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FEATURED CHEF
José Arato
 

Chef José Arato began his culinary career seven years ago after attending the Culinary Management program at Toronto’s Humber College and completing the Pastry Apprentice Program at George Brown College. Since then, he has worked in Toronto as a pastry chef at the Park Hyatt Hotel, Rahier Patisserie, Dessert Trends and the Royal York Hotel. In addition to his Canadian accomplishments, he also mastered the art of working with chocolate in Venezuela, which is considered one of the world’s top cocoa-producing nations. Chef Arato is now the proud owner of Mediterranean gourmet emporium Pimentón, a food store offering a wide array of services and products including catering, gluten-free desserts, specialty items, charcuterie and cheeses.

Which kitchen tool couldn’t you live without?

I could not live without cooking tongs or my seven-year-old mixmaster for baking.

What is your favourite guilty pleasure?

Angus burgers.

What is the most unusual thing you’ve ever eaten?

Spicy raw seafood – clams, mussels and oysters on the beach.

What type of food has influenced you the most?

My mom’s Italian cooking – fresh herbs and produce, and olive oil.

LCBO BAYVIEW VILLAGE | May 8

LCBO SUMMERHILL | June 4

THE KINGSWAY | June 11

 
     
 
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