What's Cooking With Chef Noel

In this episode, Chef Noel is joined by Cleigh, owner and operator of the Real Jerk Legacy located at 647 College Street Downtown Toronto and award-winning chef and TV host Resa Solomon- ST. Lewis owner of Baccannalle based in Ottawa. Baccanalle offers catering, ready-to-eat and stock-the-freezer individual and family-style meals, as well as artisan foods, craft drinks and gifts!

In this episode, Chef Noel is joined by Michael Burgess, the owner and CEO of Nerpy's®, Inc. To talk about everything as it relates to business and products. In 2008, Nerpy’s® recognized a vibrant and growing demand for great-tasting, spicy food among today’s diverse communities.

So they began making hot sauce in Richmond Hill, Ontario, Canada. The company's aim and mission are to share great-tasting, deliciously flavorful hot sauces and marinades that are tasty, hot, and truly enjoyable.

Nerpy’s is committed to producing hot sauces and marinades that truly excite the taste buds and radiate the magical flavours of all food.

After numerous quickfire and elimination challenges, season 10 of Top Chef Canada came to an exciting conclusion in the Cayman Islands. It all came down to Trevane ‘Tre’ Sanderson from Toronto, ON. 

In this episode Chef, Noel is Joined by Chef Tre who took home the title of the first Black Chef ever to win Top Chef Canada.  Chef Tre shares his early inspiration for entering the culinary world, and how and why he entered Top Chef Canada. He also dishes on his Jamaican roots and his love for Caribbean Cuisine.

"I want to change how not only Caribbean cuisine is viewed, but also the modern dining experience as a whole!" 

With over 10 years of culinary experience. He has worked in some of Toronto’s hottest kitchens, including Baro and Hotel X, and is currently the Chef de Partie at Vela. Being a first-generation Canadian with Caribbean roots, Tre draws inspiration from his Jamaican heritage but also enjoys implementing different cooking styles, cultures, and techniques into each of his dishes.

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Welcome to episode 50 of What's Cooking with Chef Noel. In this week's Episode chef Noel is joined by Top Chef Erica Karbelnik to share all the deets from her recent trip to Spain for the sixth World Tapas Competition against 15 of the world's best chefs in Valladolid Held on Nov 9th. Chef Erica created a " Winter Solstice" tapa inspired by the nostalgic Tim Horton's Timbit. Chef Erica also dishes on what it's like being a new mom, her favourite kitchen tool, what skills you need to enter a competition, and so much more.

About Chef Erica

Chef Erica Karbelnik began cooking at a young age with her mom by her side, hosting weekly dinner parties and recipe testing. It was there, in her home kitchen, that sparked her passion for culinary arts.  At 17, chef Erica started cooking professionally. She worked as an apprentice under chef Mark McEwan at ONE Restaurant, which led to a full-time position.  Since, chef Erica has travelled across the globe, bringing flavours from each country into her cooking. She has gone back and forth from Toronto to Vancouver, working alongside some of Canada’s most recognized chefs, training in French Italian cuisine and specializing in handmade pasta.  Recently, chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style.  Chef Erica is currently working on many projects, including opening a new restaurant in 2023. 

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Like the succulent Starapple fruit that ripens to a green or purple hue, the Jamaican food landscape is compelling and multi-faceted. The island’s cuisine ranges from quick street food (beef patty) to the complex mix of flavors and methodology (jerk) that has captured the hearts and taste buds of foodies globally. Just as reggae music, white sand beaches and Jerk are synonymous with the best Jamaica offers, Starapples Restaurant offers another opportunity for world citizens to immerse themselves in Jamaica’s tantalizing taste and warm hospitality! 

https://www.starapplesrestaurant.com/

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In this episode listen as chef Noel chats up a storm with Sweet and Nice Ice cream's Director of Production Management on her culinary journey, her role with Sweet and Nice, the dish she loves now, and what she would make on the perfect date. This episode was definitely witty and real. 

What's on Elles Plate? Well, it depends on what passion she's pursuing! Elle is a Food and Beverage consultant and Hospitality Expert working with Neale's Sweet N Nice (a Premium Caribbean Ice Cream company in Canada) as the Senior Director of Product Management & Innovation. After graduating from the school of culinary arts, George Brown College, in Toronto Canada from Restaurant Management, Latisha pursued opportunities to open new locations & manage prominent restaurant chain locations like Milestones & Tim Horton's before establishing her own business in Events & Catering. Now Latisha works primarily as a consultant assisting brands in the menu and product development, creating new & innovative ways for us to enjoy food. Working as the Senior Director for Black-owned company, Neale's Sweet N Nice, Latisha is working towards sharing her newest innovation, Authentic Caribbean Black Cake, Rum Cakes in stores across Canada & the US but you can enjoy them now when you order online at Sweetnniceicecream.ca

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About Chef Dev

Driven by his desire and ambition to be the best in the business, Guyanese, Canadian Chef Devan Rajkumar (aka Chef Dev) has no boundaries regarding culinary exploration.

