See who is lighting up a burner or the grill or hosting a food pairing and when.Click for Full Schedule
With so many celebrity speakers and experts within the food and wine industry, you won't want to miss the 2018 HomeFest!
Fri. Nov. 2 | 2pm
Chef Devan Rajkumar’s dedication and professionalism for his craft as a culinary and food expert is evident with his relentless passion and ambition to become one of the best in the food service industry. He is fiercely committed to perfection at the highest level with compelling authenticity. His love for food and quest to showcase his talent is observable with his natural exuberance and knowledge when he is engaged in preparing a menu, demonstrating for the public, competing in live culinary challenges or performing on TV. A review of the numerous events he has participated in reveals his symbiotic connectivity and love for ALL things food related. He continues to expand his knowledge of food by travelling extensively to broaden his palate.
At the end of 2017 Devan and close friend Ryan Mungal, a successful real estate broker and investor, opened up their first restaurant together called Loch & Quay on the waterfront in Toronto serving up world inspired healthy fare. In August of 2018 Devan made his first cover with On the Go Magazine, a publication distributed all over Toronto as well as a digital billboard in Dundas Square. Devan continues to cater, consult and cook.
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Sat. Nov. 3 | 2pm
Sun. Nov. 4 | 12pm
Join Chef David Wolfman as he demonstrates Cod Martinis with Strawberry Peach Salasa on Saturday and Vanilla Salted Maple Duck Breast Sunday.
First Nations Chef David Wolfman is an internationally recognized expert in traditional Indigenous cuisine; a Culinary Arts Professor at George Brown College of Applied Arts and Technology; a cooking television show Executive Producer and Host; a culinary consultant; and co-author of the award-winning Cooking with the Wolfman: Indigenous Fusion.
As a culinary consultant, David leads workshops in Indigenous culinary and cultural tourism and family meal planning. He has worked as a chef and hospitality staff trainer for hotel resorts in northern Ontario, New Brunswick and Jamaica. He is a popular, motivational speaker at First Nation youth conferences, business association gatherings, and career fairs. Together with his wife and business partner, Marlene Finn, David sells a line of culinary knives, guides commercial kitchen renovations, conducts restaurant makeovers, and leads cooking demonstrations, cooking competitions, and hands-on team cook-offs. They have appeared at national exhibitions, sports events, fundraising dinners, health expos, and indigenous celebrations across Canada and the US.
David is the recipient of numerous educational and industry awards including seven Gold Awards in Culinary Olympics; an Excellence Award from the National Institute for Staff and Organizational Development; an Outstanding Achievement Award from the Canadian Council for Aboriginal Business; and a First Place National Healthy Menu Catering Award from Evian. He was nominated by George Brown College for the Premier’s Award in 2016.
David and Marlene released their first cookbook, Cooking with the Wolfman: Indigenous Fusion, in Canada in October, 2017 which has since been awarded a bronze medal by the Independent Publisher Book Awards (General Cookbooks); Best Book of the Year for Canada (English) by the Gourmand World Cookbook Awards; and a silver medal by the Foreword Indies.
Sat. Nov. 3 | 1pm
Afrim Pristine is Canada’s premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world’s greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world’s most renowned dairy farms, Afrim’s passion and commitment stems from his father and family business of 48 years, Cheese Boutique.
As one of the world’s youngest “Maitre Fromager”, an honour bestowed in February 19, 2013, by the France based Guilde Internationale des Fromageres, an exclusive association representing more than 5,000 dairy professionals worldwide, Afrim is the only Canadian to receive this title, awarded to those who demonstrate exceptional cheese knowledge and recognized within their community.
Prior to that achievement, Afrim was also the youngest Canadian recipient to the “Chevalier,” a distinction from the Confrérie des Chevaliers du Taste Fromage de France (March 2007), following an upgraded status to “Officier du Fromage” in April 2010. He was also awarded with Top 30 Under 30 in the Food Industry by Ontario Hostelry Institute.
Afrim is actively involved with charities and foundations he’s passionate about including CAMH, Sick Kids Hospital, Women in Capital Markets, Toronto & Etobicoke Humane Society, St. Joseph’s Hospital and more. He’s also instrumental in continuing to build relationships and collaborations with some of Canada’s top chefs and restaurants including Momofuku, Langdon Hall, Canoe, La Palma, Scaramouche and Piano Piano to name a few and chefs such as Michael Bonacini, Mark McEwan, Daniel Boulud, David Chang and Lynn Crawford.
