The Tablée des Chefs squad is due to visit four stables on Saturday morning in the paddock of the Gilles-Villeneuve circuit. First stop: Red Bull, where a cook hands him four trays of food and cans of Red Bull. “Today they are dragon fruit flavored!” he exclaims with a smile.
” There is everything ! spear The Press Calila Tardif, coordinator of the Educate and Nourish programs at the Tablée des chefs. We saw risotto, potatoes mashed with wasabi, meat parmigiana, it’s very varied. It’s very good quality, everything is fresh. »
Once its morning round is over, the squad drags its cart into a small room, where two large refrigerators are installed. The food is stored there, before being moved to another refrigerator, on the other side of the paddock. The five designated organizations this weekend – Shelter of Hope, Community Provisions, Old Brewery Mission, Salvation Army and Welcome Hall Mission – pick up surpluses during the day.
PHOTO OLIVIER JEAN, THE PRESS
Once its morning round is over, the squad drags its cart into a small room, where two large refrigerators are installed.
Last year, 15 tonnes of food were collected during the Grand Prix. That’s the equivalent of more than 50,000 servings, enough to feed… 50,000 people.
” [Chez les organismes], it is so much appreciated! There are many needs. They distribute them very quickly. »
Teams happy to help
In other Grand Prix around the world, the surpluses are harvested on Sunday only, at the very end of the event. As the Tablée des Chefs organizes everything in advance, a few months before the Grand Prix, it collects food throughout the weekend. She thus recovers “much more”, according to Calila Tardif.
Last year, during the first “edition” of the squad, the F1 teams were not used to this way of doing things, but that did not prevent them from recovering in large quantities.
PHOTO OLIVIER JEAN, THE PRESS
Calila Tardif, coordinator of the Educate and Nourish programs at the Tablée des chefs
This year, they are so happy to see us again! […] Before we arrived, there were teams that came on Wednesday and they already had surpluses.
Calila Tardif, coordinator of the Educate and Nourish programs at the Tablée des chefs
“I think we [en récupérera] even more this year because they are even better prepared and they collaborate even more. Everyone is looking to optimize surplus recovery. »
We quickly notice this enthusiasm by accompanying the squad during its harvest. Wherever they go, the three women are greeted with a smile. We offer them a drink, we thank them.
La Tablée des chefs also recovers surpluses elsewhere on the Gilles-Villeneuve circuit, for example in the lodges, where the food is prepared by the Queen Elizabeth Caterer, who is “already a year-round donor”. Teams will also be deployed to food concessions to see if any of them want to hand over their surplus.
The idea, nods M.me Belated, would be to repeat the operation every year.
“We look at it every year, but the Grand Prix appreciates what we do, they know it helps the local community. »
“Ideally, we wouldn’t want to have this program, because [ça voudrait dire] that there would be no food insecurity or waste, she says. But there will always be surpluses. »
As well, therefore, recover them as much as possible and use them wisely.