September 2019

PROFILE
to smoke their own salmon instead of just purchasing it already
smoked. So, I create a few of their special ingredients that are key to
the execution of the menu.” Another creation Cook is responsible
for is Il Fornello’s pesto. Since pesto traditionally relies so heavily on
parmesan cheese, Cook works wonders with pumpkin seeds, kale,
parsley, cilantro and citrus notes to develop the same saucy richness.
For vegan desserts, Cook uses agar — a seaweed that acts like a
gelatin. “You can do so many creative things with agar and no one
can tell the difference,” says Cook. “You would be surprised how few
people actually know what gelatin is. Once they learn, they want
to use agar.” She also creates a raw
brownie for the chain, though many
of the chefs like to experiment and
vary the desserts. “There’s a fantastic
polenta cake they make,” she says.
In addition to its vegan menu,
Il Fornello has partnered with the
vegan community. Since the company
spends approximately eight-to-10 per
cent of its gross revenue on advertising,
marketing and sponsorships,
Patterson notes some of Il Fornello’s
best investments have come in the
form of supporting the Toronto Vegan
Association. “We often go to events
where we will rent a pizza oven and sell pizzas
— but we barely break even doing that,” says
Patterson. “It’s totally a marketing endeavor and
you wouldn’t believe how few of the vegans have
ever heard of us. They say ‘oh, Il Fornello…where
is that?’”
It’s currently squarely in the sights of highearning
franchisors — where it’s likely to stay for
the next 32 years. FH
Chef Margie Cook
has put Il Fornello on
the vegan-cuisine
map in Toronto
new from gardein ®
vegan
breakfast
saus’age
patties
100% plant-based
protein
12 g of protein
per serving
• • •
kosher
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