A Growing Team at Growing Chefs - Welcome Sam!

THREE CHEERS FOR OUR NEWEST TEAM MEMBER, SAM!
HIP HIP HOORAY! HIP HIP HOORAY! HIP HIP HOORAY! WELCOME!

Hi! I’m Sam and I am so excited to be taking on the role of Programs Coordinator with Growing Chefs! 

My love for growing and cooking good food started with the woman who raised me - my Nonna. In fact, all of my first food memories feature her

Our lives revolved around the seasons - We would plan the garden together in the early spring and start our seeds indoors. Soon after, we’d be harvesting zucchini flowers to fry for dinner. Super seasonal and ultra-delicate, fried zucchini flowers bring me right back to my Nonna’s kitchen and are still one of my favourite treats to this day! In the fall we would harvest tonnes (literally!) of tomatoes. Some we would lay out in the sun to make sun-dried tomatoes, and others we would turn into fresh pasta sauce and store in la cantina for the winter. From the chevalatta (a type of Italian sausage) to the mozzarella to the spaghetti, almost everything we ate was homemade. 

At the time, I didn’t realize how radical my Nonna was, but now, as a city-dwelling adult, I am amazed by her resourcefulness and her commitment to sharing her knowledge in the kitchen and in the garden with her granddaughters. Today, my father tills the same soil and plants the same seeds that my Nonna and Nonna did decades ago, and I plan my visit home to support him with the harvest.

Because of my upbringing, I know that food has the power to connect people to their loved ones, their community, the land they live on, and their cultural identity. What excites me most about Growing Chefs is that they are working to empower kids to discover their role in growing and cooking food. I believe that teaching children food literacy skills is an investment in mentally and physically healthy adults. It’s a step towards local, accessible food systems, and engaged interdependent communities. The benefits of teaching food literacy are endless, and I am honoured to be bringing my experience as a community worker and educator to support Growing Chefs’ mission to foster systemic change towards sustainable, just food practices by connecting kids with chefs and growers in their community.

When I’m not in the kitchen, you can find me:

  • Chatting with my neighbours at the Vancouver Farmers Market

  • Foraging for berries and other wild fruits and veggies

  • Looking for fresh snow to ski 

  • Admiring flowers

  • Road tripping with my loved ones

  • Cooking pastries over a campfire 

  • Hiking barefoot

  • Exploring the intertidal zone for sea stars, anemones, and other captivating critters 

  • Planning my next dive trip (send me your recommendations!)

Written and shared in loving memory of my Nonna. 

Seeking Interim Co-Executive Director

Seeking Interim Co-Executive Director, Programs & Operations Parental Leave Backfill

Support healthy, sustainable, just food practices and systems. Improve the health and nutrition of kids and youth. Make local, sustainable food accessible. Connect communities through food. 

If you are an experienced executive driven by these goals, you should become Growing Chefs’ Interim Co-Executive Director, Programs & Operations!

Why Growing Chefs?

Growing Chefs is a dynamic non-profit organization that works with food professionals and educators to get kids excited about healthy, sustainable food. For over 15 years, we’ve been growing our programs and our ties to the community. We plan to continue building on our successful foundation to become one of the leading education and advocacy organizations in our field. 

We have a caring people-first culture in which we value our staff and nurture their growth. We support staff at all levels in meeting their personal and workplace goals. Our staff love their work and have a great deal of respect for each other. 

Growing Chefs is committed to equity. We encourage people who face barriers to employment to apply, and if there is anything we can do to shape the recruitment process to best fit their needs to let us know. 

Contract Type: Full-time, 35 hours per week, fixed-term contract with end date in May 2023.

Salary: $80,000 – $95,000 annually

Benefits: Health and dental plan; four weeks paid vacation per year + paid winter shutdown per year; 10 paid personal wellness days per year (aka sick days); 35-hour work week; annual professional development funding; paid volunteer days; flexible work hours. 

Location: Lower Mainland preferred; access to dog-friendly office but freedom to work remotely from within B.C. Office location is the SpencerCreo Centre at 610 Main Street, Vancouver.

Executive Director’s Roles and Responsibilities

Working closely with the Board of Directors, the Co-Executive Directors (Co-EDs) provide leadership for the staff, programs, organizational operations, and the execution of the Growing Chefs mission. The Co-EDs support the development and implementation of the strategic and operational plans that guide the organization. 