Chef Devan Rajkumar is on a mission to create food worth sharing that modernizes the craft, traditions and tastes of East and West Indian cuisines.

Whether that means owning the role of food expert on Cityline, travelling abroad to gain more experience and share his craft, appearing as a judge on Food Network, Canada’s Fire Masters, developing signature soups with Mema Foods International or hosting pop-ups with chef peers both locally and internationally on any given day.

Welcome to episode 42 as chef Noel and Rhodie talk all things Caribbean pizza and more. Caribbean Slice is the world’s first Caribbean-infused pizzeria. Its mission is to fuse the world’s most famous pizza with the authentic and super flavorful taste of the Caribbean. At the same time, they are providing high-quality food for everyone to enjoy with a personal, customizable experience. Visit their restaurant and enjoy some authentic Caribbean Slice pizza and other popular items.

In this fun and informative episode chef, Noel is joined by Janice Bartley the Director of Foodprenur lab. The Foodpreneur lab is a black woman-led nonprofit with a fierce mandate to advance racial and gender equity for Canadian foodpreneurs. In this episode Chef Noel and Janice discussed Food segregation, the importance of access, overcoming systemic barriers and why representation matters. 

Chef Jameeale Shares her culinary journey with chef Noel and what it was like being the first Culinary Director of the James Beard House in New York. If you are considering a career in culinary and you are not sure if it's the right fit, then this is the episode for you.

Chef Noel is Joined by Toronto's top media boss, marketer, and salesman Roger Dundas talk about the Bylacks.com Restaurant Week's debut. The By Blacks Restaurant week is running from May 10 - 23.

Roger Dundas is the publisher and co-founder of ByBlacks.com. He is a salesman at heart, and there’s no good salesman without a strong marketing mind.

Roger has been selling and marketing a range of products since the early nineties. He began his career as an auditor and has worked as a top recruiter at Robert Half International, but found his sweet spot in marketing and publicity.  At Konvo Media Group, Roger has built up a broad client list including arts organizations, restaurants, financial service companies, media companies, entertainment personalities, and not-for-profit organizations.

Roger focuses on the continuous research of media and advertising mediums that maximize brand exposure. With established media contacts, constant, effective social media activity, and fresh web design, Konvo Media delivers thriving publicity and marketing campaigns that bring real results to your brand.

In this episode Chef Noel is joined by his good friend Kevin Burgin to talk about Kevin's Show the Main Ingredient and to take a trip down memory lane.

In This episode chef Noel share all the happenings since season 1 including the awards that he won, his new book and restaurant. This show is the welcome back episode.

Yes, we've made it to the end of season one. Episode 18 Is the final episode for 2020. Stay tuned to find out What's Cooking in season 2. See you all in 2021. Thanks for all the listening in 2020.

In this episode chef, Noel is joined by young 9-year-old cook Jacob case and his mom Paula Johnson to talk about their debut cookbook which is a quarantine-inspired recipe book, and how Jacob found his love for cooking. Mom Paul also drops some words of inspiration.

In This episode Chef Noel is joined by long-time friend Christopher Chuck of Clarendon Cuisine to talk about what it takes to operate a successful catering company.

In this episode, Noel is Joined by Annette Davidson of the Chef's Advocate to discuss branding and marketing for chefs' success in a competitive market. Throughout her career, Annette has broadened market visibility for well-known brands having worked for powerhouses such as Liz Claiborne, Oscar de la Renta and Donna Karan New York in various marketing roles. In 2009 her passion for marketing and event planning led her to launch her own imprint, Icon Marketing. It would become the epicenterof her vast knowledge and connections throughout the United States, Australia, Japan,

Jamaica and Europe. Growing up Annette was a very picky eater, however, as she got older and throughout her travels for business and pleasure, Annette says she became “The Accidental Foodie.” It wouldn't be long before Annette would unite her passion for food with her business and ultimately her Caribbean roots. After much research, she realized that Caribbean flavours and artisanal food manufacturers are at a great disadvantage competing for consumers’ attention in the U.S marketplace. Her interest in this niche market was further sparked as she became inspired by those who had a strong desire to bring their homegrown sauces, spirits, and baked goods to the masses but lacked the industry know-how and connections. Annette decided that she wanted to be a solution to the problem by bringing her global expertise to those who needed it most. Hence, the birth of Icon Food Marketing, a boutique agency whose clients have successfully been integrated into key distribution at Whole Foods, Wegmans,

Krogers and other upscale specialty food retailers. After experiencing a drastic shift in the food marketing space, pivoted and shifted her

Focus to working with chefs. Since forming The Chefs Advocate (a subsidiary of Icon Marketing), Annette was dealt a blow with the passing of her first client. Upon finding out the cause of her client’s death, she became an advocate for the chef’s welfare inside and outside of the kitchen.

Not every day you hear a story where a lawyer turns baker. In this episode Chef Noel is joined by Brittany Baker to talk about food allergies, the (lack of) options that those living with multiple food allergies have for indulging a sweet tooth, and why those with a serious Fear of Missing Out can now rest easy and miss out no more.

