The Chef Cartel was developed to showcase underground chefs in Toronto. As part of this initiative, they have kicked off The Chef Battle, an ongoing series of culinary events that set the stage for chefs to compete in real time to claim food supremacy.

Today is the semifinal with four remaining chefs: Elia Herrera, Stefan Gadit, Erin Smith, and Angel Sevilla. Their dishes will be judged by a panel, including Adrian Forte, Executive Chef of The Dirty Bird, Brad Smith, Host of Chopped Canada, and Lesia Burlak-Gordii of George Brown Culinary.

Nikko Jacino is the Executive Chef at Luxe Appliance Studio and Founder of The Chef Cartel Inc. We spoke with him this week.

SDTC: What was the impetus behind founding The Chef Cartel?

NJ: We feel that today’s chefs, who put their heart and soul into creating new exciting ways to discover food, deserve to be recognized for their constant dedication to the art. The Chef Cartel is driven to shine a light on these chefs through creative outlets and showcase their talents to the communities. Our objective is to promote forward thinking, and sustainable, local and seasonal culinary trends by engaging a diverse audience, including culinary professionals and connoisseurs.

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What has been the most rewarding aspect? Most challenging aspect?

The Chef Cartel has rewarded me with the daily strength and courage to believe in myself. I have always had a passion for gathering people and creating a sense of belonging or community. Since I can remember, I’ve been surrounded by great people and that has really inspired me to understand more about people and their stories, backgrounds, success and failures. I’m also greatly rewarded when I can inspire or teach others.

The most challenging aspect to The Chef Cartel is time management and maintaining a sense of balance personally and professionally. Time is worth more than money, so finding a constant balance proves to be a challenge.

Who is the dark horse of this competition? Who has surprised you?

I’m truly impressed by all the chefs that have participated in our ongoing season. The chef I would say that has stuck out the most is Elia Herrera. With over twelve years in pastry, Elia was bored and needed to be challenged, so she started getting serious about cooking. She has the least amount of cooking experience over the other chefs but creates winning dishes by creating honest food that she learned and remembers from back home in Mexico.

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What is the most delicious dish you’ve seen come out of this that you are dying to try?

I would have to say every dish has intrigued me throughout the season. If I had to pick one it would be from Marvin Palomo’s dish where he did a butter roasted cornish hen on a bed of braised shrimp, with coconut, spinach, and kale topped with pickled celtus. It looked and smelled unreal.

Describe Toronto’s culinary scene.

I feel like the culinary scene in Toronto is bursting with energy now more than ever. There is more diversity and acceptance for unique experiences. People are willing to try new ethnic styles of food. With that said, I also feel that Toronto’s culinary industry is lacking a sense of community. I feel that there needs to be more support directed to younger chefs. “Celebrity status” has become a barrier for younger chefs to feel confident in reaching out to these influential chefs for help or knowledge. I feel some chefs only attach their name to being a part of something if there is a monumental return, instead of just giving back because they care to see the next generation succeed.

Get your tix to the The Chef Battle semifinal here.