This is the fifth in a series of chef and producer profiles of individuals making a difference in the good food movement in Southern Ontario. (See our profiles of Chef Michael Steh here, Scott Vivian here, Jeff Crump here and Victor Barry here.) Recently, Chef Bangerter brought his signature modern Franco-Canadian cuisine to the Good Food Media Launch Dinner with a 'surf and turf' combination of 'Seared Scallop and Poached Pork belly with Cabbage, Green Apple Mustard and Smoked Ham Broth'.

Chef Bangerter in portrait and his Surf'n'Turf. Photos: John Gundy

James Chatto writes that Jason Bangerter's food has a "mood"  that's "elegant and subtly European". The Chef de Cuisine at Auberge de Pommier spent years in London (mostly under the esteemed Anton Mossiman) and Italy as well as stints across the Continent before settling at the Oliver-Bonancini restaurant at Yonge and York Mills seven years ago. Since then Auberge has steadily won awards and was included Chatto's 2009 Top Ten Restaurants list. But as classically trained as Bangerter may be, this George Brown grad is as Canadian as maple syrup and uses his acquired skills too bring the best out of local ingredients and distinctly Canadian ones from further afield.

GFR: What's brought you to the forefront of your profession? What makes you a great a chef?

Jason Bangerter: I am not a great chef. I just love food. Passionately! Although I think that when you are passionate about something and you put all you have into it, how can you not be great at it?

GFR: Why do you think food is such a significant and important element of culture?

JB: Food brings people together. This is where culture is formed, through families and traditions. Even some of the world’s great political decisions over the centuries have been made all around the table.

GFR: Philosophers have debated the socio-political concept of "the good" for thousands of years. What do you think "good food" means?

JB: Good food is about good quality ingredients. It's about something handled with respect and care from the time it was a seed to the second it touches your lips. It need not be fine dining; it may be as simple as a perfectly ripe tomato, warmed by the sun. Good food is fresh, enjoyable and prepared well. Good food is life changing.

GFR: What's is your secret culinary faux pas?

JB: Black clogs, brown belt. It's a no, no.

GFR: What about fast food? What's the best thing you can cook at home in 20 minutes?

JB: My favourite summer meal! Pasta with crushed tomato, fresh basil, onion, garlic, great olive oil and a glass of wine. I can bang that out in 10 minutes! May not be the best thing I can produce in 20 minutes, but it is my favourite fast food at home.

Find out more about Chef Jason Bangerter at oliverbonacini.com/aubergemovie.html.