Charlotte Langley is the President and CEO of Langley Foods, leader in product development, and a proud advisor in the launch of Great Lakes Tinned Fish. Charlotte is known for her innovative and sustainable culinary creations, combining her passion for fresh, locally sourced ingredients with a love for the art of entertaining.
Since founding Scout Canning in 2014, she has been dedicated to creating tasteful and sustainable culinary experiences. Her passion for the ocean and environmental conservation drives her commitment to eco-friendly practices in the culinary world.
Hailing from Canada’s famed coastal oasis of Prince Edward Island, Chef Charlotte has 15 years of celebrated expertise in the seafood culinary scene. She has been a chef at some of Canada’s most recognized restaurants including Whalesbone and C Restaurant.
In the interview below, Chef Charlotte shares some of her signature techniques, favourite flavours, and offers tips on experimenting in the kitchen. For more of what Chef Charlotte cooks up, follow her on Instagram.
Can you share some signature techniques or flavour profiles that define your cooking style, and how do you incorporate them into menus?
Chef Charlotte: My cooking style is defined by a deep respect for the ingredients and a focus on sustainability. I love to highlight the natural flavours of locally sourced produce and seafood. Techniques like pickling, fermenting, and smoking are staples in my kitchen, adding layers of complexity and depth to dishes. I incorporate these elements into menus by ensuring each dish tells a story of its origin, creating an authentic and memorable dining experience.
Can you share some surprising flavour combinations or ingredient pairings that have been a hit in your kitchen recently?
Chef Charlotte: Recently, I’ve been experimenting with tinned fish and fresh, vibrant citrus fruits. The combination of our Great Lakes tinned fish with blood orange segments and a sprinkle of smoked sea salt has been a hit. Another favourite is pairing pickled vegetables with creamy, herbed cheeses – the contrast of textures and flavours creates a delightful balance that surprises and delights our guests.
How do you stay ahead of the curve when it comes to discovering new flavours and ingredients for your recipes?
Chef Charlotte: Staying ahead of the curve requires a mix of constant learning and curiosity. I travel frequently, exploring local markets and tasting regional specialties wherever I go. Engaging with fellow chefs and participating in food festivals also keeps me inspired. Additionally, I stay updated with food industry trends and research, which helps me to continuously innovate and bring new, exciting flavours to my recipes.
What advice would you give to chefs who are hesitant to up their sandwich game?
Chef Charlotte: Don’t be afraid to experiment! Start with high-quality, fresh ingredients and think beyond traditional sandwich fillings. Incorporate different textures and flavours – a little crunch, some acidity, and a hint of spice can elevate a simple sandwich to a gourmet level. Also, consider the bread or wrap you use; it can significantly impact the overall experience.
What inspired your Brassica Wraps, loaded with veggies, shredded brassicas, feta and super dilly mint vinaigrette, and how does it compare to other wraps?
Chef Charlotte: Stonefire® Mini Naan has a unique texture and flavour that perfectly complements the fresh, bold ingredients in my Brassica Wraps. Unlike other wraps, it has a slight chewiness and a subtle smoky flavour, which adds an extra layer of complexity to the dish. Its versatility and ability to hold up well with moist fillings make it an excellent choice for creating delicious, satisfying wraps.
Click here for the recipe for this delicious sandwich.
Visit stonefire.com/foodservice to request samples of Stonefire® naan, flatbread, and pizza crust and see how they can help you increase guest satisfaction and drive profitability.
