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Throughout 2020 we’ll be sharing stories of the missions, passions and goals of our inspirational customers as part of a series called ‘What do you stand for?’
To begin our series, we caught up with three chefs, all connected through their passion for local produce, to find out what they stand for…
Chef Thomas Luu, Executive Chef at Marriott Hotel, Niagara Falls
“Being a Chef is much more than cooking food for our guests and clients. It’s about the journey of how those ingredients got into our kitchens, what condition they are grown in and more importantly who the farmers are.
Food has a starting point and many chefs like me, choosing your local farmer and knowing where your ingredients come from is just as important if not more as the techniques used to prepare it.
I pride myself in knowing who our local farmers are and where our fish and other proteins come from as they all have a story of their own. We have a moral responsibility to communicate their journey before it hits the plates.”
Chef Doris Fin, Chef and Owner at Chef Doris Fin
(@chefdorisfin – Photo credit to Robert Skuja)
“To me, food is an art form, a wonderful part of cultured life, that has the potential to go beyond the trends and dogmas that often push us further from each other and from a sustainable, peaceful planet. While food fads, diet crazes, health trends, and health concerns come and go, it’s imperative that we educate ourselves, our staff, and customers about where our food comes from, how it’s planted, grown, harvested, and transported; traceability. What’s in the soil (and/or lacking), who are the growers, and how are both the crops and the farmers treated? Supporting sustainable, local, and ethical food producers and practices connects us: to ourselves, each other, our customers, our food producers, our environment, our planet. Our effort is rewarded in more ways than just tasty food, health and customer satisfaction.”
Chef Iniyan Vijay, Chef De Cuisine at the Hockley Valley Resort
(@chefiniyan)
“For me, it is important what we do is always do it right. I strongly believe in the integrity of food and the simplicity of food. Scratch cooking helps in preserving and utilizing what our land has to offer. I also believe in farm to table which showcases strong support the local growers and giving the customers the natures best product.”
Share your story with us….If you’re interested in being featured in ‘What do you stand for’, we’d love to hear from you! Email us at marketing@chefworks.ca
*Featured photo by Robert Skuja