Cinnamon
½ cup Heavy Whipped Cream (35%)
½ tsp Pure Vanilla Extract (or 2 fresh vanilla pods)
2 tbsp Caramel Sauce
8 oz Cool Whip, thawed
For the Lasagna:
2-3 packages Graham Cracker Sheets
8 oz Cool Whip, thawed
1 cup Heath Bar Milk Chocolate Toffee Bites
NATASHA GILBETIC
Chef Natasa Gilbetic has been a cornerstone of Campus1 in Montreal since its opening in January, 2019. With over seven years at Compass, Natasha previously made her mark at the influential 357C. In Natasha’s kitchen you’re sure to find her go to ingredient: butter. Outside of work, she’s passionate about traveling, exploring new cultures, and discovering the latest food trends. She also enjoys dining at her favorite spot, Mercuri 109 in Montreal, which she loves for its amazing vibe and exceptional culinary experience.
Chef Natasa's linguistic skills are as impressive as her culinary skills—she speaks French, English, and Serbian, often mixing them in a charming way that brings a smile to her team with her delightful multilingual accent!
L E D E S S E R T
L A S A G N A
Serves
INSTRUCTIONS
For the Pie Filling: Peel and slice 6-8 medium apples into small pieces, about the size of a dime. Place the apples in a medium-sized saucepan. Squeeze the juice of 1 lemon over the apples.
Mix dry ingredients: 2 tablespoons of flour, ½ cup of brown sugar, 1 teaspoon of cinnamon, and 1 teaspoon of apple pie spice, and coat the apples. Add ¼ cup of maple syrup and toss to combine. Cook the apples over medium-high heat for 15-18 minutes until they begin to brown, bubble, and soften. Remove from heat and cool completely. Refrigerate if necessary.
For the Creamy Filling: Soften 8 oz of cream cheese to room temperature or microwave for 15 seconds. Beat the cream cheese on medium-high speed until light and fluffy. Add 1 cup of powdered sugar, ¼ cup of brown sugar, and 1 teaspoon of cinnamon. Beat until well combined. Add 1 cup of heavy cream, 1 teaspoon of vanilla extract, and ¼ cup of caramel sauce. Beat until combined. Add 8 oz of Cool Whip and beat until incorporated. Divide the mixture in half.
To Assemble the Lasagna: Cover the bottom of a 9x13-inch pan with graham crackers, breaking them as needed. Spread half of the cream filling over the graham crackers. Spoon half of the apple pie filling over the cream filling and spread evenly. Sprinkle a small handful of toffee chips on top. Repeat layers: graham crackers, cream filling, apple pie filling, and toffee chips. Refrigerate for a minimum of 2 hours. Cut into 12 pieces and top each piece with a Cool Whip rosette.
NGAN TRAN
Chef Ngan Tran is the Chef Manager at St. Clement’s School, where she’s been delighting students and staff since January 2024. Ngan has been with Compass since 2016, lending her skills at Arcadian Court, Crescent School, and Bayview Glen.
Her culinary passion shines through in her favorite ingredient—garlic, with dreams of one day creating garlic ice cream! Known for singing on the job, Ngan brings both talent and personality to every kitchen she manages! Outside of work you can find Ngan enjoying food tours, family time, and fishing or savouring the outstanding cuisine at her favourite Canadian restaurants, Koh Lipe Thai Kitchen and Dragon Pearl.
W H I T E C H O C O L A T E C R È M E B R Û L É E
Serves
INGREDIENTS
3 Eggs
10 Egg Yolks
4 ¼ cups 35% Cream
1 cup Sugar
To taste Vanilla
2.2 oz White Chocolate Chips
1 pinch Salt
INSTRUCTIONS
Preheat the oven to 325°F (160°C).
In a saucepan over medium heat, gently heat the 35% cream, white chocolate chips, and vanilla. Stir constantly until the chocolate is fully melted and the mixture is hot.
In a large metal bowl, whisk together the whole eggs, egg yolks, sugar, and salt.
Gradually pour the hot cream mixture into the egg mixture, one ladle at a time, stirring constantly. Once combined, strain the mixture through a fine sieve for a smooth texture.
Pour the mixture into ramekins and place them in a water bath (a baking dish filled with hot water). Cover and bake at 325°F (160°C) for 40 minutes.
Allow the crème brûlée to cool, then chill in the refrigerator. Serve with berries and a dusting of icing sugar.
PAUL SPADORA
With 13 years at Compass Group under his belt, Chef Paul Spadora is a Corporate Executive Chef with ESS, based in Anchorage, AK. His career before Compass was notably shaped by his time at the Royal Sonesta Hotel in New Orleans.
Chef Paul loves to cook with pork, bacon holds a special place in his heart! His top dining spots include Southside Bistro in Anchorage, Alaska and Popeyes in New Orleans- it’s just better there. When he steps away from the kitchen, Paul enjoys the outdoors while fishing, camping, and relaxing by a fire or cooking at his cabin.
B A N A N A S F O S T E R
B R E A D P U D D I N G
Serves
INGREDIENTS
Bread Pudding:
4 cups White round top bread (or any bread), torn into bite-sized pieces
2 large Eggs
1 ¼ cups Granulated Sugar
1 tsp Cinnamon
1 tbsp Vanilla Extract
¼ cup Ripe Bananas, small diced
½ cup White Chocolate Chips
1 cup Whole Milk
2 cups Half & Half
Whiskey Sauce:
½ cup Granulated Sugar
½ cup Unsalted Butter
½ cup Heavy Cream
¼ cup Dark Rum
Crispy Banana Garnish:
1 piece Banana (for garnish)
INSTRUCTIONS
Prepare Bread Pudding: Tear bread into bite-sized pieces and place in a large metal bowl.
