“Nothing great in the world has ever been accomplished without passion.” ~Hebbel
One of the things I love about being Chef Dad, is the opportunity to meet with other people who share my passion for food. Occasionally this is with celebrity chefs on topics such as the culinary tourism revolution, or locally grown produce, or renewable food sources. More often than not though, these encounters are with the men and women of the pedestrian food industry. The store owner at the market, the baker at my coffee stop, my butcher, my friends who like to bbq and so on. Talking food with someone who has a passion for it reinvigorates my own love of food and cooking.
Recently, I had a chance to sit down and talk with Craig Ovenstone, Chef della Pizza, at Il Fornello in Toronto.
Now, aside from the obvious ribbing about what other occupations were available to a guy with the surname Ovenstone (see: cremation), it was great to learn all Craig had to say about pizza, and his role at Il Fornello. Craig started out 25 years ago at Il Fornello and has come full circle in his return as their pizza guru.
Now, aside from the obvious ribbing about what other occupations were available to a guy with the surname Ovenstone (see: cremation), it was great to learn all Craig had to say about pizza, and his role at Il Fornello. Craig started out 25 years ago at Il Fornello and has come full circle in his return as their pizza guru.
Having apprenticed and worked at some delicious pizzerias, Craig strives to make everything that comes out of his kitchens tastier and more authentic, one slice at a time. He has to balance his desire to use the best ingredients, with the realities of working within the confines of an established restaurant chain. This often means having to walk a fine line between owners, management and a long-time customer base. Change does not always come quickly or easily.
I knew Craig and I would get along swimmingly the moment he told me one of his favourite haunts is the Cheese Boutique – an off-the-beaten-path step into an imported food paradise of European charm.
Talking with Craig about the nuances of Italian sourced cheeses and tomatoes, or the challenge of heating pizza ovens to searing temperatures in time for the lunchtime crowd, I knew I was sitting down with someone who has not only had a long career in the art of pizza making, but who clearly loved what they do.
I walked away having learned a lot more about pizza making. More importantly, I got to chat with a chef who has a real passion and love for his art. For a foodie like myself, those encounters are priceless.
i soooo miss the cheese boutique. i can’t get to it anymore but it was a frequent haunt of mine when it was in bloor west. i am so happy it’s thriving in its new location!
I love the cheese boutique! I love the sign that sits on the side of The Kingsway, I love the cheeses and other food in there. The smell, the appearance, the ambiance. Sigh, miss it. I also miss Kensington and The St. Lawrence Market, two other major foodie attractions in Toronto.
I also miss restaurants like Il Fornello, which, although a chain, is quite good. Up here it’s all big chains.
One of my favourite things used to be eating out at neigbourhood gems.