- Kevin, it’s been several months now since you introduced Collingwood and The Blue Mountains to the Cravings’ Holistic Kitchen line of prepared meals and delicious desserts. You are a VERY busy guy. What inspired you to take on this work?
Being a chef for over 30 years, I have seen many food and health trends come and go. In the last 7 or 8 years, the requests and needs of the people that I have the pleasure to prepare menus and meals for have changed the most. These are not trends, but lifestyles and real dietary needs. Due to allergies or sensitivities, people are eating less gluten and dairy, and for ethical or health reasons, people are choosing to eat less meat. There is a huge gap in the market for quality take home meals that fit these needs. I am providing healthy, delicious, homemade meals with local and organic ingredients where possible.
- What makes Cravings’ foods different from other dairy and gluten free prepared meals and desserts available in grocery stores?
The quality and the price. I’ve tried some of the options out there, and they are not very good! Not only are they not very tasty, and not very good for you, but the price you pay to only be left hungry and unsatisfied is not right. Cravings’ foods are artisan prepared with care by actual people who care. Every individual meal and dessert is created with the understanding that my customers are paying to be fed and nourished. I will always make food for them that is delicious, filling, and worth it.
- Do you have a favourite meal or dessert? Why?
The cabbage rolls are currently my favorite Cravings’ meal. Being a person who grew up eating meat, and now eating less of it, they fill the spot. They are the most satisfying vegan meal I have ever eaten! Now that may seem a little biased on my part, but I only speak the truth. My favorite dessert has to be the cashew “cheeze” cakes because I feel zero guilt eating them.
- What’s next for Cravings’ Holistic Kitchen? Are there any new meals or desserts on the horizon?
We are currently in the process of changing our packaging to plant based and compostable. It’s a healthier way to package our food, and helps keep waste down for our planet. In the fall, we will introduce a vegan chili. We will keep listening to requests from our customers for inspiration on future additions to the menu.
Kevin Coulter has been a culinary artist for more than three decades. He is best known locally as the Chef at Cooper Blues in Blue Mountain Village.