“It’s not the humidity. It’s The Heat.”
A FULL THROTTLE, SWEAT DRENCHED RIDE WITH ONE OF CANADA’S MOST RENOWNED CHEFS AS HE CATERS THE BIGGEST AND BEST PARTIES YOU’LL EVER SEE…
3 SEASONS | 39 EPISODES | 30 MINS
THE HEAT with Mark McEwan takes you on a full throttle, sweat drenched ride into the catering kitchens of one of Canada’s most renowned, successful and infamous chefs as he and his irreverent staff of talented protégés cater to the masses. THE HEAT uncovers like never before, exactly what it takes to plate perfect meals for very demanding clients. From corporate dinners to richer than rich private parties to massive stadium style events, McEwan takes his kitchen anywhere they have a party, and makes new fans with every entree.
Catering in remote locations for hundreds of guests is a daunting task to begin with, then throw in delicate and time sensitive McEwan style restaurant food and some over-the-top demanding clients, and you’ve got a recipe for high stakes entertainment. From start to finish, this disarmingly honest and opinionated rock-star / master chef guides you through each step of a major catering event, obsessing over every last detail. Whether it be finding the perfect blue fin tuna, his passion for pork loin, or trying to keep his staff at his level of perfection, you’ll find yourself drawn into this intense, determined chef and his world. From fois gras to frites, you’ll enjoy a front row seat each week on this mouth-watering visit inside a Mark McEwan kitchen.
…It’s not the humidity, it’s THE HEAT.
Buffalo native Mark McEwan studied at George Brown College and graduated in 1979 as the winner of the Red Seal Award scholarship. McEwan began his career in food in the late 70’s at Toronto’s Constellation Hotel. His career started to flourish when he was hired as executive sous chef at the Sutton Place Hotel. Shortly after that, he was promoted to chef, the youngest in Canada to hold such a position. In 1985, Mark acquired his first business, Pronto Ristorante, which he sold in 1992. Mark opened up North 44 Restaurant and Catering in 1990. With North 44 under his belt, Mark decided to invest in Terra Restaurant, which he later sold in 1999. With all this experience, Mark opened Bymark Restaurant, a hotspot in the heart of Toronto’s financial district. Mark made a dramatic return to the hotel business in 2007 with the launch of “ONE,” his restaurant in The Hazelton Hotel in Yorkville. ONE has become a place to be seen with Hollywood starlets and Toronto socialites. In addition to the three successful restaurants in operation and one catering company running successfully, Mark McEwan’s has just opened up a twenty-three-thousand-square-foot fine food emporium called McEwan. Mark also plans to open a new Italian restaurant across from the food store. With no end in sight, Mark continues to grow his empire.
Will Mark win?