Image: http://davidadjeycuisine.com
Whether he’s designing a menu for celebrities or for a family-run restaurant on the show, David’s approach to cooking is “not to mess with it too much” and let the integrity of the fresh ingredients stand out.
Design and nature are his first inspirations. “If I wasn't a chef, I would have been a florist”, says Adjey of the artistic drive that sends the freshest, juiciest flavours, most aromatic scents and spectacular arrangements floating out of his kitchen door. He's devoted to quality and craftsmanship and his love of colour, taste and originality shine through every plate.
From being the executive chef and running top hotels in New York and California as well as his own award-winning restaurant in Toronto, David is the proven successful chef in Canada.
His “street-cred” is valued from the passionate people who work the line in restaurant kitchens to those looking for food style in their own homes when it comes to entertaining and raising the bar. David is aware of the food trends long before they arrive in your own kitchen. Small plates, little waves of flavour profiles, is seen in his cooking style.
“The more experiences in food I can give to one guest during their meal, the more success I have in brining them over to MY side of a food craze – that’s much more fun for me.”
DeConstructing the Dish: Inspirations for Modern Day Cuisine, David’s new cook book already in it’s second printing, shares his best “home runs” he’s found in the kitchen so far. With photos of David’s favourite markets and their people, he shares the personal stories behind each dish.
Come and taste the experience at the Green Living Show.
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