Food for Thought

Following Chef José Andrés’ keynote conversation, industry leaders and audience members reflect on the ideas that resonated most. Read the article on page 22 of our digital MENU Magazine here.

“When I sat down across from Chef José Andrés for our keynote fireside chat at RC Show 2025, I wasn’t just speaking with a world-renowned chef. I was speaking with a man who has redefined what it means to lead in this industry. I was truly honoured, but also deeply humbled.

Chef José doesn’t separate food from the world around it. To him, it’s not just about what’s on the plate—it’s about the entire system that supports it, and the centrality of that system to nearly every facet of human life. He sees food as infrastructure, as policy, as a tool for connection and resilience. And in a time when so many operators are facing pressure from every direction, that message felt more important than ever.

What struck me most was not his storytelling (though he’s an extraordinary storyteller), but his insistence on ambition. Chef José challenged us—not just to care, but to stop thinking about food insecurity and kitchen closures as parallel problems and start recognizing them as symptoms of the same broken system. His message was clear: we can’t keep doing more with less. We need to build systems that are strong, scalable, and equitable, and that starts with sustainability—not just environmental, but operational. He talked about the hard realities of keeping a restaurant open, about how food businesses are beautiful and brutal in equal measure. And he reminded us that before we can give back, we need to build businesses that can stand on their own two feet. That’s not selfish. That’s foundational.

At the same time, he called on chefs, owners, and suppliers to see themselves as part of a broader solution. Not just service providers, but catalysts for change. That kind of thinking shifts the entire conversation around what foodservice can—and should—be, and the true value and impact of our $120 billion dollar sector.

The 80th anniversary of RC Show was such a fitting moment to reflect on how far we’ve come, and how much more is possible when we work together. Our industry is full of problem-solvers. Of people
who care deeply. Of people who show up.

Feeding people will always matter, but feeding possibility is what changes the world.”

Kelly Higginson, President & CEO
Restaurants Canada

“As a long-time participant and partner of RC Show, High Liner Foods always looks forward to the exciting three-day event for the chance to spotlight our seafood products, strengthen industry connections, and draw inspiration from food industry leaders. This year was particularly exciting as we worked in concert with Restaurants Canada to bring the esteemed chef and humanitarian José Andrés to the Canadian foodservice audience.

It was an honour to welcome Chef Andrés and hear firsthand about his culinary journey and the impact of his efforts through World Central Kitchen. His engaging and insightful keynote reminded us of the role the foodservice industry plays, extending far beyond simply being a business, but also in supporting the well-being and strength of our communities.

Chef Andrés passionately underscored the impact that the industry can achieve when we lead with purpose. Whether its nourishing neighbours in crisis, creating a welcoming space for connection, or implementing sustainable practices, we can be a force for meaningful change while still delivering an exceptional food experience. This dedication to culinary innovation and social impact resonated with us as we strive to embody this through our own purpose – Reimaging Seafood to Nourish Life. Our purpose guides every decision, whether that be our commitment to supporting our communities, promoting employee well-being, or regenerating ecosystems to ensure we have the resources to provide seafood for generations to come.

We also had the pleasure of hosting a meet-and-greet with Chef Andrés, serving seafood canapés expertly crafted by High Liner’s culinary team. It’s one thing to hear from such a renowned chef, but to personally meet and share our food with him was an unforgettable experience. The opportunity to connect with influential figures like Chef Andrés encourages Canada’s

foodservice and hospitality community to push the boundaries in thinking about food differently. His stories truly captured the essence of this year’s RC Show theme, FUEL, offering exactly the kind of inspiration that’s needed to navigate the often challenging and ever-evolving landscape of the foodservice industry.

My High Liner colleagues and I left the event with renewed motivation and enthusiasm for the future of foodservice.”

Anthony Rasetta,
Chief Commercial Officer
High Liner Foods

“I’ve been following Chef José Andrés for years. He’s one of the leaders I’ve always looked to when it comes to mobilizing chefs for something greater than food alone. People talk about his celebrity, his accolades, his success—but what inspires me most is his ambition to solve real problems—not just talk about them.

