Kim Burgsma owns and cooks at Samuels Boutique Hotel which opened its doors July 2010. Believing that an excellent guest experience is the ingredient to a successful hotel, food service has steadily increased since its opening. When guests place their order, you will see Kim pop outside to clip herbs or pluck a tomato right out the kitchen door. She believes that good food is made great by using the freshest products possible.
Kim’s preferred weekend activity involves preparing and sharing great food with others. Her herb garden is frequently clipped, chopped, crisped, and consumed by friends and guests.
Kim chaired a charity catering group for eight years and was responsible for meals for up to 300 people per function.
Prior to opening Samuels, Kim, a graduate of the University of Guelph horticultural program, worked as a landscape designer and, as such, believes that grocery gardening is as important as aesthetic gardening. In a perfect world the two can be artfully integrated. She believes there will be a resurgence of back yard vegetable gardens and encourages others to embrace the 100 yard diet by growing and preserving their own food.
Samuels also teaches others culinary arts with visiting chefs, such as Scott Baechler. Around the World Culinary classes take place each winter.