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When: March 29, 2020 @ 12:00 pm – 9:00 pm
Where: Elemental Collective, 7237 Ella Rd. Sooke, BC.

Nature’s Chef Academy – Wild Culinary Arts Program Day 4 – Spring Forage – Sustainable Wildfood Gathering Join for a day of plant connection with Fiona Chambers & Tom Kral, Nature’s Chef. Learn how to[…]

When:
March 29, 2020 @ 12:00 pm – 9:00 pm
2020-03-29T12:00:00-07:00
2020-03-29T21:00:00-07:00
Where:
Elemental Collective
7237 Ella Rd. Sooke
BC.
Cost:
$50
Contact:
Chef Tom Kral
250.580.0010

Nature’s Chef Academy – Wild Culinary Arts Program

Day 4 – Spring Forage – Sustainable Wildfood Gathering

Join for a day of plant connection with Fiona Chambers & Tom Kral, Nature’s Chef. Learn how to harness the powers of wildfoods, sustainably. How you can actually benefit the plants from building a harmonious relationship, cultivating the wild ecosystems. Some of these methods go back into Northwest First People ways. We aim to bring back some of this knowledge in return to help protect the native landscapes that in return support local food systems. As we do so these practices have amazing capability to build resilient communities.

In this workshop you will learn;
– What is out there to forage
– Ethical harvesting practices
– How to process
– Preserving methods
– Wildfood recipes

Workshop will include a wildcrafted snack and gathered tea to give you a connection to these foods. Also a addition to our event we are offering an exclusive dining experience from 6-9pm. Seated in the comfort of a wood-fired canvas wall-tent, while immersed in fresh cedar aroma. You’ll be nourished by nature through a wild-crafted 3 course dinner. Foods cooked on fire-pit, basalt stones, cast-iron and cob oven baked. Paired with wild teas and fermented bevies. Plant based menu to be posted on the event page.

This workshop is part of a wild culinary arts series, to find out more about upcoming workshops, see Nature’s Chef Academy event.

To register yourself for this culinary opportunity click the ticket link to proceed to Eventbrite.
Workshop space limited to 12 participants.
Dinner space limited to 10 guests.

You must be of adult age or have consent from a parent or guardian.
Workshop $50 + $6 tax total $56 *includes snack and tea
Dinner $50 + $6 tax total $56 *includes 3 course dinner and non-alcoholic beverages

Please contact the chef if you have any inquiries.
tom@natureschef.ca
250.580.0010

Join our Facebook event here

Regarding the COVID outbreak, if you at all feel ill or have been in contact with someone that is ill or have been off the island travelling or have been part of a large event recently we recommend that you stay at home.
We are implementing extra steps in keeping things sanitary. Our gathering is small and manageable, we hope this puts some ease and that you feel free to come out and be nourished by nature.

About your hosts;

Fiona Chambers – Ethnobotanist
Fiona’s research focuses on traditional foods and how northwest coast First Peoples managed and co-evolved with their plant resources. Her PhD work on B.C.’s Central Coast, working collaboratively with the Heiltsuk First Nation and supervised by renowned ethnobotanist Dr. Nancy J Turner, investigates how key berry plants were cultivated and owned in ‘gardens’. The importance of these species, which were historically significant in terms of food, culture, trade and landscape management, today has not been fully acknowledged or studied. Her goal is to define the features of a traditional berry garden, understand how these were created and managed, then scientifically test the efficacy of traditional management methods in controlled experiments. Ultimately, the hope is for this applied research to act as a link between traditional knowledge and practice and the needs of First Nations communities today. Fiona is a long-time organic farmer and commercial seed grower specializing in food plants and soft fruit production. She has lectured at UVic since 1999 and also teaches at Pacific Rim College, BMSC, Royal Roads University and through UVic’s Continuing Studies Department. She grew up in the First Nations communities of Nitnaht Lake (Clo-oose) and Penelakut (formerly Kuper) Island, where she maintains close ties. Her love of the outdoors, plants and nature began at an early age, while homesteading with her family in the bush in what is now Pacific Rim National Park Reserve, travelling abroad, and extended visits with her farming family in the UK countryside. Fiona holds an MA from the University of Victoria (French and Environmental Studies), an MSc from Oxford (Environmental Change and Management), and a Masters in Environmental Design from the University of Calgary. She has authored or co-authored numerous field guides, including Wild Berries of BC, Edible and Medicinal Plants of Canada, and Wild Berries of Ontario. She owns and operates Metchosin Farm, a small organic operation on Southern Vancouver Island specializing in heritage and locally-adapted seeds as well as a wide variety of soft fruits. She lectures extensively to elementary, high school and community groups about native plant uses and stewardship, and very much enjoys her teaching time in Bamfield.

Tom Kral, Nature’s Chef
Over 25 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a European deli and spending time at the family cottage, camping and foraging played a important role of his life that developed a deep connection with nature. Following his passion for cooking it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in bustling city of Toronto. After a chef burn out and a awakening he followed his heart west. His irresistible call for the wild lead him to settle in Sooke to steward the land of Elemental Collective. Tom share’s his culinary knowledge through private dining experiences, culinary adventures, workshops, retreats and also collaborates with other facilitators.
https://natureschef.ca

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