Category Archives: Interviews

Chef Nicholas Waters Toque Catering

One more day until Gold Medal Plates in Victoria and prior to this yearly face off, we try to catch up with all the chefs competing.  Chef Nicholas Waters from Toque Catering in Victoria gave us a little insight into his culinary world.
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Tell us a little bit about your restaurant and/or style of cooking.

We are a full service catering company that custom designs each menu to our client’s tastes. We specialize in Vancouver Island Cuisine.

Where do you eat in your city?

Wild Mountain, Relish & Dad’s Soup & Sandwiches

What would be your ideal food day? 

Culinary food trips to a different city for appetizers and cocktails, several places in one day!

What trend do you wish would die?

Scallops & Pork Belly combined and old school buffets!

What trend/s do you wish would be next?

It’s already starting for the 2017 Wedding Season, Family Style Dinners!

What ingredient do you always have on hand?

Lemons

What’s your go-to recipe when you’re eating at home?

Green Thai Curry

What equipment do you wish you had in your kitchen?

Paco – Jet

What cookbook would you suggest for a gift for your foodie friends this year?

Atelier Crenn – Metamorphosis of Taste

Any hints on what dish you will be preparing for Gold Medal Plates?

Prawns on a Plate, inspired by the West Coast!

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What wine/beer/libation are you pairing with this year?

Pommeau Cider from Sea Cider Farmhouse

Who is coming with you?

The Toque Catering Team

From my Facebook we also had some questions:

If you could only have one small kitchen appliance what would it be?

Vita Mix

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Who is your favourite supplier, and why?

My Herb Farmer from Happy Valley Lavender Farms. She is just so happy everytime she arrives and it makes our whole kitchen smile, no matter how busy it is! Not to mention her herbs are the most flavorful you can find locally.

What’s your “ketchup”?

(I don’t mean literal ketchup, I just mean the one ingredient you use most often.) Mayonnaise

Chef Jefferson Alvarez Cacao Vancouver

 

Chef Jefferson Alvarez has had a busy fall as he’s recently opened Cacao, inspired Latin American plates in Kitsilano. We had a few questions for him as he preps for Gold Medal Plates to compete for Gold, but there were no hints as to what he’ll be serving!

Tell us a little bit about your restaurant and/or style of cooking.

We are a latin American restaurant style progressive Latin

Where do you eat in your city?

Where chefs are hands on!

What would be your ideal food day? 

Food from my mom

What trend do you wish would die?

ALL TRENDS SHOULD DIE!

What trend/s do you wish would be next?

NO MORE TRENDS PLEASE! We should evolve and progress like normal people use to.

What ingredient do you always have on hand?

Salt & pepper.

What’s your go-to recipe when you’re eating at home? 

Brazilian bbq chicken.

What equipment do you wish you had in your kitchen?

A real stove top.

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What cookbook would you suggest for a gift for your foodie friends this year?

Virgilio Martinez CENTRAL

Any hints on what dish you will be preparing for Gold Medal Plates?

No comments.

What wine/beer/libation are you pairing with this year?

THE EXPRESS CIDER

Who is coming with you?

MY LOYAL ARMY

Chef Mark Filatow Waterfront Wines Kelowna

 

Our next interview is with Chef Mark Filatow from Kelowna who’s also on his way to Victoria to compete in Gold Medal Plates Culinary Competition.  He’s competed before and taken the gold so it could be a repeat performance if all goes well! Filatow answered a few questions about ingredients he always has on hand, and who’s coming with him.

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Tell us a little bit about your restaurant and/or style of cooking.

We really focus on the seasons and use our travels and research to combine for new ideas. 

What trend do you wish would die?

Picture perfect food that tastes like nothing!

What ingredient do you always have on hand?

Salt

What’s your go-to recipe when you’re eating at home? 

Pizza…or meatballs waterfront wines

What equipment do you wish you had in your kitchen?

Wood Oven 

Any hints on what dish you will be preparing for Gold Medal Plates?

Worldy Inspired, locally sourced .

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What wine/beer/libation are you pairing with this year?

Tantalus 2014 Chardonnay 

Who is coming with you?

Pretty much the entire kitchen!

Bio – Mark Filatow – Executive Chef & Sommelier

With over twenty years of experience, Mark Filatow represents the pinnacle of culinary excellence and is the driving force behind Waterfront Restaurant and Wine Bar. After graduating with honours from the Dubrulle Culinary Institute, Mark honed his culinary skills at some of the most prestigious restaurants in BC including Tofino’s Wickaninnish Inn, Vancouver’s Bishops and Diva at the Met and Kelowna’s Fresco Restaurant.

In 2001 Mark was accepted into the coveted Sommelier Guild, making him one of the only chefs in Canada with this level of skill in food and wine pairing. By 2005 Mark’s culinary prowess was acknowledged by Enroute Magazine when they recognized Waterfront Restaurant & Wine Bar as one of Canada’s best new restaurants. With these awards and continual stream of industry accolades from Vancouver Magazine, The Calgary Herald, San Francisco Chronicle, Eat Magazine and more, Mark still manages to keep his feet on the ground… and in the kitchen as Executive Chef/Sommelier of Waterfront Restaurant & Wine Bar.

