Food has always been a central focus for Toben Kochman, chief culinary director and founder of Toben Food by Design in Toronto.
“I started working in professional kitchens at the age of 18, just as a fun job as I was always interested in food and grew up in a family where food was a big focal point to family gatherings,” he says.
Kochman received his culinary training at the Cordon Bleu in Paris, France, after which he worked in Michelin restaurants both in Paris and Toronto.
In 2005, Kochman launched his full-service catering operation with his sister Elana. The company specializes in custom menus, event management, and high-end, chef-driven culinary experiences for corporate and private events. Today, the company has grown to a full hospitality group with multiple verticals and 100 plus employees.
“We cater to all different sectors throughout the province including corporate events, galas, private events, weddings and food truck festivals. Alongside our passionate team of internals planners and event managers, we plan every aspect of the events we execute,” says Kochman. “We also have a seasonal restaurant called The Pearl in Muskoka, Ontario that is considered one of the best in the region.”
To execute a successful event, he believes in listening carefully to the needs of the client, staying two steps ahead and preparing the team well in advance. “Be mindful of time, the environment you are working in, and learn how to delegate among trusted members of your team. Have fun – the reward is in the process, not just getting to the finish line!,” he says. “We treat each event with the utmost care, leaving no stone unturned as part of the planning process.”
He shares insights with Corporate Meeting Network about food trends and sustainability.
What are some food and beverage trends that you’re seeing?
We are seeing lots of trends towards plant based and sustainable food and beverages. The use of proteins must be thoughtful, using high quality meats and seafood that are sustainably sourced and are raised with a lot more care. Specific to cultures – Mexican, Middle Eastern and Asian foods come up on our menus a lot.
What are your thoughts on managing food waste & sustainability?
We put a huge emphasis on managing food waste. We try to utilize every part of the products that we procure. We are fortunate that we have a number of relationships within our corporate / daily catering division that puts a lot of trust / faith in our creations – allowing us to get creative. This gives us the ability to cross utilize products and create menus that use those items that may otherwise not have a place to go. Sustainability is a mandate we cook and live by each day. We source sustainable products as well as having programs for organic food waste, oil recycling, sorted recycling. We continue to educate ourselves all the time based on information from our vendors and what products fit into that mode of thinking so that we can incorporate them into our food program.
What makes Toronto standout as a food city?
In Toronto, we are very lucky to have such a diverse food scene. The influence of immigrants from all the corners of the earth allow you to dine at so many incredible, authentic restaurants. There’s so much talent out there, and our city is a great example of that.
Toronto’s Asian, Indian, Middle Eastern and Latin neighbourhoods serve to exemplify what makes Toronto stand out as a food city. We have incredible restaurant chefs, caterers, food trucks, food stalls, food halls, farmers markets etc. The St. Lawrence market and the farmers market at Evergreen Brickworks are must visits if you come to Toronto on business or holidays.
