Journal
Stories from the line, not just the shelf.
Past The Pass
Scars, cookbooks, old knives.
Denis Ganshonkov, Chef Patron — Restaurant Stop, Toronto
A Japanese mandolin. Old school, heavier coats. Guests happy, staff proud, nothing breaking. A short conversation with the chef behind a small, personal room on Roncesvalles Avenue.
- What's one piece of kitchen equipment that has genuinely earned its place in your kitchen?
- A Japanese mandolin.
- What's the first thing you notice when a piece of kitchen clothing is actually designed well?
- Chef coats and aprons with good stitching. I like old school, heavier coats and aprons.
- What's one object you own that tells a story about your life in kitchens?
- Scars, cookbooks, old knives.
- What does a good service mean to you personally?
- Guests are happy, staff feel proud, being tired. Nothing breaking.
- How has your definition of good cooking changed over time?
- Good cooking never changes. Food that is thoughtful, evokes memories, tasty — is all the makings of good cooking. Cooking from the heart is good cooking. Painful, honest, and sincere.
The Line
The one knife you actually need to start.
Cutting through the noise on entry-level chef's knives — what's worth it and what's marketing.
Coming soon
Provisions
What's actually in a good back-of-house pantry.
The unglamorous staples worth keeping stocked, from working kitchens that don't waste space.
Coming soon