The Pillars of a Healthy Food Culture

I’m heading into Conestoga College’s bloom restaurant today to speak with hospitality/culinary students about my reflections on what I do as a food writer.

Having been in the university education biz, I have come to realize how much I cherish being able to talk to young people just entering the industry. (The accompanying photo is Susur Lee, who visited Conestoga College last year to show them his techniques with and perspectives on food.)

Thinking about the visit has reaffirmed my belief that a strong dining culture in a region has three important components. First, you need great restaurants of all cuts and styles and ethnicities. Along with them go chefs willing to put on a plate what their “food vision” is and what their personality allows. That equates, to me, to “love.” You have to believe and love what you are cooking, or it doesn’t work at all.

Next, a food culture needs diners who are willing to supports restaurants and accept the cook’s vision and ideas; customers need to meet the challenges that a restaurant throws their way — at least if you want to move beyond pan-seared salmon and Caesar salad (both of which I like, but there is just too much of it!).

Finally, the third component necessary for a strong food culture is, I believe, a teaching element: growing centres like Waterloo Region need culinary centres of excellence. They need places that can teach basics for all levels of cookery. Those students–knowing how to hold a knife properly and the basics of sauces–go out into the community and learn in the kitchens of experienced chefs. They get exposure to different practical techniques, varying approaches to food and feel the love for food from unique and multiple perspectives.

I feel lucky to live–and eat–in a growing region where we have these culinary and food pillars. The future looks bright–and tasty.