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Future of Food

Roger Mooking Shares His Inspirations, Discusses the Future of Culture, and More.

Roger Mooking, Canadian Celebrity Chef

Roger Mooking

Canadian Celebrity Chef

Roger Mooking is a globally recognized, Trinidadian born, Canadian raised talent that creates immersive experiences in the Arts. As a celebrity chef, restaurateur, television host, author, and award-winning recording artist, Roger Mooking has earned an international reputation as a multi-media artist and entertainer showcasing a globally inspired vision that reflects his rich family heritage, love for people and travel. We asked roger for his thoughts on the future of food in Canada:

Q&A bubble Roger Mooking
What sparked your interest in cooking?

I’m now the third generation person in food and beverage on the paternal side of my family. I was born in Trinidad into a food- and music-obsessed household. At a young age, I realized that the fastest way to put what I wanted into my face was to learn how to make it myself. That started at around five years old and hasn’t stopped.

Q&A bubble Roger Mooking
How has culture played a role in your culinary journey?

Culture, history, art, and necessity have informed my culinary journey. Everything is connected to food, and my curiosities are vast. My family is extremely diverse culturally and my travels and exploration have continued to inform my cooking style. What is an absolute “no-no” in one culture is a master technique in another. I’m always learning, exploring, and sharing.  

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Where do you see the future of food headed? 

Firstly, convenience will continue to be of growing interest in the food and beverage space, especially with both restaurants and consumers finding new ways of engaging with one another in new and meaningful ways. Also, I believe we will return to hyper-localized ingredients in the short- to mid-term, as the global climate crisis devastates farming and global supply chains continue to be a growing issue, not to mention unprecedented inflation. We’ll return to basics and we’ll be seeing a lot of home-grown gardening and bartering for food resources. Also, look to carbon-neutral farming that’s vertical and greenhouse-based. Simultaneously, the global population will continue to mix and diversity will drive new food ways, culinary traditions, and dishes and increase demand for access to global ingredients. Strap on your seatbelts, because it’s going to be a wild one.  

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Do you have any other tips and tricks to share with Canadians who are cooking at home?

Go to to find a whole bunch of recipes loaded with tips and tricks. These recipes are loaded with seasonal barbeque-friendly tips for the grill lovers out there. One thing I’m always hyper-focused on is introducing ingredients and techniques from around the globe to folks who may have a self-imposed boundary that doesn’t need to exist. Most importantly, every recipe works and is delicious!

Look out for Rogers new collaborative multi-sensory book Curious Sounds in stores on October 24th along with his new album SoundBites this fall.

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