Sometimes I wonder if I'm part of the problem or part of the solution.
Today, fewer Canadians then ever before actually cook, and many of us have no understanding of what we're eating or what food can do for us.
But at the same time, we're inundated with new cookbooks (including mine), cooking shows (including mine) and foodie websites (including mine). What's going on?
And am I helping or hurting?
I've been a chef for more than 20 years, but I didn't truly learn how to cook until my son was born. Sure, I had created award-winning food, owned restaurants, even written a few cookbooks – but everything changed when the world's toughest food critic moved into my house. He is 7 now, lives just down the hall and has changed my perspective forever.
As a working chef I advocated organic foods largely because I thought they tasted better. I supported local producers because they were less expensive and helped me market my restaurant. I thought flavour came first. Now I know better. In any kitchen, health comes first.
So I am still a fan of local, organic food – but because it is healthier for my family (not to mention my community and the planet).
I now know the joy that comes from eating nutritiously and being my best – and the pleasure that comes from seeing my son thrive on healthy food.
But I also know that we have lost a generation of cooks, and are about to lose another one. Kids are growing up never experiencing the lightness and clarity that comes from eating real food. They literally don't know what they're missing.
And yet, chefs are celebrities. Many people are substituting the vicarious thrill of watching food being prepared for getting off the couch and making it themselves.
So what can I do?
For starters, I can be honest: We do face many challenges in the kitchen, but it's not all doom and gloom.
I can write and talk about things that matter. I can encourage you to engage with your food, to support local producers in your community. I can remind you how easy it truly is to cook, how a skill that is embedded in humanity can be a part of your lifestyle.
I can serve as an example and share my family's food with your family. And a lot of days that means a simple batch of healthy, tasty pancakes with real Canadian maple syrup.
This favourite flavour of ours is a first in many ways. It's the first recipe in my new book, The Best of Chef at Home , and often the first thing I cook in a day. A batch of these is a great way to spin a strong dose of whole grains into a get-out-of-bed treat to kick-start a nutritious day.
This family favourite, a batch of pancakes drizzled with maple syrup, is a great way to spin a strong dose of whole grains into a get-out-of-bed treat to kick-start a nutritious day.
Whole Grain Pancakes
Ingredients
1 cup unbleached all-purpose flour
1 cup whole wheat, grain or almond flour
1 cup oatmeal flakes
2 tablespoons baking powder
1 teaspoon ground nutmeg or cinnamon
1/2 teaspoon salt
2 cups milk or water
1/4 cup vegetable oil or melted butter
2 tablespoons honey
2 eggs, or 4 for added richness
1 teaspoon or more of pure
vanilla extract
Method
A preheated pan is the first secret to pancake perfection. While you mix the batter, preheat your largest, heaviest skillet over your sweet spot, the medium to medium-high heat that gives the batter time to cook through while the surface browns. Your pan is at the perfect temperature when a few scattered water drops dance on it (just right) without evaporating (too hot) or just pooling and simmering (too cool).
