Chef Oliver Li's Butternut Squash Soup and A Restaurant Certificate Giveaway...

It is my complete honour to feature Chef Oliver Li who helms The Chefs' House (a training restaurant for last year students from the Culinary Arts program) affiliated with Toronto's George Brown College. We crossed paths years ago when I was still working in the Kraft Kitchens, and he joined us on our projects to promote the new Chinese Canadian platform. We reconnected recently and it's been such a pleasure to get to know him and learn about his deep passion, teaching the young generation chefs of tomorrow. Today he shares with us his teaching philosophy, a wonderful butternut squash recipe and has generously donated a $100 gift certificate to The Chefs' House for a lucky Susan's Savour-It reader! 

Chef Li has been with George Brown College for a decade, after working as an Executive Sous Chef at Hilton Toronto and originally hails from Shanghai, China. He spent two years as a Chef Technologist at GBC's The Chef School and student-operated “Siegfried’s” restaurant before assuming the role of Chef De Cuisine in 2008 for The Chefs’ House. His impressive background before coming to Toronto, included working in hotels and restaurants around the world. He was the Executive Sous Chef for the number one restaurant in Frankfurt, Germany, “Zum Schwarzen Stern”, and a seven-year career start as Chef Training Manager and Sous Chef for the Hilton Shanghai. He is an active member of the Toronto Escoffier Society, and the CCC professional designation he holds is the highest rung in the career ladder for cooks in Canada. And if this not already busy enough, he is currently working towards The Certified Masters Chef (CMC) which is the highest possible culinary credential attainable in Canada! A remarkable feat! All the best Oliver, and here he is...

Oliver Li, CCC (Certified Chef de Cuisine)

I am very passionate about training and teaching, and ultimately, hope all of my students will know the pride of being part of the top culinary college in Canada. I want their experience at The Chefs’ House to be an inspiration for their future careers. 

My teaching philosophy is further influenced by the unique perspective I bring as a result of my years of experience in the industry and The Chefs’ House where I led organizations, managed teams, mentored people, and built strong collaborative relationships across different groups. My role as teacher in the classroom is to guide students through the material, and I expect students to take responsibility for their own learning experience.

I believe that the diverse backgrounds that students bring to the program and the different goals they have professionally should be used to enhance their own learning and that of their peers. I structure discussions and hands-on activities such that students learn from one another and relate the knowledge learned through the course to our past experiences and imagined future opportunities. Susan says, "Wow, what an incredible privilege it would be to learn under the tutelage of Chef Li".

Chef Oliver shares his recipe for butternut squash soup . He tells me it is a Canadian favourite (paying homage by using maple syrup for a sweet touch) and a popular item for restaurants, and it's healthy too. He likes to add coconut milk to give it an Asian twist. This is such a great soup to also make at home!

Butternut Squash Soup with Coconut Milk

Makes 8 to 10 servings

3 Tbsp. butter
1 onion, peeled and chopped 

1 apple, peeled and chopped (sweet tart species such as cortland, jonathan and Northern spy)
1 large or 2 small potatoes, peeled and chopped
1 butternut squash (600 g), peeled, seeded and chopped
1 carrot, peeled and chopped
5 cups chicken or vegetable stock
2 Tbsp. maple syrup
1 can (250 mL) coconut milk
salt and ground white pepper to taste 

Prepping in true food service fashion- on a tray!

Melt butter in a pot over medium-high heat; sauté onions and apples for five minutes until tender. Add the stock, potatoes, squash and carrots. Bring the soup to a boil, then reduce heat to let simmer for 30 minutes or until the vegetables are very tender. Cool soup slightly, and blend until smooth. Return to the pot, add maple syrup, season with salt and pepper and coconut milk; stir then warm through.

Restaurant Service Insider's TIP: Pour puréed soup into a kettle, add the maple syrup and season with salt and pepper. Add the coconut milk just before service, reserving some for a finishing drizzle. (A water kettle makes it easier and mess-free to pour into bowls for service).

Susan says, "Yummy, love the addition of coconut milk. Such a comfort soup for chilly wintry days!"

I was lucky to have lunch at The Chefs' House with an invite by Chef Li. I love watching the GBC Culinary Arts program grads-to-be bustling in the kitchen, while the front of the house is managed by the Hospitality program students. Getting first-hand experience learning from the teachers in this training restaurant is the best way to get a taste of the real-world in the food industry! After graduating almost all easily find jobs, coming out of a top culinary college in Canada.

Now onto that great giveaway...

TO ENTER THE RESTAURANT GIFT CERTIFICATE GIVEAWAY:

(Courtesy of Chef John Higgins, Director/Corporate Chef of the Chefs' School at George Brown College)

We know dining out is a real pleasure- from the ambience, service and food, and overall experience. Tell me in a few sentences, where was your best dining experience ever, and what was the special element that made it so memorable. Simply comment on this post or Susan's Savour-It! on Facebook and make sure you include your full name. I’d love to hear from YOU!

All comments will be considered an entry to win the $100 gift certificate to The Chef's House! One entry per person. All comments must be entered by midnight of FEBRUARY 15TH. On February 16th, I will announce the winner under the comments section of this post and Susan's Savour-It! The winner will have 48 hours to respond, or another winner will be chosen. Good luck! Ontario residents only.

UPDATE: The winner of this contest is T.G. who has been contacted and prize claimed. Congratulations! And thank you all for participating!

The food was delicious and nicely presented- a testament of talented chefs-to-be!

A starter featuring the talents of the Culinary Arts Italian Post Graduate Program: Tuna Tartare with Soy Ginger Vinaigrette, Greens and Brioche Toast.

A main of Ginger and Maple Glazed Salmon, Warm Green Lentil Salad and Grilled Fennel.

Check out The Chefs' House official web-site for their menus and upcoming events. Until February 12th, they are participating in Toronto's Winterlicious event, featuring items off their regular menu. If you happen to see Chef Li, say hello and that you saw him on Susan's Savour-It!