From his early days, Chef learned the most valuable lesson from George Bernard Shaw:"There is no love sincerer than the love of food." Though this got him occasionally in a lot of trouble.Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.
"Chef Suman" as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India. He has apprenticed under the able guidance of many of the World's most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World's finest Kitchens.
During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents. All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell's Soups, a world leader in their class.Chef Suman was also a Chef of the Athlete's Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed "Gourmet Alchemist" during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; "What makes you different from your colleagues?" he replies Flavours… Flavours… Flavours… "It's knowing how to marry the rich and varied International Flavours, this is an art, not a trade." As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpiecesChef Suman teaches Culinary Art at Centennial College in Toronto.Since 2006 Chef has been trying to find the answer to the question; "What is Canadian Cuisine." To his surprise, there has not been a consensus. So, he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.
After almost 3 years of extensive research, came Chef's award winning book, "From Pemmican To Poutine - A Journey Through Canada's Culinary History," which rightfully summarizes his philosophy: "Using fresh, local and in-season ingredients is the basis of much of my cooking." This Literary creation scored Chef two International Recognitions - The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D'Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation.In 2007, Chef was awarded "Hero of Everyday Life" and "CEO's Marketplace Excellence Award" by Sodexo, and "President's Award" by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine. During this part of Chef's journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine. Over the last couple of years, Chef Suman and his creations has been featured in various Television shows, News Articles and Culinary Magazines