Marats Kitchen Catering

08/03/2026

Looking back over my career, I’ve realized how fortunate I’ve been to meet so many amazing people and to work in so many unique places and alongside some incredible people.

From meeting with Executive Chef Ivana Raca during her McEwan days, to hosting Seth Rogen and his grandparents’ birthday celebration at my former restaurant, to cooking at the Westmark for Holland America in Whitehorse, to working in Eilat, Israel, to being on Global TV for the chef segment, CityTv, and Shaw Tv, to meeting the Thai consul, to starting a catering business, to cooking classes showcasing wolf ovens, to catering the famous Tony and Tinas long running comedy dinner theater “wedding” show, each role has given me experiences, friendships, and lessons that have shaped who I am.

Those are just a few of the memories. Every kitchen, every team, every opportunity and every challenge taught me something new.

As I reflect, I’m grateful for the opportunities, the successes, and even the setbacks—they’ve all been part of the journey. Here’s to the next chapter and the experiences still to come.

07/31/2026

Whether you’re a senior who wants nutritious, home-cooked meals without the shopping and prep, a busy professional with no time to cook, or you’re hosting family and friends, help is here.

As a personal chef and caterer, I prepare fresh, homemade meals.

Life gets busy. Let me take cooking off your plate.

07/09/2026

Balsamic Soy Garlic Mushrooms

Ingredients

* 2 lb (900 g) cremini mushrooms, halved if large
* 2 tbsp olive oil
* 2 tbsp vegan butter or butter
* 4 cloves garlic, minced
* 2 tbsp soy sauce
* 2 tbsp balsamic vinegar
* 1 tsp brown sugar or maple syrup (optional)
* Freshly ground black pepper
* 2 tbsp chopped parsley
* 1 tbsp chopped oregano
* 1 tsp chopped fresh rosemary
* fresh thyme

Method

1. Heat olive oil in a large skillet over medium-high heat. Add butter.
2. Add mushrooms in a single layer and cook 8–10 minutes, stirring occasionally, until deeply browned and most of their moisture has evaporated.
3. Add garlic. Cook for 30–60 seconds until fragrant.
4. Stir in soy sauce, balsamic vinegar, and brown sugar (if using). Cook 1–2 minutes until the sauce reduces and coats the mushrooms with a glossy finish.
5. Remove from the heat. Toss with fresh herbs.
6. Season with black pepper and serve warm or at room temperature.

Chef’s tip: Don’t overcrowd the pan. If necessary, cook the mushrooms in two batches to achieve a rich caramelization rather than steaming.

07/01/2026

Happy Canada Day! 🇨🇦

Wishing everyone a day filled with family, friends, great food, and appreciation for the beautiful country we call home. Have a safe and wonderful celebration!

Happy Canada Day! ❤️🤍

06/23/2026

And that’s a wrap for Kehila, our senior program, for this season. Today we served Market Crunch Salad, Normandy Lemon Vegetables, Roast Yellow Potatoes, Tilapia citrus marinated with olives and sun-dried tomatoes, Watermelon, and Rugelach. Thank you to everyone who joined us throughout the year. See you again in October!

06/17/2026

06/08/2026

I had the pleasure of catering a recent VIP event, and it was a wonderful experience from start to finish.

The menu featured a variety of hor d’hoeuvres, miso marinated sablefish, Chicken Provençal, roasted vegetables, saffron rice, Mediterranean salad, roasted eggplant salad, and a fresh tropical salad.

The highlight of the evening was undoubtedly the dessert selection: fresh fruit platters, rich chocolate mousse, delicate amaretto cookies, mini pavlovas, chocolate babka, and apple strudel.

There’s something especially rewarding about bringing people together through great food at memorable events.

05/27/2026

Waiting for the stir-fry to come together while enjoying a jalapeño pear gimlet.

Teriyaki Vegetable Stir-Fry Over Crispy Noodles

Serves 4–6

Ingredients

1/2 small green cabbage, shredded
2 bell peppers, sliced
1 leek, cleaned well and sliced
1 zucchini, half moons
4 carrots, thin sliced
3 celery ribs, sliced
1 package crispy chow mein noodles

Sauce
1 cup store-bought teriyaki sauce
1 cup water
1 tbsp chicken soup base
1½–2 tbsp cornstarch
2 tbsp cold water (for slurry)

Method

1. Prepare the sauce

In a bowl or measuring cup combine:

* teriyaki sauce
* water
* chicken soup base

Mix well.

In a separate small cup:
mix cornstarch with 2 tbsp cold water until smooth.
Set aside.

2. Cook the vegetables

Use a large wok or wide sauté pan over high heat.

1. Add a little oil.
2. Start with carrots and leek — cook 2–3 minutes.
3. Add peppers and zucchini — cook another 2 minutes.
4. Add cabbage — cook 2–4 minutes until slightly softened but still vibrant.

3. Sauce it

Pour in the teriyaki mixture.

Bring to a simmer.

Stir the cornstarch slurry again and slowly add it while stirring.

Cook 1–2 minutes until glossy and lightly thickened.

You want the sauce slightly loose because the crispy noodles absorb liquid quickly.

4. Serve

Place crispy noodles on the plate or platter.

Spoon the hot stir-fry over top right before serving so some noodles stay crunchy

Optional additions

* Sesame oil finish
* Toasted sesame seeds
* Green onions
* Tofu or chicken
—————
Spicy Jalapeño Pear Gimlet

1 oz simple syrup
2 oz gin
Juice of 1 lime
1oz pear juice
Sliced jalapeno for garnish
Ice

Add all ingredients to a tall glass filled with ice and stir to combine. Strain into a chilled glass and garnish with slices of jalapeño.

05/11/2026

Early start today — just dropped off a catered breakfast spread: yogurt parfaits layered fresh, fluffy egg bites, chocolate and cinnamon rugalech, and bright fruit skewers to start the morning right.

05/08/2026

Apple Bundt Cake — simple, honest baking.

Fresh apples folded into a tender batter, warm cinnamon throughout, and baked until the kitchen smells like home.
No tricks. Just good ingredients, patience, and time in the oven.

Some recipes don’t need reinvention — they just need to be made well.