Aprile switched gears in 2010 by opening Origin an open kitchen format restaurant offering fast, fresh and accessible food to guests who were seated right across from the chef. Toronto Life magazine and Now magazine voted Origin the #1 restaurant in Toronto. Origin restaurant had two locations in Toronto.

In July 2017 Aprile opened the doors to Copetin, a redesigned space that was the original Origin restaurant. Copetin drew on many genres of cooking and offered guests a thoughtful elevated menu that included the element of surprise. In 2019, Aprile became the Culinary Director of XANGO located in Toronto’s busy King Street West area.

Aprile has been credited for creating a recognizable brand of expertly crafted culinary combinations.

In addition to being an internationally renowned Chef, Aprile is also known for serving as a main host/judge on CTV’s culinary competition MasterChef Canada since 2014. MasterChef Canada is ranked among the top 15 most-watched programs on Canadian television with all key demographics.

A father of two, Isabel 11 and Aiden 17, Aprile resides in Toronto.

Since opening the restaurant, they’ve traveled around the world to showcase Louisiana cooking traditions and ingredients, most notably winning the title of “King and Queen of Louisiana Seafood” in 2013.

In December 2017, Louisiana’s very own culinary couple rose to fame as Food Network stars, showcasing their farm-to-table cuisine and unique style in the kitchen as a true dynamic-duo on their own show: Cajun Aces.

Since the shows wrap in 2018, Samantha was appointed Executive Director of the Louisiana Seafood Promotion and Marketing Board. Honing a new set of skills, still deeply rooted in the culinary industry, she works to promote the consumption of the best seafood the world has to offer, from right here in Louisiana. Cody is currently opening a third Hot Tails restaurant and a Louisiana style deli, Dirty South Sandwich House.

INGREDIENTS:

RECIPE:

1. Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
2. Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
3. Add the file powder, Worcestershire sauce, salt, pepper and bay leaves and stir to combine.
4. Add chicken stock and seafood stock and bring to a roaring boil. Add the shrimp and crabmeat, green onions, cayenne and remaining okra.
5. Simmer for 30 minutes, then serve.

Over the years, Chef Noel has garnered numerous accolades—including multiple ByBlacks People’s Choice Awards for Best Chef, Caterer, and Restaurant—cementing his reputation as one of North America’s most influential culinary personalities. His best-selling cookbook, Cuisine by Noel: A Culinary Journey Through Recipes and Stories, offers an intimate look at his career, blending personal anecdotes with his signature recipes.

Beyond the kitchen, Chef Noel is a prominent media personality. His engaging presence on platforms like CTV Your Morning, CP24, CHCH TV, Global News and Breakfast Television and his popular podcast, What’s Cooking with Chef Noel, where he interviews top culinary talents, celebrities, and food industry professionals, showcase his commitment to food education, culinary mentorship, and his passion for promoting Caribbean cuisine on a global stage.

Whether he’s curating private dining experiences, consulting on restaurant concepts, or inspiring future chefs through his media work, Noel Cunningham continues to redefine what it means to be a modern culinary leader. He continues to elevate Caribbean cuisine while bridging cultures through food. He has become a culinary ambassador, proudly representing Jamaican cuisine on the global stage.

INGREDIENTS:

For the dough:

For the Beef Filling Mixture:

RECIPE:

