Meet Doris Fin | Doris Fin: Chef and Foraging Enthusiast

We had the good fortune of connecting with Doris Fin and we’ve shared our conversation below.

Hi Doris, is there something that you feel is most responsible for your success?
The most important factor behind my success is the consistency in my values. Food is my passion. Cooking is fundamental to our evolution. Transforming nature into culture and nourishment is essential, rewarding and delicious. Food is a performing art and the ultimate expression of the human condition. My audience and clientele know what to expect from me and providing them with the best quality is my #1 priority. I consistently educate my mind and palate to nourish myself and them. For example, when choosing what to cook and/or eat the source of the ingredients is far more important to me than how the food is presented on the plate. I care to know where my food comes from, who grew it, how it was grown, is it in season, local or imported, bonus (but less common unfortunately) the quality of the soil which makes the food even more nutritious, and worth eating. Supporting locals, especially farmers who practice regenerative farming is my first choice, and making sure everyone knows about it so they too can know of the options outside of boxed stores. Eat real food. Eat from nature without chemicals and brought to you by those who actually care.

Let’s talk shop? Tell us more about your career, what can you share with our community?
As a new generation chef I have a lot of room for creativity and new ways of creating foods that actually provide nourishment and sustenance, not just a sensory experience, but a whole body long lasting effect. I prioritize knowing where my food comes from, getting to know the farmers who grow my food and finding out about the growing practices. The source of my food for myself and for my clients is the #1 priority for me. I like to recreate society’s favourites (e.g. cakes, cookies, soups, salads, etc.) into healthier alternatives, but not in the trendy ways that consumerism portrays. I’m most excited about my endeavours into the studies of herbalism and foraging. Learning about the medicine that Mother Nature provides and transforming it into edible nourishment that provides both healing and delight to the palate, mind and body.

I am where I am today because I followed my bliss. I’ve been cooking since I was 7 years old, but the main part of my profession today was inspired when I was 18 years old. I had graduated high school early to venture on a 5 month trip in Israel. I hitchhiked with a backpack, tent, and sleeping bag around the 7 hour long country and was exposed to a whole new way of living and eating. It was the first time I had tasted Israeli products at their source and I was shocked at how significantly tastier and better they were than whatever Israeli imports I was eating back home in Canada. I cooked my meals over little fires I’d create on beaches next to where I’d sleep. I ate with many locals who graciously invited me to join them everywhere I ended up. Bonds and trust were instantly created and I rarely had to pay for accommodation. It was my first exposure to community, healthy eating and eating from the land all at the same time. I loved the lifestyle so much that I made it my life for the next decade, travelling to various countries (Thailand, Peru, Iceland, Germany, Norway, Sweden, Indonesia, Ecuador, Laos, and many others), living in various communities (if it wasn’t for the visa expiration I might have moved to Hawaii), and learning about the land and how to cook food to gain the most nutrition and flavour. Plant-based eating (mostly plants, not plant-only) was the easiest and healthiest option for me and the most sustainable I discovered later. I started off teaching raw vegan “cooking” classes in India then expanded to teach various cuisines revamped with my healthier twist and lived in with people as their personal chef in exchange for food and accommodation and catered retreats. Word got around and my services became known from word of mouth and soon I was travelling from place to place for both work and pleasure. I gained skills from both trained and untrained chefs and food lovers and that led to offering 5-course dinners and collaborating with various chefs. Today, I offer Fin Cakes and Fincicles, my organic plant-based (and vegan) ice cream cakes and ice cream bars and I look forward to offering dinners in the woods and catering retreats. I still prefer the personal aspect of my business so I offer delivery to meet my clients in person.

To be honest, it was all easy and fun, to travel and say yes to all the opportunities I really wanted. It became challenging when I returned to Canada for good and began offering my services on a whole other level. The competition is fierce in the city, but I love what I do so overcoming the challenges was worth while. I put a lot of pressure on myself to become a well known chef, comparing myself to others who’ve established themselves as high-end chefs, not freelance travelling chefs. I took some courses at George Brown College thinking I’d gain more respect if I learnt all the traditional styles of cooking from France. None of it was healthy or appealing to me. I realized then that my calling wasn’t to change who I was or my style of cooking. There’s something for everyone and I know my niche and there’s more of a demand for my niche than the traditional cuisines. Knowing my values and sticking to them is what makes my business successful as mentioned before and this slight curve off course was the perfect lesson for me. I’m glad I tried it however, as it was the perfect reminder of who I am, what I’m about, and why I love doing what I do.

The lessons I’ve learned a long the way:
-Don’t sacrifice your wellbeing. If you’re burning out, it’s a sign to reassess where you are and if it’s the right place to be and figure out how to get back to balance, which is key to success and preventing dis-ease: maintain nutrition, exercise, daily practice of stress management. discerning what to say yes to, etc.
-Do only what you actually enjoy doing. If it’s not a 100% yes with all your heart, best to avoid it. There are exceptions of course. Paying bills and needing to stick to the grunt work that isn’t the most enjoyable is ok to do in the beginning, but keep striving towards YOUR dream, where you want to be and use the current path as a stepping stone to get to where you ultimately want to be.
-Ask a lot of questions about the line of work you want to be in. I found most people are delighted to share their experience.
-If you have competition don’t ever dim their light to make yours shine brighter. It will back fire on you in the long run. Do one thing, and do it really well, with your twist on it, with your own personality, and trust that you will gain your following/audience/clientele. The way you go into the venture is the way you’ll get it back. Never put down anyone, not even your “competition”. You never know, they can become an ally, or the person you refer people to when you don’t want to take on a client or want to share the abundance. Don’t be surprised if/when they do the same. What comes around goes around is so true!
-Keep advancing in your craft. Take courses, read books, watch documentaries, etc. about the topic(s) that interest you most and surround yourself with likeminded individuals who can support you and guide you on your path.
-Surround yourself with positive people who bring you up and who root for you, but are also honest and tell you the truth about how they feel, about their opinions, but always take everything with a grain of salt. Listen to the advice/feedback, but really feel inside your inner compass if what they say is true for you or not. Ultimately, you have the final say, it is your dream after all.
-Recognize that the initial excitement could be just that. Really consider potential consequences, do some background research on everyone you decide to work with, and trust, but not to the point where you lose yourself.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I would take them on a tour of farmers markets around Ontario and definitely to Alqonquin National Park. Really getting to know Ontario is all about the nature and the food from the land. We’d go fruit picking, whatever is in season than (cherry/berry/apple/etc.). Checking out some waterfalls, canoe on a river, check out a jazz concert, eat at my place everyday (or wherever we’d be staying during our outing, probably little guest houses or AirBnBs cooking with the colourful ingredients from the farmers markets and foraging in the woods). I’d bring a thermos of yummy hot beverage with mugs, not disposable cups. I’d show them the time of their life!

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I’d like to give a big big shoutout to all the farmers and food producers who are making the effort to educate themselves and actually making the necessary changes to regenerative farming practices. Thank you for caring. Your efforts are recognized and greatly appreciated.

Website: www.chefdorisfin.com

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