Toronto’s Keith Pears is gearing up to showcase Canadian cuisine at the prestigious Bocuse d’Or in France
Toronto: Chef Keith Pears is getting ready for a big moment. He’s set to represent Canada at the Bocuse d’Or, often called the Olympics of gastronomy. It’s a huge deal in the culinary world.
In his test kitchen, he’s surrounded by reminders of the competition. There’s a big Canadian flag on the wall, and rules for the event are posted everywhere. It’s all about teamwork, respect, and, of course, amazing food.
Pears is already in touch with his team in Lyon, France, where they’re prepping for the big day on January 27. The competition is intense, with chefs from 24 countries battling it out over two days.
He’s got a clear goal: to put Canada on the culinary map. Pears believes Canada has so much to offer in terms of food and talent that the world hasn’t fully discovered yet.
Originally from Vancouver, Pears has a rich culinary background. He’s worked his way up in various kitchens and now leads the culinary scene at the Accencis Group in Toronto.
His journey to the Bocuse d’Or started when he watched Alex Chen compete back in 2013. That sparked his passion, and now he’s ready to take the stage himself.
Pears has built a solid team, including a young commis named Joseph Mongillo, who’s eager to learn and grow. They share a great bond, making the training process enjoyable.
Canada has been close to winning in the past but has never made it to the podium. Pears hopes to change that by showcasing his unique culinary style, blending his Chinese and British roots.
With a silver medal from the Bocuse d’Or Americas under their belt, the team is feeling confident. They’re focused on building on their past experiences and pushing their culinary limits.
