Historically, Canada’s heritage is found in First Nations people’s cultures and traditions. However, thanks to travel and immigration, the concept of identity in contemporary Canada has become more diverse. From coast to coast we witness different flavours and rituals, many of which originated across the oceans, that we often come to claim as our own. For me, growing up in a culinary household, this is most evident in our food. Although ideas about what constitutes the modern day Canadian may be fluid, we can gam a better understanding of ourselves, and our development, through the ways we eat.
In this photo essay I explore the art of three chefs who capture this fascinating cultural phenomenon in the most delectable way. Rob Gentile, Chef Director of King Street Food Company, combines his Italian and Canadian backgrounds to create beautiful dishes that blend Italianate culinary customs with local produce. Nigel Didcock, Culinary Director at Nous et Vous, which specialises in classes and supper clubs, fuses British and French styles, while Patrick Kriss, Executive Chef at Alo, has modernised the tasting menu by mixing French fine dining observances with Canadian flavours. We may be a mélange of cultures but our kitchens are all the more enticing for it.
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