Afrim’s media appearances include The Marilyn Denis Show, City TV’s Breakfast Television, CTV’s Your Morning, Food Network, and expert consulting for Top Chef Canada, MasterChef, Chopped Canada and more. Most recently, he was honoured as top 50 Most Influential People in Canadian Food by the Globe and Mail, July 2016, and named top 10 Most Influential People in the Food Industry by LCBO Food & Drink Magazine.
When he’s not busy making cheese in nine different countries, Afrim enjoys spending time with his dog Henry and catching a few Chicago Cubs games. Afrim is currently working on completing his cookbook focused on all things cheese, available October 2018.
Sat. Nov. 3 | 3pm
Celebrity Chef Robert Rainford is a Canadian chef, author and television host of shows that have aired on stations including Food Network Canada, Discovery Home in the United States and Asian Food Channel throughout Asia. Robert was the host of the wildly popular Food Network TV show, License to Grill (which aired in Canada, the USA, Australia, Africa and Asia).
Born in the parish of Saint Andrew, Jamaica on November 30, 1966, Chef Robert Rainford moved to Canada with his family when he was only three years old. In 1994, he enrolled in culinary school at George Brown College and began a professional career shortly thereafter in which he honed his skills at some of the city of Toronto’s finest restaurants.
Although Robert is a classically trained chef, he is best known as a connoisseur of the grill and for the unveiling of his signature “Rainford Method” unveiled in his new book “Rob Rainford’s Born to Grill” which takes grilling to a whole new level with over 100 recipes and 20 complete menus, all designed for your backyard barbeque.
For Rob, grilling is about entertaining. It’s about spending time with friends and family and sharing precious moments together. This sentiment is captured in the “Rainford Method” and is evident whether he’s cooking on television, on stage in front of hundreds of people, or at home on the backyard patio.
On The Grill:
*Grilled Thyme and Rosemary Porterhouse Steak with Roasted Garlic Butter
*Grilled Asparagus with Brown Butter Sage Sauce and Parmesan Shavings
Meet and Greet 4:15pm at Grill & Chill
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Chef Matt Basile
Sun. Nov. 4 | 1pm
Matt Basile, founder of the Fidel Gastro’s Street Food Company and Bar Lisa Marie, discusses his new cook book “Brunch Life”. Find out how you can up your brunch game and watch Matt makes a drool worthy recipe from this new book.
Matt Basile is the creator of the Fidel Gastro’s street food company. In 6 years they’ve gone from underground sandwich pop-up to internationally recognized food brand. With a growing business of food trucks, a restaurant, multiple quick service locations, festival booths and a massive catering division, Matt is always trying to be different in an industry steeped in tradition.
Matt is the author of the Canadian Bestselling, Street Food Diaries and in September 2018 launched his second book “Brunch Life”.
He has also hosted two seasons of his internationally sold television show “Rebel Without A Kitchen” which now appears on Netflix in Canada, USA, South Africa, Europe and UK, India and Australia.
Matt currently collaborates with brands and food personalities on his popular YouTube channel and participates on numerous advisory boards speakers sessions.
Matt most recently helped launch June’s eatery, the world’s first pop-up restaurant where the chefs were all HIV+ in an effort to smash HIV/ AIDS related stigmas. The project received global praise within the health community and news coverage.
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Fri. Nov. 2 | 4pm
Sat. Nov. 3 | 4pm
Chef Eyal Liebman
Inspired by the methods and traditions of classical French cuisine, Eyal is a culinary artist who combines innovation and tradition with cutting edge techniques and local bounty. Focused but playful, Eyal borrows from the colourful world of pastry and dessert to create a unique feast – first for the eyes – and then for the palate. Trained by French Master Chef Didier Leroy, you may have tasted his work at Toronto’s Harbour Sixty Steak House or 417 Restaurant + Lounge & Böehmer restaurant; perhaps you were a guest at one of the many Chocolate Dinners he hosted at various venues across the city.
Sommelier Rebecca Meir Liebman
Along with partner, Chef Eyal Liebman, Rebecca is co-owner of Chef & Somm, the GTA’s only bespoke private dining and sommelier service. With over a decade of experience in some of Canada’s top dining rooms – Canoe, Luma, and Maple Leafs Sport & Entertainment – Rebecca, continues to hone and broaden her hospitality skills and keen palate. Satisfying her thirst for wine knowledge is a never-ending quest, and that’s a good thing, since she’s frequently invited to wine regions around the world to explore, taste and judge. Still, all roads lead her home to Canada, and to one of her favourite wine regions. Rebecca is always learning, tasting, and cultivating relationships with top winemakers, locally and abroad; read her authoritative wine reviews and adventures on www.nataliemaclean.com and www.chefsomm.ca.