When Brittany was diagnosed with celiac disease in 2012, she found herself suddenly in the unfamiliar world of food allergies and dietary restrictions. As she began to learn about gluten-sensitivity she discovered how widespread and far-reaching food restrictions are in a world of over-processed foods – and not just gluten, but dairy, nuts, and egg products are all found where you’d least expect them. And that’s when she learned about the risks and frequency of cross-contamination and gave up law and turned to the kitchen a mission of radical change:

Brittany’s baking isn’t a trend, but a new way of moving forward with safe baking for those living with ever-increasing allergies.

If you are someone you know always missing out n sweet treats this is your episode.

In This episode of What's Cooking with Chef Noel, He is joined by wine Specialist and Educator Debra Taylor the Wine lady to spill everything you need to know about wine from the vineyard to the glass. Debra shares her journey of how she got started in the business 28 years ago along with the wine information you need to get by. If you are a wine enthusiast you will enjoy this episode. 

In This episode of What's Cooking, Chef Noel is joined by former restauranteur Phil Dewar better know as Soulyve to discuss what it takes to run a successful restaurant. Soulyve held a restaurant in Orangeville, Ontario for 10 years before becoming a private chef and he is here to share his secret to success and how he got featured on Food Network Canada top show You Gotta Eat Here. If you are considering opening a restaurant you want to listen to this episode.

There is a popular phrase if you can’t stand the heat stay out of the kitchen, and this is so true. This phrase can be the literal heat from the fire or the unavoidable lifestyle that the kitchen comes with being a chef. In this episode Chef, Kenny joined chef Noel to discuss the kitchen culture; the health risk of being a chef. 

It’s no secret that behind the glamorous kitchen life that chefs work 70-80 hrs/week, usually for low pay, and often face verbal and sometimes physical abuse. Chef hardly gets time to eat or eat properly after working 13-14 hours for the day. Recently we lost a few chefs to heart attack and some even commit suicide. Listen to this episode as we take you inside of some of the struggles chefs face and how to deal with the

In This episode Chef, Noel is joined by Mea Allman, who is celebrating 21 years as a breast cancer survivor. Listen as she shares her story and the food she used to help her immune system.

Mea Allman is a Certified Professional Life Coach who encourages others to make, meet and exceed goals in both their personal & professional lives. She has used her success as a 21-year Breast Cancer Survivor and health advocate to launch the Ribbons of Survivors 365. It informs the public on how to survive and thrive in spite of various chronic illnesses and conditions. She has used an online publication she created, KUOMagazine, and her status as a community liaison—to bring awareness to the diverse cultures throughout the State of Florida. In short, Mea Allman is a passionate Editor-in-chief, Journalist, Communication / Web Graphic Designer, Photographer / Videographer, PR & Marketing Consultant, Community Liaison, Certified Professional Life Coach, Radio Personality, and Cultural/Health Activist.

Do you believe that food help to shape our lives? In this episode, we are going to find out how Chicken and its rich gravy have shaped Donna Hope's life, who went from being a high school dropout to holding a diploma to now a University professor. In this episode, Professor Hope shares some nostalgic culinary moments growing up in Linstead, St Catherine.

Donna P. Hope is Professor of Culture, Gender and Society at the Institute of Caribbean Studies and former Deputy Dean, Graduate Studies and Research in the Faculty of Humanities at the University of the West Indies, Mona Campus. She is also the author of 6 books, the latest is Chicken Back Gravy and such delights which share, life lessons from her journey. It's a book that celebrates her success, but one that also shares her bravery and resilience.

She is the Founder and Executive Director of The Dancehall Archive and Research Initiative ("DHA") set up in February 2018 to preserve and disseminate the knowledge and culture of dancehall for current and future generations across the world by facilitating and encouraging the pursuit of research and scholarship, art, the culture around dancehall culture. The DHA also encourages innovation in the Dancehall industry by providing tools and lead-ins to participants.

In this episode, chef Noel is joined by the host of Nyammings Cooking show, Krystal Tomlinson to dish on her journey on the show and the upcoming season 11.  Krystal also shared some behind the scenes insights on the show and shared her views on the beloved Jamaican Cuisine.

Nyammings is Jamaica’s finest Travel & Cuisine TV Show that brings to Jamaican television a blend of interesting places, history, and people, culminating in some delectably exquisite cuisine. “Nyammings” is also one of Jamaica’s most rooted shows that is also popular in the United States of America Hosted by Krystal Tomlinson.

Krystal Tomlinson is an Author, Communication Consultant, Internationally Ranked Speaker, Digital Brand Management Coach and Social Researcher. A former Ms. Jamaica Festival Queen and National Youth Ambassador for Vision 2030 Jamaica, Krystal is the CEO of the Centre for Self-Management where she trains individuals and groups in the art emotional intelligence, public speaking and high performance. She is also the coordinator for Teens On Purpose, a school-based social intervention and mentorship programme for youth at risk. Often referred to as the 'Momentum Speaker', and now a politician. Krystal is passionately in love with music, Jamaican cuisine and her spouse, Moses aka Beenie man.