Over the past decade, the role of the chef has undergone myriad changes. And with the pandemic influencing all aspects of the work world, the culinary role continues to be in flux. From the age-old stereotype of the temperamental chef, whose temper tantrums lead to fear and loathing in the kitchen to the image of the cool, tattooed rockstar chefs, fuelled by the increasing popularity of both the Food Network and now Netflix, the role of the chef continues to grow and evolve. As a result, today’s chefs are now required to be more than just good cooks, they’re also expected to be teachers, mentors, parents, sometimes tech gurus, and often therapists all rolled into one.
Simply stated, the role of the chef was much more predictable or definable in the past. But today, the rise of plant-based diets, as well as a better appreciation of health and nutrition, sustainability, and even changing immigration patterns and technology are impacting the way we look at food, and, similarly, the way chefs create their menus. And, a new appreciation for work-life balance has emerged, fuelled by the pandemic, which means chefs must now be increasingly mindful of their teams, as well as their own needs for a balanced life, begging the question — is that even possible?
With this month’s Chef’s Issue, (formerly the Food Issue) we profile a handful of chefs who are achieving success in areas beyond the traditional restaurant (see stories on page 23). From educational institutions, to working in the supply chain, or on farms, to creating multi-faceted companies that incorporate restaurants with school feeding, catering and even travel, these chefs are pushing the boundaries of culinary creativity.
They’re rolling up their sleeves to incorporate the trends of the day and, in the process, creating unique and innovative dining experiences; but they’re also committed to sustainability, to diversity, to teaching tomorrow’s young stars, and to community engagement like never before.
And, if that’s not enough, today’s breed of chef also participates in outreach and education like never before – participating in food festivals, culinary competitions, cooking demos, and social causes such as food banks, while serving as important mentors to a new generation of young chefs, all the while fostering a better sense of community and connection with the food we consume.
Not surprisingly, today’s chefs have forged and formed important, symbiotic relationships with the farms that grow the food, and the producers and purveyors that produce the products. As a result, we’ve also highlighted a few of those producers and purveyors as well (see stories on page 35).
Interestingly, as we look to the future and anticipate a new generation of young chefs entering the industry, we can only imagine how the world of food and the chefs who create it will continue to evolve even further, especially given the continued and complex growth of Artificial Intelligence‚ leading one to wonder just how AI will be incorporated in recipe development and menu planning. That’s a story for another issue.
