Le Dolci is pleased to announce that Chef Jon Kemeny is joining as our newest teacher. He will be teaching a much requested class in Bread Making, and we are SO excited! His first session will be on May 30th from 6-9pm, so register here while spaces last!
Chef Jonathan Kemeny specializes in artisan bread baking. He is currently making some of Toronto’s best European style sourdoughs and baguettes at Kensington Market’s Blackbird Baking Co.
Chef Jon has also been seen whipping up the cities best terrines, pates, sausages and charcuterie at former No.1 restaurant The Black Hoof. He spent a full year behind the scenes of Toronto’s favourite meat centric kitchen butchering, 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 he has also traveled through and worked in a top restaurant in Italy, handcrafting perfect pasta and refined risotto along with the countries own top chefs