The Power of Connection

by Chef Imrun Texeira

In the fast-paced world of culinary arts, it’s easy to get caught up in the immediate demands of the kitchen. For years, my focus was singular: perfecting techniques, executing flawless service, and meeting the high expectations of diners and my chefs. But as my career progressed, I realized there was more to being a chef than what happens within the walls of an award-winning kitchen. Opportunities to engage with the broader industry, advocate for meaningful change, and mentor the next generation presented themselves, and I knew I wanted to make an impact that extended beyond the plate.

More than anything, I want to leave a lasting mark on this industry, not just through the food I create, but through the conversations I spark and the connections I build.

The Turning Point: Looking Beyond the Kitchen

In the early days of my career, my world revolved around the intensity of the kitchen: long hours, high-pressure environments, and the constant pursuit of excellence. While rewarding, this lifestyle often felt isolating. It was mentally and physically taxing, and I found myself questioning the bigger picture.

The turning point came during the COVID-19 pandemic. For the first time in over a decade, I was forced to step back and reflect. After years of keeping my head down, culminating in experiences like filming Top Chef Canada, the world paused, and so did I.

When things started reopening, I was invited to an industry event hosted by Restaurants Canada. It was more than just an opportunity to reconnect with peers, it was a chance to step outside the kitchen and immerse myself in the broader conversations shaping our industry. Issues like sustainability, mental health, and innovation were being discussed on a national stage, and I realized I wanted to be part of those conversations, not just for my own growth but for the future of the industry.

 Restaurants Canada: A Platform for Connection and Growth

One of my most impactful engagements was with Restaurants Canada. Receiving the Emerging Leader Award of Excellence was a defining moment for me. It wasn’t just a recognition of my work; it was an invitation into a larger network of industry professionals committed to shaping the future.

Through Restaurants Canada, I gained insights into the business side of food service and explored the trends and challenges impacting us all. Events like RC Show are invaluable opportunities to connect with chefs, suppliers, and entrepreneurs from across the country. These interactions not only expanded my professional network but also inspired me to think differently about my own work.

For instance, learning about sustainable practices and emerging technologies led me to implement more efficient systems in my business. It also deepened my commitment to zero-waste practices and advocating for the sustainability of the people within our industry, not just the operations.

Mental Health Advocacy:  The Burnt Chef Project

The culinary industry is notoriously grueling. Long hours, high stress, and physical demands take a toll on mental health. I often compare the pressures of working in top fine dining kitchens to playing at the professional level in sports leagues like the NBA or NHL, except we don’t have the same support systems to sustain that level of performance.

My involvement with The Burnt Chef Project began when the global initiative expanded to Canada. As an ambassador, I’ve had the chance to share my own experiences and advocate for mental health awareness in hospitality. This work is deeply personal. I’ve seen firsthand how the industry’s relentless demands can lead to burnout and tragedy.

Through workshops, panels, and one-on-one conversations, I’ve worked to create a culture where seeking support is normalized. It’s been incredibly rewarding to see the shift in how our industry approaches mental health. This advocacy has also helped me build deeper connections with my peers, reinforcing the idea that taking care of ourselves is essential to taking care of others.

Inspiring the Next Generation: Halton Catholic District School Board

One of the most fulfilling parts of my career has been my work with the Halton Catholic District School Board. Speaking to elementary students about careers in food and hospitality isn’t just about sharing my story, it’s about planting seeds of inspiration.

When I look at these students, I see future chefs, restaurateurs, food writers, and innovators who will shape the industry in ways we can’t yet imagine. It’s a privilege to be part of their journey, even in a small way. These sessions also remind me of why I started cooking in the first place: the joy of creating and sharing something meaningful.

Beyond inspiring students, this work has shown me the value of mentorship. Investing in the next generation has strengthened my connection to the community and reaffirmed my commitment to fostering growth in the industry as a whole.

Each of these experiences, whether through advocacy, networking, or education, has added new dimensions to my career. They’ve broadened my perspective and deepened my understanding of how interconnected our industry truly is.

Being recognized by organizations like Restaurants Canada has opened doors to speaking engagements, collaborations, and media opportunities. My work with The Burnt Chef Project and the Halton Catholic District School Board has positioned me as more than just a chef. It’s established me as an advocate and educator, someone who is actively shaping the future of our field.

As I move forward, I’m excited to build on these experiences. I want to continue inspiring the next generation, advocating for mental health, and pushing the boundaries of what’s possible in the culinary world, both in and outside the kitchen.

At its core, my journey has been about connection: to people, to ideas, and to the broader purpose of what we do as chefs. I’m incredibly grateful for the opportunities I’ve had so far and look forward to what’s next.