As a former executive chef of the 琉璃神社 Yacht Club and former general manager at La Lupita, Darren Kashin brings his expertise to help other chefs develop their skills at Craft Beer Market.

Darren Kashin is the executive sous chef at Craft and says his peers鈥� development is a major driver.

鈥淢y most impactful thing has been the development of the team. So my major focus is in a world where you can鈥檛 find any cooks, I make them,鈥� he said.

His passion to be the best is what encourages him to teach others.

鈥淲hen I was younger, in my early 20s, I wanted to be the best at everything, and that doesn鈥檛 go away, but what inspires me is making other people the best,鈥� he said. 鈥淚f people are better by being around me, like being able to handle a situation, or make a new dish or (perfect) a new technique, every day they鈥檙e getting better and I like being a part of that.鈥�

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Kashin鈥檚 latest challenging is working with a new chefs, 40 per cent of whom have never cooked before.

The goal is not to get overwhelmed, he said.

鈥淵ou have to roll with the punches, it鈥檚 really important to have a clean environment, so you鈥檙e not making a mess, and keeping a level head about it,鈥� he said.

He tests his staff with Taco Tuesdays.

鈥淚 literally call it the day of 1,000 tacos because you鈥檙e literally standing there making a 1,000 tacos and that鈥檚 where we test a lot of the cooks who are doing better because it鈥檚 the easiest station and it鈥檚 the busiest,鈥� he said.

鈥淲e鈥檒l have a full (order) screen and it鈥檒l literally crash because there are so many tacos.鈥�

But he keeps the conversation going, creating conversation and tacos at the same time.

鈥淲e鈥檙e just making tacos, man,鈥� Kashin tells them.

Using ingredients from the Food Bank, Kashin has yet to decide what to make for the Fork and Spoon fundraiser, but calls supporting the local community 鈥渇ulfilling.鈥�

鈥淚 honestly have no idea because I don鈥檛 know what to expect. But it鈥檒l be a good day,鈥� he said.

Kashin doesn鈥檛 have a favourite dish, but enjoys smoking and curing meats.

鈥淚鈥檝e literally smoked everything,鈥� he said.

鈥淵ou do our briskets, your pork bellies and all that stuff as well,鈥� he said. 鈥淚 like trying new things, seeing if they work or not. So that鈥檚 where I鈥檓 at with that.鈥�

The Fork and Spoon Fundraiser will feature nine chefs from the Okanagan who are creating dishes using ingredients from the Central Okanagan Food Bank in 琉璃神社. Tickets are $250 and all proceeds will be donated to the food bank.

READ MORE: 9 chefs to use ingredients from 琉璃神社 food bank to create delicious meal

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