THE RAD APARTMENT: GUESS WHO IS COMING TO DINNER W/ DOUG MCNISH

Quality is used as the mother tongue with Doug McNish. With the open concept kinfolk interior of The Public Kitchen, there was no “line” between the hunger of the vegan cuisine. Who is in the kitchen that makes the locals dine out?

As far as you can remember, what was your first dish that made you fall in love with wanting to be a maverick chef? A: Tempeh Crab cakes, people were coming in right left and center. To say being maverick, I was the only one in the city of Toronto doing it that certain style. Q: We all know there are a few pan hitters that believe a humor in vegan food, What do you say to those that might change their mind and visit here? A: The very simple is, come in and try plant-based food from someone that knows what they are doing. The world has changed a lot in the last 10-15 years, it’s no longer brown rice and sprouts. It’s the real deal.

 Q: Food really is an art, where do you pull your creativity into creating a menu? A: I think from everywhere and my past experiences. I have been cooking professionally for 19 years now, so I have worked for many different places with different ethnicity. I try to see the new trends online and what people are doing all over the world. Q: For those wanting a gander in the back, what makes up a good team? A: That’s a good question, you really have to be a team player and not make it about you. At least working for me, you have to be in it for everyone. I am asked to speak and travel all over the world, I have 3 cookbooks, various awards and more, yet you still see me here every day peeling potatoes, or doing whatever else it takes to get the job done! 

 Q: Is there any prime influencer’s in your life that propelled you? A: My mom for sure, when I was a little boy she taught me how to cook and encouraged me to start cooking professionally at 15. Q: With the hipster population of the vegan food industry * as we all take the cue of small laughter* There are people trying to photocopy what you do, what separates you from everyone else? A: My chef training and the years I have spent in kitchens, I know you may see a business that can create a menu, but that’s what they are limited to and not anything else, whereas I have a lot of knowledge, to what I haven’t even done yet.

 Q: When was the epiphany when you knew you had to go it alone? A: I was working for someone and I was told I had to remove the seeds from the apples and I didn’t agree, she told me it was time to go and do my own thing. It made no sense for me, It was a turning point, I just didn’t want to be told what to do anymore. Q: 3 top spices, that are your favorite to work with? A: Chinese five spice, Organic chilli powder, and a good quality Cumin.

 Q: Now for the culinary students who want to specialize in vegan/organics what advice can you give them? A: I think it would be the same to any culinary student, is go find a good chef that’s dedicated to the craft, a good place and work your butt off . Learn everything you possibly can. Q: If I had to ask your peers in describing your art/craft what words would come to mind? * As quintessential one of his peer’s pipes in saying * he doesn’t boast but he is a patron of the Vegetarian food bank. Very charitable, we see. Doug: flavourful, nutritious, and outstanding. I hope.

 We have to know, any plans on expanding this creation? Let’s leave it at, I am working on some projects this year.

 For more information on Doug McNish and the Public Kitchen go to dougmcnish.com or click HERE to shop his products.