Chef's Showcase The Best & Most Innovative Service

Langdon Hall's Executive Chef Jonathan Gushue to Lead Savour Ontario Dining's Top Chefs Through the Most Innovating and Inspiring Breakfast & Lunch Service for Terroir IV
Terroir, Southern Ontario Annual Hospitality Symposium, will take place this year on Tuesday, March 2nd, 2010 at Hart House. The pressure to showcase the best and most innovative service will be on the plate this year as Chef Gushue collaborates with; Jeff Crump - Ancaster Old Mill, Jason Shubert & Paul Harding - The Only on King, Marco Tucci - Hart House, Tawfik Shehata - Vertical, Nick Lui - Niagara Street Café, Frank Dodd - Hillebrand Estates, John Taylor - Domus (Ottawa), Michael Potters - Harvest Restaurant (Picton), Michael Stirpin - The Elmhirst Resort (Kawartha) and Traci Winkworth - The Belworth House.

About Executive Chef Jonathan Gushue
Executive Chef Jonathan Gushue is the master of high-end, classic cuisine in a highly recognized awarding wining facility Langdon Hall. In 2008 he was awarded Grand Chef Status by Relais and Chateaux. He has cooked at the James Beard house and has received the Tattinger Award for excellence in cuisine in Vienna, one of only six awards world-wide. Jonathan has a commitment to sustainable cuisine and works closely with local farmers, purveyors and local artisans to showcase the Terroir of the local area that shines through in his food. Jonathan also frequently collaborates on various events and projects with his fellow colleagues and is an active member of Slow Food.

Chef Gushue on Terroir
Terroir is the only forum of its kind for the hospitality industry in Ontario, maybe Canada. Chefs are able to come together and share their opinions and ideas in such a neutral arena. From a culinary stand point, it is great opportunity to see where and what direction your colleges are going and planning to take their establishments in the year to come. I find my inspiration from working with my colleagues and the people that produce the products we use in our cuisine - the farmers, foragers, purveyors and artisans. The idea for food this year will be to ensure collaboration and that all chefs work together on the same level. There will be no top billing or ideal spot. We want to focus on the skills of the chefs as a group to showcase what they all can bring together as a team. Being given the opportunity to work with some of the most exciting chefs in Southern Ontario is invaluable to me and I will take a great deal away from this.

Tickets
Purchase tickets by January 15 to attend the by invitation only Pre-party on January 26. To purchase tickets: http://www.uofttix.ca/view.php?id=574
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About Terroir Hospitality
The Terroir Hospitality Industry Symposium is a non-profit one day education symposium designed to celebrate our diverse culture of professionals in the hospitality industry by building a strong and accessible collective. We recognize and encourage each individual who invests knowledge, experience, tradition, exceptional skills, inspiration, and invention to the business of hospitality. Terroir creates a forum where industry members can come together to support, educate, inform, invest in, and recognize individuals and teams within our professional environment. www.terroirhospitality.com / twitter: @terroir4
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