Executive chef Joseph Stephens’ kitchen creations a hit with residents at Christie Gardens
Stephens says it’s gratifying to prepare food for residents
Wednesday January 28, 2009 -- Jason Thompson and Christine Thomas
Take a stroll through the halls at Christie Gardens on any given day and you’ll likely come across the aroma of executive chef Joseph Stephens’ culinary efforts.

Referred to affectionately as “Chef” by staff and residents at the Toronto long-term care home, Stephens is a world-renowned chef who brings nearly four decades of experience to the kitchen at Christie Gardens.

Stephens, who began working at Christie Gardens in July 2008, says it’s nice to know the residents appreciate the effort he devotes to the food he prepares.

“Meal time is a big time for them and they long and wait for it,” Stephens says. “We’re all here to pay our bills but that gratification for me is more important than anything else.”

Although Stephens has prepared food for a number of celebrities including Elizabeth Taylor, Roger Moore, Mohammed Ali and Cyndi Lauper, he says there are a couple of reasons he decided to give up his globe-trotting lifestyle.

“I have been around the world,” says Stephens, who was born in India. “My family is here and the kids are grown up now. We’ve been gallivanting like gypsies and they said, ‘come home.’”

The other reason Stephens decided to take a job at Christie Gardens is that in Indian culture, elders come first.

“We really cherish and value the opinions they give us,” Stephens says, adding he is happy to come to work everyday to prepare food for the residents.

“It’s entertainment. It’s an experience,” Stephens says.

“The food that we’re serving this evening would compare to any of the Hilton or Four Seasons hotels I’ve worked at.”

Stephens’ cooking has certainly been a hit among the residents.

“I chose Christie Gardens because it has the best food in the city,” says Winifred Stewart.

In addition to preparing the resident’s meals, Stephens also hosts cooking classes at Christie Gardens demonstrating the tools of the trade, how to look at ingredients differently and how to embrace the unknown.

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