Cultivate School

Feel the need to expand your mind? Cultivate School brings together some of Ontario’s industry leaders to share their insight on all things food and drink. From whiskey tastings to farming insects, you’ll be sure to learn something new and likely to taste something remarkable. It’s time to go back to school.

Seminar:

Signe Langford

Sunday

From Hudson, Quebec, Signe is a restaurant chef-turned- writer who tells award-winning stories, creates delicious recipes, and published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. Her work as a chef has garnered excellent reviews and four star ratings. She studied Fine Art History and Humanities at the University of Toronto, and York
University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College. Langford shares her downtown Toronto Victorian cottage with her menagerie of rescued critters and backyard hens.

www.signelangford.com

Seminar:

Signe Langford

Sunday

From Hudson, Quebec, Signe is a restaurant chef-turned- writer who tells award-winning stories, creates delicious recipes, and published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. Her work as a chef has garnered excellent reviews and four star ratings. She studied Fine Art History and Humanities at the University of Toronto, and York
University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College. Langford shares her downtown Toronto Victorian cottage with her menagerie of rescued critters and backyard hens.

www.signelangford.com

Seminar:

Joel MacCharles

Saturday

Joel is a home cook and writer. He loves to cook a great meal, but beyond that he is passionate about learning, understanding the impact of our food choices, getting to know where food comes from and the people who help bring it to the table. This passion has resulted in over 1700 articles and recipes shared through several online communities anchored by wellpreserved.ca. Joel’s love of food takes him into the woods to forage and hunt, to meet farmers and chefs, and to explore the culture around food.

www.wellpreserved.ca

Seminar:

Joel MacCharles

Saturday

Joel is a home cook and writer. He loves to cook a great meal, but beyond that he is passionate about learning, understanding the impact of our food choices, getting to know where food comes from and the people who help bring it to the table. This passion has resulted in over 1700 articles and recipes shared through several online communities anchored by wellpreserved.ca. Joel’s love of food takes him into the woods to forage and hunt, to meet farmers and chefs, and to explore the culture around food.

www.wellpreserved.ca

Seminar:

Kevin McKenna of South Pond Farms

Sunday

Chef McKenna joined the team at South Pond Farms in the Winter of this past year. His passion for local ingredients lends perfectly to the South Pond value system, keeping food simple, understandable and delicious. South Pond harvests or procures over 65% of all of its food for its menus from its own and neighbouring farms. Chef McKenna is committed to supporting local producers and creating menus showcasing seasonal ingredients.

McKenna was trained at the prestigious Niagara-on-the-lake Culinary School. He moved to England cooking in the kitchens of the Fat Duck and Le Manoir aux Quat’Saisons. He then returned to Canada and has worked with many of Canada’s premier Chefs – Paul Boehmer of the Spoke Club, Chefs Michael Stadtlaender of Eigensinn Farms and Michael Potters. His other positions in Ontario include being part of the culinary team Tres Hombres in Peterborough.

www.southpondfarms.ca

Seminar:

Kevin McKenna of South Pond Farms

Sunday

Chef McKenna joined the team at South Pond Farms in the Winter of this past year. His passion for local ingredients lends perfectly to the South Pond value system, keeping food simple, understandable and delicious. South Pond harvests or procures over 65% of all of its food for its menus from its own and neighbouring farms. Chef McKenna is committed to supporting local producers and creating menus showcasing seasonal ingredients.

McKenna was trained at the prestigious Niagara-on-the-lake Culinary School. He moved to England cooking in the kitchens of the Fat Duck and Le Manoir aux Quat’Saisons. He then returned to Canada and has worked with many of Canada’s premier Chefs – Paul Boehmer of the Spoke Club, Chefs Michael Stadtlaender of Eigensinn Farms and Michael Potters. His other positions in Ontario include being part of the culinary team Tres Hombres in Peterborough.

www.southpondfarms.ca

Seminar:

Matt DeMille

Saturday

Matt grew up in rural Ontario, surrounded by a bounty of locally grown food, before farm-to-table was cool. Inspired by his French Canadian roots and the comfort food that filled his childhood memories, he knew at an early age that the kitchen was his calling. He completed Chef Training at George Brown College in Toronto and was hooked on the big city and it’s dining scene.
His first culinary job was with the Oliver Bonicini Group and he credits that with increasing his awareness of local food and wine. Matt has completed stints at renowned restaurants LeSelect Bistro, Enoteca Sociale and Parts & Labour, where he grew creatively and honed his love for Canadian-inspired comfort food.
Yearning for a simpler life, Matt made the move to Prince Edward County with his small family. Having grown up in the region, he helped to put Wellington on the food map as chef at PEC restaurant Pomodoro. In the late summer of 2014 he opened the widely acclaimed Drake Devonshire Inn, snagging a spot on Canada’s Best Restaurants List, 2016.
In 2017 he launched a small, in-house, interactive dining program that brings the best of PEC into your home. Matt is the host of CBC’s digital food series, All Things Food, exploring the stories, philosophies and creators of the most delicious food in Canada, airing in late 2017

Here you can create the content that will be used within the module.

 

Seminar:

Matt DeMille

Saturday

Matt grew up in rural Ontario, surrounded by a bounty of locally grown food, before farm-to-table was cool. Inspired by his French Canadian roots and the comfort food that filled his childhood memories, he knew at an early age that the kitchen was his calling. He completed Chef Training at George Brown College in Toronto and was hooked on the big city and it’s dining scene.
His first culinary job was with the Oliver Bonicini Group and he credits that with increasing his awareness of local food and wine. Matt has completed stints at renowned restaurants LeSelect Bistro, Enoteca Sociale and Parts & Labour, where he grew creatively and honed his love for Canadian-inspired comfort food.
Yearning for a simpler life, Matt made the move to Prince Edward County with his small family. Having grown up in the region, he helped to put Wellington on the food map as chef at PEC restaurant Pomodoro. In the late summer of 2014 he opened the widely acclaimed Drake Devonshire Inn, snagging a spot on Canada’s Best Restaurants List, 2016.
In 2017 he launched a small, in-house, interactive dining program that brings the best of PEC into your home. Matt is the host of CBC’s digital food series, All Things Food, exploring the stories, philosophies and creators of the most delicious food in Canada, airing in late 2017

More Educators T.B.A

More Educators T.B.A

© 2017 Cultivate Festival