What's Cooking With Chef Noel

In this final episode of season 3, Chef Noel is joined by Chef Treisha Hall of Ramelles Catering Service to discuss her culinary and entrepreneurship journey. Treisha Hall is an Artist and Founding partner of Ramells Catering Service. A who hails from the beautiful island of Jamaica and now resides in North Carolina Ramelles Catering Services (RCS) is a premier full-service catering company providing exceptional service to the Triangle area and beyond! RCS was created to pay homage to Treisha's roots and is best known for creating fusion cuisines drawing from the immense love of different cultures and foods. Treisha has a true passion for food and an insatiable (in.say.che.ble) appetite for impeccable service. A passion was undoubtedly given to her by her mom at an early age. Having the distinct pleasure of watching and learning true hospitality being displayed with her mom's interaction and service given to guests at the renowned Half Moon Hotel in Montego Bay, Jamaica, as well as at home observing the preparation of meals. With extensive knowledge of fine dining service, corporate dining as well as hospitality, she believes that food is an art form that translates from the soul of the chef onto the canvas of a plate and is presented to the client for interpretation. Her attention to detail is well noted in all services. --- Send in a voice message: https://podcasters.spotify.com/pod/show/whatscookingwithchefnoel/message

In this episode, Chef Noel is joined by Cleigh, owner and operator of the Real Jerk Legacy located at 647 College Street Downtown Toronto and award-winning chef and TV host Resa Solomon- ST. Lewis owner of Baccannalle based in Ottawa. Baccanalle offers catering, ready-to-eat and stock-the-freezer individual and family-style meals, as well as artisan foods, craft drinks and gifts!

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In this episode, Chef Noel is joined by Michael Burgess, the owner and CEO of Nerpy's®, Inc. To talk about everything as it relates to business and products. In 2008, Nerpy’s® recognized a vibrant and growing demand for great-tasting, spicy food among today’s diverse communities.

So they began making hot sauce in Richmond Hill, Ontario, Canada. The company's aim and mission are to share great-tasting, deliciously flavorful hot sauces and marinades that are tasty, hot, and truly enjoyable.

Nerpy’s is committed to producing hot sauces and marinades that truly excite the taste buds and radiate the magical flavours of all food.

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In this episode, Chef Noel talks with the owners of Earla's Restaurant and Jacko's Restaurant on their Journey into opening their Caribbean restaurants, to now participating in the famous Byblacks Restaurant Week. May 15-21, 2023. --- Send in a voice message: https://podcasters.spotify.com/pod/show/whatscookingwithchefnoel/message

After numerous quickfire and elimination challenges, season 10 of Top Chef Canada came to an exciting conclusion in the Cayman Islands. It all came down to Trevane ‘Tre’ Sanderson from Toronto, ON. 

In this episode Chef, Noel is Joined by Chef Tre who took home the title of the first Black Chef ever to win Top Chef Canada.  Chef Tre shares his early inspiration for entering the culinary world, and how and why he entered Top Chef Canada. He also dishes on his Jamaican roots and his love for Caribbean Cuisine.

"I want to change how not only Caribbean cuisine is viewed, but also the modern dining experience as a whole!" 

With over 10 years of culinary experience. He has worked in some of Toronto’s hottest kitchens, including Baro and Hotel X, and is currently the Chef de Partie at Vela. Being a first-generation Canadian with Caribbean roots, Tre draws inspiration from his Jamaican heritage but also enjoys implementing different cooking styles, cultures, and techniques into each of his dishes.

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Welcome to episode 50 of What's Cooking with Chef Noel. In this week's Episode chef Noel is joined by Top Chef Erica Karbelnik to share all the deets from her recent trip to Spain for the sixth World Tapas Competition against 15 of the world's best chefs in Valladolid Held on Nov 9th. Chef Erica created a " Winter Solstice" tapa inspired by the nostalgic Tim Horton's Timbit. Chef Erica also dishes on what it's like being a new mom, her favourite kitchen tool, what skills you need to enter a competition, and so much more.

About Chef Erica

Chef Erica Karbelnik began cooking at a young age with her mom by her side, hosting weekly dinner parties and recipe testing. It was there, in her home kitchen, that sparked her passion for culinary arts.  At 17, chef Erica started cooking professionally. She worked as an apprentice under chef Mark McEwan at ONE Restaurant, which led to a full-time position.  Since, chef Erica has travelled across the globe, bringing flavours from each country into her cooking. She has gone back and forth from Toronto to Vancouver, working alongside some of Canada’s most recognized chefs, training in French Italian cuisine and specializing in handmade pasta.  Recently, chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style.  Chef Erica is currently working on many projects, including opening a new restaurant in 2023. 

