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.
As an agri-culinary educator, Chef Bashir Munye brings a unique Afrocentric lens to his teachings,
infusing his work with a deep appreciation for the culinary traditions of the African diaspora. He
believes that embracing an Afrocentric perspective is essential in reclaiming the rich heritage and
contributions of African cultures in the agricultural and culinary realms.
Chef Bashir has been volunteering and supporting Black Creek Community Farm for many years. In
his recent role as the Value-Added Coordinator at BCCF, he made the most of the opportunity to
reconnect to local farming while seeking to learn and contribute to food justice in the community.
Bashir used 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,Bashiris a culinary educator, a food consultant/recipe developer, and an academic
researcher. His latest project is in collaboration with Chef Fadi Kattan on his opening-soon Toronto
outpost, Louf.
"Food is a vessel for understanding each other and coming together for social change. "
Chef Bashir explains the concept and how it’s helping him reimagine the future of food.
Chef Bashir took to Instagram Live with Cuisine Noir for an inspiring talk on food, culture, and community empowerment in Toronto.
Chef Bashir is part of the team bringing authentic Palestinian flavours to life at the newly opened Louf.
Black Creek Community Farm 's 8 acres bring fresh food and community together —just ask Chef about all the magic that happens on Canada's largest urban farm!
The Back Cultural Nutrients event at Fort York was a groundbreaking, multi-ethnic, multi-sensory celebration of African foodways.
In this episode, he discusses his early move from Somalia to Italy, his Italian upbringing, and his later reconnection with African roots, which now shapes his work as a chef and educator.
Chef Bashir Munye helps our hosts overcome their mental hurdles when it comes to food.
Bashir showcases traditional dishes from Nigeria, Somalia and Ethiopia for his nomadic-style meal.
Chef Bashir Munye serves Iftar recipes for those observing the Muslim holy month.
Bashir flew to Chitkara for a month-long culinary learning intervention for students pursuing Bachelor of Culinary Management.
Chef Bashir Munye makes everything from dinner to dessert using unique varieties of eggplants.
From Nigerian-style spicy beef to Ethiopian-style chicken and Moroccan-style veggie skewers, there’s something for everyone!
Shifter Magazine celebrated a list of Black men having a positive impact at work, at home and in the community, all while promoting brotherhood among Black men and dispelling negative stereotypes. Bashir was among this esteemed list.
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!
Bashir joins U of Guelph's Kimberly Thomas-Francois and Abdul-Rahim Abdulai to cook and discuss how food plays a role in culture & identity.
Bashir makes Chick Pea Fries with Harissa for the The Communal Lunch Project
In this YRFN Food Stories episode, 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
On the cover and as the main feature, Bashir writes a letter to his daughter. Its his love affirmation for all those nights he spent expediting service or behind the line cooking until midnight, only to come home to find her sleeping. This is a story about how food saved him.
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.
Bashir recognized as Ontario's rising culinary talent
"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