Change is good

I resigned as the executive chef of Globe Bistro on January 3, 2007.

For more than a year, I collaborated with Globe Bistro’s owner Ed Ho to create a spectacular restaurant. I will always be grateful for the opportunities that this experience gave me. Not only did I learn a tremendous amount about constructing a restaurant from the ground up, this experience enabled me to bring all my capabilities and skills as a chef to build a kitchen and create a menu that fills me with pride.

The menu item I created for Globe that I’m most proud of is the Farmers Plate. Last summer I began searching for local farmers who raise their animals and grow their vegetables without pesticides, hormones and chemical fertilizers. (I carried Joel Salatin’s pastoral vision, from Omnivore’s Dilemna, with me throughout my quest.) It was not easy to find Ontario farmers that followed this half-a-century old technique – we don’t support this infrastructure anymore – but I eventually found two farms that could supply Globe both produce and proteins from the same few acres of land. Every Farmers Plate I created was prepared with respect and integrity from the soil up.

Because of the passion I have for local, fresh and seasonal ingredients, I’ve decided to learn more about sustainability and farm-to-table practices. I am currently honing my skills as a butcher at the Healthy Butcher on Queen St. West under the direction of head butcher Ryan Donovan (who I met at the Stratford Chefs School). Working with like-minded people is thoroughly gratifying.

With my experiences from Globe and the skills I acquire from Healthy Butcher, I intend to open my own small restaurant this year.

For more information contact me at mcutrara@yahoo.ca.