Hi Reader,

Happy New Year! Thanks for joining our mailing list. This is the second edition of our quarterly newsletter featuring short but sizzling updates on what's happening in our world.

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🎙 PUTTING IT OUT THERE

One of the key pillars of TRSC is community, a theme that's virtually indistinguishable from our wider purpose. This year, we've chosen to amplify our community by sharing upfront and honest stories of Black chefs, entrepreneurs, and restaurant workers who have overcome unjustified hurdles while following their foodservice dreams.

This series, called Black in the Kitchen, pays homage those who directly or indirectly have brought Black culture to Canadian kitchens and dining rooms and while the experiences differ, their stories remind us of the urgent importance of our work and the truth that our industry has a lot of work to do.
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-> If you know a Black chef, front of house worker, or food entrepreneur whose story should be told, please reply to this email with their contact information.

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📌 IN CASE YOU MISSED IT (ICYMI)

• Read our origin story: The Conversation ​
• Get up close and personal with Philman: Black in the Kitchen ​

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🛎 COME SEE US LIVE!

This year's Restaurants Canada Show will be held from April 10-12th at the Enercare Centre and we're excited to be involved again!

Thanks to our collaboration with the Show's Programming team, for the first time ever, the marquee Garland Competition will feature a Black-owned product in the black box of ingredients the chefs will use to cook.

Check us out in person at any of the following sessions:
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​- You Have Options: Be Nimble with Versatile Seafood Solutions, Monday April 10th, 3:30PM

Presented by Highliner Foods, this session showcases how you can navigate current supply, inflation and market dynamics with seafood options.

-Garland Competition on the Culinary Stage, Tuesday April 11th, 11:30AM

Restaurants Canada and Garland Canada continue their commitment to Canada's thriving and passionate culinary community by showcasing its top emerging talent at the annual Garland Canada Culinary Competition. In this competition, chefs will have to prove their skills and creativity by crafting a dish that reflects the 2023 RC Show theme - Heart & Hustle.

- The Black Experience in Foodservice: How Companies Can Do Better and Sell More, Wednesday April 12th, 1:30PM

Following the public murder of George Floyd in 2020, industries across the spectrum were rocked with widespread demands to address and change the racial inequities present in organizations with a ceiling for Black talent. Using statistics and anecdotes from a groundbreaking survey, learn what companies can do to become more equitable for the benefit of their employees and the bottom line.

- Black Excellence in Foodservice: Turning Passion into Performance, Wednesday April 12th, 2:45PM

Understand the landscape of Canada's food industry through the eyes of four Black entrepreneurs who have staked their claim in foodservice despite the odds against them. Hear their advice for foodies and business owners of all sizes looking to achieve their dreams. A networking mixer will follow this session.

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🌶 WHAT WE'RE COOKING

Elle: After the holidays, my zeal for winter-inspired cuisine takes a bit of a dive so I've been returning to old favourites to keep me going. These last three months have seen a heavy rotation of garlicky shrimp scampi with red pepper flakes, black bean chili with slighty sweet but supremely filling cornbread, and brown lentil dal with roti (a nod to my Trini East Indian heritage). Bring on spring!

Philman: I'm making traditional stew chicken and stew beef loaded with pumpkin/squash, pimento peppers and Caribbean grown herbs. It’s all braised in cast iron pots over live fires, providing my family a ton of winter comfort. I enjoy the entire challenge of building the fire-table, procuring the wood, and managing the fires. This connects me to my roots as cooking over live fires is common practice back home on my native island of Barbuda.