Chefs & Provisions

P4P2021 Snacks by Take it Away

jen's snacks

A passion for raising funds for Parkinson’s research

Porridge for Parkinson’s Toronto is indebted to the dedicated chefs and suppliers who contribute time and resources to making each year a success. Many chefs have been with us since the early days, and all share in our passion for raising funds for Parkinson’s research.

Acknowledgements are listed alphabetically by last name.

Kata Ambrus

Kata Ambrus

Chocolat de Kat

Porridge for Parkinson’s 2021

Kata Ambrus trained at the Classic French Pastry Arts program at the International Culinary Centre in NYC. By then, Kata had amassed plenty of experience eating chocolate, so she decided to challenge herself with making it. She quickly fell down the rabbit hole of beautiful, shiny, creative deliciousness, and dreaming into existence her very own brand of exquisite bonbons – Chocolat de Kat.

Instagram @chocolatdekat

 

 Lawrence and Mathilde Andres

Lawrence and Mathilde Andres

Harmony Organic

Porridge for Parkinson’s 2021

Lawrence and Mathilde Andres, co-founders and now sole owners of Harmony Organic Dairy Products moved to Canada from Switzerland in 1979 and operated Canada’s first organic dairy farm. In 1992 they initiated the first organic dairy producers’ group in Ontario. In 1994 the segregation of organic milk became a reality, and on September 24, 2001, Harmony Organic was officially launched.

Instagram @HarmonyOrganicDairy

 

Derek Bendig

Derek Bendig

The Josie Hotel

Porridge for Parkinson’s 2011, 2013, 2015

Executive Sous Chef, Derek Bendig, is skilled in catering, food and beverage, hospitality management, hotel management, and menu development. Formerly the executive sous chef at Fairmont Chateau Whistler, Derek is now leading the team at the Josie Hotel in Rossland, BC.

Instagram: @derekbendig

Bert Butler “Tito” Beveridge II

Bert Butler “Tito” Beveridge II

Tito’s Vodka

Porridge for Parkinson’s 2019

Tito Beveridge is an Austin-based entrepreneur. He set up the first legal distillery in Texas and the only craft spirits distillery in the US. Tito’s Handmade Vodka is now sold in over 100 countries. Beveridge plans to grow Tito’s, but he says, “I don’t care if I’m wealthy,” Beveridge said. “I’d rather be happy and sleep on someone’s couch.”

Instagram: TitosVodka

Noni Castonguay

Noni Castonguay

Chef

Porridge for Parkinson’s 2013, 2015, 2017, 2019

Noni Castonguay and Jen Cerny were partners in Stircrazy, one of Toronto’s premier caterers for 14 years. Noni has donated her talents to many Porridge for Parkinson’s events.

Instagram @nonicastonguay

Jen Cerny

Jen Cerny

Take it Away

Porridge for Parkinson’s 2013, 2015, 2017, 2019, 2021

After 20 years working in finance, Jen decided to study pastry and baking arts – when she saw the rack of rolling pins, she knew she was in the right place. In addition to donating her culinary talent to Porridge for Parkinson’s events, Jen has been a committee member since 2013 and co-chair since 2017. She is currently starting up Take it Away, exquisite food you take away!

Instagram: @takeitaway.jen

Sam Davis

Sam Davis

Primrose Bagel Co.

Porridge for Parkinson’s 2021

With its rotating selection of hand-rolled, malt-boiled and baked-fresh-daily bagels, Sam Davis’ Primrose Bagel has become a Toronto hotspot. In addition to bagels, the shop also has a deli counter complete with a variety of bagel toppings – everything from flavoured cream cheese, house-smoked trout, home-made gravlax, and a variety of delicious salads.

Instagram: @primrosebagel

Donna Dooher

Donna Dooher

Mildred’s Temple Kitchen

Porridge for Parkinson’s 2011, 2013, 2015, 2017, 2019

With more than 30 years of professional experience in food service, Donna Dooher has made her mark on Canada’s culinary world as a celebrated chef, caterer, TV personality, cookbook author and restaurateur. Mildred’s Temple Kitchen is located at 85 Hanna Avenue in Liberty Village.

Instagram @mildredstemplekitchen

Jonathan Forbes

Jonathan Forbes

Forbes Wild Foods

Porridge for Parkinson’s 2021

Jonathan Forbes is a long-time forager, cook and food preserver, and the owner of Forbes Wild Foods. Forbes supplies wild, hand-picked foods that are sustainably harvested from the Canadian wilderness by trained, knowledgeable pickers.