The Co-ED, Programs & Operations is responsible for:

  • Overseeing the development, delivery, and operations of all Growing Chefs programming and related activities

  • Establishing good working relationships and collaborative arrangements with community groups, funders, politicians, school districts, and other organizations 

  • Developing and overseeing programming budgets, finances and financial reporting

  • Risk management planning and mitigation 

  • Overseeing HR administration 

  • Working closely with the Co-ED, Communications & Engagement on:

    • Implementing our strategic plan 

    • Nurturing our people and culture 

    • Ensuring effective and efficient operations 

    • Engaging with funders

    • Communicating and engaging with our communities

    • Acting as the public face of the organization

The Co-EDs work closely with the Chair(s) and report to the Board of Directors.

Qualifications

We are looking for :

  • A passionate changemaker connected to the vision and mission of Growing Chefs

  • An innovative and dynamic leader with three or more years experience and a proven track record of successfully leading a medium-sized non-profit organization (or similar experience)

  • A creative and strategic thinker and decision-maker with a systems change approach

  • A background in program delivery, food literacy, or education

  • Demonstrated ability to use a complex problem-solving approach and to act decisively when needed

  • Demonstrated success in building and supporting a nurturing, respectful people and culture practice culture that helps staff thrive

  • Demonstrated ability to grow strong relationships with a wide range of community partners

  • Excellent communication skills: written, verbal, and presentation

  • Demonstrated ability to work with a range of online collaborative workplace systems

  • Experience in managing a budget and financial reporting

  • Skills in operational management, infrastructure, and capacity building 

  • Experience with IT systems, tools, software related to organizational function, financial management, administration, fundraising, or similar

  • Knowledge of the hospitality and education fields in B.C., as well as an understanding of governance best practices, would be an asset

Interested in a more complete job description? Awesome! Click here to see more of the nitty gritty.

To Apply: Please visit and submit your application via Workable

Applications will be reviewed and interviews scheduled as we receive them. 

Introducing our new Co-Executive Directors

DEAR FRIENDS OF GROWING CHEFS,

We at Growing Chefs have two amazing announcements to share. First, it is with great pleasure that we announce the hiring of Co-Executive Directors, Amanda Adams and Jaydeen Williams. We are excited to have two people that live the Growing Chefs mission, vision and values to lead our beloved charity into the future. The internal promotion of these two fabulous leaders also creates space in the organization for staff to grow and flourish under their tutelage. 

The Co-ED model supports the development and implementation of the strategic plan that guides the organization. The Co-EDs provide leadership for the staff, programs, organizational operations, and the execution of the Growing Chefs mission. Both Co-EDs report directly to the Board of Directors, through the Chair/Co-Chairs.

Amanda and Jaydeen have been with Growing Chefs for eight and seven years respectively and were previously in Director roles. 

As Co-Executive Directors, Amanda and Jaydeen will be responsible for:

  • Developing and ensuring implementation of the strategic plan alongside the Board of Directors

  • People and culture

  • Organizational operations

  • Acting as the public face of the organization

Additionally, as Co-ED, Communications and Engagement, Jaydeen will be specifically responsible for:

  • Donor prospecting, cultivation, and engagement 

  • Communications and community engagement

Additionally, as Co-ED, Programs and Operations, Amanda will be specifically responsible for:

  • Overseeing the development, delivery, and operations of all Growing Chefs programming and related activities

  • Advocacy and community partner engagement

We are also excited to announce that Amanda and her partner are expecting! Amanda will be taking parental leave beginning July-ish (not always the easiest thing, predicting when babies will join us outside of the womb!) The board and staff wish Amanda and her growing family health and happiness as they embark on this new stage of life. Amanda has big shoes to fill, but Growing Chefs will be looking to hire a special individual to help out during Amanda’s parental leave.

If you are interested in becoming Growing Chefs’ Interim Co-Executive Director, Programs & Operations please check out our call for applications to find out more about this role and how to apply.

We are so enthused about what the future looks like under the guidance of these two amazing humans, who have already taken on many of these responsibilities and have shown incredible leadership and vision. Please join us in wishing them congratulations and continued success!

Sincerely,

Ted and Brent, Co-Chairs, on behalf of the Board of Directors

A Growing Team at Growing Chefs - Welcome Kelly!

GROWING CHEFS WELCOMES A NEW ISLAND TEAM MEMBER! WE’RE SO HAPPY TO WELCOME YOU KELLY!

