Hello Reader and a warm welcome to summer's end!

We know it’s been a while since our last update, but we’ve saved the best news for last. So without further ado, let’s jump right in.

🌋BLAZING A TRAIL AT #RCSHOW2023

This year, our participation in the Restaurants Canada Show was studded with a few firsts.

Not only did we grace the Speakers Stage to present key insights from our report, we also:

• worked to include a Black-owned product in the secret ingredient box during the Garland Culinary Competition
• planned and hosted an all-Black panel of entrepreneurs in an intimate setting
• featured one of our Black in the Kitchen profiles in the official show magazine, available on the show floor and in attendees tote bags

Creating space for Black experiences, perspectives, and entrepreneurs to shine at the Show impacted the community at large while reminding us of the importance of our work. We are hungry for more and look forward to sharing what we’re cooking up for RCShow ’24!

💘HAVE YOU BEEN THINKING OF US?

In the non-profit world, experts say there are 8 ways brands can get involved with organizations to push shared values and visions forward.

In our world, we find that less is more when it comes to moving the needle in an industry putting out fires on a regular basis. That means that the opportunities we pitch to sponsors and partners need to be clear, concise, and actionable.

Here's this month’s shameless plug of why your brand should work with The Re-Seasoning Coalition:

1. Our focus is backed by industry research, powered by Technomic and Restaurants Canada
2. Our e-learning program is specifically developed for foodservice; both suppliers/corporations and independents/chain restaurants
3. A partnership with TRSC culminates in a seal of approval that drives employment and patronage

While these points should paint a clear picture of our value proposition, we know EDIB, brand and/or sponsorship teams will want more details, more information, and more time to think about what a partnership could look like. If you're ready to learn more, click the button below to get in touch!

BLACK IN THE KITCHEN SPOTLIGHT Resilience Meets Passion at SK Cookks When restaurateur Sasilka Shallangwa talks about her beginnings in the food industry, the story inevitably comes back to Lagos, Nigeria where her mother owned a chain of successful restaurants. She believes it’s a city where you can find everything and be... Read more

📹 BETA TESTING BTS*

When we set out to build a non-profit that would be instrumental in creating the change we wanted to see in foodservice, we knew that we’d have to anchor our objectives in research and then deliver tangible solutions that put the data to work.

One of the solutions we’ve identified is an e-learning program that we’ve steadily stirred and simmered over the last 8 months in collaboration with Kojo Institute, a Black-owned equity firm. Once complete, it will be a bespoke opportunity for independent restaurants, restaurant groups, corporate suppliers, and everyone in between to learn, apply, and live equity and anti-racism.

Next month we'll enter beta testing mode, which means that our program is one step closer to being available to your organization. Stay tuned for the official launch announcement and early bird perks which we'll share with our email subscribers first.

*That's behind the scenes, not back-to-school or a Korean boy band!

🌶 WHAT WE'RE COOKING

Phil: Shrimp is on the grill at my housel!! Maple Ginger Sesame Soy Glazed Pacific White shrimp to be exact. It's a simple combination of equal parts maple syrup, soy sauce and sesame oil mixed with fresh minced ginger and chili peppers. The shrimp is marinated in this mixture overnight and then grilled to perfection. Great care is taken not to overcook or burn the shrimp so they remain juicy and tender. The marinade can also work as a sauce that can be poured over the shrimp at the end. Enjoy!!

Elle: Salad, salad, salad. There’s always room for salad chez Elle and the bounty of Ontario summer produce makes that easy. My go-to is the village Greek, or Xoriatiki, which my mom brought back to our Toronto home from Greece after an impromptu trip to rescue my grandfather. If you’ve already been acquainted with this gem of a salad, level up by seasoning your diced tomatoes with kosher salt and red pepper flakes, letting them rest for 5-10 minutes, and then mixing the extracted juices with a spritz of lemon and a few glugs of good olive oil. Yassou!