At The Pass with Carol Thommen

Carol Thommen. Chef de Cuisine, Bar Isabel. Photo by Rick O’Brien.

At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. Meet Carol Thommen.

🕘 6 min read

Currently

Chef de Cuisine, Bar Isabel

Formerly 

Back home (Brazil), since my teenage years I worked in my family’s restaurant. Also did some gigs in catering  and as a  personal chef.  In Toronto, I worked at the former Mata Petisco Bar in the Queen West area.

Favorite dish to make right now

I think one of my favourite things to make will always be braised/stewed dishes. I find that seeing the transformation that heat and time bring to the ingredients is pretty amazing.

Last cookbook purchase

Brazilian Food by Thiago Castanho and Luciana Bianchi

Have you read it/tried any recipes

I did read it. The book is very pretty and explains a lot about the local ingredients. I didn’t try any specific recipe from it, but all the food described is familiar to me and part of my gastronomic memories somehow.

One dish or ingredient you’d like to see gone from menus

I don’t think it would be possible, or fair, to say something must be gone. There are so many ways to use ingredients and recreate dishes.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

With spring around, there are so many beautiful vegetables and other seasonal ingredients that we will start seeing on menus everywhere.

Grilled Mushroom with shaved cured egg yolk. Photo by Rick O’Brien.

Biggest influences

There are so many incredible cooks in my family. Every family gathering was like a banquet with so many delicious dishes. Many of my happiest memories are related to cooking. So they had a big influence on me.

But there are also many professional chefs that I admire. I will name one because otherwise the list would be too long. Chef Paola Carosella. The story of her life is very relatable to me, and particularly the way she connects food and emotions is wholesome and truthful. 

If you could eat at any restaurant in the world

It would be Hisa Franko.  

Last thing you ate 

Late night takeout sushi from Sushi Place.

Three must-have ingredients always in your fridge

Garlic, Onion, and Bay Leaf.

Guilty pleasure

Mildly guilty pleasure - Eat a lot of chocolate.

Chef Carol Thommen reppin’ Brazil at work.

Top 3 favourite Toronto restaurants

I like Aloette. I think Quetzal is amazing. And I think everyone should try Taste of China in their lifetime - It is delicious.

Top 3 favourite Toronto bars 

I don’t drink, so I’m not particularly versed in bars, but I will name a couple based on things that are non-alcohol related: Bar Raval, Bar Mordecai, and Paris Paris.   

Go-to drink

Coffee. Very foamy cappuccino, to be specific.

One habit you have in the kitchen that you should lose, but can’t seem to shake

I still find it hard to delegate things.

And one habit you have in the kitchen that will inspire young chefs

To be patient. Believe me, this one is pretty hard to find in kitchens.

Hidden talent 

I’m pretty sure I could be a professional hairdresser. I have many hair-related skills: cutting, colouring, styling, etc.  

Best career advice you ever received

There are many things that I heard during my life and I somehow applied in work-related situations. But one particular phrase that I heard at culinary school and I caught myself repeating a lot over the years is: “Everyone has something to teach you. Some people will teach you what to do and others will teach you what you shouldn’t do.”

Worst career advice you ever received

I would not say the worst, because according to my ‘best career advice’, you can learn things from every situation. But one thing that I heard and I wish I didn’t: “Never show your feelings and/or weakness at work.” 

Your advice for young cooks starting out in the business

I don’t want to crush any hearts with this one, but here it goes: Love for food or for hospitality alone won’t make your business succeed. Yes, the passion factor is very important, but make sure your management game is strong as well.  

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In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.      

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