For Chefs by Chefs: Series Five

At Club House for Chefs, we have seen and come to understand the impact recent circumstances have placed upon the foodservice industry. Chefs and restaurateurs have been forced into unpredictable situations involving heavy menu changes, door closures, staff cuts and operative pivots.

On our platform, we've pivoted as well and have made it our mission to keep the conversations going with our community. Each week, we will share chef stories, challenges, how they’re changing their businesses and adapting them to the new industry. Through these interviews, we hope to provide valuable insight, guidance and advice for chefs by chefs.

Chef David Leeder – Grey Mare, Edmonton

With the foodservice industry being connected to more than just chefs, restaurant workers, distributers and consumers, local famers and producers have also been feeling the squeeze of recent dining room closures.

Cue Grey Mare, a program by Chef David Leeder that provides Edmontonians with locally raised chicken, beef, burgers and meaty main courses. Participating Albertan contributors include Lakeside Dairy, Marius de Boer at Four Whistle Farm, Prairie Garden Farm and Poplar Bluff Organics.

Menu selections can also be paired with sodas, beers and wine for pickup when ordered.

Chef Craig Wong – Patois, Toronto

As the streets of Toronto became quieter than ever, Chef Craig Wong was quick to determine a new way to serve his community with the launch of his Heat n' Serve Care Packages.

These delivery and pick-up ready meals bring Caribbean-Asian soul food to hungry citizens across the city; with approximately 10 servings with potential for lots of leftovers. Pre-order options and date/time slots are currently available on Patois’ website.

But that’s not all. Chef Wong and his team are also launching the Patois delivery tour, where areas outside the restaurant’s typical delivery zone are able to receive the care packages. Scarborough, Vaughan, Mississauga, Markham, Brampton, Pickering and Ajax delivery dates are currently scheduled.

Chef Daniela Manrique - The Soca Kitchen, Ottawa

Once Ottawa’s go-to for delectable brunch and Spanish small plates, Soca Kitchen’s Chef Daniela Manrique wasted no time moving her menu to takeout and delivery via The Soca Kitchen at Home.

From Spanish Cheese + Charcuterie to Sourdough Bread, Tacos to Patatas Bravas- 3 pages of The Soca Kitchen’s in-demand meal selections remain available to order online, and via local food delivery apps.

Chefs let’s keep the conversation going. Submit your story to CHFC@McCormick.com.

We’re all in this together.

#ForChefByChefs