Chef Bites 2016 with Trista Sheen

By Patricia Noonan Chef: Trista Sheen Where: Bar Begonia Describe your current food style: French influenced, quite delicate. Your training: George Brown College, Culinary Management. My externship was at Scaramouche. Where you have traveled to inform your culinary skills: London, Australia, parts of Spain including Barcelona. Restaurants where you’ve worked: Scaramouche for six years, Crush Wine Bar (six years), Automat in London, Pello and Glass Restaurant (Hilton Hotel) in Sydney Australia, and also the TV show Top Chef Canada - Season Two. Biggest culinary influence: Keith Frogget and Carolyn Reid at Scaramouche. Meal of the moment: Thai food, especially Panang curry. Favourite food/wine pairing: I love gruner veltliner with ceviche, preferably made with scallops. Junk food passion: I love lightly salted Lays chips with tzatziki. Comfort food: Anything that someone else cooks for me… or KD. Fave Toronto resto:  Edulis. Favourite meal ever. Fave Toronto barBar Begonia and its also a toss up between 1602 and Swandive. Cookbook you cannot live without: My go-to is the Martha Stewart Baking Book. Her recipes are always en pointe. Most important tool in the kitchen: Sharpies! What’s exciting about the industry for you still: Everyday is different… especially all the ingredients when the seasons change. That’s cool.

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