Balancing supply and quality – how an artisanal chef sources ingredients
03:23
Martin Kouprie, cheesemaker, author and former Executive Chef, shares how he approaches sourcing quality, artisanal ingredients while balancing supply and costs. Recorded as part of a Restaurants Canada webinar.
Featuring:
- Dana McCauley - Blue Unicorn Innovation, moderator
- Martin Kouprie - Restaurateur/Experienced Executive Chef, panellist
- Jay Ashton - Sysco Canada, panellist
Want to learn more? Watch the full event recording here.
Find financing for your business.
Let's talk and see if our financing might be right for you. Contact your local Corporate and Commercial team to see how we can help.
Was this article helpful?