Sam Robertson began cooking professionally over 20 years ago, after growing up in Bradford - the heart of Canada's vegetable industry. He has worked in a wide range of kitchens from chain restaurants, pubs, a hotel, staff cafeteria, a vegan juice bar, wilderness lodge and fine dining including a stint at Zenkitchen. He has furthered his love of food through teaching, travelling and working in kitchens in Australia, Costa Rica, Italy, New Zealand, Thailand and across Canada. He has been passionate about working with farmers for over 10 years, both in restaurants and in the field, and gets very excited when fermenting.
Opinion: Imagine being judged by someone who has never worked in your industry but is nevertheless given a platform to speak on and is considered an authority. Chef Sam Robertson explores the pros and cons of food critics.