FoodMODE Magazine | Chef Tomasz Gurzynski’s Mediterranean Mouthfuls at Bocado

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Quick Chinese Spiced Drumsticks/Wings

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Quick Chinese Spiced Drumsticks/Wings
Makes 4 main course servings
Oriental flavours can be absolutely addictive. These quick spicy drumsticks/wings are no exception! Feel free to adjust the recipe (i.e., ginger, chili paste and peppercorns) to meet your preferred level of “hot and spicy”!

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Chef Tomasz Gurzynski’s Mediterranean Mouthfuls at Bocado

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As the son of a Polish diplomat, London-born Chef Tomasz Gurzynski, saw much of the world while growing up, but quickly identified the Mediterranean as his favourite region. It was while the family was posted in the former Yugoslavia, going on vacation to Spain, Italy, Greece and Turkey, that Tomasz fell in love with the area and especially its cuisine.

Eventually the family ended up in Ottawa, where as a teenager, Tomasz knew the field he wanted to pursue, and entered the Culinary Programme at Algonquin College. With his “in” at the Polish Embassy (through his father), Tomasz was cooking at embassy events at the age of 19.
After graduating, Tomasz spent some time on Preston Street, cooking at Allegro and Giovanni’s. Wanting to expand his knowledge further, Tomasz entered the Cordon Bleu school in London and stayed on after graduation to work at that city’s well-known Café le Monde.

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When Cordon Bleu Ottawa expanded and opened its Signatures Restaurant, Tomasz was there to act as Chef de Partie (Saucier) and a few months later, Sous Chef. He became a Chef Instructor at Cordon Bleu Ottawa, the first former student ever to become an instructor in the school’s 105-year history, and the only non-French instructor.

A few years later, it was back to London to teach at Cordon Bleu London, and then an exciting position as Executive Sous Chef at the renowned Dorchester Hotel in London. Before returning to Ottawa once again, Tomasz spent a year as Chef de Cuisine at London’s famous Baltic Restaurant, featuring the cuisine of Scandinavia, Poland and Russia.

His current venture, Bocado (meaning “mouthful” in Spanish), opened in 2006 in an elegant old home on Somerset St. Tomasz had no doubt that Mediterranean was the way to go--and not just the Italian, Spanish, Greek and Southern France cuisine, that are familiar to most of us—he wanted to encompass the whole region. The extensive menu at Bocado also shows influences from Turkey, Morocco, Tunisia and Egypt. “Tomatoes, peppers and olive oil” are common to the whole region” says Tomasz, “when you get into the Northern African countries, you see more of the exotic spices, cumin, turmeric and others.”
Lots of flavours and culinary traditions to draw from, but Tomasz believes in keeping it simple. “These are traditional, rustic recipes, like grandmothers make”, he says “There isn’t much industry in the region. People aren’t so rich and they live a simple life, eating whatever they pull out of the sea that day, or pick from their garden.” Freshness is a major priority with Tomasz—a challenge in the dead of winter in Ottawa. But, he says, in market season, you’ll find him there every day, choosing the freshest produce, a very important element in the menu’s many vegetarian choices. There is plenty of meat and fish on the menu too---always fresh, never frozen.

For diners, choosing what to eat can be difficult when faced with such a delectable menu that showcases Chef Tomasz’ vivid imagination in the kitchen. Partner, Alan Agostini, says of Tomasz “after eating his food for five years, he still continues to surprise me with what comes out of his kitchen. Just amazing.”

Bocado Fine Mediterranean Cuisine; 343 Somerset (near Bank); 613 233-1536; www.bocado.ca

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