Healthy and Delicious with Chef Kate Cram – Oak Bay News

– Story by Sandra Jones Photography by Don Denton

Kate Cram is living proof that you can’t go wrong with finding career inspiration in an episode of Oprah. In fact, lucky coincidence crossed talk show television in the ’90s when this prolific chef and serial entrepreneur graduated from high school in Ladysmith.

“My father saw an episode of Oprah and the guest was the head chef at the Four Seasons Hotel in New York. My parents knew I was passionate about cooking and baking, and they wanted me to go to the best school available, ”remembers Kate. “They thought this cook would know where that is, so my father found them and called them.”

The answer: The Culinary Institute of America. Five days after her 18th birthday, Kate jumped on a plane with her knife set and flew to New York State for the two and a half year program.

“The great thing about it was that I was taught all the practical skills, but also the business skills.”

Both of these would prove to be necessary ingredients when Kate finally returned to Ladysmith and opened her first restaurant, The Sunflower Café. But when the Old Town Bakery became vacant, she bought it and closed the cafe.

Under her leadership, the Old Town Bakery saw spectacular growth, but years later Kate ran into health problems.

“In the end, I changed my diet and became gluten-friendly. Our two youngest sons were also affected by gluten and couldn’t eat anything at the bakery. “

That was the motivation for launching the Wild Poppy Bistro in 2013.

“We focused on gluten-free and some vegan options, both of which weren’t mainstream at the time. A lot of people doubted the idea and thought it was quite risky to be tailored to one thing. But we firmly believe that we make gluten-free really tasty and a lot of people come in and don’t even realize they are eating gluten-free. “

The standards for making the range of bread, muffins, biscuits, cakes and baked goods are exceptionally high and the toughest critics are at home when Kate comes up with a new recipe.

“I had a four-year-old when we were developing the recipes for Wild Poppy, so that’s where I started, ‘Will this pass the Ben Test?'” Laughs Kate. “If so, we knew we had a winner.”

Wild Poppy opened its doors during Ladysmith Days and Kate was surprised and overwhelmed by the response.

“A mother brought her daughter and she got her a gluten-free donut. The mother cried because she had never been able to get her little girl a treat that she could safely eat. We realized pretty quickly that what we do affects people’s lives and is so much more than we imagined. “

Customers came quickly from up and down the island and from further afield.

“We are a destination for people with dietary restrictions, for those following a keto or paleo diet, and for many who are looking for tasty but healthy alternatives. We have customers coming to Ladysmith from Calgary or Vancouver to visit family and take home large orders. ”

For Kate, running two food businesses and 50+ employees requires early mornings and long days.

“I love baking in the morning and coming at 3am when you’re the only one on the street. For me, being busy with my hands is therapeutic. I think my secret ingredient is love because if you are really happy and enjoy what you are doing, it goes into baking. ”

While Wild Poppy began life as a dining restaurant and bakery, the COVID-19 pandemic caused Kate to adjust its offerings and move into a take-away market.

“We had just rented the unit next to us to build a larger restaurant, but then COVID-19 dictated that we were only allowed to have six people in our dining room. We knew we had to change our approach, so the market seemed like the right idea. “

Wild Poppy Market still offers its coveted baked goods as well as many hearty items from the restaurant’s menu.

“Our bestsellers are probably our breads, our muffins and our cheesecakes, but also our salads,” says Kate. “I like to think of our salads as a rainbow. There are so many beautiful vegetables out there, and we pair up crisp greens with some grains, roasted vegetables, and proteins like fried free-range chicken or sockeye salmon. We take great pride in using fresh ingredients and the response has been fabulous. ”

While public demand for gluten-free products has more than caught up with Kate’s original vision for the Wild Poppy Market, it is her artistry in creating the products that makes people crave more.

“I use a mix of five or six different strengths, which vary depending on how they are made. That is why they taste so good and are not a “rock” like some gluten-free products. It takes more time and we have to keep more inventory, but it makes a much better product. “

The pandemic environment has influenced the constant supply of the high-quality, special ingredients that Kate relies on in the creation of her recipes.

“We import a lot of ingredients from Germany and they were out of the shipping containers, so we got our products late. Even the transport from Montreal takes extra time these days. ”

Products sourced from Iceland also play a prominent role in the market.

“We have a local selection of jams, jellies, vinegars and more. When summer approaches, we will take fresh flowers and products from different farms with us. We like to bring all of these specialty products together, to support other local producers and to be a hub. ”

A third community hub is even under construction on the newly rented space.

“We’re opening an ice cream parlor next to the Wild Poppy Market. Families can wander down during the day or in the evening and enjoy a coffee or ice cream specialty and take it to the beach. “

Despite the pandemic and the pressure it is putting on the restaurant and food industries, the Wild Poppy Market as well as the Old Town Bakery continue to develop and thrive.

“We have customers who come every morning and we try to include them in our lives as much as possible. We are part of the Ladysmith family and if we hadn’t had their support, we would not have survived. Whether people come to us for socializing or food intolerance, we believe our business is an important part of city life. We are excited about what we do and I wouldn’t trade it for anything. ”

Visit the Wild Poppy Market online.

Courtesy of Boulevard Magazine, a Black Press Media publication

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source https://dailyhealthynews.ca/healthy-and-delicious-with-chef-kate-cram-oak-bay-news/