Mix eggs, granulated sugar, cinnamon, and vanilla extract.
Pour milk and half& half creamover the bread. Sprinkle diced bananas and white chocolate chips on top. Mix the sugar mixture into the bread mixture until well combined.
Spray a 10x10 inch pan with non-stick spray.
Pour the bread pudding mixture into the pan. Cover with aluminum foil and bake at 325°F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until browned on top.
Prepare whiskey sauce: In a small saucepan, melt the butter. Add granulated sugar and heavy cream, and bring to a low boil until the sauce coats the back of a spoon. Remove from heat and stir in the dark rum.
Top the bread pudding with warm whiskey sauce and garnish with crispy bananas.
PRASANTH REMESH
Chef Prasanth Remesh is the Lodge Chef at CNRL McKay Lodge for ESS, having joined Compass Group Canada in 2016. A standout moment in his career was his three-year stint at the renowned Salt Grill by Luke Mangan in Australia, which ignited his passion for Western cuisine and refined his culinary style.
When Chef Prasanth is sizzling in the kitchen, garlic is his all-time favourite ingredient, adding depth and flavour to his dishes. When he's not in the kitchen, Prasanth loves to unwind with family and friends, occasionally visiting his favourite spot, Miku on Granville Street in Vancouver, where he enjoys exceptional dining experiences.
A P R I C O T & F I G P A R I S I A N M A C A R O N
Serves
INGREDIENTS
Macaron Shell:
7.6 oz (215 g) Egg White
¼ tsp Cream of Tartar
½ tsp Vanilla Extract
7.8 oz (220 g) Caster Sugar
2 drops Food Coloring (variety)
9.7 oz (275 g) Almond Flour
8.8 oz (250 g) Confectioners Sugar
Macaron Filling:
3.5 oz (100 g) Apricot Jam
3.5 oz (100 g) Fig Jam
INSTRUCTIONS
Prepare Macaron Shell:
Add egg whites, cream of tartar, and vanilla extract to a mixing bowl. Mix at medium speed until soft peaks form.
Gradually add 1/3 of the caster sugar and beat for 5 seconds. Add the remaining sugar and beat until stiff, glossy peaks form. The whites should be stiff and smooth.
Sift almond flour and confectioners sugar together into a separate mixing bowl.
Slowly fold the egg whites into the almond flour mixture in separate batches. Continue folding until the batter reaches a honey-like consistency.
Transfer the batter to a round tip piping bag. Pipe the batter into 1.5 to 2-inch rounds on a baking tray. Tap the tray gently to remove any air bubbles.
Let the piped batter sit for 30-40 minutes until the tops become firm. Bake in a preheated oven at 275°F (135°C) for 11 to 13 minutes, or until set.
Prepare Macaron Filling:
Pipe apricot and fig jam filling between two macaron shells. You can create 2 or 3 layers of filling as desired. Add different colors to the macaron base for enhanced presentation
TONY SIONNEAU
Chef Tony Sionneau has been a cornerstone of Compass for 18 years, exclusively serving Merck Canada with his culinary expertise. Before joining Compass, Tony made his mark as a private chef in Montreal for six memorable years, cooking for a prominent businessman. One thing that hasn’t changed is his love for butter, a must-have in his kitchen arsenal.
Outside the kitchen, Chef Tony keeps active with soccer and cycling, and his love for travel fuels his adventures. When he’s ready to let someone else do the cooking, Tony is a fan of the delightful offerings at La Cabane à Sucre au Pied de Cochon, a Canadian gem! An unexpected passion of Tony's is gardening, where he grows an impressive variety of vegetables, reflecting his love for fresh, homegrown produce.
M
A P L E A P P L E T A T I N P I E
Serves
INGREDIENTS
Sweet Dough (Pâte Sucrée):
2 cups (250 g) Flour
2 tbsp (25 g) White Sugar
⅓ cup (75 mL) Water
½ cup (125 g) Unsalted Butter
1 Egg Yolk (from free-run eggs)
Pinch of Salt
Topping (Garniture):
12 McIntosh Red Apples
⅔ cup (150 mL) Maple Syrup
½ cup (125 g) Unsalted Butter
INSTRUCTIONS
Prepare the Tart Dough: Place the flour, sugar, butter, and salt in a food processor. Blend for a few seconds, then add the water (room temperature) and egg yolk. Once the dough has formed, set it aside for about an hour to rest.
Prepare the Apples: Peel, halve, and core the apples, then set them aside.
Make the Caramel: In an ovenproof pan, heat the maple syrup and reduce gently until it forms a caramel. Once the caramel has formed, remove the pan from heat and gradually stir in the butter, adding it in small pieces.
Assemble the Tart: Arrange the halved apples side by side in a circular pattern inside the pan with the caramel. Roll out the prepared dough and place it over the apples, tucking it in around the edges.
Bake: Preheat the oven to 175°C. Bake the tart for approximately 30 minutes or until the pastry is golden and cooked through.
Serve: Once baked, remove the tart from the oven and carefully invert it onto a large serving plate. Serve warm, accompanied by a scoop of vanilla ice cream if desired. Enjoy!
