Chef Tom Field

Corporate Chef

Alto-Shaam Canada

Tom has 37 years of foodservice industry experience, having worked in restaurants and hotels in the greater Toronto area before joining Alto-Shaam in 2005. He currently is responsible for the Canadian culinary operation, including training, seminars and tradeshows.

Tom received his formal culinary training from George Brown College from 1977-1980. During this time, he also completed an internship with Winsor Arms Hotel.

As a chef, Tom got to know his regular customers. One of those customers was Claudio Baldinelli, National Sales Manager in Canada for Alto-Shaam. Claudio joined Alto-Shaam in 2005 and recruited Tom to the company.

Tom’s favorite piece of Alto-Shaam equipment to use is the combi oven. His favorite ingredient to cook with is fish.

“Alto-Shaam equipment makes your life more predictable, allowing more time for creativity,” Tom says. “I like to help other chefs make their lives more organized through the proper use of the foodservice equipment.”

How To Make Fruit Leather

To make fruit leather, start with smooth apple sauce, spread on a non-stick baking mat and place in the Cook & Hold oven at 150°F (66°C) overnight.  Make sure the door vents are open.  To make different types of fruit leather, start with the apple sauce and add other fruit purees to it.  Apples provide the pectin necessary to make a flexible end product.

For more kitchen techniques, check out the additional resources:

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