Timing is Everything

Christina Leadlay
Published: Wednesday, 07/12/2006 12:00 am EDT

Planning a party comes as second nature to Collin Thornton, the Executive Chef at the Fairmont Chateau Laurier. With an average week consisting of two to three receptions and three dinners per night, not to mention a typical summer Saturday with four or five dinners of a couple hundred people each, timing is everything when you're managing the kitchen at one of Ottawa's best known landmark hotels.

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