The intersection of food with culture and history is understood through the study of “foodways”. Customs of food preparation, production, preservation and presentation are all facets of how we understand regional foodways, and these often inherited traditions reveal much about the creative life of a person and place.  Hosted by the AGO’s Chef Renee Bellefeuillle, Foodways is a new conversation series that brings together chefs to explore  the intersection of culinary practices, memory and art. 

Launching in January of 2022, Foodways: Caribbean Flavours brings together three chefs with ties to the Caribbean and its Diaspora to reflect on their own foodways, inspired by the AGO’s current exhibition of art from the Caribbean and its Diaspora Fragments of Epic Memory. This conversation series will conclude with an in-person dinner at a later date, created by the participating chefs.  

Award winning Executive Chef and Food Stylist, Selwyn Richards has been planning, presenting and preparing delicious meals with artistic flare for over 30 years.  Chef Selwyn is a graduate of Cornell University’s Food and Beverage Management program and an Alumni of George Brown College Toronto, Culinary Management. While attending George Brown, Chef Selwyn secured a position as a kitchen manager, launching his culinary career.  Upon graduation, he began his journey as sous chef in one of the most prominent restaurants in Toronto, the CN Tower. He quickly moved to playing a crucial role in the opening of SkyDome where he managed his own department as head chef.  He then became an indispensable asset to a select number of prestigious restaurants in and around Toronto. Recognized as an expert in his field, Chef Selwyn and his company, The Art of Catering, are renowned for their appearances on TV shows such as I Do… Let’s Eat! (Food Network) and Rich Bride, Poor Bride (Life Network). In his niche as a food stylist, Chef Selwyn has contributed to a number of film and TV productions, is the President and Executive Chef of The Art of Catering and former owner of an upscale Caribbean Restaurant which he managed with his brothers.  Chef Selwyn is a published author launching his book The Art of Cooking – Soul of the Caribbean in February 2014 and distributes a monthly newsletter, The Catering Bite, sharing recipes, cooking tips, food trends and more. Visit Selwyn’s website at http://chefselwyn.com/