Emerie Brine
About
Biography
For Executive Chef Emerie Brine, the love of fresh food started as a young child. Growing up on a farm
on the east coast, Emerie shared in the toils of his large family garden. As one of eleven children, home canning was a yearly tradition in his home, not only providing nutritious foods at a busy table, but acting as an avenue for the creative palate of a budding chef.
Emerie credits his mother with his love of food.
“Until my youngest brother and I started school and my mother returned to work, I had no idea that you could purchase sliced bread, meats, and cereal at a store. Everything my family ate came directly from the farm.”
While Emerie’s roots are firmly planted in the country, he now enjoys the opportunities that urban life
in Toronto provides. The global food market allows for experimentation and a full year of culinary fun. However, Emerie’s belief in the value of “fresh-picked” foods made his partnership with Bernardin a natural one.
An alumnus of Kraft Foods
Emerie worked both as a Food Technician and a Consumer Relations Associate – he is an expert in the tastes of the Canadian palate. His own catering company specialized in dietary-needs menus, and after a proud 3-year service as chef for the Royal Canadian Air Force, Emerie has mastered the efficiencies that preserving can provide.
As the former Executive Chef
for Bernardin along with being the Brand Manager, Emerie looks forward to continue in experimenting with new recipes for home canners.
“As a child, my family picked, pickled and canned every possible fruit and vegetable that we grew. Now, with the abundance of herbs, spices and vinegars available, we can add some zip to traditional recipes, and create new taste combinations that will become family favourites.”