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Tawfik Shehata

Chef, Columnist

Tawfik has spent several years farming and has strong roots in understanding farm to table principles. His craft as an avid farmer was pioneered on restaurant rooftops further advocating his passion for sustainable agriculture and his commitment to having only the best and freshest ingredients. Tawfik’s sincere approach was quickly noticed by Foodland Ontario and soon thereafter became their spokesperson. As an expert he lectures at university campuses about today’s hot topics such as Sustainable Tourism, The Importance of Local Agriculture, Terroir and Sustainable vs Organic Agriculture and educational stints for The Ministry of Agriculture, Food and Rural Affairs. Today he continues to immerse himself in the food community to deepen his appreciation for the partnership between Farmer & Chef.

After graduating from Cordon Bleu Cooking School in Ottawa and George Brown College in Toronto, Tawfik undertook his apprenticeship at several notable restaurants such as Scaramouche , Café Asia and Auberge du Pommier which later landed him at the five-star Cambridge Beaches Resort in the Caribbean. Upon his return to Canada, Tawfik furthered his culinary journey at Toronto’s hotspots including Winston’s, The Rosewater Supper Club, Boba and Truffles at The Four Seasons. He returned to the Caribbean to serve as Executive Chef at The Grand Lido Negril Resort in Jamaica, earning “Best Restaurant in Jamaica” award under his leadership. In 2002 while at Eau Restaurant enRoute Magazine voted him as one of the Top Ten Chefs in Canada and Report on Business described it as the “hot new place to go”.

It was his time at Vertical Restaurant where he created a local and seasonal driven menu with a focus on simplicity and freshness. Under his direction Vertical garnered media attention including top shelf reviews from Toronto Life, The Toronto Star, National Post and The Globe and Mail. It was listed as one of the Best New Restaurants in 2007 and named by enRoute Magazine as one of the Best 25 Restaurants in Canada in the same year.

Tawfik is also a seasoned television personality and expert. He has appeared on a number of shows including Food Network’s Canada’s Christine Cushing Live, Cook with Me and Chef School; CBC’s The Gill Deacon Show and chef judge on SUN TV’s Pressure Cooker. He is an ongoing contributor to The National Post’s Shelf Life column, writes for several food publications and is a guest judge at Royal Agricultural Winter Fair.

In addition to receiving awards at Toronto’s Gourmet Food and Wine Expo including Top Ten New Chefs in Toronto, Zagat highlighted him as the “newcomer to watch”. Today Tawfik continues to consult utilizing his culinary style and philosophy with different restaurant concepts such as The Bowery and The Ballroom, a 300-seat restaurant & bowling establishment in the heart of Toronto’s entertainment district. To this day Tawfik’s style and food sensibilities continue to receive recognition.
The Evolution of Non-Stick

The Evolution of Non-Stick Cookware

We've come a long way from using turtle shells to boil water and wrapping food in leaves to "roast it." Not many metals can be used for cookware, they must be able to conduct heat well, but they must be chemically unreactive so they do not alter the flavour of the food. Non-stick fills a niche in our pot rack.
03/02/2012 05:46 EST