Filipino chefs showcased their prowess at a cooking demonstration in Toronto as Canada marks Filipino Restaurant Month this April.

The annual event was hosted by the Philippine Consulate at the George Brown College Centre for Hospitality and Culinary Arts Demonstration Lab.

Chefs Daniel Dancino from Mineral and Francis Bermejo from Mother Tongue represented the participating restaurants in Toronto.

They presented their signature dishes which were a fusion of Filipino and Canadian flavors.

Dancino said he drew inspiration from his roots in Pangasinan province to showcase his 'Turbot Sinigang' using Canadian ingredients.

"It just reminds me of the flavor, how sour it's supposed to be," he said. "I remember when I used to eat it with bangus from there and using the belly and just using ingredients from around us, because we also used to have a small farm in the backyard."

He also introduced his kalamansi cheesecake, which incorporates a base inspired by polvoron.

Meanwhile, Bermejo presented his fiery Filipino-style slaw, inspired by a childhood snack of green mangoes and bagoong, or the Philippine condiment made from fermented fish or shrimp paste.

For the two chefs, integrating Filipino dishes into Canada's diverse culinary landscape posed challenges, yet they found their niche and stood out with their distinct flavors.

"It was a long road, a long career to get here," Cancino recalled. "But because I love what I did, I had to persevere, which gave us the definition and identity of who we are today."

Bermejo, meanwhile, said he was inspired by the people at home.

"Being able to share that with people is how we take care of each other," he said. "It is something that is a privilege and an opportunity for us to be able to share that same approach of hospitality."

Consul General Angelica Escalona said this year's celebration is special as it coincides with the 75th anniversary of Philippine-Canadian relations.

"We found them to be Filipino-Canadian chefs who are very, very good at incorporating Filipino and Canadian elements in their meals," she said. "That's why I encourage our fellow countrymen here: let's support these restaurants and businesses."

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