Chef Jason Kennedy started working with his older brother who is also a chef in the city at La Bodega. Chef Kennedy moved to New Brunswick to work at the famous Algonquin Hotel, owned and ran by Canadian pacific hotels in St. Andrews by the sea. Chef Kennedy returned to Toronto and helped open a fine dining restaurant in Scarborough 180.

Chef Jason has worked as Executive Chef at Pusateri’s Yorkville and currently working at Toronto’s famous Diana’s seafood as Executive Chef.

Spicy Asian inspired shrimp salad with crispy iceberg lettuce and sesame seed brittle (serves 4)

6oz Salad shrimp
1/2 oz Red Pepper (small dice)
1/2 oz Carrot (small dice)
1/2 oz Celery (small dice)
1/2 oz Green Onion
2 tbsp Soy Sauce
1 tsp Seasame oil
1/4 tsp Minced garlic
1/4 tsp Sambal chili sauce
4pc Iceberg lettuce
1/2 cp Honey
2 tbsp Sesame seeds
1 tsp Salt
1/2 tsp Black pepper

Method- Prepare soy sauce, sesame oil, mince garlic, mince ginger and sambal chili dressing. Prepare vegetables and set aside. Make brittle by bringing honey to a boil, and reducing it until thick, add sesame seeds and place and cookie sheet to cool. Remove lettuce leaves and set aside. Mix salad shrimp, vegetables and dressing together and place in lettuce and garnish with sesame seed crumble and serve.