

# Event Details

- **Event Name**: An Evening of Culinary R&D
- **Event Start and End Date**: Sat, 28 Mar, 2026 at 06:30 pm – Sat, 28 Mar, 2026 at 09:00 pm (-04:00)
- **Event Description**: Grab a seat at the table embracing the culinary r&amp;d process behind menu design in this several course dinner served by Chef Richard Feroze.About this EventAn Evening of Culinary Research &amp; DevelopmentJoin the table in midtown Toronto hosted by Chef Richard Feroze as he tests your palette in serving up a menu of experimentation and fun.  Its all about Culinary Research and Development.  https://cdn-az.allevents.in/events7/banners/fa9d5dc0-2130-11f1-8b35-f723b5d21335-rimg-w740-h740-dcebe0d3-gmir.jpg Agenda🕑: 06:00 PM - 06:30 PMPlenty of Time to ArriveInfo: There's plenty of time to arrive before getting started so don't rush.  Green P Parking Available Underground.🕑: 06:30 PM - 07:00 PMWelcome to the Culinary LABInfo: Meet the Culinary geek in the kitchen, Richard Feroze, as you enjoy a few treats before dinner and chat with the Chef about the culinary vision behind the scenes.  Just building up the appetite!🕑: 07:00 PM - 09:00 PMLet the Research Begin!Info: 7 Course Dining Experience + 2 Palette Cleansers🕑: 09:00 PM - 09:30 PMResearch Over + Bellies Full = Mission Accomplished!Info: Relax a bit after dinner to chat with other guests or the Chef before heading out.
- **Event URL**: https://allevents.in/toronto/an-evening-of-culinary-randd/100001982593107354
- **Event Categories**: food-drinks, Workshops
- **Interested Audience**: 
  - total_interested_count: 0

## Ticket Details

- **Ticket URL**: https://consumer.pxf.io/c/1339408/3151484/39691?partnerpropertyid=1191892&MediaPartnerPropertyId=1191892&svlink=14105511&level=1&u=https%3A%2F%2Fwww.eventbrite.com%2Fe%2Fan-evening-of-culinary-rd-tickets-1982593107354
- **Ticket Price Range**: min: 84.75, max: 84.75, currency: CAD

## Event venue details

- **city**: Toronto
- **state**: ON
- **country**: Canada
- **location**: 501 St Clair Ave W
- **lat**: 43.6828589
- **long**: -79.4175994
- **full address**: 501 St Clair Ave W, 501 Saint Clair Avenue West, Toronto, Canada

## Event Organizer details

- **affiliate_id**: 10
- **organizer**: Richard Feroze (https://allevents.in/org/richard-feroze/27447712)

## Event gallery

- **Alt text**: banner
  - **Image URL**: https://cdn-az.allevents.in/events2/banners/b306827aedef8fb46fed30ba53cfa3a889a7b6b52d7de7ebbf865b74b4bb0ae5-rimg-w500-h500-dcffffff-gmir.jpg?v=1773662969
- **Alt text**: thumbnail
  - **Image URL**: https://cdn-az.allevents.in/events2/banners/3a0972432892d575b4a30572ec0dd2fdf985fa7f504e9c59c05c5362f5666e7c-rimg-w400-h400-dcffffff-gmir.jpg?v=1773662968

## FAQs

- **Q**: When is the event happening?
  - **A:** Sat, 28 Mar, 2026 at 06:30 pm (-04:00)
- **Q**: Where is the event happening?
  - **A:** 501 St Clair Ave W, 501 Saint Clair Avenue West, Toronto, Canada
- **Q**: What is the ticket price?
  - **A:** starting from 84.75 up to 84.75 CAD
- **Q**: Who is organizing the event?
  - **A:** Richard Feroze
- **Q**: What type of event is this?
  - **A:** food-drinks, Workshops
- **Q**: Where can I find ticket details about An Evening of Culinary R&D ?
  - **A:** You can find ticket details about this event on AllEvents.

## Structured Data (JSON-LD)

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                "description": "CHEF & OWNER - RICHARD FEROZEBorn and Raised in Toronto, Canada.Richard Ferozeand his passion for cooking came at an early age. Being raised in a single-parent home, Richards' responsibilities in the kitchen were established early in contributing to the family structure, preparing meals as early as seven years old.With many over-salted mishaps and steaks cooked to shoe-leather, Richard finally hit his stride with in-home cooking and service with inspiration from the early food network television shows. Homemade banana breads, cinnamon rolls, salads and sandwiches were staples as young friends flocked to the Feroze household after school, in front of the T.V. and being served meals by the young chef at heart.​Passion for the culinary arts was turned into reality and desire as Richard decided to try his hat at the culinary arts enrolling in the well established George Brown College Chef Program (in Toronto).he skill level and passion, as well as the business experience from his previous career was evident immediately in Richards' new career path, graduating with Dean's list honours from George Brown, being recruited and completing his apprenticeship in the Kitchens of the Order of Canada recipient Chef Jamie Kennedy (Toronto), and deciding to pursue and specialize in butchery arts working with Rowe Farms (Toronto), Harkness & Co. (Vancouver), as well as volunteering on animal farms in France (Lapoutroie) and Germany (Strasbourg).Now, with over 17 years of experience in the culinary industry, having developed his skill set and palette with experiences and work on several continents, as well as the professionally tuned approach to Feroze Kitchens Co., Chef Richard looks forward to focusing on the personal chef services market serving regions all across Canada, in delivering artisanal-crafted meals featuring the pride of Canadian agriculture."
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```