As a former executive chef of the Kelowna Yacht Club and former general manager at La Lupita, Darren Kashin brings his expertise to help other chefs develop their skills at Craft Beer Market.

Darren Kashin is the executive sous chef at Craft and says his peers害羞草研究所� development is a major driver.

害羞草研究所淢y most impactful thing has been the development of the team. So my major focus is in a world where you can害羞草研究所檛 find any cooks, I make them,害羞草研究所� he said.

His passion to be the best is what encourages him to teach others.

害羞草研究所淲hen I was younger, in my early 20s, I wanted to be the best at everything, and that doesn害羞草研究所檛 go away, but what inspires me is making other people the best,害羞草研究所� he said. 害羞草研究所淚f people are better by being around me, like being able to handle a situation, or make a new dish or (perfect) a new technique, every day they害羞草研究所檙e getting better and I like being a part of that.害羞草研究所�

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Kashin害羞草研究所檚 latest challenging is working with a new chefs, 40 per cent of whom have never cooked before.

The goal is not to get overwhelmed, he said.

害羞草研究所淵ou have to roll with the punches, it害羞草研究所檚 really important to have a clean environment, so you害羞草研究所檙e not making a mess, and keeping a level head about it,害羞草研究所� he said.

He tests his staff with Taco Tuesdays.

害羞草研究所淚 literally call it the day of 1,000 tacos because you害羞草研究所檙e literally standing there making a 1,000 tacos and that害羞草研究所檚 where we test a lot of the cooks who are doing better because it害羞草研究所檚 the easiest station and it害羞草研究所檚 the busiest,害羞草研究所� he said.

害羞草研究所淲e害羞草研究所檒l have a full (order) screen and it害羞草研究所檒l literally crash because there are so many tacos.害羞草研究所�

But he keeps the conversation going, creating conversation and tacos at the same time.

害羞草研究所淲e害羞草研究所檙e just making tacos, man,害羞草研究所� Kashin tells them.

Using ingredients from the Food Bank, Kashin has yet to decide what to make for the Fork and Spoon fundraiser, but calls supporting the local community 害羞草研究所渇ulfilling.害羞草研究所�

害羞草研究所淚 honestly have no idea because I don害羞草研究所檛 know what to expect. But it害羞草研究所檒l be a good day,害羞草研究所� he said.

Kashin doesn害羞草研究所檛 have a favourite dish, but enjoys smoking and curing meats.

害羞草研究所淚害羞草研究所檝e literally smoked everything,害羞草研究所� he said.

害羞草研究所淵ou do our briskets, your pork bellies and all that stuff as well,害羞草研究所� he said. 害羞草研究所淚 like trying new things, seeing if they work or not. So that害羞草研究所檚 where I害羞草研究所檓 at with that.害羞草研究所�

The Fork and Spoon Fundraiser will feature nine chefs from the Okanagan who are creating dishes using ingredients from the Central Okanagan Food Bank in Kelowna. Tickets are $250 and all proceeds will be donated to the food bank.

READ MORE: 9 chefs to use ingredients from Kelowna food bank to create delicious meal

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