Balancing supply and quality – how an artisanal chef sources ingredients

  • 3.5 min watch

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.


  • 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.