'Talk about having your cake and eating it too! Paul Lillakas from Toronto, Ontario "brings the five-star restaurant experience into our home" with an endless selection of special dishes and full course menus personalized for each occasion. As an independent chef, food writer and photographer, Paul focuses on maintaining a natural and real practice and look where what you see is exactly what you get. When I heard about Paul's amazing gift from my mom, I was super excited to see his work and ask him a few questions. Here's what Paul had to say...
What inspired you to step into the culinary arts?
I was always inspired by food. Growing up I was frequently in the kitchen with my mom or grandmother and I always knew that I had a special relationship with cooking. It was never ever a chore for me. Then as I grew up I learned more and cooking for everyone sort of became my thing!
What keeps you motivated and engaged with your craft?
The reactions I get keep me motivated!! I'm sort of a reaction lover in that I love to pleasantly surprise people. I can do this in many ways with my food (flavours, presentation or unusual ingredients). I love eliciting positive reactions in people through my creations. It's really what keeps it fun and exciting for me. I've always thought that food is one of the universal languages in that you can share and communicate something special to just about anyone through it.
Share something that most people would not know about you.
Most people don't know that I have a college diploma in Comedy Writing and Performance and an Honours Degree in Communications from York University!
Where do you see your exquisite talents taking you in the next five years?
Within 5 years I would love to be working for a food publication in content creation developing recipes, doing food photography or doing a cooking show either online or on television. I do not specialize in any one area of food (meals or cultures). I am versatile and I take inspiration from a variety of cultures and I love cooking breakfast, lunch and dinner, as well as desserts!
What is your favourite charity or organization that you support or would like to create more awareness of?
One organization I love is the Karma Food Co-op in Toronto. It's an organic-focused, non GMO cooperative that is democratically run and they encourage a reduction of waste production by encouraging people to bring reusable containers to purchase bulk goods! I think this sort of food sourcing organization is totally great and inspiring.
>> Stay in touch with Paul on his Twitter page @FoodStyles and also on Facebook.
These dishes are divine! Thank you so much Paul !
(Dishes shown above are: Feungreek Spiced Baby Pumpkin Soup with Crispy Parsnip Chips, Oregano Croutons & Spicy Papitas, and Grilled Romaine Hearts with Anchovy Vinaigrette & Croissant Croutons)
Food Styling and Photos by Paul Lillakas.
