CHEF’S PROFILE
What do you love about your career?
If we are talking about culinary delicacies, that list is huge and includes some of the following: pomelo, oysters, all of the cheese, white truffles, carrots just pulled out of the ground, a really good ribeye steak, freshly baked bread and butter, blood oranges in season, strawberries eaten warmed naturally by the sun, uni, Ethiopian coffee, and really well-made bubbly.
Every day is different! The main thread that ties all that I do is my passion and belief in the powerful and positive impacts healthy food has on our lives! I help people minimize risk in their food service operations and develop recipes, as well as with food styling and marketing strategies and approaches for clients. I also utilize sensory evaluations to assess clients’ product offerings. When I’m teaching, I think that’s when I learn the most. Working with culinary students reminds me to always keep my sense of wonder for the industry alive. It is that wonder that keeps you in innovation mode.
Five ingredients necessary in everyone’s kitchen, including yours?
Kosher salt, freshly cracked black pepper, garlic, gingerand flat leaf Italian parsley.
Proud moment?
You’re at home, what are you making?
Starting my own business. Tribe Fresh brings together all of my passions into one place; consulting, recipe development, brand marketing, public speaking engagements, media work, food writing, kitchen design, social media marketing/brand development, and curriculum design.
Very likely something Chinese. Right now I’m obsessed with prickly ash, aka Sichuan peppercorn. It’s such a flavourful, tangy spice that leaves your lips tingling and feeling a little numb.
Highlight of your career...so far?
Who’s your biggest supporter?
I don’t think I can put my journey on a highlight reel with a solo experience. I think it’s truly a culmination of so many moments. Being with my culinary students as they master a technique for the first time is hugely impactful on me; it really keeps me so inspired. I’ve also had the great privilege to collaborate with companies from around the world, to cook for royalty and dignitaries, and to have helped create new operations from the ground up. I think the common thread that they share is that these experiences are all people- centred; connecting with people and building connection is a priority to me. Additionally, each of the services I offer engages different parts of my skill set and keeps the edge of my knife on point, as it were. I like all of the things that keep me learning and growing as a person.
I would say my biggest supporter is my brother. I can always count on him to help me when I have a cooking video to shoot, events to prepare for, or any food related activities that happen to pop up. I feel really blessed to have such a super sibling!
The thing you’re looking forward to most in 2021?
Why did you decide to become a chef?
I can’t wait to go to as many seasonal restaurants as I possibly can as I road trip from tip to tip of the Island! Bring on PEI summer!
I want to do my part and help enrich the community I am a part of. I want to inspire good food conversations that encourage people who don’t cook often to try to cook for themselves a little bit more. Food is a powerful medium for expression. I want to empower others to lead with love and compassion by starting with how we feed ourselves. Such a simple act can lead to transformational shifts. The adage “you are what you eat” is 100 per cent accurate.
Contact Chef Ilona chef.ilona.daniel@gmail.com
Foodie pleasure(s)?
This is probably cliché, but whatever; it’s pizza for me! There’s nothing a slice of ‘za can’t cure.
SPRING 2021 www.pei-living.ca
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