Chef Ned Bell
One of Canada’s most prolific chefs, Ned Bell has built a reputation not only for being a mastermind in the kitchen, but also as a globally recognized ambassador for sustainable seafood. Born and raised in British Columbia, Ned developed a passion for locally sourced cuisine and fresh ingredients very early on. His continued drive led him to cook in some of the top kitchens across Canada, before finally returning to the West Coast to become the Ocean Wise Executive Chef at the Vancouver Aquarium. Chef Ned’s passion for sustainability has just recently resulted in his receipt of the Global Seafood Champion Award for Advocacy in 2017- quite an accomplishment!
Eating seafood responsibly is not about restricting your options, it’s about opening your mind to a vast array of fish and shellfish that you might not have considered before. Fortunately, on the Pacific Coast, we’re blessed with an abundance of well managed wild species such as sablefish, geoduck, and Albacore tuna. By asking where our seafood comes from & how it was caught, we have tremendous power over the fishing industry.
Canada isn’t the only region that is recognizing the dangers of overfishing – countries around the globe have taken notice, and are initiating change. They have drastically increased their focus on responsibly farmed seafood by opening more and more sustainable fisheries, in an effort to combat the issue.
Any menu item stamped with the Ocean Wise Seal means that it’s a responsible choice – Just like the Jumbo Black Tiger Shrimp featured in the Shrimp Linguine with a Garlic Confit Sauce and Shaved Parmesan Cheese recipe Chef Ned Bell developed with Chefs Plate. It makes us feel like we’re part of a revolution in the food industry – like we’re doing more than just putting food on plates.
Chef Ned Bell’s new cookbook Lure focuses directly on delicious and healthy fish and shellfish that are available on the Pacific Coast that can be caught or farmed responsibly, with minimal impact on the environment. Lure is as much about healthy eating as it is about healthy oceans.
Chef Ned decided to hold off on the “cheffy touches,” and instead focus on simple, approachable recipes that highlight the quality and freshness of the ingredients.
The partnership between Chefs Plate and Ned Bell was a natural fit simply because our values are so in tune with each other. From delivering the highest quality ingredients, to providing our customers with simple and accessible ways to create healthy, delicious meals in a sustainable manner, we share the same purpose.
Chef Ned’s Dish – Shrimp Linguine with a Garlic Confit Sauce and Shaved Parmesan Cheese – is a testament to his skills as a chef, and Chefs Plate is proud to feature the exclusive recipe on our menu on the week of October 23rd. The Ocean Wise Black Tiger Shrimp in the dish are perfectly cooked, and pair beautifully with the fresh linguine, creating a dinner that’s unforgettable.