With Canada’s Filipino population, it’s no wonder there’s an array of restaurants in Toronto serving Philippine cuisine. From the kamayan-style feast served on banana leaves to vegan versions of Kare-kare and Adobo, there’s always something available for those craving Filipino food. But for those looking for a more modern twist and a fine dining take on Pinoy all-time favourites, Mineral is THE go-to place.
From small bites to main dishes, Mineral continues to prove that classic Filipino dishes can still be improved and set up for upscale dining. The genius behind this is none other than Chef Danny Cancino. It is Hiraya Magazine’s great privilege to introduce to you the man whose made this restaurant a hit in Toronto.
What made you decide to become a Chef?
Originally, I took a job as a dishwasher when I was 15 to save money. After two years of working in the restaurant industry, I started to fall in love with the creativity and bustle of the kitchen. After high school, I chose to go to culinary school to hone my craft and eventually start my path into becoming a chef.
What inspired you to focus on Filipino cuisine and what aspects of the Filipino culture do you draw from when you’re in the kitchen?
I did not always want to focus on Filipino cuisine when I started cooking professionally. The impression from my industry peers (as well as Filipino peers) was that our food was seen to be of lower class. This made me focus on learning Italian and French cuisine. I quickly learned that this mentality was born of prejudice and ignorance. My inspirations came from my mentor Robbie Hojilla, who was one of the original contemporary Filipino chefs in Toronto.
The aspects of Filipino culture I draw from in the kitchen is my palate from growing up in the Philippines combined with my culinary training here in Canada.
Which ingredients do you have a love/hate relationship with and why?
Some of my favourite ingredients are the different aspects of vinegar and citrus, because of growing up loving Sinigang, Adobo, Bistek, and of course spicy suka.
I do not find myself hating any specific ingredients as I like to keep an open mind. When I was younger, I thought I hated ampalaya. As I got older, and my palate grew, and I cannot imagine myself eating Pinakbet without it.
Could you recommend a couple dishes on Mineral’s menu for our readers who might be interested in experiencing true Filipino flavors?
Albacore Tuna (inspired from Kinilaw)
Mushroom and Truffle Noodles (inspired from Pancit Canton)
Purple yam flan (inspired from Leche Flan)
With a large Filipino community in Toronto, do you still have challenges as a Filipino chef in the city? Could you tell us some of the biggest hurdles you’ve had to overcome?
Prejudice from non-Filipinos who see the cuisine as lower class.
Prejudice from Filipinos who do not want the cuisine to grow with the new generation of Pinoy chefs.
Prejudice from fellow peers in the industry who do not believe the cuisine could grow in a fine dining setting.
Where do you see the future of Philippine cuisine in Canada?
With the new generation of Filipino chefs stepping up to the plate, the cuisine is undoubtedly going to be one of the forefronts of dining culture sooner than we think.
What would be your best advice to budding chefs who want to make a success of themselves as you have done?
Work hard, be humble, be proud of your culture, and let your failures inspire you. No one can take that away from you.
Chef Danny continuously puts all his focus and energy on the restaurant as he plans on expanding the brand in the future. With a mindset and dedication like his, there is no doubt that he will unceasingly polish what the restaurant could offer, prove those prejudices wrong, and make Mineral shine the brightest among all the restaurants in the metro and beyond.
Follow @dannnycancino and @mineraltoronto
