Back in the day, YYZ’s nickname “Toronto the Good” spoke more to the conduct of its citizens than the quality of its restaurants.
That’s changed, and over the last 25 years or so Toronto has evolved a vibrant food culture that befits its ranking as the fourth most populous city in North America (after Mexico City, NYC and LA). Hey, all those people gotta eat!
Chef Cam joins Cook It Raw’s Allesandro Porcelli in an exploration of food, culture and a little Mescal on Mexico’s Yucatan Peninsula.
There are a few things in life I think you should jump on when you have the chance. One is escaping cold weather. Another is exploring a different culture’s food, food production and local drink. When the stars aligned for me a few weeks back and these things came together, I was all in.
MRCA’s own Chef Cam says doing the job start to finish is a goal he’s had for a long time. He discovers there's a lot he had to learn about hunters and hunting.
As a chef I’ve always been an advocate of nose-to-tail cooking, but I needed to take it a step further. I needed to sacrifice an animal and be a part of the process; not just have it delivered to my restaurant ready for me to break it down. I wanted to pick up a gun, embrace the outdoors and hunt for my dinner.
We literally talked to hundreds of people at the NRA show in Chicago last week, as we made some great contacts and learned a whole pile of stuff about the food biz in the U.S. and Mexico, as well as in Central and South America.
I made a quick trip to China recently, cruising through six cities in 10 days: Hong Kong, Kowloon, Wuxi, Guangzhou, Shanghai and Beijing. It sounds like a whirlwind tour, but one of my businesses takes me to China on a fairly regular basis and I’ve discovered that less is sometimes more.
If you’re planning a trip, here’s some stuff that will come in handy: