Guests at Devour! Osoyoos have the very good fortune to be able to taste the cuisine of Canada’s best kitchens in one of the country’s most stunning locales.
This year once again promises an incredible lineup of participating chefs. Devour! Osoyoos is so proud to showcase the talents of these industry leaders.
So much personality goes into the dishes every chef creates. What influenced the Devour! chefs to pursue their culinary passions, and what inspired their unique cooking styles? We were curious, and think Devour! festival guests might be, too. So we asked them!
In the spotlight this week, we’d like to introduce the Pacific Institute of Culinary Arts’ Executive Culinary Chef Darren Clay.
He then set off to further his education and apply his skills in Singapore, working for the Raffles hotel group, as well as running an authentic Mexican restaurant. Chef Darren used his time in Asia to travel and expand his knowledge of ingredients and techniques in Thailand, Malaysia, China, and Indonesia.
Wanting to give back to the industry, Chef Darren sits on various ITA advisory committees, the Joy of Feeding steering committee, which raises awareness and funds for the Centre for Sustainable Food Systems at the UBC Farm, and is currently the Vice President of the Chefs’ Table Society of BC, a chef-administered, province-wide collaborative organization dedicated to creating a foundation for the exchange of information between culinary professionals.
Chef Darren will be leading a team of PICA student chefs at several Devour! events throughout the weekend.