Five Reasons Why Chefs Want Local Garlic

What is it about locally grown garlic that attracts more and more chefs? Does the cost justify it? To get a better understanding, I asked garlic-loving chefs and cooks from across Canada.  Whether they work in restaurants, hotels, casinos, catering operations or hunting camps, the vast majority prefer using local ingredients. They aren’t the type to count every strip of lemon zest or milligram of vanilla. No, these are chefs who work from the heart… and they know their garlic. I spoke to Canadian chefs from coast to coast: Peggy Vogler, Owner, Aphrodite’s Organic Café, Vancouver Chef Shane Chartrand, Sage Restaurant, Edmonton Chef Evelyn Reisner, Fresh Dish Catering, from Saskatoon Jenni Shrenk, of Chef Jenni, from Saskatoon Carrie Watson, Cook, Lac Dumont Fish & Game Club, Otter Lake, Quebec Jean Soulard, former Executive Chef at The Château Frontenac Hotel, Quebec City Bruno Leger, Chef, Recto Verso Restaurant, Saint Adele, Quebec…