Chef Patrick Gourmet Foods
We offer Gourmet Frozen Foods that can be purchased directly from our location on Steward Road. Signature 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) Roasted vegetable goat cheese classic Quiche Lorraine in a hand fluted crust using Chef Patrick's grandmother's recipe. 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. At fifteen, 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. Joining Canadian 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. Ruth Bourachot 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. Together they have raised 3 very active sons that they are very proud of. Alexander, Malcolm and Nathaniel are involved in the community through volunteerism and sports.