When I started La Tablée des Chefs, it was with a similar belief: that chefs, cooks, and the broader food industry could be mobilized to address food insecurity and food education in tangible, lasting ways. That’s what we’re doing with the new kitchen we’re building—to prepare soup for Canadian schoolchildren who go hungry every day. Because yes, in Canada, there are still thousands of kids showing up to school without lunch. And someone needs to do something about that.

What I admire in Chef José is how unapologetically bold he is about this work. In the non-profit world, we’re used to doing miracles with crumbs—scraping together goodwill, volunteers, and modest grants. But he’s not afraid to ask for more and demand real resources. Because that’s what it will take to move the needle on food security, food literacy, and culinary independence.

His leadership is catalytic. He convinces other chefs that these issues and the work we do matters. The ripple effect of the idea we can each give a little of our time, our voice, and our energy to something bigger than our own kitchens is far-reaching. Manufacturers, distributors, processors, philanthropists, even policymakers start to follow when the industry aligns around a shared purpose.

I see it in our own work at La Tablée des Chefs, too. When I approached a manufacturer recently to sell us soup kettles at cost—a request he’d never entertained before—he said yes. Not because he’d make money, but because he could be part of something meaningful. That’s corporate social responsibility in action, and it didn’t require a donation. It just required a different way of thinking.

What Chef José models so well is how to speak to power as a peer, not as a petitioner. He doesn’t ask for charity—he challenges institutions to recognize food as the critical infrastructure it is. And when he started World Central Kitchen, he didn’t have foundations or billionaires lining up to support him. He put in his own money. He travelled relentlessly. He took the risk. And eventually, the world caught up. That story resonates deeply with me, because I’ve lived it too.

At La Tablée, we started with $32,000 in the bank. Today, we’re a $10 million operation with 67 staff, working coast to coast. There’s so much still to be done. I could double in size and still not be where I think this organization needs to be in this country. I don’t believe our next chapter will be built on one person’s name. I believe it will be built on a movement driven by chefs who will bring in other people to build something that lasts.

Because this isn’t about heroics. It’s about doing the work—together.”

Chef Jean-François Archambault,
Founder & CEO
La Tablée des Chefs

“Chef José Andrés has given so many interviews on so many topics that it was hard to predict what direction his fireside chat with Kelly Higginson, President and CEO of Restaurants Canada, might take. Would he spotlight one of his many ventures? Fundraise for World Central Kitchen? Revisit the highlights of his storied career?

Instead, what emerged was something quieter, more grounded—and deeply resonant for everyone in the room. Chef Andrés reminded us that at heart, he is a restaurateur and practitioner who believes that professional kitchens are, above all, places of generosity. Where time, knowledge and effort are shared in service of something greater.

Amid all the innovation and inspiration of RC Show 2025, it was striking—and refreshing—to hear him focus on the fundamentals. Not just the creative or cultural value of restaurants, but their role as economic anchors. He urged operators to know their numbers, plan before they leap, and build not just beautiful concepts, but sustainable ones. In a business where passion often outpaces planning, it was a powerful reminder that purpose must be matched with precision.

Chef Andrés also acknowledged the impulse so many hospitality professionals feel to give back, volunteering, donating or showing up in moments of crisis. But he offered a quiet caution: make sure your own business is healthy first. Only then can you truly support those around you. Success, in his view, isn’t about ego or empire—it’s about creating stability for your team, your community, and the larger food system we all depend on.

In the end, he brought the conversation full circle: restaurants are fragile. They are beautiful, brutal businesses. And they matter deeply. When one fails, the ripple effects stretch far beyond the dining room. Everyone feels the impact.

And that, perhaps, was the biggest takeaway: that doing well isn’t just a goal. It’s a responsibility. For the people we feed, and the ones who help make that possible.”

Chris Szego,
Hospitality Writer
MENU Magazine