Chef Showcase 2018

chef1johncirillo



forrestliu1 forrestliu2

robertrainford robertrainford2


selwynrichards1

selwynrichards2


shehata1

shehata2


smith1

smith2


solomon1

solomon2


toppan1

toppan2

chef3

Glenn Kitchen

Growing up just outside of Coldwater, Ontario, I got my first “taste” for cooking.  As a child I enjoyed cooking and baking alongside my Grandmother who was in her 90’s.  She taught me to not just cook the food, but to feel it and taste it, which is how I still teach my apprentice chefs to this very day.  To be a successful chef, you must know how to cook with all of your senses.  And, above all, you have to love the creations that you make for your guests. 

Choosing to leave home to attend George Brown College’s culinary program in 1984 was a big decision, but the best one that I have ever made.  For it was at George Brown College where I met my wife.  We were married 2 years later and now have 3 grown children.

Over the years, I have remained passionate about educating myself and teaching others what I have learned along the way.  I have been fortunate enough to visit and cook in countries such as Australia.  I have owned and operated several restaurants myself. I have also had the pleasure of working in many fine establishments such as the Terra Cotta Inn, Pineland Resort and Patterson Kaye Lodge.  Currently, I am the Executive Chef at one of Muskoka’s finest establishments, Windermere House…the Lady of the Lakes.  Founded in 1870, Windermere House sits on the shores of Lake Rosseau in the quaint village of Windermere.  It is here where I get to do what I love most…create delicious dishes for my guests to enjoy and interact with those that have the same passion for food as I do.

chef4

Yorkshire Pudding

Christine Berce (Owner, Executive Chef, class of '99), Sarah Locke (Owner, Events Coordinator) and Tess (Tasia) Pappas (Head Baker, class of"94)  have all worked in the food industry for as long as they can remember.  Christine completed her George Brown chef training with a semester in Northern Italy and refined her skills further at a variety of fine dining and casual restaurants in the GTA.  Tassia Pappas has been the Head Pastry Chef at Yorkshire Pudding for over 8 years having honed her skills at Fred's Bread. 

 When Christine and Sarah get asked why they got into the catering business and their answer is remarkably simple, "We simply LOVE food. We love the gatherings that happen around food, the traditions surrounding mealtimes and the amazing memories these occasions create. After 12 years in business (and over 35 years combined in the industry), we can say with certainty we have done it all. From casual backyard BBQs to elegant galas, classic corporate events to tailor-made weddings we have truly loved every minute of this incredible journey as caterers."