Chef John Placko tells us what he’s been up to since the pandemic hit.
This week we are delighted to chat with Chef John Placko of Toronto’s Powder For Texture, a gentlemen that us here at Good Food Revolution have known for many a year, from way back when he was the Executive Chef for Maple Leaf Foods.
Last year, when the COVID-19 pandemic hit and lockdowns were initiated, John found an inspiring way to keep himself busy. He began collecting food that was going to go to waste from temporarily shuttered restaurants and hotels, cooked it it up in his home kitchen, and then distributed it to local food banks… a most admirable and selfless project, indeed.
As well as this ongoing altruism, John has been getting really into chocolate making, and has quite the range on offer for this Valentine’s Day.
To see more, check out the selection right here at Powder For Texture.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And it was lovely to see John’s face, albeit for a short period of time.
