A Cordon Bleu graduate, Chef Jason Laurin has spent the last 10 years creating, cooking and talking (and boy, can he talk!) about the foods he feels so passionate about. His food is a part of him and his experiences are found in his food. Whether it be Montreal's Chinatown or Texas' Gulf Coast, the memories are strong and so are the influences. Beautiful combinations, wonderful tastes.

From intimate dinners to large scale events, Essence Catering offers a daring menu, local or exotic, always created and beautifully presented with expert hands. Thanks to Chef Laurin and Essence for providing the recipe for Mango Bisque with Poppadom and Curry Chicken Soup Shooter.