On part two of this series, we visit with two chefs who approach food preparation in very different ways, yet both retain a common bond that sees a respect for food that is often void in many restaurant environments.
Chantale Roy – Raw Food Chef, Instructor and Consultant, raw – Cuisine Plénitude (Nelson) – Raw food is one of many new diets being introduced to our North American culture. On the other hand, a raw food diet was the only diet prior to the advent of fire. In this sense, “raw foodists” see such a diet as being a more natural and healthful approach to eating. Through her work, Chantale Roy lives her passion for gourmet cuisine, optimum health and divine respect for humanity and the earth. She has practiced Permaculture and Community Supported Agriculture in Quebec. Chantale has studied at Living Light Culinary Arts Institute in California and has just recently arrived in BC where she operates a business offering prepared raw foods to those in the Nelson area. Chantale additionally offers educational classes that assist participants in making the transition to a raw food diet.
Daveq – Manager, Chef, Farmer, Preserved Seed Café and Maté Factor Teahouse (Nelson) – Not many restaurants source a portion of their food from their own farm! The Preserved Seed is a shining example of a restaurant looking to foster a more sustainable approach to sourcing and preparing food. Located in Nelson, the Preserved Seed is an extension of Mount Sentinel Farm – an “Intentional Community” located just outside of the city. The common North American definition of community is often distorted within a culture that encourages individual gains. While the Preserved Seed’s approach to food is unique unto itself, the community that supports the restaurant is also one to look to when addressing how both food and community are integral to each other.
Musical Selection (name/title/album/label)
Theme/Soundclip – Adham Shaikh, Infusion, Fusion, Sonic Turtle (CDN)