CHEF CLARMO LEADS THE BAUER KITCHEN TO GOLD

CHEF CLARMO LEADS THE BAUER KITCHEN TO GOLD

Kitchener, ON, December 4, 2017— The caliber of Chef Todd Clarmo’s menu for The Bauer Kitchen’s Food Day Canada submission has secured him a spot in Manhattan where he will cook at the prestigious James Beard House.

Food Day Canada, which pays homage to local ingredients and shares them with fellow Canadians nationally though social media, is the brainchild of award-winning food activist Anita Stewart. Anita, the University of Guelph’s first food laureate, started the movement in 2003 to celebrate the farmers, fishers, processors and chefs who make this the most exciting time to be alive in the food life of Canada.

The Bauer Kitchen in Waterloo has secured its spot amongst Canada’s best by bringing home the gold for the Food Day Canada competition. Recipients of the Food Day Canada Gold Award are also invited to cook at the prestigious James Beard House in New York City. The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making food culture more delicious, diverse, and sustainable. To cook at the James Beard House requires a long checklist of criteria, making this opportunity an immense honour for culinary professionals.

“We would also like to congratulate other local winners: Eric Neaves at the Fork and Cork in Kitchener, Langdon Hall Country House Hotel in Cambridge, and Miijidaa in Guelph” says Jody Palubiski, Partner and CEO of the Charcoal Group of Restaurants. CHEF CLARMO LEADS THE BAUER KITCHEN TO GOLD

“The professionalism displayed by The Bauer Kitchen culinary team was remarkable,” says Chef Clarmo. “They are all really invested and I am very proud of them for stepping up to the plate.”

Chef Clarmo, who once spent three and a half years on the Veg Station at Langdon Hall, is trained at the Niagara Culinary Institute. Originally hailing from Guelph, Chef Clarmo has studied all over the world starting in France at Hotel Troisgros in Roanne (Relais & Chateau, 3 Michelin Stars) and Hostellerie de Crillon le Brave in Provence (Relais & Chateau), later travelling to London, where he studied under Chef Clive Howe at the Lygon Arms Hotel.

CHEF CLARMO LEADS THE BAUER KITCHEN TO GOLD

Returning to Toronto in 1994, Chef Clarmo lent his skills to a Toronto group and was the driving force behind some of Toronto’s most successful restaurants. He also had the pleasure of accompanying Chef Suser Lee to Singapore to participate in the World Gourmet Summit. Earning outstanding critical acclaim, James Chatto of Toronto Life has described Todd’s classic French cuisine as “luxe and highly accomplished.” He later partnered to bring the Indie Ale House to life and reached Silver Status two years in a row for Food Day Canada.

Chef Todd Clarmo, along with Chef Michael Hodgson, lead the culinary brigade to craft extraordinary food, develop the next generation of culinary talent, and oversee all areas of future development for the Charcoal Group of Restaurants.

About The Charcoal Group of Restaurants

The Bauer Kitchen is a part of the locally owned and operated Charcoal Group of Restaurants. The Charcoal Group’s roots can be traced back to 1956 with a 42-seat eatery now known as the iconic Charcoal Steakhouse. The award-winning business has grown through the past sixty years based on a commitment to delivering superior hospitality experiences and ‘best-in-class’ results with the creation of Wildcraft, The Bauer Kitchen, Sociable Kitchen and Tavern, and Beertown Public House.

For more information contact:

Cindy Perri, Brand Guardian
CindyP@CharcoalGroup.ca