Wednesdays 8am-noon

Evergreen Brick Works, 550 Bayview Ave, Toronto

Speech by David Chrystian, Executive Chef, Chez Victor
Chefs’ Market Media Launch, October 1, 2008

Good morning.

I was honored, when asked to make remarks at this launch this morning. There is a lot to be excited about surrounding this project, the transformation of the Evergreen Brick Works space into what will be the city’s culinary destination. It is even more exciting to be part of the culinary industry in this time. In speaking today, this is the community whom I represent: the chefs of Toronto.

Over the last 15 years I have been lucky enough to do most of my cooking in Toronto. Currently I am executive chef at Chez Victor Restaurant in Hotel le Germain. Having cooked in this city over the last decade has given me insight into the shape our city is taking. There have been years of competition amongst chefs, and years of trying to confuse each other, but now it seems many chefs are cooking from pages of the same book.

We have a general interest in making Toronto not only a Canadian culinary landmark but also a global landmark. Our style of food is finally being defined by our seasons and the strong relationships we are building with our supply chain. Growers are beginning to understand who we are, and chefs are gaining an appreciation for what growers can do. Farmers are becoming the new rock stars and chefs the hippies. Chefs in all capacities are sharing information and building a network of professional and personal friendship, and a more sincere appreciation for each other’s talents.

After the celebration of the Inaugural Chefs’ Congress, two successful picnics at Evergreen Brick Works, countless events supporting Slow Food and other amazing local initiatives it is obvious there is an audience willing to grow. The idea of the Chefs’ Market is a natural progression of this alliance - between the cooks, the producers, and the growers. Our city will only continue to benefit from the conversations that happen here. The conversations that happen here will shape our eating habits for years to come.

An idea that I am currently collaborating with others on is to build a cooperative, commercial cannery, here at Evergreen Brick Works. This cannery would enable chefs, to professionally can or preserve produce in larger volumes than what is possible in our own kitchens. Growers would benefit from large scale purchases, at peak times during the growing season. Growers could schedule more production knowing restaurants could handle more food, with the intent of storing it for winter services. It is very early in our plotting and discussions, at this point we need to get the word out to make our plans a reality.

I think our goal is the same: to ensure the best foods, locally sourced, end up nourishing us. The Chefs’ Market will be a Toronto food hub, and will play a major role shaping how our city thinks about eating and being from this place in the world.