Chef Spotlight

My Story Begins with a Bowl of Lentils

This is where my story begins; it all started from a bowl of lentils. My affiliation with lentils is more than just industrial statistics but was a means of survival. I was born in the former Yugoslavia, my family moved to Canada to escape the strife and turmoil that besieged my homeland. Armed with no more than $500, my parents had to make do with what was within our means.

I remember making lentil stew in a big pot in the kitchen with my mother. Eight ingredients (onions, garlic, celery, chicken stock, herbs (whatever was available), mushrooms, meat (whatever was on sale), and lentils, it never ceased to amaze me how these 8 simple (cheap) ingredients gave my family so much joy around the dinner table. The big pot of lentil stew kept us close together. It was these dinner table moments that one day I paused and I said to myself “I think I have something going for me here.” It is through my life experience that inspired me to pursue my culinary journey.

In my career pursuit, my travels and exposure to various chefs and restaurants all over the world allowed me to hone my skill in order to pursue my purpose. My life experiences along with working with small growers and farmers, both local and internationally, became the core and foundation of my culinary philosophy- a philosophy that centred on creating culinary masterpieces from fresh, economical, nutritious, and environmentally sustainable sources.

Just recently I participated in an event hosted by Chef Michael Smith working with the United Nations for International Year of Pulses. Wow, it was such a fun event, especially being immersed with a diverse room of people. In advocating for the use of pulses, we in turn help save ourselves.

With chefs being brought into the forefront in Canada’s culinary scene, never has there been a time where the culinary artisan have not only created beautiful pieces of art, but also influence (and create) a culture of healthy living. My journey started by cooking a bowl of lentils……Wow if I only knew back then where that bowl of lentils will take me….that bowl of lentils.

The history lesson;

Ever since the 1970’s, Canada has become not only one of the world’s largest producers of lentils in the world but has also become the gold standard in the industry. Known as a pulse crop, lentils are known for not only proven health and nutritional benefits (a rich source of iron, dietary fibre, zinc, and B vitamin folate), but also a very sustainable and economical source of food and nutrients. These facts considered, no wonder the United Nations has declared 2016 the International Year of Pulses. Ironically, for a bountiful resource that is readily available, economical, environmentally sustainable, and nutritious. The utilization of pulses in the daily diet of Canadians pale in comparison to the amount it produces.

Source:
1. http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/by-product-sector/crops/pulses-and-special-crops-canadian-industry/lentil/?id=1174596720488
2. http://www.lentils.ca/about-lentils/global-uses

Ivana Raca

Chef Ivana Raca apprenticed in the culinary arts at Humber College, and at age seventeen took her first restaurant job in the kitchen at North 44. Just three years later, chef Mark McEwan made her his first female saucier. The trend continued: Ivana went on to serve as the sous chef that launched ONE Restaurant, and at age 24 she became the first female executive chef at the 6 million dollar food emporium McEwan Foods.

At age 27, she traveled to Australia for two years, where she worked for Paul Froggatt, a Michelin 2-star chef in the Palazzo Versace. Ivana’s long list of accomplishments also includes working closely with Mark McEwan on his cookbook, launching McEwan Catering, and appearing on the Shopping Channel alongside McEwan, as well as on his own own television program, The Heat. Even after all this, Ivana has more amazing things on the way for 2016. Now, at 30, Ivana opened Raca cafe and bar. Making it to #88 in Canada best restaurant list.

Photo credit: Ksneija Hotic