Meet the chef: Itamar Shani is keeping it fresh at Chickpea
When I first came to Vancouver it was hard for me to get a job. As multicultural as this city is, despite my experience, I was turned down by a lot of restaurants because of my accent and foreign appearance. One of the reasons I created Chickpea was to give people who are often overlooked a place to not only work, but also thrive. Today, my three kitchen leads are Brazilian, Eritrean, and Indigenous and two out of three are female.
I’ve recently been making a lot of Italian food and enjoy the challenge of veganizing dishes like lasagna and pizza that are typically loaded with meat and cheese. Almost all of my food is made completely from scratch. I mill my own flour for pizza dough, and top it with homemade vegan cashew-coconut mozzarella and fermented almond ricotta.Article content continuedTempea’s tempeh is a great product.
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