executive chef / owner scott kapitan Scott Kapitan began his culinary career in Kitchener Waterloo at The Charcoal Steakhouse where he apprenticed. Originally a summer job to pay for art school, cooking became an all consuming passion. Scott took jobs at various restaurants in order to learn as much as possible. (The Rivoli, Sassafrazz, Il Posto Nuovo, Zola) Seven days a week at as many as three restaurants at a time taught him discipline and a respect for hard work. Scott has had no formal schooling. Scott advanced rapidly in his culinary career to become sous-chef of Herbs Restaurant. Two years of working for chef Antony Nuth allowed for development in a strong French foundation that only increased when Scott went to work at Crush Wine Bar. At Crush Scott worked for Masayuki Tamaru. Artistic expression developed and after a year Scott took over for Masayuki as chef. For the next two years Scott developed his own style combining his love of fine art, his culinary training and his admiration for great European chefs. Scott believes that “in order to create one needs a solid foundation. No matter what career. Otherwise your end product falls flat...” A desire to preserve the natural essence of each product is reflected through out Scott's cooking. “...a direct connection between the land and the product must be present. I respect the methods of organic farming and I use organic local product whenever possible... “ A desire to have a closer connection to organic product was a major influence in the decision to open a restaurant in Prince Edward County. "...there is a developing food community here that is very exciting. Farms, wineries and restaurants are working together in such a way that has a wholesome feel to it. Where else could I go and have access to organic duck, geese, lamb, and boar. Not to mention farmers' food stands along every county road." pastry chef / owner jacqui vickers Jackie is British by origin. Having begun her career in London England as a cook she changed focus and began pastry after a few years. Training amongst some of Britain's best she developed a respect for all things done simply; but done well. This is her mantra. "Far too many people want to run before they can walk. Basics aren't stressed upon enough." Her solid foundation and the twenty years experience she brings with her are reflected in the product she puts out each day. Pastry, breads, ice creams, jellies, and preserves are a few of the areas that Jackie is developing for the Carriage House and the Marshmallow Room. An appreciation for subtleties Jackie's style is understated focusing on clean flavors that enhance what the true product is. "A berry should taste like a berry... food should not desensitize the palette throughout the course of a meal. The diner needs to be wowed by what they are eating." With a sense of sarcasm Jackie brings a twisted wit to the Carriage House. A side hobby she has begun is creating book titles based on quotes from her apprentices. Her favorite being "while I was blow torching the ice cream..." What could be more wrong with that sentence? Stay tuned for more apprentice quotes! reviews 6 degrees.ca "one could die for the Organic Country Pâté with Rustic Loaf from Chef Scott Kapitan..." Now Magazine "a delicious miniature tower of alternating minced smoked salmon and cookie-esque brioche dolloped with crème fraîche and garnished with a pair of baby asparagus tips and a delicately poached quail egg" Toronto Life Magazine 2 ½ STARS  Now in their third season, chef-patrons Scott Kapitan and Jacqui Vickers (both ex of Crush) have hit their stride and then some, bringing classic technique, novel flavours and sumptuous presentation to this budding hot spot. One evening’s meal opens with an amuse of elk carpaccio—deep magenta, extraordinarily clean tasting—just touched with a fragrant streak of olive oil, a few flakes of salt and sided with a pool of strawberry, balsamic and pepper jam. Kapitan’s trio of foie gras sees the liver seared, sliced from a maple-kissed torchon, and whipped with bittersweet chocolate into a decadent, smartly balanced mousse that’s topped with toasted cocoa nibs. Vegetable dishes are the kitchen’s only fault, a spring pea and goat cheese raviolo, for example, not tasting much like peas, topped with a redundant truffle foam and easily out-classed by the superb and deeply flavoured carrot purée at the bottom of the bowl. But Kapitan’s confidence shines through on a knockout plate of duck breast set over subtle white chocolate and juniper sauce; a crisp, well-seasoned rösti stuffed with medjool dates is the dreamy counter point. And roast leg of caribou steals hearts, paired with little puffs of potato and nettle gnocchi and sauced with licorice reduction. Vickers’s desserts alone are worth the trip, and many are available for takeaway at the adjacent Marshmallow Room. Service is the best in Prince Edward County. Nuttall-Smith On Food - Farm Fresh At The Bloomfield Carriage House, in Prince Edward County, I had an exquisite plate of gnocchi—almost an afterthought, actually, accompaniment to a knockout roast leg of caribou—made with nettles. Chris Nuttall-Smith / June 2007 Toronto Life The 9 of Dine (top 9 up and coming chefs of Toronto) Chefs of Distinction 2004 "nomination as one of Toronto's favourite rising chefs!" Winner 2005 TASTE! A celebration of regional cuisine. Best tasting regionally prepared product TORONTO STAR Bounty in Prince Edward County: Alluring local flavours are drawing tastebuds to Prince Edward County July 11, 2007 Amy Pataki Restaurant Critic The Marshmallow Room Bakery & Tea House The front room of the Bloomfield Carriage House restaurant, in Bloomfield, stocks exquisite homestyle desserts and picnic fare. Chef Scott Kapitan makes his own boar sausage. His wife, pastry chef Jacqui Vickers, takes care of the luscious quiches, artisanal breads and preserves. Vickers uses local produce in her old-fashioned cakes and tarts ($2.25 to $3.75) to great effect, such as a buttery rhubarb cake made from stalks from her garden. Anything with sour cherries, like the sour cherry-almond tart, is to die for.