Chef Olaf Mertens is pictured with his students in the kitchen the night of his Chef Signature Series event.
On March 6, the Chef Signature Series saw its second instalment, hosted by chef professor Olaf Mertens.
The menu showcased the culinary skill of a master chef in combination with the talent being cultivated in the students of the Canadian Food and Wine Institute.
With the sold-out room in high anticipation of what Mertens was going to serve, there was a notable moment at the beginning of the night when host and Canadian Food and Wine Institute Academic chair, Craig Youdale, asked the crowd who had travelled from out of town. Hands went up around the room and revealed that more than half of the room had driven to Niagara to indulge in the meal ahead.
The kitchen was busy with a student team of 18 young chefs guided by two of Olaf’s sous-chefs from his previous positions as an executive chef and restauranteur.
Chef Alex White guided students on the line and brought with him the kitchen savvy that he hones in his position as the executive chef of Richmond Station in Toronto. It was a great opportunity for the young chefs of the Canadian Food and Wine Institute to learn from Chef Alex and to work with him as he ran his part of the kitchen as he would his own.
In discussing his culinary style White described, “great food, cooked from great local product, inspired by world cuisine and served with a side of passion.” Students had the opportunity to learn from White at the event, and to work with him as he ran his part of the kitchen as he would his own.
Also joining Mertens was Chef Rob Lussier, who, upon entering the dining room, was hugged and high-fived by adoring guests of his restaurant & Company in Mississauga. Lussier grew up in the kitchen with Mertens and explained that during their 12 years together,explained that his mentor certainly delivered on “infectious passion and the drive to live deliciously.”
Amongst Chef Rob’s passions is the concept of earth to table and the responsibility of mentoring up-and-coming talent in the culinary world. His careful explanations, watchful eye, and demonstration of each step of the plating process saw students elevating their game to match what Lussier was commanding of them. And with 80 souffles, a feat in the culinary world, hitting the restaurant for dessert, there was no room for error!
Each course saw students enter the dining room and discuss their dish with the audience.
The end of the evening was met with a standing ovation, tears in the eyes of student chefs and a “thank you” moment from Chef Olaf to the two guest chefs that helped him excel throughout the years.
This was Mertens’ first menu prepared and delivered in Niagara. Guests were treated to numerous courses, and left with a Rye Bread (signature recipe), preserves, toppings and Olaf’s Kitchen, the cookbook by, of course, Chef Olaf Mertens.
Chef Olaf Mertens with his sons Nicholas, Taylor and Owen.
It was a sold-out event at Benchmark March 6.
