Chris Commandant grew up in Barrie and came to Ottawa to study at Le Cordon Bleu where he graduated with a “Grande Diplôme” in pastry and cuisine. He is a provincial Gold Sealcertified chef and is currently working with the Canadian Culinary Federation towards a Certified Chef de Cuisine (CCC) designation. He has worked as Executive sous-chef at the Sheraton in Toronto as well as at Toronto culinary institutions such as Sassafraz, Bymark Catering, and the Rivoli. He is currently the Head Chef of Moji Italian Bistro in the Byward Market where he uses local ingredients to prepare modern interpretations of Italian favourites.

At the table with Chef Commandantt

Q: What would people be surprised to find in your kitchen?
A: Japanese fruit carving tools. Ever since I witnessed international pro-carver Armando Basis, I have been fascinated by the art of fruit and vegetable carving.

Q: Which kitchen tool couldn't you live without?
A: It is a toss up between my microplane grater and my Kershaw Shun Ken Onion chef knife. Both were gifts and I use them on a daily basis. The knife’s smooth feel still gives me goosebumps every time I use it.

Q: What is your favourite guilty pleasure?
A: Big Turk candy bars. I love chocolate-covered Turkish delight and usually indulge in one (or three) when no one is looking.

Q: What’s the most unusual thing you’ve ever eaten?
A: Pan-seared lamb’s brains during the offal seminar at Le Cordon Bleu Ottawa. It was without a doubt the most crispy-buttery dish I have ever encountered and to date the most unusual thing I have ever eaten.

Q: What type of food has influenced you the most?
A: My mom’s home cooking, food magazines, the Food Network. Also various Ottawa chefs have inspired the collage of culinary styles I draw my inspiration from.

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