Every week we feature a good human from TWIC. This week’s member highlight is Chef Bashir Munye … he is an advocate and educator, but most importantly he is a kind, curious, and beautiful soul with a gentle, clear, and passionate way of expressing himself. Always with a soft sense of humour and smile, Bashir is part of a new generation of chefs inspired by global cuisine and are creating the future of food … kind, local, and sustainable. He is a passionate advocate for promoting diversity in food and believes and advocates for access to good quality food for everyone. Currently, Bashir is a culinary professor at George Brown College, a food consultant, recipe developer, an academic researcher, and a father of three.
A true global child, Bashir’s experience of food embraces many geographical and cultural boundaries. Born in Somalia, and raised in Italy, he has called Toronto home for the past 22 years. Growing up in the Mediterranean, fresh, seasonal foods were the norm and Bashir continues to honour this tradition staying connected to and buying from the local farming and artisanal food business community. Me, my husband Rob, and our three kids all have a special relationship with Bashir (and a select few of his family members) through Brickworks Farmers’ Market (for this story, you can listen to our Conversation in Wellness Intelligence with him).
Click HERE to read my full interview with Bashir in The Wellness Intelligence Collective
(if you are not yet a member (it’s free), you’ll be prompted to join first)
