Image: www.maryelizabetharmstrong.ca/
Gradual awakening
It all started in 1979. Fresh from a two-year stint studying under the tutelage of one chef at George Brown College, Jamie was looking to put into practice all he had learned about basic kitchen skills, managing and juggling the demands of the profession. He headed over to Europe to be a Journeymen Cook. He describes his time there as “a gradual awakening to gastronomy.”
Returning to Toronto, Jamie opened Scaramouche, modeling the restaurant on the French three-star system. It become one of Toronto’s most renowned restaurants and was heralded as a new phase in Canadian culinary history.
Finding his style
Jamie’s reputation as a pioneer of contemporary Canadian cuisine blossomed in 1985 when he opened Palmerston Restaurant. As he established relationships with local artisan producers, Jamie began to develop what would become his definitive style focused on organic.
He’s since become famous not only for his legendary cuisine but also for his commitment to organic agriculture and local producers. This translates into choices about the fish we buy, the meat and vegetables we serve and increasingly the wines we choose to offer. Jamie makes every effort to minimize the impact of his operations on the environment and is continuously on the look out for like-minded suppliers and better methods of work. “I want tie in the idea that we are exploiting nature’s bounty for short-term economic gain and stress the importance re-establishing equilibrium.”
Inspiring local
From 1994 to 2003, his organic style became the distinguishing feature of J.K. ROM at The Royal Ontario Museum, which blossomed into the place to lunch in Toronto, offering à la carte dining during the day complimented by private events held in the evening.
In 2003, JK Kitchens launched at 9 Church Street that became home to both the Jamie Kennedy Wine Bar and a private event space. Offering tasting-sized portions and an extensive wine-by-the-glass list, the Wine Bar was named one of “Toronto’s Top 20 Restaurants” in the April 2006 issue of the respected Toronto Life Magazine.
Demand for a more elaborate à la carte menu with reservations resulted in the Jamie Kennedy Restaurant opening in August 2005. The seasonally driven menu offers Kennedy's unique Canadian interpretation of international classics and has been met with critical acclaim.
In June 2006, Jamie Kennedy at The Gardiner was unveiled in the newly renovated Gardiner Museum. Open daily for lunch and Friday evenings for dinner, the restaurant serves Jamie’s seasonal fare to eager patrons, against the backdrop of the Toronto skyline.
Commitment to green
Community is important to Jamie and he has been a generous supporter, enthusiastic participant and organizer in of local causes and charitable events including Empty Bowls and Feast of Fields. He has spoken for such causes as the Endangered Fish Alliance, World Wildlife Foundation, Living Ocean Society and Seafood Watch, to name a few.
Jamie will be on the Green Living Cooking Stage at noon and 4:00 pm creating Local Hot Smoked Whitefish with Wild Leeks and Henry of Pelham Riesling Beurre Blanc.
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