The George Brown College Centre for Hospitality and Culinary Arts is delighted to welcome Chef Jeremy Charles for the next instalment of our In Conversation With: panel discussion series.

Jeremy Charles is the chef and owner of top-ranked restaurant Raymonds, in St. John’s, Newfoundland. His debut cookbook, Wildness: An Ode to Newfoundland and Labrador (Phaidon 2019), is a celebration of the bounty of the rugged Atlantic coast. Wildness takes readers on a thrilling culinary journey to the eastern edges of North America and throughout the Canadian province of Newfoundland and Labrador.

The New York Times describes Charles as a chef who “exudes the quiet confidence of someone who knows he has the touch, the taste and the eye to turn parochial products into plates of world-class food.” The book offers the rare opportunity to discover the inspiration of Charles’s creative process, and to follow his journey from St. John’s to Montreal, Chicago, and back home again. Newfoundland is the only place in North America that allows restaurants to serve wild game meats, and, as Chef Charles highlights in his book, provides “the purest seafood and wild meats on earth.” The book features 160 recipes that emphasise Newfoundland's unique ingredients.

Tickets are $75 and include a copy of 'Wildness' which you can have signed by Jeremy Charles at the event. Tickets can be purchased on Eventbrite