Chef BJ Smith
Adding a little smoke to the fiery culinary scene, Executive Chef BJ Smith has spent most of his life harnessing the craft of flavor development in fine dining.Read Bio
What separates an operation like Community Food Centres Canada from your typical food bank?
At CFCC, we strive to create generous dignified spaces where people can sit down, eat the best meal they’ve ever had and realize, ‘wow, there are so many things I can be doing here.’ These safe spaces are for people to get on their feet, whatever that looks like, while connecting with each other and being free to talk about why they’re vulnerable in the first place. This is not because there is a lack of food in the world. People are struggling to put food on their table because of low minimum wages, inadequate social assistance rates and housing that’s far too expensive; the list goes on.
Chefs have had a long-standing, high level of respect for both yourself and CFCC with many participating in your fundraisers and food events. Why do you think you have such a loyal, active following?
What we do at CFCC is nourishing people, creating health and commensality around the table which is also what chefs do. The chefs we want and like to work with understand that food is not just a commodity, it is a fuel that gets you from A to B but is also enveloped in wonderful things like health, connection, and pleasure.
Even though restaurant chefs are busy as heck and caught in the paradigm of having to charge $12 or $18 for food, when you strip it all down, they just want to create happiness and connections with people through food. When we ask them to come help with an event, they show up, work hard and leave truly believing in what we do.
With chefs living such busy lives, it’s easy for them to get into the habit of not leaving their given kitchens. Why would a chef choose to participate in an organization like CFCC?
The chefs we work with understand that the world is far bigger than their kitchen and that it’s important for them to engage with it. Community Food Centres and Good Food Organizations are so proud to be working with these restaurants, and together being at the forefront of a larger conversation about how we can make sure everyone has access to good food in this country.
They see themselves not only within this network of chefs but in a larger community that’s trying to build a voice and volume around creating a healthier and more equitable society. While they might not always have all the time in the world to be away from their kitchen on the front lines, we’re trying to create many different ways for them to participate in the change we’re trying to create.
With new chefs coming out of the woodwork in cycles from schools and work placements across the country, it wouldn’t be hard for them to find at least one of their culinary heroes at the helm of a Community Food Centres Canada event. Seeing these experts lead by example would surely inspire others to follow. If this happens, what does it take for them to get involved in something like this?
We’re always hunting for good people who are committed, true and genuine. That’s a constant I see as part of my job. If a chef is interested in what we do, they can contact myself or Danielle Goldfinger, our Events Manager, via email. We do a lot of events and the key is chefs who take a willing interest in CFCC. If they want to be engaged and learn more, we can create plenty of outlets for them to feel a part of our large network and efforts toward building a more equitable society.
But what should chefs of any level expect to do in getting involved with a charitable component of their typically routine industry?
Anytime someone’s going to do something outside of the normal day to day of their work, they need to be drawn to it for a reason and see it as important. I hope someone would take some time to learn about what a charity or organization is up to first. If I call someone, I know they’re busy so I don't want them to do something just because me or someone else asked them to and that’s all. It is important to be as thoughtful as one can about where you want to invest your time.
Like with any venture you enter, you want to be clear on the date, the tasks you have to do plus the overall responsibilities and expectations. Events that are well run and well rated are also well planned and thought through using these elements with the chef community feeling very comfortable at them while understanding what their deliverables are beforehand. You don't want to send chefs like Lorenzo Loseto (Executive Chef, GEORGE Restaurant) into battle without a game plan.
When chefs and other volunteers work with CFCC, what are the major actions being driven by such efforts?
Overall, there are three things we do; build Community Food Centers across the country that build better health, hope, and belonging; support a network of 100 Good Food Organizations in 56+ cities to offer impactful and empowering food programs; and work with our community members to make change in the public policy realm and get loud about how the food system needs to change.
An Afterword from Chef Loseto:
While we work together to give back, knowing that people take pleasure in food, our experience is about way more than just cooking. To me, it’s about the positive experiences through food which is what makes CFCC so great and necessary! It gives people access to amazing food.
For more information on Community Food Centres Canada, see here: