Why a blog?
A restaurant can be a medium of change to a certain extent. The “deep dive” on restaurant issues has dodged its way around Québec’s print journalism, avoided social media, and rarely has a seat at the dinner table.
These issues are vital to the lives of individuals, our industry, and our planet. They range from the equally boring and necessary battle for clean energy to the provocative and never-ending arguments around tipping and workplace ethics.
I am thrilled to offer the behind-the-scenes details in a way unique to my experience – from the viewpoint a chef-owner, student of the world’s most renowned kitchens, and humble beginner circa 10 years ago.
Writing this blog is unforgivably, for myself. It is not part of my restaurant and will be written in my voice – spoken in whatever language comes naturally between English and French.
It’s an exercise in speaking my peace while checking my opinions at the door. It’s about sharing what needs to be shared to an audience that is decidedly here - not to listen to me, but to peek through the cracks to understand a little more about food and the industry that makes it taste so delicious.