By now, you’ve probably heard about our brand-new commercial kitchen.
Well, it’s not so brand-new anymore. Now, it’s tried and true. And it’s making some amazing things possible — with your help!
Not only has it increased our daily meal capacity from 1,500 up to 10,000, but it's also giving vulnerable Montrealers a chance at a better life.
You see, the people working in this kitchen are Montrealers who have fallen on hard times. People with no recent job experience who are struggling to get hired. People who just need someone to take a chance on them.
Enter Chef Gabriel: For years, he worked at a fine dining restaurant right here in Montreal, until he realized that his skills could nourish others in a whole new way.
Every quarter, he welcomes 12 Montrealers who are rebuilding their lives into our Micro-Enterprise training program, where they learn how to prepare and cook nutritious food. But more than that, they learn how to show up, how to lead, and how to work within a team.
After three months, they graduate with something you can’t put a price on: a new line on their resume and a reference from a professional chef.
With this, plus the skills they’ve learned, these Montrealers are able to apply for a job in the restaurant industry. Because they have a job, a landlord can take their rental application seriously. They’re able to pay the rent and build a home. All because someone decided to take a chance on them.
The generosity of our community, full of caring people like you, helped bring this training program to life! Not only is Chef Gabriel taking a chance on these Montrealers, you are too. Thank you for believing in them when no one else would.
Meet one of our chefs-in-training, Awoua
Awoua moved to Montreal from Burkina Faso in 2024. Even though she spoke French, her transition was tough, and she struggled to find stable housing.
Eventually, she moved into our transitional housing on Ontario Street. While there, she spoke openly about her dream of opening her own restaurant one day.
When a staff member told her about our culinary training program, she leaped at the chance:
“I learned about how to cook foods I had never seen in my country and how to use new kitchen equipment. I felt respected by everyone. I am a curious person, and the team encouraged this in me and always answered my questions.
It is an amazing team collaboration, not just in preparing and serving food, but seeing how compassion for others is lived out by the whole kitchen team. It was so clear that more than just meals, the kitchen team was serving love.”
Below is one of the first recipes that Chef Gabriel teaches his students. It covers many basics: caramelization, emulsification (the same principle behind many sauces!), roasting fruit, and pureeing for texture.
The best part? The food that these students make is what’s served in dining rooms in our emergency shelter and transitional housing!
Maple Apple Caramel
8 servings | 20 min prep time | 60 min cooking time
Ingredients
- 3 medium Cortland apples
- 90 mL amber or dark maple syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 400°F.
- Peel, core, and cut the apples into wedges.
- Meanwhile, bring the maple syrup to a boil and watch it closely. When it starts to bubble, remove from heat and add the butter and vanilla until well combined.
- In an oven-safe dish, place the apples and coat well with the syrup.
- Bake for 60 minutes, or until just a little liquid remains at the bottom.
- Remove the vanilla pod if needed and puree the apples with an immersion blender or blender.
- Serve with madeleines, or even with crepes or French toast.