“Go to school”, “get an education”, “enroll in college or university”… We’re constantly encouraged to go to school, get an education, and pursue our “dream job” by going to college or university. But what if your dream doesn’t line up with a college or university pathway? What if you can learn more from hands-on-experience, travelling, and exploring new cultures? Of course, if you’re planning on being a doctor, maybe going to university is a good call… But for some jobs (ie: cooking) you can become absolutely extraordinary by travelling, listening, learning, failing, and experimenting with whatever ingredients you can find.

Chef Nataly’s Language Of Love


Original Story Published on Behind the Plate with Kenzie Osborne

In the western world, we fear food… We’re afraid of the nutritional value, and we concern ourselves with all the scientific “crap” behind the plate… In other countries, that’s not quite the case… So many cultures around the world treat their food with the utmost respect. They use all of the fruits and vegetables they can find, they cook with whole animals, and they celebrate every meal by sharing it with friends and family. …


Photo by Mr. Scharad Lightbourne

It’s funny… Most chefs I’ve spoken with can’t seem to “pin-point” their own culture’s food, flavours, and traditions. The answer to the question “what is your country’s signature dish?” is usually followed by a slur of “uhms” and “ahhs” and the inevitable phrase “there isn’t really one”…

At first glance, it may seem confusing… Why can’t a renowned chef pinpoint their own culture’s cuisine?? It seems backwards — but as the saying goes “the more you learn, the less you know”. If you don’t know much about Canadian cuisine, you’d probably be confident that our diet is made up of…


Original story published on Behind the Plate with Kenzie Osborne

Photo credit to Riker Brothers

Instagram boasts the beauty of food, magazines shed light on food culture and cuisine, and the Food Network covers the technical side of composing a dish… But what about the history behind our food?? Nowadays, we’re becoming hyper-focussed on knowing where our food comes from. We want to know where our ingredients were harvested, how they were transported, what chemicals were used to treat them, and how the process affected the employees and environment around us. We beg to know the story behind each ingredient — but we fail to…


Original article published on Behind the Plate with Kenzie Osborne

Photo by Doug Levy Photography

“Cooks cook to nurture people”. Thomas Keller said it best, and Chef Keith Sarasin is putting it into action… A chef’s purpose is quite simple — to nurture their community, show their love, and create something that will build an everlasting memory. Food is a form of connection — it’s a medium by which someone can express their love without having to speak, gesture, or physically be there. When we need comfort, we turn to the foods our parents used to make for us. If we’re celebrating an occasion, we…


Original story published on kenzieosborne.com HERE

No matter how fancy the plate on your table is — if it’s made by someone you love, it will taste like the meal of a lifetime… The pandemic has caused so many of us to get back into the kitchen — but not to prepare Michelin-starred meals or gold-leaf desserts… Instead, we’ve been obsessing over our favourite comfort foods — from banana bread to sourdough to roasted chicken to pancakes. Why? …


Original article published on Behind the Plate with Kenzie Osborne

Picture by Matt Adam

Which came first — food, or culture? Every bite of food tells a unique story about a particular culture. Yet, every culture expresses itself and its beliefs through food. Food is a medium to express who you are, and provide an opportunity for someone to step into your world for just a second. Chef Susur Lee is one of my greatest role models in the food industry — particularly within the realm of fusion cuisine. …


This article was originally published on Behind the Plate with Kenzie Osborne.

Remember when you were a child, and every new thing you discovered was a “WOW” moment?? Whether it be the first time you went to the zoo, your first rollercoaster ride, or your first time hiking to the top of the mountain — it was so exciting, breathtaking, and, well, it was just a “WOW” moment. As the years go by, our enthusiasm tends to take a hit… We find ourselves in a never ending “groundhog day” routine — doing the same thing day in and day out…


Original Story Published on Behind the Plate with Kenzie Osborne.

The food industry is the most giving one out there… Honestly… The chefs I meet, the workers I speak with, and the staff I see on a daily basis are absolutely incredible. It doesn’t matter what hardships they’re going through — YOU are always their number one concern… This week, I had the opportunity to speak with Chef Igor of Ballaro Fine Dining (Mission Lasagna) in Toronto ON. Although the past year has been tough and unexpected, Chef Igor has found peace within the kitchen. The uncertainty in this world…


Originally Published on Behind the Plate with Kenzie Osborne

“Go to university.” “Get a degree.” “Work a 9-to-5 job with a steady income.” Sound familiar?? Oftentimes, what we WANT is pushed to the backburner, and we find ourselves doing something we hate to pay the bills. What happened to being told to follow your dreams? What happened to chasing your passions? And, why aren’t we encouraged to do the one thing we’re most passionate about? Jamir Cole, senior student at Walnut College, is the perfect example of a young chef following his dreams. …

Kenzie Osborne

Founder of kenzieosborne.com, sharing stories “behind the plate” from chefs and home cooks across the world. Instagram @chefkenzieosborne. Twitter @Chef_Kenzie

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