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An International style, with vast cultural diversity, driven by a commitment to sustainability and innovation
For Immediate Release 5-January-2010 Toronto Contact: Heather Smith The Key Publicity e-mail: media@thekeypublish.com Tel: 416-935-1790 Canadian Chef Wins GOURMAND WORLD COOKBOOK AWARD 2010 in Paris for his First Book “FROM PEMMICAN TO POUTINE: A Journey Through Canada’s Culinary History” Chef Suman, a Chef for the 2010 Vancouver Winter Olympics, has won the Gourmand World Cookbook Award for his first book: From Pemmican To Poutine: A Journey Through Canada’s Culinary History in CANADA- ENGLISH, the Category - Best Culinary History Book. Chef Suman is invited as a Celebrity Chef to present Canadian Cuisine and Canadian Foods in Paris in March 2011 at the Paris CookBook Fair in front of representatives from over 100 countries. READ MORE
FOR IMMEDIATE RELEASE Accomplished Canadian Chef joins Campbell Canada team Chef Suman Roy becomes Campbell Canada's new Corporate Chef TORONTO, ON - September 21, 2012 - Chef Suman Roy, Certified Executive Chef, has joined Campbell Company of Canada as the company's new corporate chef. Certified through the Culinary Federation, Chef Suman has more than 15 years of experience in the culinary field, including as a Chef at the Athlete's Village for the Vancouver 2010 Olympics, creating 12,000 meals a day from an impressive 150 item menu. Chef Suman brings his passion for the diversity of Canadian cuisine and a commitment to fresh, local ingredients to the Research & Development (R&D) team at Campbell Canada.  With a focus on bringing to life the company's vision to deliver "Extraordinary authentic nourishment for all", Chef Suman will be responsible for creating exciting, new Campbell recipes to add to the existing collection of delicious, family-favourite available at www.cookwithcampbell.com.  Additionally, he will be responsible for working with Campbell Canada's Toronto-based R&D team to develop innovative new products for Canadian families. As part of his role, Chef Suman will also be a member of the Campbell Soup Co.'s Global Campbell Culinary & Baking Institute (CCBI). READ MORE
CHEF SUMAN SHOWCASES CAMPBELL’S NEW “STOCK FIRST”  PRODUCTS AT A SPECIAL DINNER On November 7, 2012, Chef Suman Roy, Campbell Company of Canada’s Corporate Chef, hosted a special dinner at Campbell’s Toronto plant.  This dinner, hosted and prepared by Chef Suman, was an opportunity for Bloggers to sample Campbell’s new line, Stock First, the company’s newest line of Chicken, Beef, and Cream Stock. Both the dinner and the products received complimentary reviews. READ MORE @                                   OR  Food With Legs 
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