“From the kitchen, to the dining room, to the great outdoors, a healthy environment is something worth striving for. We have a responsibility as tenants of this earth to exercise responsible stewardship in preserving and protecting our environment. Supporting renewables by becoming a bullfrogpowered home is one essential ingredient in accomplishing this goal.”

Jamie Kennedy is one of Canada’s most celebrated and talented chefs. He is recognized as one of the pioneers of contemporary Canadian cuisine, creating menus and dishes that are distinctively Canadian. He is also the author of two acclaimed cookbooks that feature his innovative recipes, and is a passionate proponent of high quality, fresh ingredients and advocate for locally grown organic produce. Kennedy’s talents as a chef have earned him significant professional recognition, including the Ontario Hostelry Institute Gold Award for Chef of the Year in 2000.

As the owner and executive chef of JK ROM at the Royal Ontario Museum and previously as partner and chef at Palmerston Restaurant, Kennedy is a successful restaurateur. He also has a reputation as a generous supporter of local causes and is an enthusiastic participant and organizer in charitable events, including Empty Bowls and Feast of Fields.

Read the full interview with Jamie Kennedy here.