Mildred’s Temple Kitchen has a heartfelt philosophy - We’re here because we love food, people and the simple pleasures of life: our temple is the place where we practice our devotion.
When asked for a piece of ‘kitcheny advice’ Donna offered this advice for the home chef – when purchasing pots and pans, never purchase a set. Your pots and pans don’t need to match they need to suit you and your needs. Often when you have purchased a set of pots, you end up using one or perhaps two of the set of ten. The rest simply take up space in your kitchen. Buy what works for you in terms of size and use value.
Donna is a recognized leader in Canada’s restaurant community. She is a celebrated chef, restaurateur, cookbook author, teacher, and TV personality. Her first restaurant, Mildred Pierce, established brunch as a culinary trend in Toronto. Her restaurant MILDRED’S Temple Kitchen, reflects commitment to using locally sourced, seasonal ingredients, simply and sumptuously prepared.
Like many in the restaurant industry, Donna’s career began as a student, when a part-time job at a restaurant convinced her to change her career path from engineering to hospitality. She graduated from the Culinary Arts program at Algonquin College and embarked on a career as an apprentice chef, gaining experience in the kitchens of the Ritz in Ottawa and the Parrot in Toronto.
Donna Dooher and her husband Kevin Gallagher, have enjoyed 25 successful years in the Toronto hospitality industry, beginning with their catering business, Avant-goût Catering, followed by the wildly successful Mildred Pierce Restaurant and Cookworks Cooking Studio. They went on to publish the award-winning ‘Out to Brunch with Mildred Pierce’ Cookbook and produced “The Cookworks with Donna Dooher” for the Food Network, which aired in some 60 countries around the world. A strong believer in giving back to her community, Donna volunteers for dozens of charitable causes every year, ranging from FoodShare’s Recipe for Change, to Porridge for Parkinson’s to the Kitchen Sisters benefit for at-risk women. In addition, she recently co-chaired a $20-million building campaign at George Brown College and volunteered as a restaurant business consultant on a month-long project in Columbia.
A kitchen should feel like your car, comfortable and reassuring.
Donna has played a role in the federal government’s Canada Brand promotions, showcasing Canadian food and agricultural products at the Vancouver Olympics and in Osaka, Japan. In 2011 Donna received an Honorary Bachelor of Applied Business Degree in Hospitality Operations Management from George Brown College. Donna sits on the Board of Directors for the Canadian Restaurant and Food Services Association and is a recipient of the Ontario Hostelry Institute’s Gold Plate Award for Life Time Achievement.