Chef Suzanne Barr talks cultural appropriation with Mirella Amato and Joshna Maharaj

We had such a compelling conversation with Suzanne there was hemming and hawing as we attempted to cut it down to length for Episode 11 “Authenticity is the Emperor’s new clothes”.

It feels like an important conversation, and important conversations need space to breath. So, we’re releasing the entire interview as bonus content.

Enjoy “the details”, and a glimpse behind the scenes of Hot Plate. Let us know what you think on Twitter @hoteplatpod

Suzanne Barr: Suzanne’s notoriety within the food scene of Toronto has come at a rapid rate, as word spread of a female chef breaking down barriers and nurturing young talent. Constantly speaking at events, trade shows and writing editorials for many press outlets in Toronto and abroad. Her brand and infamy are on a steady rise, taken into her daily stride as a restauranteur, author, public speaker and mother.

Suzanne Barr has become one of Canada’s most respected chefs with a signature flair for fresh comfort food and a passion for local community, food security, and advocacy for people of colour & LGBTQ communities.  She was the owner of the popular restaurant Saturday Dinette, and the inaugural chef-in-residence at the Gladstone Hotel.  Her most recent residency was at Sand and Pearl Oyster Bar in Prince Edward County, which was just awarded #9 on the list of Best New Restaurants in Canada by EnRoute Magazine.  Suzanne has always combined her love of cooking with her desire for social change, and in June 2018, she was chosen to participate in the James Beard Foundation Chef’s Bootcamp at the New Farm in Collingwood, ON where she worked directly with Community Food Centres Canada.  Then in August 2018, she was asked to speak at the Mad Symposium in Copenhagen, Denmark where she was on a panel for working parents discussing the current state of the culinary industry.  In 2018, she was chosen as one of six finalists to present a project at the Women In Hospitality United symposium in New York City, where she presented The Dinette’s Program, a cooperative training program providing an opportunity to learn, co-create, effective solutions for workplaces, and enhancing business productivity while promoting the next generation of women as industry leaders.  Suzanne was one of the chefs featured in Maya Gallus’ documentary film The Heat: A Kitchen (R)evolution.  In 2019 Suzanne will begin her next journey as Head Chef at Avling Kitchen and Brewery in Toronto.  She lives in Toronto with her husband and young son, and still spends time in Florida with her family.

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Better beer, with Steve Riley from betterbeer.com, enthusiasm for edibles, bathing in beer, and #weirdwidget

Mirella’s old friend Steve Riley joins us to talk about what’s going wrong with beer in bars. What’s actually happening when we’re served a pint of beer that just isn’t quite right? More importantly, how do bars go about solving some of these problems. He makes reference to his wall of shame — if you have a strong stomach you can see it here: https://www.betterbeer.com/wall-of-shame/

Then, our frequently discussed friend Dr. Sylvain Charlebois has been busy studying weed. This study suggests people aren’t as stoked for edibles as might have been expected. Mirella and Joshna talk about why we’re not all eating pot brownies after legalization.

Of course Mirella thinks it would be a great idea to bathe in beer! But now she’s got backup. Apparently there are scientific reasons to add beer to your bathtub – or maybe not so literally. Would she really try it? Isn’t it a waste? How on earth can beer help your skin anyway?

Finally, Steve stumps Mirella and Joshna with a truly unlikely #weirdwidget!

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Cultural appropriation with Chef Suzanne Barr, the five year anniversary of Mirella’s book Beerology, food safety in cookbooks, and a #blindbeerdate ends happily ever after.

We are so excited to welcome Chef Suzanne Barr, whose brand and infamy are on a steady rise in Toronto and beyond. She joins Mirella and Joshna to dig deeper into questions about cultural appropriation in restaurants. Is it really happening? What can we do about it? What questions could chefs ask themselves and each other?

A little birdie told Joshna that Mirella is celebrating the five year anniversary of the publication of her book, Beerology: Everything You Need To Know To Enjoy Beer Even More. She puts Mirella on the spot for an AMA on Beer.

Then, should cookbooks really be teaching us about food safety? A new study suggests yes…

Finally, we stumble upon a match made in heaven on #blindbeerdate.

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