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About Elliot Gomez:

Elliott Gomez grew his passion for cooking while sitting in his grandmother’s kitchen as a child, which led to an adolescence of simply “playing with food” combining flavours and creating dishes that grew out of his imagination.

He then developed his skills at George Brown Chef School and at Le Cordon Bleu Culinary Arts School in London, England. After some time travelling in Europe and sampling the flavours and techniques, Elliott returned to Canada where he worked and trained with some of Toronto and Montreal’s most talented chefs.

Quinoa Trail: Chef Elliot Gomezís Quinoa & Brie Croquettes


Elliot Gomez from Apostrophe Catering will be demonstrating quinoa and brie croquettes.

Recently, quinoa has been trending as a highly nutritious crop making its entry into the food basket of culinary connoisseurs in el centro (urban centres) across the globe. But it has been a staple for centuries in South America, among pre-Columbian Andean farming communities (el campo). Nourish your brain at our Quinoa Trail food series, as we celebrate the UN declared International Year of Quinoa!

Hosted by Christian Pritchard.