Written by Autumn Ladouceur for We Love Brantford
“I have hired him many times. I would consider him an artist. He is so creative and he puts together unique and beautiful products with presentations that are unlike normal presentations,” Stewart’s client Paul Kneale said.
Stewart says that he likes being challenged and using different ingredients that people don’t normally use.
After completing a year and a half of engineering at Fanshaw College, Stewart realized it wasn’t for him and started a general arts course at Georgian College.
Soon after he realized his future would lie in the Culinary Arts program.
“I always did the cooking for our house in college and my roommates would suggest the culinary program to me when talking about career paths,” he said.
Stewart had a passion for cooking from a young age.
“When I was a kid I used to experiment with Kraft Dinner. I used to add cheese and sour cream to make the best box I could. Always really picky about the amount of time the pasta has been in the water. It had to be just right,” he said.
Now, Stewart works both in kitchens and doing catering in Brantford and the surrounding area.
“As far as catering goes I do custom catering geared on the client. New job, new menu. I don’t like to do the same thing over and over again,” he explained.
His fiancée Nicole Camilleri describes what he does as entertainment, great food and taking the weight off of the host’s shoulders.
“He is an entrepreneur in Brantford who offers a niche service. He puts a special touch on your get together and takes the worry out so you can enjoy your guests and your event,” she said.
Scott tries to use the freshest in-season ingredients he can get his hands on. Camilleri attests to this saying he uses his own herb garden to season his cooking.
Growing up in Brantford, Stewart naturally values the community and its business owners.
“I use foods from lots of different speciality stores in Brantford like Strodes. I try to support local businesses. I try to get locally grown produce from places like Elberta Farms,” he said.
There are no limitations to the amount of people and the kind of function he will cater for but he tends to do many cocktail parties, where he specializes in what he calls stand-up hors d’oeuvres.
He loves playing with Asian flavours and the combination of spicy and salty.
“He’s made sushi grade tuna, all presented on beds of exotic veggies. Oysters, which was a great crowd pleaser- The music is playing and the bar is flowing and everyone is watching the oysters come out,” Kneale said.
Camilleri says his hors d’oeuvres are like bite-sized adventures for your mouth.
“He makes these twice-baked fingerling potatoes, which are an appetizer sized twist on your regular baked potato,” she said.
Kneale said that Stewart caters for hundreds of people at his cocktail parties.
“He will cater for 2 people or 102 people. He does it all,” he said.
Kneale told stories of Stewart’s creations with great enthusiasm.
“He had this enormous long pure white plate with oriental style ceramic spoons, turned opposite directions on it. Each spoon had a single serving of what he prepared and people commented on how nice it looked,” he said.
It’s not just his cooking that Kneale likes. He also says that Stewart is polite, punctual, professional and that he and his people are always well dressed.
The typical price range of Stewart’s work is thirty dollars a head. For that price each person receives an appetizer, salad, entre, and dessert. Speciality food costs more but he’s open to suggestions.
“I cater for lots of clients with gluten allergies, vegetarians, heart healthy. I don’t mind doing that at all,” he said.
Kneale said people love eating what Stewart prepares.
“We always get remarks about how good the food was. He’s more artistic than the others. You could say I want peanut butter and escargot and he would probably come up with something great,” Kneale said.
If you would like to hire Scott Stewart for your next event call 519-750-3179.
Autumn Ladouceur is a media generalist and the current Staff Writer for We Love Brantford.