There’s an earnestness to the food that comes out of chef/owner David Gunawan’s kitchen at Farmer’s Apprentice, one that’s founded on a deep respect for the ingredients used to create his dishes.
“Local is great, but for me, it’s most important to understand where my food is coming from,” he explains. “First and foremost is quality. We work with 16 different producers, each with a unique product.”
Local food is accessible food, and working with local producers means the Gunawan can hold them accountable and ensure he’s getting the best products from which to create.
“We’re always trying to get the best products.”
The pork used at Farmer’s Apprentice comes from a farm on the North Thompson where Gunawan has worked with the farmer to crossbreed pigs specifically to produce meat to his standards and needs.
“We control their diet, we control when they are weaned, and we make sure they are consistently nourished and healthy,” he says.
Ninety-seven per cent of the ingredients used at Farmer’s Apprentice are both organic and traceable, and it’s the only organic restaurant in Vancouver that completely changes up its menu on a daily basis.
That philosophy even extends to the wine list, which is 100 per cent organic and biodynamic.
“We’re very proud of what we produce,” says Gunawan. “We only work with producers who share the same ethos.”
