TORONTO, April 13, 2018 – Welcome to Nom de Course, our new blog that shares a taste of Woodbine Entertainment’s food and beverage offerings with commentary from our internationally-trained chefs on their culinary experiences, menu development, cooking tips, demonstrations, recipes and more.
Each month, the chefs of Woodbine Racetrack and Woodbine Mohawk Park will share some of their professional expertise with you while showcasing our food and beverage offerings that will complement your entertainment experiences at Woodbine, home of world class horse racing.
While we endeavoured to come up with a name for our blog, we felt parallels to the experience of choosing the perfect name for a racehorse or ownership group. We had some fun with this and settled on “Nom de Course,” a play on words referring to the racing term for stable names and invoking the onomatopoeia for eating and the enjoyment we hope you’ll get from the courses served at all our venues.
As we launch our chef blog for the new racing seasons, we hope you will enjoy what we have to offer. #NomNomNom
MEET OUR CHEFS
Overseeing all of Woodbine Entertainment’s culinary outlets, Executive Chef George Correia is at the helm of a massive team of chefs and kitchen staff. From casual trackside barbecues to gourmet meals for dignitaries, Chef Correia has seen and done it all since joining Woodbine in 1992. After studying at Toronto’s George Brown College, Chef Correia launched his career by travelling overseas to train under Master Chefs and represent Team Canada at the highly esteemed Luxembourg Expogast World Culinary Competition. Chef Correia’s advice for a fabulous meal? Using great quality, fresh ingredients and keeping the food simple. Don’t overthink it. Let the ingredients be the star of the show.
Chef de Cuisine Michael Mortensen first joined Woodbine Entertainment in 1998 after six years executing large scale and high-profile events with Maple Leaf Sports & Entertainment. Having studied at the Copenhagen Hotel & Restaurant School, Chef Mortensen finds his culinary roots firmly planted in the Danish tradition of creating innovative dishes out of the highest quality, local ingredients. His culinary philosophy maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally.
Currently responsible for the culinary outlets at Woodbine Mohawk Park, Chef De Cuisine Robert Bakular began his employment with Woodbine Entertainment in 1991. Chef Bakular, who got his start in the restaurant industry at age 15, sought out an apprenticeship with multinational hotel group AccorHotels and continued to work in the hotel industry upon graduation from Humber College’s Culinary Arts program, where he was involved in culinary competitions and received the St. Lawrence Cuisine Award. Having had the privilege of being part of many diverse opportunities, Chef Bakular has developed a deep appreciation for all ethnic cultures of food and believes that “fresh is always better.”