Jean-François Archambault
After a career in hotel management, where he witnessed food waste up close, Jean-François Archambault founded La Tablée des Chefs in Canada in 2004, to remedy this systemic problem. His idea: to unite food professionals such as hotels, restaurants, caterers and chef associations, and transform sporadic donations into an organized process, creating a movement of […]
La Tablée des Chefs
Founded in 2002 in Canada by Jean-François Archambault, La Tablée des Chefs aims to educate young people about healthy eating through hands-on cooking, while also fighting food insecurity and food waste.The organization was introduced in France in 2013 by Vincent Brassart and relies on a strong network of professional chefs to carry out its actions, […]
Marc de Passorio
After a high-flying career as a Michelin-starred chef that took him from France to New Zealand, via Russia and Mauritius, Marc de Passorio has settled in Canada, where he is now FNB Director for the Fairmont Group. It was an assignment at the Hôtel-Musée Premières Nations’ La Traite restaurant that brought him to Quebec two […]
New Trails
First Nations face unsustainable social problems. At the start of the chain, there’s poverty, food insecurity, disease and lack of access to quality education. In the end, there are such dramatic realities as violence, alcohol and gambling addiction. The Nouveaux Sentiers Foundation tackles the problems of poverty and social exclusion by supporting First Nations youth […]
Shonah Chalmers
A professor of cooking at Humber College in Toronto, Shonah Chalmers is recognized for her expertise and commitment to sustainable food. The chef is also vice-president of Feed the Planet, an organization founded by Worldchefs, Fondation Electrolux Food and AIESEC. Feed the Planet brings together chefs committed to the transition to a safer food system. […]
Soeur Angèle
To know Sister Angèle is to grasp her intention behind the creation of her foundation in 2015. The Sœur Angèle Foundation supports young people by offering coaching services to encourage them to persevere in the culinary field. The mission encompasses various aspects such as food education, promoting daily cooking with healthy, local produce, and guiding […]