Hello! My name is Kelly and I am the new Victoria Program Coordinator at Growing Chefs! I’m so excited to be able to work with so many passionate educators, chefs, gardeners, nutritionists and other inspirational community members to help kids & communities become more connected to their food. 

I was born here in what is now known as Victoria, on the unceded Coast Salish Territories of the Lekwungen and W̱SÁNEĆ Peoples. I completed a BA in Interdisciplinary Studies at UBC in 2015 and throughout my undergrad, I was fortunate to have been able to take part in several experiential learning opportunities that were transformational for me.

In my third year, I went on an incredible 6-month exchange to Lund, Sweden, which is when I started to embrace lagom -  a Swedish term for “not too little, not too much” and basically the Swedish art of living a balanced, happy life. I also began to develop a healthy connection to the community I lived in and the food I ate by joining one of the Student Nation clubs that hosted weekly dinners and other events where all the food was prepared and cooked for and by students. From fika (coffee breaks), to sittnings (dinner parties), to smorgasbords (feasts), so many fun social times revolved around food!  

For most of my life, I didn’t realize how disconnected I was to the food I ate and the environment I lived in. However, that definitely changed during my undergrad. While working in food services on-campus, I noticed there was a tremendous amount of food waste which made me think more critically about our current food systems - How can we reduce our food waste? How is compost made and why is it important? Where does our food come from and how is it produced? How can I grow my own food? I was also living and working in the student residences and noticed that many students knew very little about how to grow or cook their own food. 

I connected with various food security organizations and began to get more involved in helping combat local food insecurity. I volunteered for several non-profit organizations as well as at the Indigenous Health Garden at the UBC farm; which led me to complete an 8-month practicum in Sustainable Agriculture - another incredible transformational journey! One of the highlights of the practicum program for me was being a part of the sustainable food movement on campus in multiple ways. As a server at one of the restaurants on campus that purchased produce from the UBC farm during the summer and fall months, it was super cool to be able to provide a personal ‘farm to table’ service to the restaurant guests.  

While completing the practicum at the farm, I also started a backyard apiary in Kitsilano as part of Vancouver’s Greenest Neighbourhood Small Grant Program. For several years, I ran community workshops on sustainable food systems, food literacy, the importance of pollinators and apitherapy.

Having experienced firsthand the power of experiential and place-based education in creating a transformational educational experience led me to pursue a Masters of Education for Sustainability at UBC.  We explored the concepts of food security, mutual aid and decolonization. I helped coordinate a community fridge pilot in 2020, which led to the establishment of the first LOAF (Local Open Access Fridge).

Then in early 2021, I moved back home and learned about some of the very last culturally & ecologically vital ancient forests that are at-risk of being clearcut logged. For my capstone project, I helped organize community engaged learning trips to Ada'itsx (Fairy Creek) near Port Renfrew on unceded Pacheedaht and Dididaht territories in an effort to understand the issue better and see how we could offer support. I’m so grateful to have been able to learn from local Indigenous Elders and Matriarchs, attend Indigenous-led ceremonies, and to get to know many of the incredible individuals advocating for a liveable future for all.

In my spare time I enjoy nature walks with my 12yr old pup, cooking, gardening and DIY projects. I am very passionate about sustainable food systems, community development, education, reconciliation and decolonization. Reconnecting with our food, nature, and community through experiential learning opportunities like the ones offered by Growing Chefs is critical for creating meaningful changes, so I’m so grateful to be able to support such programs and look forward to connecting with the Growing Chefs community!

A Growing Team at Growing Chefs - Welcome Jay!

A big Growing Chefs WELCOME to our newest team member! We’re so lucky to have you JAY!

Hey y’all! My name is Jay (Jana) and I am so excited to be a part of the Growing Chefs team as Programs Coordinator/Chef Educator. The first time I heard about this amazing organization I was feeling a bit unfulfilled and was wanting to find ways to give back to my community. As I sat in a diner in East Van, scrolling Instagram, I saw a call out for volunteers. I did a bit of research and found that Growing Chefs would combine my love of food and my love of working with kids into one! I knew I had to apply to be a part of it. That was in 2018 and I have enjoyed volunteering with Growing Chefs ever since. 

I have made a career of working in restaurants in a variety of positions. I have served, cooked, bartended, and managed in a variety of settings, but a couple of years ago I got the opportunity to run a series of children’s cooking classes over the summer. I was able to develop multiple age-appropriate menus and oversaw the classes. It was one of the most rewarding things I have ever done! 

