Club House For Chefs
600 Clarke Road N5V 3K5 London, ON, Canada

Chef David Sider Tip: When using Keen's Mustard, be sure to let the seasoning mellow before using it in your dishes as it has a very strong flavour profile.

Chef Adam Hynam-Smith always has La Grille Korean Style BBQ Seasoning on hand in Dispatch Restaurant's kitchen because its garlicky, citrus notes and mild heat can be used to season proteins, vegetables and salads. The possibilities are endless.

Chef David Sider is bringing broccoli to the centre-of-the-plate at Redstone Winery & Restaurant with his new Charred Broccoli with Keen's Mustard, Yogurt and Dried Fruit.

Coast To Coast with Chef David Sider, Redstone Winery & Restaurant "It's about trying to have a restaurant that's part of the community. Using local products is way more than simply having them on your menu. It's about forming relationships with your neighbours, purveyors, guests and local economy. More so than getting local products because they’re better and they are it's about reflecting on the area around you and your place within it, Chef David Sider." Learn more about how the concept Chef David Sider has created at Redstone Winery below.

Chef Adam Hynam-Smith is firing up Dispatch Restaurant's menu this season with Scorched Cabbage, Spiced Chicken & Scallop XO sauce, complete with La Grille Korean Style BBQ Seasoning.

Chef Christine Mast's Tip: Add Cardamom to warming, brown butter to release more of its flavour.

Coast To Coast with Chef Adam Hynam-Smith, Dispatch Restaurant "We source them or find suppliers within our community. We could use the big companies in Toronto, but we choose to support local businesses instead. It comes down to research. For a lot of the ingredients, we go to our local Asian grocer or Middle Eastern store. We also work with local farmers to get some of our produce. It's very easy with vegetables to get what we need for the flavour profiles we create. When s...omething isn’t readily available, we work with locals and businesses to bring it in," Chef Adam Hynam-Smith. Learn more about how Chef Adam is bringing food diversity to the centre-of-the-plate at Dispatch.

What's the secret to these Bacon Seasoned BBQ Ribs with Pickled Dragon Fruit? French's Ketchup!

This season, Chef Christine Mast is sweetening Kitchen76 at Two Sisters Vineyards's menu with Cardamom, Brown Butter, Baci Di Dama.

For a sharp, hot and tangy kick, add Keen's Dry Mustard to your menu.

Chefs, which Cattlemen's will you ‘QUE with first? 1) Kentucky Bourbon BBQ Sauce 2) Chipotle BBQ Sauce 3) Carolina Tangy Gold BBQ Sauce... 4) Kansas City Classic BBQ Sauce 5) Memphis Sweet BBQ Sauce 6) Mississippi Honey BBQ Sauce 7) St. Louis Original Base BBQ Sauce 8) Texas Smoky Base BBQ Sauce Learn more => http://ow.ly/2IPs50CemE1

Chefs, do you love a sweet, tangy and smoky BBQ flavour? Then you need to try Cattlemen’s BBQ Carolina Tangy Gold BBQ Sauce.

Make a statement this fall. Add Brazilian Style BBQ Venison to your menu. http://ow.ly/6Shj50BBsPb

"Club House Caribbean Jerk Seasoning is as authentic as it gets. With its impressive flavour profile and balanced heat, I put this on anything and everything." - Chef Jenny Burthwright, Jane Bond BBQ.

Today at 11am EST join our Chef Juriaan Snellen in SyscoCanada's Virtual Kitchen as he shares recipe ideas that will help reduce costs and eliminate menu fatigue this fall and winter.

On Wednesday, September 30th at 11am EST McCormick Canada will be visiting SyscoCanada's Virtual Kitchen for the first time. Chef Juriaan Snellen will be sharing recipe ideas that will help reduce costs and eliminate menu fatigue for this fall and winter. Details here: http://ow.ly/c52P50BEiV8

From Whitby to Calgary, #CHBlendTogether has landed at Jane Bond BBQ with Club House Caribbean Jerk Seasoning. Chef Jenny Burthwright, are you ready to fire up a new dish with us?

Step up your pork belly pho with Cattlemen’s BBQ.

Your fall menu deserves Chef's Roll's Garam Masala Fried Chicken with Trout Roe Uni and Garlic Aioli. https://www.clubhouseforchefs.ca//garam-masala-fried-chick

Your ribs deserve the sweet and spicy flavour of Cattlemen’s BBQ Memphis Sweet BBQ Sauce.

"OLD BAY Seasoning is a nostalgic spice for me. The savoury smell and flavour remind me of deliciously sloppy crab boils that I devoured one summer during an unforgettable road trip through Georgia." That is why you can always find OLD BAY Seasoning in Chef Andrea Nicholson's hand at Butchie's.

Order up! Chef Andrea Nicholson will be serving up her signature Crispy Yams with OLD BAY & Horseradish Mayo at Butchie's for the next two weeks.

From Saskatoon to Whitby, #CHBlendTogether is heading to Butchie's Restaurant with Chef Andrea Nicholson to create the ultimate OLD BAY Seasoning inspired dish.

For a delicious blend of garlic, sesame and ginger, shake La Grille Korean Style BBQ Seasoning generously onto your signature dishes including: 1. Burgers 2. Stir-Fry 3. Rice Cakes

For a sweet, aromatic and exotic flavour, sprinkle Ground Cardamom onto your must-have dishes including: 1. Spiced Scallop, Shrimp & Lobster Cakes 2. Butternut Squash Agnolotti 3. Carrot & Cardamom Panna Cotta

Give your pork sausage a sharp, hot and tangy bite with Keen's Dry Mustard.

Listen in as Pillar Nonprofit Network Membership Engagement Manager Paul Seale discusses why now is the right time for restaurants to be applying for the London-Middlesex Restaurant Support Fund.

Check out what our alum Chef Shane Chartrand has been up to.

Congratulations to Salt & Peppers and Rusty Wrench Brewing Co., the latest recipients of London-Middlesex Restaurant Support Fund Grants, provided in partnership with Club House for Chefs and McCormick Canada.

Why does Chef Christie Peters always have Ancho Chili Pepper on-the-line at Primal_pasta? "Ancho Chili Pepper's spicy and smoky depth of flavour adds a subtle boost to our dishes including elk loin, pulled pork and bolognese."

For the next two weeks, Chef Christie Peters is heating up Primal_pasta's new menu with Ancho Chili Rubbed Elk with Sautéed Chanterelles & Lentils.

From Prince Edward County to Saskatoon, we're heading behind-the-line of Primal_pasta with Chef Christie Peters to shake up #CHBlendTogether with a hint of Ancho Chili Pepper.