What Our Clients Say

...thank you for the knife course that you put on last night, the course not only opened my eyes to how simple and easy de boning a chicken can be, but also to more correct and safe ways to handle my knives...
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What a wonderful culinary experience and delightful social evening we had!
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My son and I took a knife skills class at Entertaining elements in January 2012. We found Merv and Chef Natasha Frank very friendly and easy to talk with.
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Scott Gosselink

Scott Gosselink

Chef Scott Gosselink was born and raised in Waterloo.  He has lived and traveled extensively through Europe and trained at Academie de Nice before returning to work in Canada at the following restaurants:  Langdon Hall, Aberfoyle Mill, Millcroft Inn and the Meridian Cafe.  He was the chef and owner of Babel Fish Restaurant in Guelph for 11 years.  Scott is currently doing private catering.

Sample Menu: 
  • Artisanal bread with savoury dipping sauce.
  • Luxurious double consomme with sherry.
  • Baked scampi-style black tiger shrimp, snow crab and spicy roast pepper sauce.
  • Roast tenderloin of aged Alberta beef with toasted goat cheese and asparagus crepe and a Carbernet portobello sauce.
  • Belgian chocolate and Italian chestnut pate with Cointreau and mixed berry coulis.