WOMEN IN FOOD: Haley Parrent

I first met Haley when we were both attending the Institute of Holistic Nutrition in Vancouver. I was drawn to her instantly - she’s warm, kind and emanates a real sunshine-y energy. It wasn’t long before we became close friends - bound by a mutual love for music and food, naturally. Since then, Haley has blossomed into an incredible chef. She’s worked as a clinical nutritionist, an in-office private chef, helped open a vegetarian cafe and grocery store and worked as a freelance recipe developer. She takes her craft seriously while always allowing room for play. She currently works for Fresh Prep, having climbed the ranks from recipe developer to Product Owner of Meal Kits. She now manages a team of recipe developers that create recipes that are cooked in thousands of kitchens across Vancouver. When this whole pandemic thing is behind us and we can safely gather again, we will surely be collaborating on more pop-up dinners under our Secret Handshake concept. Keep your eyes peeled for that!

Follow along with Haley’s food adventures @holisticchefhaley

Tell us a bit about your upbringing.
I grew up in Kelowna, BC in a big and busy family. I have three half-siblings who spent half of their time at their other homes, so we were full-house half the time, and I was sort of an only child the other half. Best of both worlds? My life was pretty much centered around competitive figure skating up until my early teen years when I decided to leave it behind to have a more 'normal' teenage experience. I feel like I had a pretty standard, happy, and healthy upbringing, thanks Mum & Dad!

What type of food philosophy did you grow up around?

I don't think I really grew up around a food philosophy. We are a big mixed family, with a lot of moving parts. I had two full-time working parents and they always had plenty of food on the table and I'm so grateful for that, so I didn't really think about it. My dad did most of the cooking, and he's an off-the-cuff, no-measurements, a pinch of this, a dash of that kind of cook. So I think that's where my culinary instincts came from, but we weren't really a 'foodie family'. Lots of routine and repetition in our week-to-week meals because there just wasn't time to fuss over it.

Describe where you live.
I live in Gastown in Vancouver in a cozy loft with my fiancee Jeff and my usually-a-good-girl golden retriever named Neko.

Tell us a little about what you do.
I am a recipe developer at Fresh Prep! We're a meal kit delivery company based in East Vancouver.

What led you to a career in food?
While completing my Bachelor of Management at UBC Okanagan, I decided to try out a vegan diet and it really opened my eyes up to the way that different diets can impact the way you feel. This sparked my decision to study nutrition after graduating and ultimately try out a career as a Clinical Holistic Nutritionist. I began offering freelance chef and catering services on the side and the joy I found in creating, rather than prescribing, is what solidified my decision to transition into food.

Top 3 things you love about what you do?

I love that our customers learn new skills or techniques from our recipes, that I am actively learning from my team and through my own development explorations, and I love watching our photography team bring the idea full circle and bring our recipes to life.

What’s been the most challenging part of getting to where you are now?

In the past, I have pushed myself to stick with things that were wrong for me for too long which destroyed my mental health. I didn't believe that something better could be coming, but spoiler alert - it always was! Finding a balance between giving it all at work while still prioritizing rest has been a big one too!

An object in your kitchen that brings you joy?

Does chili oil count as an object? I'm gonna go with yes. Close runner-up is my red double-ended silicone spatula, I wish it was attached to me, like go-go-gadget arm style.

You’re hosting a dinner party. What's on the menu?
I've got BBQ on the brain now that the temperature is warming up, so I'm going to say maybe some grilled lamb skewers and zucchini, fresh chimichurri, and marinated tomato salad. And definitely a couple of bottles of a crisp natural white wine - currently sipping Rigour & Whimsy from the Okanagan.

Favourite music to listen to while cooking? Favourite podcasts?
Anything by Bon Iver, The National or Phoebe Bridgers. Unpopular opinion - I'm not a big podcast fan! I choose music 10 out of10 times.

What’s a song that means something to you?

Blood Bank by Bon Iver.

Where can you be found when you’re not in the kitchen?

These days? Pacific Spirit Park or Spanish Banks (preferably at low tide) with my pupper, or lounging in a park or on a patio with a few close pals.

