Loyal Trasnsracial readers may recall a burst of Canada-themed stories a few months ago — when we were visiting our neighbor to the north on some random, unexpected work trip.
Anyway, whilst we were there we had the chance to learn about this young kid — chef Luke Hayes-Alexander, who is emerging as the most compelling culinary talent in the entire country.
At barely 19, he is already in charge of his own kitchen — the eponymous Luke’s, which his parents named after their only child back when he was a toddler and from which he ousted his dad a few years ago.
Luke’s story is quite a read — as told in a nice story in today’s Financial Times.
In it we learn about Luke’s passion for charcuterie, his appreciation for molecular gastronomy and being home-schooled.
Luke is young and inventive and we suspect he has a long and vibrant future ahead of him — both in Canada and perhaps worldwide.
You should check out this documentary about Luke here: http://www.youtube.com/watch?v=KIVHwZrfQCk and then here http://www.youtube.com/watch?v=VdGDQU-AWaM