Fri. Nov. 2 | 12pm Michael Neumann
Sat. Nov. 3 | 11:30pm Frank Cohn & Michael Neumann
Sun. Nov. 4 | 11:30pm Frank Cohn & Michael Neumann
Fire and electrical safety are important throughout a home. But the importance of awareness is perhaps greatest in the kitchen. The kitchen is most likely an area which uses the most electrical load than any other area in the home and therefore our awareness should be at its highest. It is also an area where water is being utilized throughout the day and we all know that water and electricity don’t get along very well.
The presentation will concentrate on how to make sure we are using electricity safely in a kitchen. And how to make sure our kitchen is wired correctly. Frank & Michael will concentrate on the importance of GFCI outlets, split circuits and dedicated circuits for certain appliances, proper type of smoke alarm and the correct proximity to the kitchen. Most of all to look while you cook and be aware of any electrical hazards as well as how to make sure you do not have any of these hazards.
Frank Cohn has been in the renovation business since 1969. He specializes in all renovations, especially mid-range to upscale from Vancouver to Nassau, Bahamas. He has been a member of BILD since 1991. He was recognized as BILD Renovator of the Year (2000,2007,2015). Frank has been featured weekly on Newstalk 1010 AM Home Improvement Show, HGTV, Global, CBC, Citytv, CTS and the International Home Show. Frank is also past chair of the curriculum Advisory Board for George Brown College, was nominated for CHBA Renovator of the Year (2008 and 2009), and is past chair of the Renovation Council GTHBA, OHBA.
Michael Newman is an Electrical Solutions Specialist for Birnie Home Safe and has over 25 years of experience in providing both mechanical and electrical services to commercial, industrial and residential applications. Michael is a former employee of the Electrical Safety Authority where he was entrusted with advancing their “Continuous Safety Services” program throughout the province of Ontario.
At Birnie Home Safe, Michael has taken on the role of electrical solutions specialist. He has made guest appearances on the Marilyn Weston Show on 740AM and also on the Home Improvement Show hosted by Frank Cohn on 1010AM Radio.
Fri. Nov. 2 | 1pm
Sat. Nov. 3 | 12pm
Sun. Nov. 4 | 3pm
Celebrated designer and TV host Glen Peloso began working after completing his Masters Degree in Fine Art. Since then he has successfully completed well over 300 projects including residential, hospitality and commercial spaces in several countries internationally. Glen is also recognized as a design expert of The Marilyn Denis Show and from his past work as a Host/Designer of the internationally popular HGTV shows Restaurant Makeover, Take This House and Sell It and Renovate My Wardrobe all of which still play internationally. As a design journalist, he contributes and has been profiled in many national and international magazines and television programs, including current positions as design reporter for Your Morning CHCH, National Design Contributor for Canadian Home Trends Magazine and Past Editor of Reno and Decor Magazine.
Fri. Nov. 2 | 3pm and 5pm
Sat. Nov. 3 | 5pm
Sun. Nov. 4 | 2pm and 4pm
Chef Tony Way was born and raised in Toronto where culture and food are everywhere and abundant. This is what fuels his passion of food and influences how he cooks.
Chef Tony graduated with Honours in 2005 from our Cook Advanced Diploma Program at Liaison College Downtown Campus. Along with being introduced to the world of Culinary Arts, he has found a field in which he has developed and blossom, his passion for food has eager him to continue learning new techniques and different types of cuisine. He was very fortunate to start his career at Opus on Prince Arthur which is one of Toronto’s top restaurants where he was able to use the best ingredients in the world, and had the opportunity to learn fabulous skills and techniques in this field that will travel with him forever as a Chef.
With several experiences working in fine dining restaurants, he was offered a Sous Chef position at Meating Steakhouse which led to a Head Chef position at C-Food Restaurant (a sister establishment to Meating), where he was responsible for the day-to-day overall operations, at the same time he was asked to do some consulting work for different restaurants and Catering companies which has NOW developed into his own Catering business “Way Out By Design.”
His philosophy of food is about pure flavours with the understanding that “textures are what makes the flavours even more enjoyable.”
After earning his Red Seal, Chef Tony returns to our college as a Chef Instructor where he shares his passion for food and his knowledge in Molecular Gastronomy with students and fellow Chefs in the city. He assists in training our students for various competitions within our community.