YAM talks with fine dining chef Sam Harris about his inspiration, favourite film and fascination with the sustainable protein source called “solein”.
By Athena McKenzie // Photo by Leila kwok
Your favourite place to travel?
Japan. The attention to detail in the food and service are truly inspiring. I didn’t have a single meal in my travels there that wasn’t excellent. Although Portland is my home away from home.
What film or book to you relate to?
2001: A Space Odyssey by Stanley Kubrick. I’m fascinated by themes of human evolution, technology, artificial intelligence and the possibility of extraterrestrial life.
Where do you look for inspiration?
I take inspiration from everywhere, especially travelling, though I feel like I’m more aware and observant when I’m away from the everyday hustle. Dining, visiting art galleries, museums and experiencing different environments and cultures all greatly inspire me.
Then getting back home to interpret our surroundings and the seasons here on Vancouver Island through a newly shaped lens.
Your favourite Instagram account to follow?
@david_zilber — The director of fermentation at Noma has a really fun and interesting Instagram account. Thoughtful, provocative and well-written. He is quickly establishing himself as one of the next important voices in the future of food.
What item/tool/product is on your wish list?
Solein from Finland. It’s a carbon-neutral and climate-independent way to produce a fully natural protein source without wasting land or water. Essentially, creating food out of water and electricity. Looks so cool.
This article is from the September/October 2019 issue of YAM.