We spoke with Bashir Munye. Bashir is the chef and owner of My Little Dumplings, and his food is inspired by global cuisine, and local and organics. We found out the challenges of running a food business in Toronto, the most beautiful definition of success, and who does the cooking at home.
Why are your dumplings so tasty?
Where do you find inspiration to create your food?
Most of my inspiration comes from personal experience. From places I’ve visited, friends and family, from different cultures, farmers and seasonality, my desire to learn more, and of course, by not being afraid of being playful with food.
How do you define success?
For me, success is the positive influence I make in the lives of the people around me, starting with my family and friends. It’s the way people look up to me based on the idealistic choices that I make. It’s the way my wife and kids look at me with a sense of admiration and pride. It’s cooking with love and feeding someone’s soul. (You certainly make my family happy!)
Running a food business in Toronto, what challenges you most?
The biggest challenge for me running a food business in Toronto is to find work-family balance. Being able to be a dedicated and loving father and husband, and also being able to financially provide for my family.
How do you hope to influence the culinary culture in Toronto (and beyond)?
I hope to influence a new generation of cooks by helping them understand and reconnect with their ingredients, and by showing the beauty and importance in maintaining and celebrating our cultural diversity through food.
Who taught you how to cook?
My mother was the person who taught me how to cook, laugh and love.
Does your wife enjoy cooking too?
My wife loves to eat well. Although I do most of the cooking, she is responsible for our family Sunday brunch, my favourite day of the week.
Where can people try your delicious food?
Currently, people can find me every Monday at Sorauren Farmers Market from 3 to 7pm, until the end of October. At Ryerson University every Wednesday from 11 to 3pm, and every Saturday all year long at the Evergreen Brick Works from 8 to 2pm.