Chef Hemant Bhagwani's sischuan cauliflower chard - a popular street food in India -
at Burnbrae™ Farms Culinary Academy
where you get a hands on learning experience in 45 minuets with some of Toronto's top chefs
part 5 of 7 , the dish
.Hemant Bhagwani’s life reflects passion and conviction in everything that he does. He has a true passion for food and is incredibly innovative in bringing that passion to life for his customers, employees and business partners. His leadership style was born out of this passion and vision to make a difference, as well as from his life experiences.
Hemant acquired his hotel and culinary management degree from Switzerland (1993), and followed it up with an EMBA from Australia (1994). He then operated food service establishments in Sydney (Australia) and in Dubai (UAE), at every stage of a restaurant: from start-up operations, to turning around struggling restaurants, to taking successful ones to new heights.
Landing in Toronto in 2000, he started his professional life at CN Tower. A passion for wines led him to achieve professional sommelier certification in 2002.
Shortly thereafter, he decided to venture out on his own, despite well-intentioned warnings from friends and family. With the strong desire to set up high quality Indian restaurants serving the best Indian food, he also wanted to make the experience for his guests unique by pairing wines with Indian food – something not previously done in Toronto.
Hemant established the Amaya Group of Restaurants. Amaya is a household name, bringing fresh, healthy, and quality Indian food with sit-down restaurants, several street and food court locations that are “Express”, a Catering division, and a gourmet division that produces the Amaya naan breads and sauces in grocery stores across the country.
Hemant Bhagwani also established Indian Street Food Co., the exciting and fresh concept in Toronto, which has been a phenomenal success since it opened its doors.
Hemant’s latest restaurant is The Kolkata Club in Mississauga.
In recognition of his work in the culinary world, Hemant was a finalist in 2015 Ernst & Yonge Entrepreneur of the Year.
Since 2002, Hemant has opened 34 restaurants in and around Toronto.
His upcoming ventures are Goa Kitchen, and Tandoori Steakhouse.
About the Curator of Burnbrae Farms Culinary Academy, Chef Trevor Lui - the Fat Rabbit;
Trevor comes from a long line of restaurateurs & has spent the last 20 years producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels & casinos, having produced events for the likes of heads of states and Hollywood starlets. He brings diversity & success as a builder of innovative implementation, brand marketing, operations and ground-zero build outs including talent acquisition, hundreds at a time. Involved in several entrepreneurial ventures, he is also co-creator behind pop-culture food brand La Brea Food and co-owner of Toronto’s acclaimed and coolest Asian street concepts Kanpai Snack Bar and Yatai Street Food. In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums. He has also provided promotional ambassadorship to consumer brands including Mill Street, Samuel Adams, Yorkshire Valley Farm, Tilda Basmati And Neal Brothers and McEwan Foods to name a few.
videos done for canadianfoodies on Monday Nov 2 :
3:30pm Hemant Bhagwani
5:00pm Anthony Rose
7:00pm Renee Bellefeuille
video and interview by marks. for
http://canadian foodies.ca
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