{"id":9199,"date":"2022-05-16T00:00:00","date_gmt":"2022-05-16T04:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/aspiring-chefs-the-future-of-canadas-culinary-industry-2\/"},"modified":"2026-10-20T13:09:39","modified_gmt":"2026-10-20T17:09:39","slug":"aspiring-chefs-the-future-of-canadas-culinary-industry-2","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/aspiring-chefs-the-future-of-canadas-culinary-industry-2\/","title":{"rendered":"Aspiring Chefs: The future of Canada\u2019s culinary industry"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Despite periods of uncertainty and disruption, one thing is for certain: Canada\u2019s culinary community has<br>supported one another, with seasoned chefs, food and agricultural organizations helping to lead the way.<br>Egg Farmers of Canada (EFC), a national organization representing regulated egg farms across the<br>country, stepped up to the plate recently, demonstrating its commitment to supporting farmers and<br>chefs alike, to ensure a prosperous future for all.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>For over six years, Egg Farmers of Canada has partnered with notable chefs across the country to<br>educate Canadians on the importance of fresh, local, high-quality food, strengthen trust in Canadian<br>farmers and highlight the important relationship between food producers and chefs. To help inspire the<br>next generation of culinary leaders, the organization has also worked with prominent culinary<br>institutions to lead educational activities that put student skills to the test while providing valuable<br>mentorship.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>One such opportunity was the Farm to Table: A Virtual Culinary Challenge event series hosted in<br>partnership with George Brown College Centre for Hospitality and Culinary Arts in Toronto, and Nova<br>Scotia Community College in Halifax. Each event gave students the chance to showcase their cooking<br>skills while being judged on their recipe development, technique and dish presentation by a panel of<br>celebrity chef judges, including, Egg Farmers of Canada chef ambassadors, Chef Dale MacKay, Chef Lynn<br>Crawford and Chef Craig Flinn. Throughout the process, students were also mentored by faculty<br>members, and were taught by local egg farmers Ian Laver and Jill Thomas about egg production in<br>Canada and the role of supply management, in helping ensure a continuous supply of fresh, local and<br>high-quality eggs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>\u201cThe event was a great opportunity to connect with students first-hand, and speak about Canadian egg<br>farming and the sustainable and innovative practices in place across the industry,\u201d said Thomas. \u201cThe<br>students&rsquo; curiosity, passion and drive was truly inspiring, and it was amazing to see each students\u2019 recipe<br>come to life.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Egg Farmers of Canada prides itself in its commitment to supporting the foodservice industry and<br>educating Canadians about the reciprocal role of chefs and farmers, working hand-in-hand to produce<br>fresh, high-quality food. By taking part in the virtual culinary challenges, aspiring chefs from each school<br>were able to connect with egg farmers and seasoned chefs, while learning about the food industry<br>firsthand!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Egg Farmers of Canada chef ambassador, and host of the Nova Scotia Community College events, Chef<br>Craig Flinn, reflects on his experience at the competition: \u201cI was truly impressed with the students&rsquo;<br>curiosity, creativity and their ability to incorporate a variety of ingredients, drawing upon their individual<br>backgrounds and culinary influences,\u201d said Flinn. \u201cEach student showed up prepared to put their skills to<br>the test, creatively incorporating the ever-versatile Canadian egg into their recipes.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>At the most recent competition, put on by Egg Farmers of Canada and Nova Scotia Community College,<br>the judges were wowed by each student\u2019s effort and talent, however, one student really stood out for<br>their unique and minimalist approach- Tsubaki Onishi!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Tsubaki prepared Tamaga Dofu, a steamed savory custard, a childhood favourite and recipe that<br>honoured her cultural background. The dish included a total of six eggs alongside ingredients such as<br>sake, soy sauce and dashi powder, with a sliced scallion and chili garnish inspired by a Japanese garden,<br>and reminding her of home.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>When asked about her experience taking part in the competition, Tsubaki said that she was grateful for<br>the opportunity to share her favourite dish with the judges and gain valuable exposure to several key<br>players in the industry. \u201cI enjoyed learning from Jill throughout the competition, and was really excited to<br>learn that the eggs I purchase at the grocery store are always locally produced.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Tsubaki-Image--1024x766.jpg\" alt=\"\" class=\"wp-image-10121\" width=\"621\" height=\"465\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">As a leading agricultural organization representing more than 1,200 regulated egg farmers from coast to<br>coast, Egg Farmers of Canada is proud to support and inspire members of the culinary community new<br>and old through mentorship and education. While this year\u2019s competition has come to a close, Canada\u2019s<br>aspiring chefs have shown us that the next generation of leaders have a bright future ahead.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To learn more about Egg Farmers of Canada, visit <a href=\"http:\/\/www.eggfarmers.ca\" target=\"_blank\" rel=\"noreferrer noopener\">www.eggfarmers.ca<\/a> <\/p>\n","protected":false},"featured_media":9200,"template":"","menu_author":[484],"menu-category":[485],"menu-tag":[486,487,481],"class_list":["post-9199","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-egg-farmers-of-canada","menu-category-workforce-culture","menu-tag-back-of-house","menu-tag-chef","menu-tag-spotlight"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aspiring Chefs: The future of Canada\u2019s culinary industry - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantscanada.org\/menu\/aspiring-chefs-the-future-of-canadas-culinary-industry-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aspiring Chefs: The future of Canada\u2019s culinary industry - 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