For Chefs by Chefs: Series Three

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 Darryl Fletcher – Touch of Class Catering, Kitchener 
 
 
  With the majority of his ingredients being sourced from local farmers and sponsors, Chef Darryl is serving those on the front lines by building his menu around what he is able to receive at any given time.  
 
  To help with the cause, Chef Darryl notes that monetary donations have been received to help cover wages. Plus, a federal program has now been made available to help with remaining labour costs.  
 
  “Has it been easy? Not a chance. We catered to bands and big events previously and all of it has dried up. Through this small effort, I keep my sanity and my staff employed.”  
 
 
Chef Chris Ovens – Lakeside Beach Club, Cultus Lake 
 
At Lakeside Beach Club in Cultus Lake, British Columbia, Chef Chris Ovens and his wife-partner have experienced the effects of the pandemic from both sides of the counter, having been on holiday when the shutdowns first began.  
 
  While in their required quarantine, the pair developed a plan to simply defer costs and do what’s needed to get customers through the doors and fed through these difficult times.  
 
  Their menu focus converted from steaks and black and blue bites to homecooked-style food at a value price. They’ve also begun to offer ready-to-heat meals available for pre-order while also looking into online ordering options since the location is too rural to be on Skip the Dishes or Uber Eats.  
 
  “The two of us have made the decision to ensure that if we were to fail, it is by no means from a lack of trying. We will continue to adapt to what our guests need and be reminded how lucky we are to still be cooking and creating a great meal experience for our amazing community.”  
 
    
Chef Annie Brace-Lavoie – Bar Kismet, Halifax  
 
  On the east coast, Bar Kismet’s Chef Co-Owner Annie Brace-Lavoie has launched pasta kits, snacks, beer and wine to-go that customers can order online, pick-up and enjoy at home.  
 
  Having previously served handmade pasta in their dining room alongside fresh seafood, wine and cocktails, Halifax locals have responded positively to being able to have some Bar Kismet-style cooking from their own kitchens. “Sold Out” notices appear on the restaurant’s social channels where they continually announce the latest available kits and new order options.  
 
  Chefs let’s keep the conversation going. Submit your story to CHFC@McCormick.com.  
 
  We’re all in this together.  
 
  #ForChefByChefs