My love of food wasn’t sparked until I was in my mid-20s. Until then, I’d worked in restaurants primarily for the social aspect of connecting with my coworkers and community. It wasn’t until I went away to work in a remote camp in Alberta that I discovered my love for creating delicious food. That job also gave me the freedom to start travelling and discovering other cultures and their foods. Thai street food will always have a special place in my heart. 

Once I settled back in Vancouver I brought two special little creatures into my life. I adopted bonded Boston Terriers named Bobby and Dana and they became my world. I wanted to be the best pet parent that one could be. Dana still remains with me to this day and she now has a new brother, Theo the kitten. On top of being a pet parent I also enjoy playing team sports. In the fall and winter I play dodgeball and in the spring and summer I play softball. If I am not snuggling my animals or playing a sport you will likely find me in my kitchen creating food for the folks I love or else working on a puzzle.

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From Farms to Forks Auction – Coming this October!

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Spring is a busy time at Growing Chefs! Our spring program is in full swing and we are starting to plan our favourite fall fundraiser. That’s right, From Farms to Forks 13 is coming this October. From Farms to Forks is our biggest fundraiser and always includes a totally rad(ish) auction. Our auction features the best in B.C. experiences, services, products, food, and beverages. Plus, we make the niftiest, creative names for our auction packages. We might be a bit biased, but we think our auction is the best thing since sliced carrots.

If you have an item that you would like to donate to thE 2022 auction, please fill out our online form. We’d be very happy to hear from you!

We would like to give a big thank you to all the people and local businesses that donated to last year’s auction. Check out the list of our generous auction donors below, you might find the perfect business or experience to explore.

From Farms to Forks 12 Auction donors (scroll down for photos):

All of Oils Wholesome Oils & Vinegars
Anh and Chi
Anita's Organic Mill
Ask For Luigi
Autostrada
Bandidas
BC Lions
Burdock and Co.
Canadian Outback Rafting
Dalina
Davis Bay Tea Co.
Dead Frog Brewery
Di Beppe
Dilly Dally
Earls
Enotecca Wineries and Resorts Inc.
Fernwood Coffee Company
Forbidden Vancouver
Four Winds Brewery
Giovane Bacaro
Gourmet Warehouse
Greater Vancouver Zoo
House of Knives
Hume Hotel & Spa
Iron Dog Books
Island Eko Pantry
Jackie Frioud Pottery
Joey Restaurant
Kannusamy
Kidsbooks
Klippers Guest Suites
Klippers Organic Acres
Little Kitchen Academy
Loot Toy Co
Iris Lord
Lumette
Marzano
MIla
Modo
Farah Motani
Museum of Anthropology, UBC
Niche Grocerant
Penguin Random House
Pure Float
Ranger Teacrafters
Rio Theatre
Roberts Creek Wellbeing
Row Fourteen
Salt Spring Cider
Scandinave Spa
Ellen Schwartz
Sea Cider Farm & Ciderhouse
Search & Rescue Denim Co
Sea to Sky Gondola
Sheringham Distillery
Sons of Vancouver Distillery Ltd
SPUD
Stile Brands
Susgrainable
Tempo Dry Gin
Terminal City Brewing
The Keefer Bar
The Preservatory
Thomas Allen & Son
Tractor Everyday Healthy Foods
Untangled Craft Cider
Vancouver Canucks
Vancouver Mysteries
Vancouver Naturopathic Clinic
Vancouver Water Adventures
What's Good Brands
Whole Foods Market
Jaydeen Williams
Ziptrek Ecotours




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You Warmed up our Winter!

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The 2022 Greater Vancouver Hot Chocolate Festival has come to a close, but at Growing Chefs we are still feeling the warmth. This festival highlights the skills and creativity of local restaurants, cafés, bakeries and chocolatiers, and also helps raise funds for charities like us. The donations we received will help B.C. kids build connections to their food, the earth, local food systems, and with one another. Thank you to all the businesses that participated and to all the patrons that purchased a tasty hot chocolate. We are already excited to see what flavours are featured at next year’s festival!

Growing Chefs is growing. Join our team!

UPDATE: At this time, we are no longer accepting applicants.

Do you want to support sustainable and just food practices and systems? Build connections between kids and youth and their food? Make local, sustainable food accessible? Connect communities through food? If yes, then this might be the place for you!

What we offer:

  • Flexible work hours. 

