Sam Robertson
About Sam Robertson
Sam Robertson began cooking professionally over 20 years ago, after growing up in Bradford - the heart of Canada's vegetable industry. He has worked in a wide range of kitchens from chain restaurants, pubs, a hotel, staff cafeteria, a vegan juice bar, wilderness lodge and fine dining including a stint at Zenkitchen. He has furthered his love of food through teaching, travelling and working in kitchens in Australia, Costa Rica, Italy, New Zealand, Thailand and across Canada. He has been passionate about working with farmers for over 10 years, both in restaurants and in the field, and gets very excited when fermenting.
Chef Sam Robertson on how cooks get a raw deal
Among big changes in the world of cooking is one static fact - the relatively poor pay for cooks and kitchen staff, writes chef Sam Robertson.
Chef Sam Robertson: Are food critics good or bad?
Opinion: Imagine being judged by someone who has never worked in your industry but is nevertheless given a platform to speak on and is considered an authority. Chef Sam Robertson explores the pros and cons of food critics.
Chef Sam Robertson talks about food banks and sharing the bounty
Chef Sam Robertson discusses the importance of food banks and otherwise sharing the abundance that many of us have.
Chef Sam Robertson: How to eat locally during the winter
Great creative. Grow sprouts. Spice up root veggies with herbs. And don't forget, spring is around the corner.
Chef Sam Robertson: Your bottled water is bottled money for big corporations
As a chocolate lover and an environmentalist, I’m heartbroken.
Chef Sam: Canadian cuisine is easy to love, not so easy to define
Canadian cuisine is hard to define but chef Sam Robertson knows his favourites.
Chef Sam Robertson: Want green beer? Hire some pigs
Time to enjoy the fruits of Canadian brewers working hard to respect the environment and cut waste.
Chef Sam Robertson sneaks into an Ottawa speakeasy
Canada has some amazing secret watering holes to enjoy all those fancy beers and cocktails that are surfing such a wave of popularity recently.
Canadian food heroes
Who are the trend-setting Canadian food heroes that are making a difference? Chef Sam Robertson has the scoop.
Chef Sam Robertson has fun with fermented foods
Kombucha, miso, kimchi, and sauerkraut: there are so many fermented foods out there and they are becoming increasingly easy to get your hands on, so it's a fun and exciting journey to undertake.