TRE SANDERSON RETURNS TO DURHAM COLLEGE AS A 'TOP CHEF'

"Top Chef Canada" winner and Durham College culinary graduate Tre Sanderson returned to his roots to work alongside culinary students and inspire the young chefs.

In recognition of Black History Month, Durham College hosted a dinner titled "An Evening with Tre Sanderson — Top Chef Canada Winner."

Sanderson hosted several dinners on Feb. 23 and 24 and served dishes that were celebrated on "Top Chef Canada" as well as some of his Caribbean favourites.

To prepare, Sanderson went back to the Bistro '67 kitchen at the Durham College Centre for Food, where he used to cook and learn as part of the first graduating class of the culinary management program.

"A lot of people go to schools in the city (Toronto)," said Sanderson. "But this was a facility that I saw had so much potential. It has so much potential, and it continues to grow every time I come back."

The appeal for Sanderson came from the new program and Bistro '67's slogan, "from field to fork."

"It allows you to respect the ingredients because these ingredients took months and seasons to grow; when you have them in your hands, you approach it better."

Fresh off his Top Chef triumph, Sanderson's love of cooking arose as he spoke to the night's menu.

"This menu is the dream. It's my dream," said Sanderson. "To re-modernize and push Caribbean cuisine and Caribbean flavours."

His Jamaican heritage and culinary drive have always inspired his work.

Robert Chin, a culinary instructor at Durham College's Centre for Food, said the three requirements for a student's success are determination, drive and passion.

He saw all three in Sanderson since the beginning.

"When I had him in first semester, I could critique a dish that he made, and you would see the wheels in his brain going," Chin said. "And he would actually improve every week."

However, becoming a "Top Chef Canada" winner required much work and patience.

Sanderson's former instructor knows about the gradual process of reaching the top.

"Becoming a chef doesn't happen overnight. He's been out for 10 years doing the work," Chin said.

Since gaining his culinary management diploma in 2015, Sanderson has sharpened his skills at many restaurants in Toronto, including Baro, Vela and Hotel X.

After winning $100,000 as Top Chef, his plan to open his own restaurant is just the beginning for him.

Sanderson believes "once you're in your comfort zone, you're not being challenged," and he is committed to pushing his boundaries while staying true to his roots. A significant part of his ideology comes from his passion for elevating Caribbean cuisine.

"For me, to win this title as Top Chef Canada, presenting those flavours, I know and truly believe that as a chef, Caribbean cuisine can be at a top level," said Sanderson.

With the support of RBC, Durham College will launch the first-ever Tre Sanderson Culinary Management bursary to help support future culinary students.