  • A supportive, fun work environment

  • A chance to make a difference in the food system

We are currently looking for three people to join our team:

  • Executive Director - Full-time permanent, 35 hours per week
    Salary: $78,000-$92,000 plus four weeks paid vacation & health and dental plan
    To Apply: Please visit and submit your application via Workable

  • Program Coordinator/Chef Educator - Full-time permanent, 28 hours per week
    Salary: $40,000-$45,000 plus three weeks paid vacation (pro-rated) & health and dental plan
    To Apply: Please submit your resume to hr@growingchefs.ca and include the job title for which you are applying in the email subject line. Review of applications and interviews will begin upon receipt, so please apply early.  
    (Closing date: April 30th, 2022)

  • Communications Assistant - Permanent, hourly position, 14 hours/week
    Salary: $21.00/hour plus vacation pay of 6%
    To Apply: Please submit your resume to hr@growingchefs.ca and include the job title for which you are applying in the email subject line. Review of applications and interviews will begin upon receipt, so please apply early.  
    (Closing date: April 30th, 2022)

Growing Chefs is committed to equity. We encourage people who face barriers to employment to apply, and if there is anything we can do to shape the recruitment process to best fit their needs, to let us know.

If applying for the Program Coordinator/Chef Educator or Communications Assistant positions, we ask that in lieu of a cover letter, please include in your email with your attached resume the answers to the following two questions in 350 words or less:

  1. Why are you personally interested in working for Growing Chefs and our mission?

  2. Why do you feel food literacy education is important for kids? 



We Are Hiring! - LunchLab Sous Chef-In-Residence

Application Deadline: March 18th, Review of application immediately upon receipt
Position Dates: March 29th - June 16th, 2022, Tuesdays and Thursdays, 12-16 hours/week - Renewed annually for the school year.

*Please note this role will follow the Vancouver School Year Calendar, with a two-week closure in March and in December.

Everyone deserves access to healthy land, food, and community. That’s why Fresh Roots and Growing Chefs are teaming up to help kids and youth learn how to grow, cook, and share healthy food at lunch. This is LunchLAB, a new program created in partnership with schools, teachers, parents, the City of Vancouver and two innovative charities looking to ensure that everyone has access to healthy school food.

The Position: Sous Chef-In-Residence, LunchLAB

Location: Lord Roberts Elementary School

Not everyone has access to lunch - whether students had to use their lunch money on school supplies, they choose pop and chips for lunch when their parents told them they had to make their own lunch, or they forgot their lunch at home. All of those youth are hungry.

LunchLAB is a new school meal program where kids and youth grow, cook, and share healthy food together. Piloted at two schools in Vancouver, this year, we are looking for a sous chef-in-residence to support teachers to help cook and share healthy food. Twice a week at Lord Roberts Elementary School, you’ll work with 8 students to prepare meals for 75-150. Each meal will be served pre-plated, complete with one or two hot items, all of which are aligned with Canada’s New Food Guide.

Your role will be to work with the head Chef-In-Residence to help youth to develop their skills, to learn to cook, share, and work towards Healthy School Food For All!

Tasks

  1. Support 5-8 student sous chefs (Grades 6-7).

  2. Support the teacher and student sous chefs to develop programming to support youth-led clean-up.

  3. Support the teacher to coordinate school garden produce, supplemented with supplier and vendor deliveries.

  4. Support the teacher to develop and maintain program and procedure manuals and document kitchen procedures.

  5. Maintain and steward relationships and equipment.

Qualities

  1. You have a minimum one-two years of professional kitchen experience in a restaurant or catering environment with strong supervision and leadership skills. You have comprehensive knowledge of culinary techniques in food production for large-volume catering operations.

  2. You are passionate about local food and supporting a healthy, local food system. You know how to connect delicious with fresh, simple and easy.

  3. You are inventive and innovative. You are comfortable working outside of a traditional kitchen setting and willing to improvise and adapt when presented with challenges.

  4. You are a mentor and a teacher. You have experience working with kids and youth. You love helping kids learn alongside you. You hold them accountable.

  5. You are fun. This work is a joy. You love to be amongst the vegetables and the kids, learning and growing together.

  6. You are organized. This is a new program, with the opportunity to transform school food in Vancouver and beyond. You like to keep records and communicate frequently. Computers and google docs are part of your tool arsenal and you don’t shy away from administrative tasks.

