Chef Richard Feroze
About Chef Richard Feroze
In creating memorable dining experiences, proper techniques applied to excellent produce are equally important; one, no less than the other. Too often, the challenge for any restaurateur is to make everything in-house. That is why cooking for smaller crowds, notably a small group of diners in a private or remote setting is ideal for chefs. In applying artisanal (that is, hand made) techniques in transforming excellent produce and engaging clients directly, face-to-face in understanding their needs, wants and overall story allows chefs to be successful in providing what customers want, a memorable dining experience. What is as important as knowing where your food comes from, is who is cooking your food.
These principles I hold dear with every cooking session, with every customer I meet. Being able to meet, greet and cook for my customers in person and to see their responses is immediate re-affirmation that I am where I belong.
These are the reasons for starting my own company. These are the reasons why I cook.
For me cooking is:
A way to connect with my clients.
I learned to cook at:
After graduating with Dean's List Honors at George Brown College, I trained and apprenticed in Toronto, Canada under Jamie Kennedy Kitchens.
A role model for cooking is:
In real life, Jamie Kennedy. On TV, James Barber
Being an advocate of local, sustainable produce, technically manipulated in an Artisanal manner yielding excellent products.
Things you should know
- Hygiene certificate
- Allergy certificate
- Insured when using the platform
- Professional Chef