Kaya Ogruce on the flavours of the summer
Summer is the perfect time for ice cream, and all variations of it. We talk to a Toronto gelato maker who likes churning out unusual flavours.
Kaya Ogruce trained as a chef and worked in Michelin-starred restaurants around the world. But he needed a break from that finicky world of fine dining.
Inspiration struck him while on a trip on Italy, sitting on top of a mountain. He needed to focus on a few simple ingredients and whole lot of upper-arm strength. So he came back to Toronto to follow on that epiphany with the creation of Death in Venice Gelato Co.
