There is a special place at the Club that resonates with activity, energy, a sense of purpose and, finally, the satisfied smiles of those who have enjoyed the delicious cuisine and friendly service. I am speaking, of course, of Mes Amis Café. Many volunteers contribute to this endeavour, but there is one person who takes the lead. Elizabeth Flynn is primarily responsible for the amazing success of this place where Club members like to gather. As chef, she makes it all happen. From where does this extraordinary gift come?

Elizabeth Flynn was born and raised in Vancouver, Canada. She has become known here in Brussels, not only for her skills in the kitchen but also for her musical talents. How do these two creative forces work and how have they both found such interesting expression in one individual?

The answer lies partly in Elizabeth’s early life in Canada. Born and raised in a Mennonite family she has had, from the beginning, the living experience of the importance of cooking. The Mennonite principals, she reminds me, apply in the kitchen: the ability to make a meal from scratch; to use leftovers in a creative way; to never throw anything away; to creatively substitute when a key ingredient is missing; and to embrace the culinary work ethic with determination and pleasure. This is essential to the meaning of Mennonite cooking and Mennonite life. Cooking is not a burden but an expression of a positive commitment to family and friends. Children witness this way of life and integrate into it from the very beginning. In the area of music as well, the Mennonite culture encourages, indeed expects, that young people embrace musical expression, playing instruments and/or singing in worship services and in this way become, in a real way, involved in the world that music offers. This initial musical experience often grows and flourishes far beyond the church experience.

So, on a more practical note, how does all of this expression (in other words, work in the kitchen) happen? It begins sometimes as early as 5:00 AM (usually on Saturday) at the Marché Matinal in Schaerbeek. This is where the market catering to restaurant owners (and Elizabeth), sells fresh vegetables and fruit in bulk (not packaged in plastic) directly from the farms which produced them. When purchasing meat, where possible, the emphasis is on organic products; a practice that evolves from a concern for how animals are raised and generally treated. The use of whole grain breads and flour is in the interest of good health, as is Elizabeth’s insistence on using organic grains and flour in all her baked goods. And in the kitchen, the concern is about how things go together and also how to rearrange the old in a new way, always rising to the challenge. The hustle and bustle in the kitchen and the effective teamwork establishes a purposeful modus operandi and the creative results are consistently pleasing to all!

The legacy of the introduction to music in Canada, and its importance, has also remained with Elizabeth. Since leaving her small world in Vancouver, she has found many ways to express her talent for music, working in different creative venues as a piano accompanist for les Grands Ballets Canadiens, the Royal Winnipeg Ballet, the National Ballet of Finland and the Royal Ballet of Flanders. In addition, many will know her from her musical role working with the groups Hot Air and Marlis. But this is a story for another time!

Our discussion ended with observations from Elizabeth about the extraordinarily positive ambiance of the Club and the friendliness of the members. She greatly appreciates the positive comments she has received concerning the offerings at the Café.

And, then, off she goes to create the menu for the following week, a menu that will offer soup, salad, sandwiches, a warm dish and, not to be missed, the daily home baked desserts.

Bon appétit!!