The Storm Rider series aims to celebrate the strength of our industry while highlighting some of the many ways businesses have overcome the challenges resulting from COVID-19. We are proud to showcase how the following businesses have adapted while celebrating the people who are at the heart of what we do. In this post, we hear from Castro Boateng from House of Boateng in Langford.
Why do you do what you do?
I love cooking, I love to see the smiles on guests’ faces when they try new things. I have always been a passionate Chef and the opportunity to operate a Catering business & Restaurant is a challenge that drives me every day.
What is your hope for the future of our region?
I hope more North Americans take the opportunity to visit our region. 14 years ago, my plan was to come here for 2 years. BC has become my home and I can not see myself living anywhere else. I’d also like to see more Chef owned and run restaurants and cafés.
What do you most want people to know about your business?
We are a small family-owned and operated company, that is passionate about food and committed to serving our community. We celebrate the flavours of West Africa, Caribbean & Pacific Northwest Cuisine.
In your own words, please share “Travel matters because … “
We get to explore other cultures & the beauty of other places; we learn to respect what is important to other people. Understanding where other people come from and respecting what makes people different hopefully creates less ignorance in the world.
Other than your own business, what are 3 other businesses in your community that visitors should experience?
- 900 Degrees Pizza
- Royal BC Museum
- Saveur Restaurant
The spark to own/work in this business must motivate you each day. – what are some of your past experiences that have contributed to this spark.
I was given an opportunity to move to Canada at a young age. Coming from Africa, my Father has always taught me to take advantage of any opportunity that comes to me. I have done so by travelling all over the world and finding the best Chefs to work under. I am motivated to make them proud and also want to inspire young upcoming chefs.
