This week in the Future of Ottawa series, we’re taking a deep dive into the bar and restaurant industry—what it’s like now and where it’s headed. Read on for a guest post from Kat Ferries on the future of chefs, or read posts from Quinn Taylor on bars or Justin Champagne on fine dining.
Kat Ferries is Sous-Chef at Stofa Restaurant and a 2020 San Pellegrino North American Young Chef Social Responsibility Award Winner.
Apt613: What is the current landscape for chefs in Ottawa?
Kat Ferries: There is such great talent in Ottawa with so many chefs either being from here originally or have returned after traveling and have since opened some incredible restaurants. Many chefs have focused menus that really highlight their strengths, their heritage, and their passion for food. Dominique Dufour of Gray Jay, Marc Doiron of Town/Citizen, Steve Wall of Supply & Demand, Daniela Manrique Lucca of The Soca Kitchen, and so many more are all cooking up beautiful and delicious food in this city.
If you care to make a prediction… Where is the food industry in Ottawa going for chefs in 2021?
The industry right now is, unfortunately, in a really tough spot. The pandemic has been so devastating on mental, physical and emotional levels for so many and I know that many of my friends in this industry are burning out. There are many discussions happening on work/life balance and what is healthy for everyone. Some may never return to the long, hard hours we are expected to put in day after day and instead opt for a more flexible schedule or hire more staff to lighten the load on everyone, with some even leaving the industry indefinitely. Some may throw themselves back into this industry 10x as hard and create some of the best restaurants and concepts we’ve yet to see. I think all that will happen after the pandemic though.
For this year, it’s mostly about survival and finding happiness in creating what we can in the spaces we have while following all the laws and guidelines from public health officials. I think we will see more chefs creating experiences for guests that we otherwise wouldn’t have: think pop-ups, virtual dinner clubs, cocktail seminars, collabs, etc.
Where in your wildest dreams could the Ottawa culinary community grow in your lifetime?
I would love to see the Ottawa community support more small, local restaurants so our streets are bustling late into the nights like they are in Montreal, New York, or Europe. Having a local restaurant to frequent should be so much more commonplace, where you can enjoy a night out more often than just Friday or Saturday night. I would also love to see many more of our local chefs highlighted for the amazing food they create!
What is the best innovation to take place in your industry since the pandemic started affecting Ottawa?
Turning all our restaurants into mini-markets for customers to enjoy the food and wine of their favourite places at home. We have bottle shops for all your wine, beer and cocktail needs as well as menus that reflect what each restaurant does best. Some have even pivoted to a point where they are 100% a store and have paused any type of “service-style” dining.
*Who* is the future of Ottawa’s culinary community?
People who have found their passion and are creating a clear, focused menu like Holly Laham of Holly’s Hot Chicken 🐔 🔥
Tell us something you wish somebody told you when you started your career.
Your value as a chef is not worth sacrificing your health and happiness.
Back in 2015, Apartment613 took a look at the future of Ottawa across several different sectors. In 2021, we’re bringing the series back, asking experts, artists, and community leaders to shed some light on their local field or industry, as it stands now and where they think—or dream—it will go over the next few years. Every week we’ll profile a different cultural sector in Ottawa, leaving no niche unexplored—from social justice to theatre, bars to sports, to the future of the municipality and its natural environs. Keep an eye out for a new batch of posts every Tuesday on Apt613.ca.