Take us on a trip down culinary memory lane and tell us about your most memorable eating experience. Describe the scene. (Where were you? Who were you with? What were you eating?)*
Hard to pick just one, but a really memorable experience was at a hole-in-the-wall restaurant in Ho Chi Minh City that a friend who lives there took us to. We sat in child-sized plastic chairs, just barely off the ground, drinking what felt like bottomless Tiger beers. The meal mostly consisted of simple seafood and meats from the charcoal grill and sides like morning glory with sesame sauce. Much to our still-jetlagged-foreigner delight - all the locals just throw the bones and shrimp shells on the ground, to keep their plate fresh for the next dish - then it gets swept up between courses. It was as chaotic as it was delicious!

What cookbooks / food blogs do you find yourself returning to again and again?

Over the few years, I've spent so much time creating in the kitchen that I honestly haven't spent as much time as I would like to leisurely flipping through cookbooks. There is something so romantic about cookbooks in my mind. (Note to self - make more time for that!) But a few must-haves in my cookbook stack are The Flavour Bible, Salt, Fat, Acid, Heat and Simple by Ottolenghi.

Favourite non-food related book?
I'm a big fan of the UK writer Matt Haig. He tackles some tough mental health subjects with curiosity and grace and I appreciate that. A recent favourite was Notes on a Nervous Planet.

What does your perfect morning look like?
Only two requirements - 1.Being woken up by my dog jumping into bed for a snuggle. 2. Coffee made by my fiancee.

What’s one of your simple pleasures?
Thrifting! It's not uncommon for me to spent 2+ hours at Value Village on a Saturday. It's definitely one of the therapeutic things in my life. Plus the thrill of the hunt makes the goods you find feel so much more special than anything bought brand new.

Tell us about an accomplishment you’re proud of.

I'm really proud of the work that I do at Fresh Prep. As a private chef, I was frustrated by the fact that I could only cook so much in one day, and it limited the about of impact I felt I was making. At Fresh Prep, the recipes I develop get sent out to thousands of people each week to prepare at home, and that feels really good.

Aside from food, what do you feel passionate about?
I've found a few other hands-on creative projects over the course of Covid-living that I've really enjoyed. My current fave is making earrings - check it out! @ceremonestudio on Instagram.

Who are your biggest inspirations in the food world and why?
I'm definitely keeping tabs on Molly Baz, Alison Roman and Sohla El-Waylly (Female Bon Appetit legends!) I'm inspired by their creativity and use of ingredients in really approachable recipes, that are suitable for all skill-levels. But I think that Ottolenghi's simple approach and Middle Eastern influence has played a big role in my favourite flavours and the way I develop recipes today.

If you could live anywhere in the world, where would it be?
I've got my eye on Bowen Island, but somewhere a touch warmer like California would be all right me with too.

In a different life, what line of work could you see yourself in?
I wanted to be a psychologist, then an event planner and/or a graphic designer. If I had endless hours/energy I would absolutely still try to do it all.

A recipe / dish that holds a special place in your heart?

The dessert that Hilary and I made for our Secret Handshake dinner - it was a flourless chocolate olive oil torte, with a nutmeg mascarpone whip and candied kumquats. Ridiculous.

Favourite local coffee shop? What are you ordering?
Nelson the Seagull. Keepin' it simple with a coffee to stay, and a loaf of fresh 'dough to go.

Favourite local restaurant? What are you ordering?
I wish I could say it is something really suave and fancy, but my go-to is Tacofino Gastown, and we always get nachos and a Michelada - don't mess with perfection. We call it Salty Sunday.

What’s one of your non-negotiable self-care practices?

Nothing days! I feel the most out of balance when I haven't had any time to do nothing. No agenda, no plans, no texting. This introverted extrovert needs some downtime!

Tell us one odd thing we don’t know about you.
I really really do not enjoy baking. It's too prescriptive, not enough room for error.

What are the top 3 things on your bucket list?
Eating my way through Turkey, Morroco & Greece.

What are you excited about right now?
I was one of those lucky brides who was scheduled to get married in 2020, so we've postponed twice now. It's all about the people for us, so needless to say, I'm looking forward to being able to spend a day celebrating with the people I love the most in the world (and haven't seen in like a year!!)

Best piece of advice you’ve been given on life, business or cooking?

I'm a person with big feelings, and high expectations for myself, and recently the words 'oh well' have been a sort of mantra for coping with things I can't control or that don't go as planned. They aren't words that come naturally to me and sometimes it's a relief to let that be the answer, rather than rushing to try and find a solution.