Instagram: @forbeswildfoods

Jonathan Goodyear

Jonathan Goodyear

Porridge for Parkinson’s 2019

Anthony Green, Hana James, Emma Knight

Anthony Green, Hana James, Emma Knight

Greenhouse Juice

Porridge for Parkinson’s 2019

Co-founders Anthony Green (CEO), Hana James (Director, Community) and Emma Knight (Director, Brand & Marketing, started making and selling cold-pressed juice out of a small Vancouver shop in January 2014. Since then Greenhouse Juice has grown into several shops and is available through many retailers.

Instagram @greenhouse

John Horne

John Horne

Porridge for Parkinson’s 2019

Yoni Kamil

Yoni Kamil

Lev Bakery

Porridge for Parkinson’s 2021

Lev means “heart” in Hebrew and with five generations of bakers in his family, it’s no wonder that Yoni Kamil now has his own baking company. With modern takes on tradition, Lev Bakery offerings include delicious challahs and babkas based on the recipes from Yoni’s youth. Yoni and his wife Samantha started the company from their home oven, and Lev items can now be found in several retail outlets in and around Toronto.

Instagram: @levbakery

Sandra Katsiou

Sandra Katsiou

Baker and Scone

Porridge for Parkinson’s 2017, 2019, 2021

Sandra Katsiou is best known for her deliciously sweet and savoury scones which are offered in over 40 traditional and innovative flavour combinations at her very popular Baker and Scone St. Clair West bakeshop.

Instagram @bakerandscone

Martin Kouprie

Martin Kouprie

Porridge for Parkinson’s 2011

Jamie Kennedy, CM

Jamie Kennedy, CM

Jamie Kennedy Kitchens

Porridge for Parkinson’s 2009, 2011, 2013, 2015, 2017, 2019, 2021

Chef Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering. He is the owner of Jamie Kennedy Kitchens and author of J.K. The Jamie Kennedy Cookbook.

Instagram: @chefjamiekennedy

Joshna Maharaj

Joshna Maharaj

Chef. Speaker. Activist.

Porridge for Parkinson’s 2019

Joshna Maharaj is known for her talent and innovative food philosophies, she was most recently the Executive Chef for the Gladstone Hotel.

Instagram @joshnamaharaj

Bob Moore

Bob Moore

Bob's Red Mill

Sponsor: Porridge for Parkinson’s 2021

Bob and Charlee Moore founded Bob’s Red Mill in 1978 with the mission of building a company that would provide wholesome foods to folks around the world, and offer financial security to its employees. After succeeding beyond his wildest dreams, Bob took it one step further in 2010, when he created an Employee Stock Ownership Plan (ESOP) that would give employees stock in the company.

Rosie Little

Rosie Little

Quince Flowers

Porridge for Parkinson’s 2021

Rosie Little’s love for flowers and plants led to her launching Quince Flowers in 1997. Quince is staffed by passionate floral artists who use flowers as the medium for beautiful pieces that enhance the experience of spaces and events. The shop is located at 660 Queen Street East, in Toronto’s Riverside district.

Instagram @quinceflowers

David Mattachioni

David Mattachioni

Mattachioni

Porridge for Parkinson’s 2021

David Mattachioni opened his first Italian trattoria with the hopes of making the world a better place, one pizza at a time. Mattachioni had been the pizzaiolo at Terroni and decided to open his own small bakery and pizzeria on Dupont in 2015, later expanding with the help of his family and friends to Gerrard St East in January 2021. At Mattachioni, they bake their own loaves of bread, prepare fresh meals, pick up their own produce, and give away their sourdough starter.

Instagram: @mattachioni

Alon, Guy and Aharon Ozery, and George Gabsky

Alon, Guy and Aharon Ozery, and George Gabsky

Parallel

Porridge for Parkinson’s 2021

Brothers, Alon, Guy and Aharon Ozery founded Parallel based on their love of sesame butter and the desire to share their food culture in the most delicious way possible. The restaurant is known for its modern twists on Middle Eastern Classics. With Israeli born chef and baker George Gabsky at the helm of the kitchen, Parallel has become one of the most popular destinations on the Geary Street strip.

Instagram: @parallel_bros

David Wolfman

David Wolfman

Porridge for Parkinson’s 2017

Joanne Yolles

Joanne Yolles

Pastry Chef, Instructor, Recipe Developer

Porridge for Parkinson’s 2009, 2011, 2013, 2015, 2017, 2019, 2021

Formerly a celebrated pastry chef at Scaramouche and other notable Toronto restaurants, Joanne is an instructor at George Brown College and recipe developer. She has been involved with planning Porridge for Parkinson’s events since 2009.

Instagram @joanneyolles