What’s Her Secret? Janet Hoediono, Chef de Cuisine at Patria

On a beautiful Sunday morning we were treated to a mouth-watering and stomach bursting brunch “ in a good way “ at long-standing Toronto restaurant Patria. Known for creating authentic Spanish tapas, Patria has been a fixture in the city’s culinary scene since 2012.

After filling our bellies, we couldn’t help but wonder who helped concoct these delicious morsels we inhaled. Our question was soon answered when we were introduced to Janet Hoediono, the restaurant’s chef du cuisine. What’s her story? How did she hone her skills in the kitchen? And can she give us brunch tips when we’re pretending to be a Master Chef at home? Her answers to these questions and more can be read below.

Astrological sign: Leo

Anthony Bourdain or Gordon Ramsay: Anthony Bourdain

McDonalds or Burger King: Sorry but¦ neither!

Your spirit animal would be: Lion

What first drew you to work in the intensely-driven and demanding culinary world?

I was told that being a chef means finding the perfect balance of art and science. It is. After beginning your career in the culinary world, you want to do better, keep learning and succeed.

This may seem like a no-brainer question but¦ what does a Chef de Cuisine do?

A chef de cuisine needs to be able to do everything. To actually carry that out can be a challenge. That is why we train our staff to gradually help us and move up to one day become a chef de cuisine.

A chef de cuisine should know every single dish on the menu inside and out. This includes: what prep work the dish entails, execution, taste, food cost and ingredient ordering, percentage of sales and who in your kitchen prepares it. A chef de cuisine also typically will help determine food costs as well as what foods are in season and how that can be reflected in the menu. A chef de cuisine also looks after any staff issues “ who is really wants to learn, who is late or hung over, who needs a challenge, who needs a change?

Overall, the chef de cuisine is the back-of-house (kitchen) caretaker and the liaison to the executive chef. A chef de cuisine’s job is to ensure that everything from execution, standards and programs are in place and working.

My favourite part of the job is working on new dishes with my executive chef that I know people will love. I also love teaching my staff in the kitchen and watching their skills grow.


Brunch “ we can safely say “ is a favourite Canadian pastime. What are your tips for making a fabulous bunch for a group of friends?

That’s a no brainer. All you need is fresh, simple, good quality products. Organic eggs and killer bacon!

When you’re not at work creating mouth-watering food, what do you like to cook for yourself at home?

Whatever is in season and my heart is calling for.

Finish this sentence: I want women around the world to ___________.

Believe in themselves and drive for what actually makes them happy.

What are three things in your wardrobe you cannot live without and why?

Comfy and cozy vintage sweaters, my Levi’s and my Frye boots!

Tags: Anthony Bourdain, Brunch, Gordon Ramsay, interview, Janet Hoediono, Master Chef, mcdonalds, Patria, State of Affairs, what's her secret?

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