CHEF PATRICK BOURACHOT:
A QUEST FOR THE CULINARY PEAK
Chef Patrick's Gourmet Foods - former owner of Café Chartreuse
Fresh daily changing menu, healthy nutritious, delicious designed
for the ½ hour or longer lunch eat in or take-out. Hand Rolled
French pastries, from scratch muffins, soups, salads & so much
creations: 1) Hand rolled Croissants - buttery French perfection
- flakey and delicious - try with two sticks of dark chocolate or
stuffed w almond pastry cream
2) Some say
the Brussel Sprout salad others say the Carrot fennel soup or the
roasted vegetable goat cheese quiche
At the age of
ten, Patrick was already a passionate student in the culinary field.
Both grandmothers possessed a background in French cuisine, one
with her own country style café, the other hailing from the
renowned area of Burgundy, where good food and good wine are a way
of life. Another familial link and inspiration to Patrick's future
career was his uncle, a professional chef under whose tutelage the
young Bourachot began training in Paris at the age of thirteen.
Patrick began his professional training at the Albert Bayet School
in Tours, located in the wine region of Val du Loire. It was the
first time Patrick became interested in his schoolwork as his favourite
course was the hands-on time spent in the kitchen. Receiving his
diploma at the ripe age of sixteen, Patrick began an apprenticeship
program under the guidance of Chef Robert
Vigouroux, Maître Pâtissier, in Paris.
In just nine
months, Patrick successfully completed the requirements of his three-year
contract, while placing third in his academic region. At the age
of twenty-one, Patrick entered the kitchen brigade at the Hotel
de Crillon, the head office for the esteemed Relais et Chateau,
in Paris. After nine months he established the appropriate contacts
within the organization and moved to the award winning Inn at Manitou,
the only property in Canada awarded the Gold Level of distinction
by the Relais and Chateau association.
Pacific Hotels in 1988, Bourachot moved to Toronto, then in 1991
relocated to the position of Executive Chef at the Hotel Beausejour.
In 1995, he felt the lure of the mountains, taking the position
of Executive Sous Chef at Chateau Lake Louise. Bourachot's future
success at the Fairmont Le Château Montebello lies foremost
in his passionate culinary acumen and his constant refinement of
his knowledge and expertise. In 2005 Chef Patrick and his wife Ruth
followed their dream to open a restaurant taking the cumulative
experiences they had from across Canada and France they came up
with Café Chartreuse a unique French style Café w
daily changing chalk board menus always fresh and as much local
as they can find. Able to handle dietary needs and dilemmas since
items are made in-house from scratch. Chef Patrick with his two
certifications of Chef and Pastry Chef from France is able to cover
off the wonderful French pastries as well as quality breakfast items,
lunches and gourmet catered events a wide range of tastes and skill
level to be found.
After 10 years
of having Café Chartreuse, Ruth and Patrick sold their lovely
Café to focus on their catering and Patrick's Gourmet Frozen
foods to the retail market. Giving more time to kids and the active
life of Collingwood.
With over 35
years in the food and beverage industry Ruth Bourachot brings a
high level of experience and passion to the table. Having worked
in every aspect of the industry from the ground up, gives Ruth a
keen eye for understanding how successful events are executed from
start to finish. Ruth's passion for food comes from the very essence
of bringing people together as a group whether it's a wedding celebration,
a grand opening or a business milestone. She appreciates good food
that is uncomplicated, supports the local food movement and provides
comfort. She has forged many relationships with local producers
and suppliers giving special attention to incorporate as much local
organic food as possible.
Ruth has organized
private functions serving 8 to 300 and particularly enjoys intimate
dinner celebrations. Under the name Café Chartreuse, Ruth
and Chef Patrick have been the exclusive caterers for Scandinave
Spa for 8 years and have recently had the Town of Collingwood and
MZ Media as corporate clients. She enjoys the challenge of presenting
a menu for private functions that is both creative and delicious
and loves the opportunity work in unique settings.
Born and raised in Maple, ON she met her husband Chef Patrick at
the Inn & Tennis Club at Manitou when he came over from France
on a 6-month work visa. Together they have raised 3 very active
sons, Alexander (17), Malcolm (15) and Nathanial (12) and are involved
in the community through volunteerism in minor sports.