1:00 pm
Speaker: Stewart Martin from Chatham Street Grill.
Topic: TBA

Stewart has been cooking for about 28 years. He is 45 yrs old, a father of two boys and has worked in London, Toronto, Saskatoon, Glasgow, Scotland. He has been the chef at Chatham Street Grill since the opening 15 yrs ago. He has a passion for creating new dishes out of the box.

2:00 pm
Speaker: Stan Potvin from Windsor Hilton
Topic: TBA

After leaving the Windsor Police Department in 1994, I took my first kitchen job and have never looked back.  In 1997, I attended the Stratford Chef School, where I graduated with honors. I then spent the next few years working in some of Canada’s best restaurants, honing my skills and expanding my repertoire. 

I returned to Windsor and brought with me, all the wonderful experiences and recipes from my travels.  I now put them to use at the Hilton where I try to make my mark in a city I call home. 

3:00 pm
Speaker: Executive Chef Patrick McClary from Caesars Windsor
Topic: TBA

4:00 pm

Aside from catering, TV and classes, Doug also offers Lobster Parties with partner  Dave Hohlfeldt in “The Lobster Boys” , corporate classes with UBS & Payne Webber , and leads annual trips to a beautiful Tuscan Villa in the middle of the Chianti region of Italy.   

1:00 pm
Speaker: Jackie Mastronardi from Koi Sushi
Topic: TBA

Join Koi Sushi & Japanese owners Chun Ho Yiu and Jackie Pagano as they demonstrate basic sushi roll techniques, define common sushi terms such as nigiri, sashimi and show off one of Koi's house specialties the 'Rock and Roll'. But don't expect to find out the secret soo-mi sauce recipe, that is a house secret.

The pair met while working together in the past and knew their common goal of creating a relaxed but sophisticated, dining experience could be made a reality by opening in the town of Kingsville. Also, having both grown up in the hospitality industry their shared values of getting to know their customers and catering to their needs is a reality that is developing a thriving culture of 'Sushi addicts' in the County.

2:00 pm
Speaker: Renee Snively from Renee’s Fine Cakes
Topic: TBA

3:00 pm
Speaker: Michael Jimmerfield & Eva Cross from St. Clair College
Topic: Lamb Chops and Wine Pairing from Sanson Estate Winery

Michael Jimmerfield
Member of the culinary team at St. Clair College

My first experience working in a restaurant was at Ducks On The Roof at a young age. I have a very strong passion for cooking as well as being very dedicated to the development of the future of culinary professionals. I was very honoured to win the 2007 culinary guild chef of the year award.

Eva Cross
From the time I was a youngster, food and entertaining were a huge part of my life. After high school, I immediately moved to Toronto and enrolled in The George Brown Chef School. I worked for Delta Hotels and various smaller fine dining establishments as well as private catering and specialty cake design. I possess journeyman Cook Red Seal and journeyman Baker I, Baker II and Patisserie Red Seal, as well as Chocolate Artistry I and II, More recently I received my Certificate in Adult Education from Brock University, My motto is never stop learning!

4:00 pm
Speaker: Eva Cross and Mike Jimmerfield from St Clair College
Topic: Complimenting Side Dishes and Sanson Estate Winery Wine Pairing

Eva Cross
From the time I was a youngster, food and entertaining were a huge part of my life. After high school, I immediately moved to Toronto and enrolled in The George Brown Chef School. I worked for Delta Hotels and various smaller fine dining establishments as well as private catering and specialty cake design. I possess journeyman Cook Red Seal and journeyman Baker I, Baker II and Patisserie Red Seal, as well as Chocolate Artistry I and II, More recently I received my Certificate in Adult Education from Brock University, My motto is never stop learning!

Michael Jimmerfield
Member of the culinary team at St. Clair College

My first experience working in a restaurant was at Ducks On The Roof at a young age. I have a very strong passion for cooking as well as being very dedicated to the development of the future of culinary professionals. I was very honoured to win the 2007 culinary guild chef of the year award.