INTERVIEW BY EMMA ROGERS
With lunchtime queues that regularly spill out the door and wind onto Macdonell Street in downtown Guelph, Crafty Ramen’s owners Jared Ferrall and his partner Miki have what any restauranteurs dream of: early and dramatic success. Our region is undergoing a culinary renaissance, with independent ‘boutique’ establishments like still-newish Crafty Ramen leading the way. In late August, Guelphite Emma Rogers sat down with Jared for some rapid fire questions. Here’s what he had to say:
What brought you to Guelph?
I grew up in South Essex, England, but kept returning to Guelph to visit my four brothers. Miki and I just fell in love with the city.
Where did you learn to make ramen?
In Japan – at the Yamato Ramen school.
What makes it so good?
It’s the ultimate comfort food – like chicken noodle soup on steroids.
What differentiates ramen places?
I’d say there are two different kinds of ramen places – artisanal spots that make their own broth and toppings, and those spots that don’t. We’re more artisanal.
With whom do you collaborate most locally?
Trotters Butcher Shop. If it wasn’t for them, we couldn’t do what we do.
What ingredient could you never do without?
Flour. It’s the base for so many things.
What kitchen utensil is the most important?
A knife – all day long.
Other than Ramen, what’s your favorite meal?
A full English breakfast.
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