Job Details

  • $20 - $21/hour contractor; 12-16 hrs per week Tuesday/Thursday 8:30am - 3:30pm

How to Apply

Submit a short cover letter (500 words) and resume using THIS LINK. Review of applications and interviews will begin upon receipt, so please apply early.

Fresh Roots and Growing Chefs are committed to employment equity and encourage applications from underrepresented groups.

We regret that due to the high volume of applicants only those selected for interviews will be contacted.

Introducing Growing Chefs’ Shiny New Co-Chairs & AGM Registration

Merri Schwartz
Founder, Growing Chefs

Dear friends of Growing Chefs,

It is with true joy that I share the news that I’m stepping down as Chair of the Board of Growing Chefs. After six years as Executive Director and 11 years as Chair, it’s time to pass my well-worn seat to the next set of occupants. 

The best news is that I’m stepping down for a darn good reason… I had a baby! My sweet babe was born in January of 2022, and although I plan to continue to serve on the Board of Directors and support the organization in every way, my focus in the near future will be nurturing my growing bean and learning to let others lead.

I am absolutely delighted to introduce Growing Chefs’ new Co-Chairs: Brent Mansfield and Ted Anderson. Many of you will have crossed paths with Brent and Ted in the classroom and at Growing Chefs events over the years. Both have sat on the board for four years but have been involved with the organization for much longer. 

Brent Mansfield is an incredible educator, activist, and all around inspiring human. He is the Edible Education Teacher at Lord Roberts and the school-based lead for LunchLAB. Brent recently returned to teaching and has a long history of involvement in collaborative endeavours aimed at improving the food system, in schools and beyond. He sits on the Board of Growing Chefs and the Steering Committee of the BC Chapter of the Coalition for Healthy School Food. Brent is the former Director of the BC Food Systems Network and has completed a master's degree in Integrated Studies in Land and Food Systems.

I first met Brent back in 2009 when he co-chaired the Vancouver Food Policy Council, and we connected again through his role running the garden program at Grandview Elementary. He collaborated with Growing Chefs for many years before joining the board in 2018 and his perspective, expertise, and boundless enthusiasm have been invaluable.

Ted Anderson is a highly respected chef, culinary mentor, dad, and (in my opinion) has one of the biggest hearts around. Born and raised in North Vancouver, Ted began cooking at the age of 16 and never looked back. Over the years, he gathered experience travelling the world and working under chef mentors around Vancouver, including Chefs Don Letendre and David Hawksworth. These days, Ted works as the JOEY Restaurant Group’s Executive Chef of Multi-brand, and is tasked with creating cool new menu items and mentoring the group’s chefs.

I first met Ted when we both worked as young cooks at C Restaurant in 2005, and I’ve had the privilege to see him grow into the leader he is today. Ted was one of our very first classroom volunteers in 2007, and has supported Growing Chefs as a volunteer, a From Farms to Forks Gala contributor, and finally, by joining the board in 2018. 

I have utmost confidence in Brent and Ted to take over as Co-Chairs, and I’m sure all of you will come to know and respect them as much as I do.

There’s one thing I’d like to address head on—they’re both white men. Let’s be up front about it! At Growing Chefs, we have committed to investing more deeply in justice, equity, diversity, and inclusion (JEDI) and to making these tenets the lens by which we view and filter every activity we plan and every decision we make. To appoint two white men to a leadership position in the organization might seem like a step backwards.

But let me assure you that Brent and Ted’s appointment was not made lightly. It was after careful consideration of their experience, abilities, insights, and their direct connections to the two key industries we serve—education and culinary—that we determined they were the two best people for the job. Both men are compassionate, humble, insightful, knowledgeable, and committed to JEDI. They see their role as Chairs as an opportunity to increase JEDI at Growing Chefs and to pave the way for a succession of more diverse Chairs in the future.

I’m incredibly proud of the work Brent and Ted have already done in their first few months of leadership, and I hope you’ll join me in wishing them all the best. I can’t wait to see more!

Sincerely,

Merri Schwartz
Founder, Growing Chefs

2021 Annual General Meeting

March 27th, 2022 at 1:00pm
Location: Online via Zoom

After our AGM, join us to learn more about commissary kitchens! What is a commissary kitchen, and what is their role in our community food systems? Learn from Amrit Maharaj at COHO Commissary Collective, Trixie Ling from Flavours of Hope, and Marc Wandler from Susgrainable about ghost kitchens, the strength of commissary communities, and barriers facing small food producers in cities like Vancouver.