Page 12 - MENU Magazine - March/April 2018

Meet
the Chefs
“People...need to understand where the meat comes from. How it is raised. It is not about better meat. Meat that is raised in Canada is very high-quality and well-raised... This is about the authenticity. Diversity of the country, otherwise we’ll never be different
in the world food scenery.” STÉPHANE MODAT
help of First Nations communities. “In these regions, the ones who know the impact of our hunt are the locals.” And to make sure their relationship is not biased, money is never involved in this a air. They simply bond over a common love for the quest, the tradition and the Canadian terroir.
Regarding changing legislation around the accessibility of wild meats, Modat rec- ommends that the Canadian government considers a new overseeing authority that will specialize in this area (something the government does not presently employ). The Canadian industry relies on the help and vision of the government. “My grandfa- ther used to say ‘you already have the no,
all that’s left to get now is the yes,’ and I am working on this.” Modat suggests that we absolutely can and should coordinate things like inspection and distribution channels for wild meats; this is totally possible and safe.
“To work with the terroir, that is what chefs should be doing,” says Modat. The people he works with need to be people interested in what they are doing, they also need to be friends. He suggests that cooking is nothing if not social. m
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MENU MARCH / APRIL 2018