1. For the dough: In a large bowl, add the flour, baking powder, egg powder and turmeric, then whisk them together. Add the grated butter; using a pastry blender or your hand, blend the butter into the dry ingredients until the mixture becomes “peas-like” and crumbly. Mix together the egg, water and vinegar and slowly pour the liquid (working it together with one hand) until the dry ingredients are moistened. Now, shape the dough into a ball and wrap it in plastic wrap, flatten it slightly and chill for at least 30 minutes.
2. For the Beef Filling Mixture: Heat a large skillet over medium heat and coat the bottom of the skillet with the oil. Once the oil is shimmering, add in the ground beef. Use a wooden utensil to cook the beef, stirring often, until completely browned. Then add the remaining 10 ingredients: onion, garlic, ginger, kosher salt, black pepper, thyme, allspice, scotch bonnet pepper, scallions and food browning, then stir together and continue cooking the mixture for another 2-3 minutes.
   Pour the stock/broth into the skillet and stir to combine for 1 minute. Then pulse together ½ cup of water with bread. You are looking for a rough texture; add it to the ground beef mixture and mix well until fully combined. Add in the cubed pieces of butter and stir well until all butter has melted through. Note: At this point, look for the beef mixture to be juicy and moist. Then remove from heat and allow the beef mixture to cool down before assembling beef patties.
3. Beef Patty Assembly and Cooking: Preheat the oven to 350°F (180 degrees C). Line a baking sheet with parchment paper. Remove the dough from the fridge and divide it into 8 equal portions. Working with one portion at a time, roll it out into a circle on a floured surface using a floured rolling pin. You can use a bowl or round mold to cut out a circle.
   Spoon ⅓ cup beef filling into each pastry circle and brush the edge with water to seal, then fold over and press edges together, making a crescent shape. Use a fork to press edges. Bake in a preheated oven for 20–30 minutes, or until golden brown, and enjoy.

In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums as well as holding executive posts on boards in the global tourism and academia space including his upcoming role as Board Chair of Destination Toronto. He has also provided promotional ambassadorship to numerous notable consumer brands and is a regular contributor to popular daytime show, Cityline.

Trevor’s inaugural cookbook, Double Happiness is an Alcuin Society Award Winner and was Short Listed for a Taste Canada Award. In 2022, Trevor was awarded the Social Advocate Award by Restaurants Canada and in 2023, was named to the Power 60: Inspiring Asian Canadians of Influence. Trevor’s latest project, Golden Dumpling Productions, is slated for a 2024 summer launch.

Over the past eight years, Chef Cummins has been a formidable force on Barbados national Culinary Team, achieving victories such as Gold Junior Chef of the Year and the esteemed Gold Pastry Chef of the Year in 2017. His triumph in the 2019 Embassy Chef Challenge and recognition as the Caribbean Tourism Organizations 2019 Rum & Rhythm Judges Choice Chef of the Year further cement his place as a culinary visionary.

In 2024, Chef Cummins took on a leadership role as Assistant Team Manager for the Barbados Culinary Team, guiding the next generation of chefs to success. Under his mentorship, the team showcased their exceptional talent and secured the prestigious Team of the Year gold medal, adding another milestone to his already impressive career.

Selected by the renowned James Beard Foundation, Chef Javon showcased his expertise at the International Taste of the Caribbean Dinner in June 2019. His talent and philosophy have also been featured in Essence Magazine in 2020 and 2021, reaffirming his role as a Culinary Ambassador. Now, through Aromatics by Javon Cummins, he dedicates his expertise to crafting luxurious private dining experiences and bespoke catering services. Driven by the belief that dining begins with the eyes, his culinary approach intertwines visual artistry with storytelling, ensuring that each dish is not just a meal but an unforgettable experience. Whether curating intimate dinners or orchestrating lavish events, Chef Cummins continues to push culinary boundaries, creating moments of indulgence that linger long after the last bite.

INGREDIENTS:

Pickled Mango Ingredients:

RECIPE:

1. Prepare Ingredients: Check the crab meat for shells and place it in a large bowl. Wash and dice celery and pepper. Chop fresh dill, cilantro and chives. Squeeze fresh lemon juice.
2. Make the Dressing: In a separate bowl, mix mayonnaise, sour cream, lemon juice, salt, and pepper until smooth. Adjust seasoning as desired.
3. Combine: Add crab meat and saltfish, celery, pepper, and herbs to a large bowl. Pour the dressing over and gently fold until evenly coated and season.
4. Cover and chill the salad in the refrigerator for at least 30 minutes before serving for optimal flavor.
5. Prepare Pickled Mango: Toss all ingredients into a bowl and fold to combine all ingredients.
6. Place in refrigerator to chill then serve.

