BASHIR MUNYE
CHEF | FOOD ADVOCATE | EDUCATOR
Chef Bashir Munye is part of a new generation of Toronto chefs who are inspired by global cuisine while creating the future of local and sustainable food ideas.
A true global child, Bashir’s experience of food embraces many geographical and cultural boundaries.
Born in Somalia, and raised in Italy, he has called Toronto home for the past 28 years. Growing up in the Mediterranean, fresh, seasonal foods were the norm but oftentimes he was disconnected from culturally appropriate foods such as callaloo, okra, and garden eggs, grown in an ecologically farming method. Chef Bashir has been volunteering and supporting BCCF for many years. Now he is excited about his role as the Value-Added coordinator at BCCF, as he is hungry to reconnect to local farming while seeking to learn and contribute to food justice in the community. Bashir will be using his expertise as a chef and culinary instructor to lead the development of a financially sustainable model for creating delicious preserves, pickles, sauces and more made from BCCF’s farm-grown produce. He is a believer that food is a fundamental human right and advocates for access to good quality food for everyone.
Currently, Bashir is a culinary professor at George Brown College, a food consultant/ recipe developer, and an academic researcher.
"Food is a vessel for understanding each other and coming together for social change. "
Chef Bashir Munye serves Iftar recipes for those observing the Muslim holy month.
Chef Bashir Munye makes everything from dinner to dessert using unique varieties of eggplants.
Chef Bashir drops by to show to give Drew a quick tutorial on how to make Beet Tartare that's simple, takes no time at all, and looks dangerously delicious. Oh, and it's healthy too!
Special guest Chef Bashir Munye, food advocate and educator joins University of Guelph's Kimberly Thomas-Francois and Abdul-Rahim Abdulai to create a special dish that speaks to local ingredients and taste of place. While preparing the dish, Bashir, Kimberly and Abdul-Rahim discuss how food plays a role in culture and identity.
The Communal Lunch Project was thrilled to welcome Chef Bashir Munye for a Food & Identity cooking demo and conversation! Join us as Chef Bashir walks us through making his Chick Pea Fries with Harissa, and then shows us how to make that dish into a fuller meal with what may already be in your fridge!
In this YRFN Food Stories episode, Chef Maxine is joined by Chef Bashir Munye, an amazingly talented chef, a passionate social change advocate, and an enthusiastic educator of cuisine and food culture. Maxine and Bashir come together to share stories and insights into food culture, the evolution of cuisine, and their experiences working and living in the GTA in the food industries. Watch as Chef Bashir shares his food story while taking us on a culinary journey that spans 3 continents with his unique nomadic style cuisine.
Chef Bashir sharing his experience at Half Moon
Celebrate Earth Month with these sustainable tea party ideas
This letter of love affirmation is for all those nights I spent expediting service or behind the line cooking until midnight, only to come home to find you sleeping. I hope you grow to understand me and see the man I have become. This is a story about how food saved me.
Bashir makes two Ugandan dishes to bring some flavour to your dinner table Take your taste buds on a journey without leaving your kitchen with CTV's The Social.
"I advocate for the right of people to be food sovereign through public engagement, culinary and academic panel conversation, and creating direct relationships with farmers and cooking with food that is culturally appropriate." - Chef Bashir
dishes from around the world that will make a great addition to the feast this year.
Chef Marissa and Chef Bashir Munye feature a five course menu was designed to incorporate vibrant, diverse and local ingredients grown right here in the GTA from Foodshare Toronto, 100knm Food Inc., Afri-Can FoodBasket and Black Creek Community Farm
Steamed, stuffed and covered in chocolate, chef Bashir Munye is enchanted by eggplant at all stages.
Born in Mogadishu, Somalia and raised in Italy, the man destined to become a celebrated chef then travelled across Europe and moved on to the U.S. before coming to Toronto, Ontario.
Four meals that reduce food waste while bringing all the flavour.
We’re celebrating unity through food with @trevorlui and @chefbashir of @nomadic.comfort.food. Trevor & Bashir discuss pressing topics affecting the Asian and Black communities through the unity of food.
As part of the PC Insider's project, Chef Bashir takes us on his journey to share how he uses cooking as vessel to find a place of belonging.
Bashir shares his delicious cultural alternatives to the classic Thanksgiving menu
click here
Celebrate the heritage of Chef Bashir's home culture in this beautifully prepared communal African meal.
'Nomadic Cooking' — food that explores Africa’s vast culinary regions mixed with his family’s Somali background, Italian upbringing and local ingredients.
Kaalay oo ila fadhiso (Come and Sit With Me) - A conversation on the impact of colonization on food and culture