May 27 6pm-9pm
Chef Jonathan Kemeny has come to Le Dolci to teach us about artisan bread baking! He is currently making some of Toronto’s best European style sourdoughs and baguettes at Kensington Markets Blackbird Baking Co. He’ll be sharing his talents with lucky Le Dolci students in upcoming bread classes held here at our studio.
Prior to diving head first into the world bread and pastry, Chef Kemeny was whipping up the cities best terrines, pates, sausages and charcuterie at top restaurant, The Black Hoof. He spent a full year behind the scenes of Toronto’s favourite meat centric kitchen butchering whole animals, creating new dishes and turning guts into gourmet.
Before settling down in Toronto, Chef Kemeny traveled the world working and earning his stripes in the kitchens of Jean Georges, Daniel Boulud and Francois Payard in New York City and Chef of the Century, Joel Robuchon in Paris, France. Although classically trained in French Cuisine, Chef Kemeny has also traveled through and worked in a top restaurant in Italy, handcrafting perfect pasta and refined risotto along with the country’s own top chefs.