INGREDIENTS:

RECIPE:

1. In a small bowl, mix the paprika with the cumin, sea salt and pepper.
2. Using a small, sharp knife, make 3 to 4 shallow slashes on both sides of each fish. Season the fish inside the cavity and all over the outside with the spice mixture, rubbing it into the slashes.
3. In a very large skillet, heat 1/2 inch of oil until shimmering, fish to the skillet. Cook over moderately high heat until browned and crisp on the bottom, 4 to 5 minutes. Using a large, thin spatula, carefully flip the fish and cook until browned and crisp on the other side, 4 to 5 minutes more. Transfer to the prepared baking sheet to drain.
4. Pour off all but 1/2 cup of the oil from the skillet. Add the bell peppers, onion, carrot, garlic, allspice, the minced scotch bonnet and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until just softened, 5 minutes. Add the vinegar. Cook, stirring occasionally, until the vegetables are tender.

Chef Devan Rajkumar, aka “Chef Dev” is as dynamic a culinary personality as there is in the ever- changing food and lifestyle landscape. He possesses a masterful balance of skill, passion, and energy that consistently wows television audiences, foodie fans, and clients alike. Classically trained, Chef Devan has plowed his way through top-tier kitchens, marquee television programming, and much-lauded series’, pushing the boundaries of innovation, creativity, and culinary exploration every step of the way.

Driven by his desire and ambition to be one of the best in the business, Chef Devan is embarking on a quest to research and create sensory experiences that modernizes the craft, traditions, and tastes of East and West Indian cuisines. Proudly Guyanese-Canadian with strong East Asian roots, Chef Devan seeks to share his lifelong personal love of culture and heritage through the story of food with the world.
He’s also served as a Food Network judge on the critically acclaimed program, Fire Masters. Devan is a much sought-after brand ambassador and culinary subject matter expert with a keen skill for live demonstrations – both in person and live. Chef Devan not only satisfies everyday food lovers but dedicates time to youth mentorship and community service.

After ten years as a stalwart chef expert on the continentally syndicated morning program Cityline, Chef Dev can now be seen on popular daytime series, The Social and The Good Stuff with Mary Berg. Devan’s highly anticipated debut cookbook, Mad Love: Big Flavors Made to Share, from South Asia to the West Indies, was released in May 2024.

INGREDIENTS :

RECIPE:

1. Heat oil in a large saucepan over medium-high heat. Add meat (in batches if necessary) and sear for 7–10 minutes, until brown on
   all sides. Transfer to a plate. Add oxtail to the pan and brown for 7–10 minutes. Transfer to the same plate.
2. To the pan, add onions, thyme, cinnamon, orange peels, salt, brown sugar, cloves and Wiri Wiri chili peppers. Sauté for 7–8 minutes, until onion is golden brown. Add garlic and ginger and sauté for 1 minute. Pour in 1 cup hot water, scraping the bottom of the pan to remove all the brown bits known as fond. (Don’t neglect this step! It’ll add flavor to the dish.)
3. Add the seared meat and oxtail back to the pan. Pour in cassareep and sauté for 4–5 minutes. Pour in 5 cups hot water and bring to
   a gentle boil, then reduce heat to medium-low and cover.
4. Simmer for 3–4 hours, until meat is tender. Set aside to rest overnight at room temperature.
5. As the cassareep helps to preserve the meat, the pepperpot can be kept at room temperature and reheated once a day for up to a week. Simply bring it to a boil until it’s warmed through. (Alternatively, it can be refrigerated for up to 2 weeks.) Garnish with thyme and serve with plait bread.
6. Tip* A good pepperpot starts with a high-quality cassareep (see “Cassareep” on page 128 of my book Mad Love). Once cooked, the dish will rest overnight for the flavors to mingle. (Trust me, it will taste infinitely better.) Prepare it in advance, serve it with plait bread and there you have it, my friends—Guyana on a plate.