Artisanale, we work with apprentices in our kitchen, where they
learn the techniques used by the best French Chefs as well as country
cooks and traditional grand-mères. They learn to cook with the seasons,
to seek out the best ingredients, to work hard and to never cut corners.
And they learn that true cooking takes time, commitment, discipline
and most of all, love.
are always sad to see our apprentices leave, but we are also excited to
see where their paths will take them. Connor Ross is one we know we
all will see and hear more of, as he pursues his cooking career. Connor
is leaving us to go work on an organic farm this season.
As a farewell, he will be cooking up his own Chef's Menu.
A Chef's Menu by Connor Ross
A farewell to Winter and Artisanale.
A warm welcome to Spring and new beginnings
Late winter salad
potato, roast celeriac, duxelle sauce
Rabbit two ways
Swiss chard, bacon, apple
Almond anglaise, dark chocolate glacée
40 / person
Available along side our regular Pre-fixe dinner menu.
To Reserve: (519) 821-3359 and firstname.lastname@example.org
"When I went to university I got my first job in a kitchen and I fell in love. The sights, sounds, taste, the people and the environment.
Then in February 2015, Jake, an outgoing apprentice, told me the Chef of Artisanale was looking for someone, and I jumped at the opportunity to immerse myself and start to learn my foundation for cooking. I have learned French cuisine, the importance of supporting community, minimizing food waste, and how to respect the ingredients that farmers work so hard to bring to us.
Artisanale to go work at Orchard Hill is the next step for me to
continue learning and understanding what it is to be a great cook.
These past 2 years have shown me what I want to do with my life and that
food is where my heart is."
- Connor Ross