Statement from Blue Goose Pure Foods Regarding Allegations Related to Cericola Farms
Chef Devan Rajkumar’s dedication and professionalism for his craft as a culinary and food expert is evidenced by his relentless passion and ambition to become one of the best in the food service industry. He is fiercely committed to perfection at the highest level with compelling authenticity. His love for food and quest to showcase his talent is observable with his natural exuberance and knowledge when he is engaged in preparing a menu demonstrating for the public, competing in live culinary challenges or performing on TV. A review of the numerous events he has participated in reveals his symbiotic connectivity and love for ALL things food related.
Chef Joe Friday was born in North Carolina, raised in Okinawa, Japan, trained in French Cuisine. At the age of 20 he was one of 10 students selected from around the world to work in the international culinary program at Walt Disney World. He has staged restaurants in Europe, Japan, Norway and England. In the US, he was the Sous Chef at the Hilton Hawaii Village. In 2010, Chef Friday moved to Canada to work under Jason Bangerter for the opening of Peter Oliver and Michael Bonnocini’s new venture, Luma at TIFF Bell Lightbox. He was part of the team that opened Bar Mozza (Alimento Fine Foods Emporium) where he was also the Executive Chef. He is the Founder of the Underground Chef Co. (UCC) and part owner at Via Vai, a pizzeria and wine bar located in Toronto's financial district
Going way back to the beginning…food has always been a huge part of Nancy’s life. From an early age she watched food shows on tv and would cook for her family from age 10. Her life now consists of equal parts food obsession, nutrition and exercise. Her hope with Nancy’s Cravings is to inspire all of us to cook, sit, laugh and talk to your favorite people for at least one meal a week.
Rachel has a passion to cook, teach and aid people in food awareness. With a degree in Applied Nutrition (Hons) and years of cooking Rachel has fused this into a successful business that highlights the importance of eating well executed and real food. She also believes that food shouldn’t be intimidated – the opposite really; sexy, approachable and fun! She wants you back in your kitchen OR want to be in your kitchen.