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Like the succulent Starapple fruit that ripens to a green or purple hue, the Jamaican food landscape is compelling and multi-faceted. The island’s cuisine ranges from quick street food (beef patty) to the complex mix of flavors and methodology (jerk) that has captured the hearts and taste buds of foodies globally. Just as reggae music, white sand beaches and Jerk are synonymous with the best Jamaica offers, Starapples Restaurant offers another opportunity for world citizens to immerse themselves in Jamaica’s tantalizing taste and warm hospitality! 

https://www.starapplesrestaurant.com/

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The food scene just got sizzling than ever. With two Toronto Black-owned businesses, Boukan and Edible Bliss 11 merging together, they will be bringing a one-of-a-kind culinary fare to the forefront. It is about to ring in aesthetic taste of Haitian-Caribbean fusion cuisine. Now located at 774 Danforth Avenue, the restaurant seats more than 85 people inside and on their outdoor patio. After moving from their former 12-seat Upper Beaches location to a larger space in the Danforth area, Boukan is set to adapt equal portions of history, resilience, and tradition in partnership with Edible Bliss 11. Boukan head chef and co-owner, Amir Senat and co-owner Ricardo, as well as Edible Bliss 11 owner, Chef Amanda Hamer will be serving appetizing, home-style Haitian food in a vibrant and inviting environment. in This episode chef Noel talks with co-owner Amanda all about her culinary journey and the by blacks estaurant week menu. Born in downtown Toronto and raised in Regent Park Amanda continues to shatter glass ceilings.  With their passion and love for food Amanda Hamer, the founder of EdibleBliss11 continues to strive and elevate with her culinary expertise.  Amanda‘s entrées and desserts have wowed people's palates for the past couple of years since becoming a full-time entrepreneur in 2018.  Her unique flare food combinations are intriguing and have people returning for more. Amanda Hamer aka EdibleBliss11 has been featured on many platforms such as the Food Network “donut showdown”, How She Hustles, By Blacks “peoples choice awards”,  Breakfast Television, City Line, Jamaican Eats Magazine and her desserts have been devoured by our very own Prime Minister of Canada.  Currently, You can find Amanda at her new restaurant located on the Danforth, in collaboration with Boukan in which they are bringing Haitian Street food with a taste of Bliss to the Greektown neighbourhood.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

In this episode, chef Noel is joined by one of Toronto's top chefs Joe Friday to share his culinary journey and to talk more about The chef Collective battle culinary competition. Chef Joe also gave us some tips on how to make the perfect burger and how to own your kitchen confidence when entering a culinary competition.  About Chef Joe Chef Joe Friday is an acclaimed chef, restaurateur and entrepreneur, currently based in Toronto. Born in North Carolina, raised in Japan, and trained in French Cuisine, Chef Joe graduated top of the class in Restaurant Management from The Culinary Institute of America in New York. He started his culinary career at 20 as one of 10 individuals invited to train at Walt Disney World’s culinary program.  He then worked across Europe, Asia and the U.S., including staging with Thomas Keller at French Laundry, as a Saucier Nobu in Honolulu, and as the Executive Sous Chef at the Hilton Hawaiian Village. In 2011, Chef Joe moved to Canada to be part of the opening team for Peter Oliver and Michael Bonacini’s Luma at TIFF Bell Lightbox in Toronto. He then joined the team that opened Bar Mozza (now closed) and became part owner and Executive Chef of ViaVai (now closed).  In 2013, Chef Joe Friday founded The Chef Collective, a chef-driven organization committed to supporting local and worldwide chefs by providing them with a platform to showcase their talents through live culinary battles. In 2016, Chef Joe brought his love for Hawaiian cuisine to Toronto, and opened, as part owner and chef, the popular quick service poké restaurant Calii Love. In 2019, Chef Joe opened Friday Roots, a soul food restaurant in Toronto, which marked a return to his North Carolina roots with a menu featuring treasured family recipes.  Follow us on Social  www.instagram.com/whatscookingwithchefnoel www.facebook.com/Iamchefnoel Chef Joe Friday instagram.com/@chefjoefriday --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

In this episode listen as chef Noel chats up a storm with Sweet and Nice Ice cream's Director of Production Management on her culinary journey, her role with Sweet and Nice, the dish she loves now, and what she would make on the perfect date. This episode was definitely witty and real. 

What's on Elles Plate? Well, it depends on what passion she's pursuing! Elle is a Food and Beverage consultant and Hospitality Expert working with Neale's Sweet N Nice (a Premium Caribbean Ice Cream company in Canada) as the Senior Director of Product Management & Innovation. After graduating from the school of culinary arts, George Brown College, in Toronto Canada from Restaurant Management, Latisha pursued opportunities to open new locations & manage prominent restaurant chain locations like Milestones & Tim Horton's before establishing her own business in Events & Catering. Now Latisha works primarily as a consultant assisting brands in the menu and product development, creating new & innovative ways for us to enjoy food. Working as the Senior Director for Black-owned company, Neale's Sweet N Nice, Latisha is working towards sharing her newest innovation, Authentic Caribbean Black Cake, Rum Cakes in stores across Canada & the US but you can enjoy them now when you order online at Sweetnniceicecream.ca

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