It was a long time coming. But it was worth the wait.
In this episode of The Next Course video chronicle, chef Chris Whittaker celebrates the arrival (and installation) of new energy-efficient equipment from Garland Canada for his kitchen at forage… which is now, by design, one of Vancouver’s most sustainable restaurants.
With everything now in place up front and in back, it’s almost time to celebrate the way ahead… and look back at how we got here.
That’s been a long time coming, too. Catch it right here.