From his childhood in the Philippines working in the family restaurant to launching and running glittering hotel and corporate kitchens to working to fight food waste and food insecurity, this chef has served up almost half a million meals over the last five years to those that need them most. Anya chats with chef TJ Conwi, owner of ONO Vancouver about “Robin Hooding” food (without the stealing), the dangers of aesthetically pleasing produce, poorly seasoned chicken, and so much more.

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