Event canceled, stay tuned for our next Foodways.

To savour the memories of Making Her Mark, Chef Rossy Earle will grace us with her culinary genius in this upcoming Foodways Chef Series. With more than three decades of experience, Chef Earle has left an unforgettable mark on the culinary scene.  

Come see Making Her Mark before it closes on July 1 and complete your experience over a delicious dinner curated by Chef Earle inspired by the exhibition. Experience a night of harmony with art and food.

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About the Chef, Rossy Earle (she/her)

Born and raised in Panama City, Panama, Chef Earle prides herself in infusing Latin American flavours into the food she creates, making it her goal to merge her roots into Canadian food culture. With over 30 years under her belt, she’s taught culinary arts, food styling & media and food & tourism. 
Chef Earle participated in several TV shows featured on Amazon Prime Video, Netflix, Magnolia Network, CBC and the Food Network as well as producing digital content. She worked as a high-performance chef for The Toronto Blue Jays. She’s currently working as a freelance chef, recipe developer, and food stylist in Toronto. You may also recognize her as the host of the Kitchen helpdesk on CBC Radio’s Here & Now. 

In her culinary journey, she established a line of hot sauces including the smoky "Diablo’s Fuego" hot sauce and it’s seasonal and sweeter -but not less spicy-sister sauce “Diabla’s Kiss”. 

About Foodways

Foodways Chef Series offers an exclusive dining experience that connects the storytelling of art and lived experience of our guest chef. Enjoy a curated dinner inspired by the exhibition, from the chef's point of view. 

The intersection of food with culture and history is understood through the study of “foodways”. Customs of food preparation, production, preservation and presentation are all facets of how we understand regional foodways, which reveal much about the creative life of a person and place. Foodways is a programming series that brings together chefs to explore the intersection of culinary practices, memory and art.