SARAH FORRESTER WENDT
Q. Where did you train and what was your start in the industry? A. I suppose you could say I’m self-taught. My life-long love of cooking and all of the influences I received while travelling have made me passionate about food and cooking. I learned most of my cooking skills from my mother, who is a great cook. Cooking was one of my many interests and after high school I ventured down to the Kushi Institute in Becket, Massachusetts for a few months, where I lived and studied macrobiotic theory, cooking and shiatsu. I was especially inspired by my teacher, Luchi Baranda, who was always supportive and encouraging, especially when it came to cooking and health for mothers and children. Q. How would you describe your cooking style? A. I like to make dishes from scratch using the best local organic ingredients. As a whole food chef, I believe in understanding the relationship between organic, natural food and our health. Q. What is the menu like at your restaurant? A. We have a large selection of vegan dishes. Soups, sandwiches, entrees and desserts. Everything made in-house. Q. What inspires you? A. That’s easy - fresh ingredients! What’s in the garden? What Can I pickle?
CREDENTIALS: EXECUTIVE CHEF/OWNER
MY PLUM, MY DUCK 218 UNIVERSITY AVE., CHARLOTTETOWN, 902.370.2070 www.myplummyduck.com
MY PLUM, MY DUCK Macrobiotic Whole Foods Café
My Plum, My Duck is Prince Edward Island’s first restaurant to devote 99 per cent of its menu to vegan fare. Don’t let that fool any meat-lovers, however. Diners who want locally-sourced, organic and creative meals will love My Plum, My Duck, too. Most meals are gluten-free as well as macrobiotic, with meat-lovers leaving great reviews as well.
16
www.pei-living.ca SUMMER 2018
Made with FlippingBook - Online magazine maker