EDITORIAL
In these dark times, it’s the perfect timing to get back to what is essential to us – that which gives us hope, comfort, and allows us to explore our passions. When something difficult is happening in your life, it’s important to have resilience and take the opportunity to make something positive out of it. Such was our mindset in the production of this issue – luckily for us, almost all of the production for this issue was already completed before the storm hit, and we are extremely happy to even be able to present this issue to you. For this issue, we decided to focus on culture, and by the same occasion, the lifestyle that goes with it, because culture is something that is absolutely essential in our lives. We had the chance to feature a man that is a great inspiration for many – TV Personality and Food and Wine Expert, Antoni Porowski. He is inspiring not only because of what he has been able to accomplish so far in his career, making it from Montreal to televisions worldwide, but because through his role in the limelight, he is someone who supports, uplifts, and brings joy to others. In the same vein, and for that reason, this issue touches on all sorts of sources of inspiration. For the culinary side of this issue, we follow Chefs who are paving the way for Canadian cuisine and leading us into the future of gastronomy. On the sport side of things, ex-Marine George Hood talks us through setting a Guinness World Record, perseverance, and how to stay motivated to reach your goals. For some reprieve and entertainment that is much needed in our times, we turn to what keeps us sane – art in all its forms, whether it be fashion, film, music, and more. Read our interviews with legendary art collectors and philanthropists, find incredible new films and music to discover, and look forward to what summer has to offer. Even though we’re stuck indoors, these art forms will make things better. Remember: it’s imperative to keep your morale, despite it all. Stay safe.
Sylvain Blais
EDITOR-IN-CHIEF
P.10
DTK MEN | THE CULTURE & CULINARY ISSUE