Our Mission

The organization helps ease hunger and reduce food insecurity among vulnerable populations with dignity, while strengthening the food ecosystem of the Laurentians.

Our Story

Sébastien Houle, chef and restaurant owner in the Mont‑Tremblant region, launched Chefs à la rescousse in April 2020, at the height of the Covid‑19 pandemic. Due to the public health measures in place at the time, CALR was able to operate out of closed restaurant kitchens, producing an average of 300 meals per week distributed to various organizations across the Laurentians, thanks to the generosity of our community.

Since March 2025, Chefs à la rescousse has been able to operate in its own facility and now aims to increase its production of affordable meals to 2,000 per week.

Our Positioning

Chefs à la rescousse does not serve vulnerable populations directly. Our member‑clients are community organizations and food banks that already work closely with these individuals. Since many of these organizations operate in environments not suited for food transformation, CALR strengthens their operations by providing healthy, balanced meals at an affordable price for their customers.