Meet Nat Kachmarsky, who first joined Real Food For Real Kids in October 2015. After a departure in January 2020, Nat returned in December of 2024!
What do you do at Real Food for Real Kids?
I’m Director, Food & Service Innovation: I get to lead a team of incredibly innovative and creative folks at RFRK, known as the Food & Service Innovation Team. We work together on everything from menus and recipes to new products and our growth projects. We’re always pushing ourselves to keep things fresh, creative, and delicious, while staying true to our values and mission. It’s all about finding new ways to grow the business without ever losing sight of what makes our food special.
What are some of the challenges you face?
One of the biggest challenges is balancing creativity with the realities of constraints such as cost, operational viability, and scale. We’re constantly working to bring new ideas to life in a way that works across our production process, while making sure the meals we serve are not only high quality, but truly loved by the kids. It can be a tricky process, but we have an amazing collaborative team that works closely together to ensure we’re figuring out a way to get it done!
What part of the job do you enjoy the most?
What I love most is watching an idea grow from paper into something real – created in our Test Kitchen, scaled on the production floor, and ultimately served to thousands of kids. It can take over a year and truly involves almost everyone at RFRK to bring it to life, so by the end, there’s a real ‘proud parent’ feeling in what we’ve created together – especially when we hear positive feedback from clients and parents.
If you had to describe yourself as a meal or dish, what would you be?
I’d say I’m like a build-your-own grain bowl—rooted in a strong, dependable base, but always evolving by bringing together new and unexpected elements. There’s a thoughtful mix of flavours, textures, and colours that adds complexity and interest, while still being nourishing, approachable, and open to creative, innovative twists.s.
If you could have any superpower, what would it be?
My dream superpower would be an unlimited appetite—I’d spend entire days eating my way through a new city, fueled by curiosity and the excitement of discovering something new. Coffee, pastries, street food, full meals, second lunches… I’d want to try everything a place has to offer and learn about its culture and people through its food.
What’s your favourite RFRK meal or recipe & why?
It’s impossible to pick just one! The Beef & Barley Stew is definitely up there – so comforting, with incredible depth and complexity of flavour. I also love our Maple Samurai Dressing (it makes any salad or grain bowl next-level), and the Jerk Chicken – an amazing blend of spices where the aroma hits you before the first bite.
What are some activities you enjoy outside of work?
Outside of work, I’m a die-hard women’s basketball fan and completely obsessed with the WNBA – especially with Toronto getting its first team, the Toronto Tempo, this year. I’ve recently fallen in love with hot yoga, love spending time cooking and exploring markets and grocery stores, and am always on the hunt for a great dark roast at a new coffee shop (recommendations always welcome!).