Balancing supply and quality – how an artisanal chef sources ingredients
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, panelist
- Jay Ashton - Sysco Canada, panelist
Want to learn more? Watch the full event recording here.