Kitchen Party: Chef Thomas Heitz

Everyone knows that the best parties always end in the kitchen. With our new series Kitchen Party, we�re sitting down with Feast ON Chefs to get to know them, and the local foods that inspire them, a little better.

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1f3c016Chef Thomas Heitz

Horizons Restaurant
Scarborough, ON

Check out their Feast ON Profile here!


Chef says: “We all have our very special memories when it comes to home cooking that grandma used to make. Follow the rules of treat your ingredients with respect, less is more and cook within season. Take recipes like spaghetti and meatball and try throwing in some chopped garden fresh tomatoes and spicy globe basil and watch this dish transform. Take the ordinary and make it unordinary”.


Ontario protein you most like to cook with? Ontario lamb is by far one of my favourite proteins. So versatile.

What do you cook for yourself at home? At home I tend to believe less is more. I visit my local farmers market and cook on the fly. My last meal consisted of Ontario buratta, fresh porcini, broccoli sprouts, Manitoulin lake trout, pressed Ontario virgin canola oil and merlot reduction. 

Best part of working with Ontario food and drink? You build relationships with your neighbours and communities as well as support your own economy, fuelling our passion for great food and drink 

Do you have a favourite season and what ingredients do you like to cook with during it? If I had to pick one it would be fall. It is a culinary delight from making your own sauces, preserves and pickles to last you the winter. Tomatoes, corn, squash, melons, kale, heirloom cauliflower and broccoli, peppers.

What world cuisine inspire you? What’s the best way to incorporate Ontario ingredients into cultural dishes? Italian and Japanese cuisine have always inspired me, they let the ingredients speak for themselves. I always believe that you should try everything once, you never know, you may like it. 

Guilty food pleasure? Really good charcuterie. Being brought up in a German household sausages, salami, pate, terrines and good bread were the norm. You can catch me sneaking miniature German smoked sausages served with homemade mustard. A little taste of nostalgia and of course, energy food! 


We’re dying to try? The newly launched #FeastON Nights lunch menu!


Chef Thomas Heitz is a chef and sommelier professor at Centennial College in Scarborough. This is a fitting position for Heitz as her certainly understands the value of education himself having done an apprenticeship with Cambrian College, a diploma with the International Sommelier Guild and a certificate with the Canadian Culinary Federation. Heitz holds a well rounded list of positions that have taken him from front of house, to back of house, from hotels and resorts to restaurants. His passion for local food is evident not only in the way he speaks about it but in his proven commitment to using local produce in all areas of his cooking. 

 

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