Speaker’s Corner: Why The Heck Would Anyone Put Garlic In Dessert? Chemical Engineer/Chef Kaya Ogruce (12-12:25PM)

Chemist/Chef Kaya Ogruce shares tips and secrets on using garlic in desserts. Located in the Speakers’ Corner at Toronto Garlic Festival. Go to Festival Schedule.

Born in Istanbul, Turkey, a city at the intersection of eastern and western culture, Kaya came to Canada in 2002 to study chemical engineering at the University of Toronto. Upon graduation he pursued his interest in food science and enrolled in the Stratford Chef School where he went on to become an instructor.

He completed apprenticeships at Scaramouche as well as stages overseas at Micheline Star restaurants including Oud Sluis in Holland, Manresa in San Francisco, and In De Wulf in Belgium. He was employed at La Grenouillere in France for 18 months. In 2015 Kaya won Chopped Canada with his ricotta, lemon and rosemary ice cream and used his prize winnings to purchase his first Italian Carpigiani gelato machine.

Go to Festival Schedule


Choose Activity or Speaker

360° Virtual Garlic Farm Tour (all day)
Festival Theatre: Garlic Is As Good As Ten Mothers by filmmaker Les Blank
Free Garlic Shot Station
Garlic Braiding Workshop with Farmer Al Cowan (11AM & 1PM)
Garlic Breath Contest
Great Garlic eScape BBQ
Music Stage: Contemporary Ghanaian – Kobena Aquaa-Harrison (11:00-11:45AM)
Music Stage: Film Score - Donald Quan & Bob Cohen (3:00-3:45PM)
Music Stage: Irish Traditional - Clan Hannigan (12:00-12:45PM)
Music Stage: Latin Easy Listening DJ - Flavia Abadia (4:00-5:00PM)
Music Stage: Modern Indian Classical – Ed Hanley & Justin Gray (10:00-10:45AM)
Music Stage: Solo Steel Pan - Solomon Joseph (2:00-2:45PM)
Music Stage: World Percussion & Turkish Singing - Demetrios Petsalakis & Brenna MacCrimmon (1:00-1:45PM)
Speaker's Corner: Why The Heck Would Anyone Put Garlic In Dessert? Chemical Engineer/Chef Kaya Ogruce (12-12:25PM)
Speakers' Corner: A HerStory of Garlic - Chef Anne Sorrenti (1:00-1:25)
Speakers' Corner: Garlic Stake: A Vampire's Last Meal - Suyin Olguin, Queen's University (3:00-3:35)