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For 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.
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 makes his partnership with Bernardin a natural.
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