Made with Love.
Let's talk about buzzwords, perhaps “sustainability” or “ethical” or even “locally sourced” and how our industry has managed to overuse and under deliver. Well, you can bet your bottom dollar we support our local community and farmers, we ensure our products come from passionate humans producing remarkable ingredients. In our kitchen we make everything from scratch; no shortcuts, always finding new ways to enhance the marriage of flavour and texture.
We envision our food every step of the way through the presentation, the kiln fired artisanal plate our grandma made, and the bend over backwards service our team passionately executes at every event. Ultimately smashing that “wow” factor out of the proverbial ball park.
We live and we cook by our values, posted high above our kitchen wall.
We stand tall every morning and pay tribute to our chef forefathers and push ourselves to excellence.
Chef Kevin Castonguay
Among other things, Kevin has dedicated most of his working adult life to some of the world's top kitchens across the US, Italy, Australia and Toronto. Sacrificing late night parties, bingo, and yoga. Kevin rose the ranks inside the kitchen hierarchy as sous chef, chef d’ cuisine and later head chef before launching Provisions Catering and Events. Kevin later became head dishwasher, accountant and finally took the reins of human resources to a group of emotionally eager cooks. Teaching the importance of cooking with the seasons and using quality ingredients Kevin continues to push the company into new levels of success.
Cynthia is Provisions’ secret weapon, 007 has nothing on her planning process. Her laser focus ensures every aspect of the planning process is seamlessly executed. Her event gadgets of choice include a jumbo hot glue gun, personalized laminator, and bright pink electric lighter. Cynthia received her diploma through the Special Events Management program at George Brown College with Honors. Cynthia creates small details and big moments with Provisions.
Chef de’ Cuisine
Jérémie discovered his passion for cooking at Carleton University while skipping classes in his first year to go work at the campus pub. Instead of showing his abysmal grades to his parents he decided to tell them he had chosen to pursue a career in culinary. Cooking has taken Jeremie to the Caribbean, France, Australia and ultimately landed him in Toronto where he found his home at Provisions.
Jade is Barrie’s number 2 finest export, behind Chef Kevin Castonguay. Jade honed her skills by graduating top of her class in Event Management at Humber College (but who’s checking). After leaving a trail of brilliance in her academic adventures, Jade has become an integral part of Provisions and continues to provide leading service to our guests, one event at a time.
Chef de’ Partie
Jason joined us after a short career in the coffee business (Starbucks #1 employee). After gaining the courage to speak with Chef Kevin to discuss his undying passion for cuisine, we had no choice but to take in this baby faced, eager, coffee wielding gem of a specimen and teach him how to hold a knife… really. He continues to push his curiosity and learn something new everyday.
"Kevin and the entire team at Provisions has always been a valued partner of Mad Bash Group. We've worked together on both weddings and corporate events seamlessly. They approach menu design and service planning with enthusiasm, professionalism and creativity every time. The food that Provisions creates is always delicious and innovative. Working with Provisions is a truly collaborative process where they ensure your client's needs are heard, met and exceeded. I highly and consistently recommend Provisions to our clients as one of our preferred caterers."
Mad Bash Group
What we're up to.
We've always got something going on in our kitchen, and we have something to say about it too. So we keep our Journal open for any of our friends to read, what have we got to hide?