Recent Accolades:

  • Western Living Magazine – “Top Foodies under 40″
  • Vancouver Magazine Restaurant Awards
  • “Gold” Best Restaurant in the Okanagan – 8 years running (2009 – 2016)
  • Southbrook Award for Food Day Canada – “Best Wine Paired Menu”
  • Recommended in Phaidon’s New Restaurant Guide “Where Chefs Eat”
  • Winner 2012 Vancouver Gold Medal Plates
  • Food Day Canada – University of Guelph, Good Food Innovation Award 2013 & 2014

Chef Ned Bell Vancouver Aquarium Ocean Wise Chef

 

Chef Ned Bell is on his way to Victoria this week to compete for the in Gold Medal Plates culinary competition and we posed a few questions in advance to get a feel for just what he might be preparing.

Chef Ned Bell

Tell us a little bit about your restaurant and/or style of cooking.

My Focus is on Wild Seafood from the Pacific Ocean, and responsible aquaculture, farming seaweeds, shellfish and fin fish in a responsible way from a clean ocean.  (Chef Neb Bell is at the Vancouver Aquarium)

Where do you eat in your city?

At home with my family, having 3 boys and a very busy wife keeps me close to the family table.

What would be your ideal food day? 

I am a very early riser, usually 4:30 am, and I travel a lot, so my fitness routine and my breakfast are always the same, no matter where I am, it keeps me on schedule mentally and physically. Breakfast and fitness set the tone for me for the day, after that, I will eat whatever I want as long as its healthy and of course indulgent.

What trend do you wish would die?

‘Trends’ in general, Everyone is trying to create the next cronut, lets focus on food as a pathway to health. I am not saying don’t eat your favorite things, but lets put more energy into eating well, then eating trends.

What trend/s do you wish would be next?

Food as a gateway to a healthy lifestyle, when I eat well and exercise, I rest better, have a happier clearer mind, and I am a better father, partner and son.

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What ingredient do you always have on hand?

Really Good Sea Salt, I never leave home without it. (Van Island Sea Salt)

What’s your go-to recipe when you’re eating at home? 

Kate’s (Ned’s wife) Turkey Spaghetti.

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What equipment do you wish you had in your kitchen?

My wife and I are renovating our kitchen at home, and I have lots of fancy kitchen gadgets at our Cookculture shops, so, honesty, I have all the kitchen equipment I need.

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What cookbook would you suggest for a gift for your foodie friends this year?

Well, My first Seafood Book is coming out in Sept of 2017, so I’d say that one 😉. (Can’t wait!)

Any hints on what dish you will be preparing for Gold Medal Plates?

Very fall, roasted, caramelized, foraged mushrooms from Tofino, elderberries, fish and lots of tasty business .

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What wine/beer/libation are you pairing with this year?

2013 Canyon View Pinot Noir from Haywire

Who is coming with you?

Friends from all over, chefs from all over BC (Ross Derrick from the Table at Codfathers, Andrew Shepard from Vancouver Island Sea Salt, Matt Horn from Cowichan Pasta, Jed Grieve from Cookculture, William Beere, Sous Chef at Oceanwise).

Chef Rob Walker Big White Ski Resort, Kelowna

Counting down to Gold Medal Plates in Victoria November 17! Top chefs from British Columbia compete for the gold, silver and bronze medals in this ultra-tough culinary competition. Prior to this yearly face off, we catch up with the chefs competing for and next up is Chef Rob Walker.

Tell us a little bit about your restaurant and/or style of cooking.

My style is very simple, local, seasonal, and sustainable ingredients treated as simply as possible 

Where do you eat in your city?

Well I have two young children so we don’t get out much and if we do the places we choose to go have to be approved by the kid’s lol.

Breakfast = The Jammery

Lunch = Pearson’s European Deli

Dinner = Cactus Club 

What would be your ideal food day? 

To me this would be a nice quick day trip to the South Okanagan with my wife.  We would start the morning off at The Bench Market in Penticton for a really good cup of coffee and fantastic locally inspired breakfast sandwich. A stop in at Craft Corner Kitchen for some funky spins on Farm to Table dining would be my choice for lunch. Then off to visit some of my very good farmer friends and of course some wine tasting, then to top off the day, a nice romantic dinner at Hillside Bistro on their patio to watch the sunset over Lake Okanagan. That’s an ideal food day for me.

What trend do you wish would die?

Asian Fusion

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What trend/s do you wish would be next?

“Root to Stem Dining”, it’s time as Chef’s to start showcasing all the hard work our local farmers do day in and day out producing fruits and vegetables by creating dishes were the focus is on these and not just the protein. Produce can be so much more than a side dish or accompaniment to something else.

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What ingredient do you always have on hand?

Maldon Salt

What’s your go-to recipe when you’re eating at home? 

Danielle’s (my wife) recipe for Meatloaf is top shelf! 

What equipment do you wish you had in your kitchen?

pacojet australia

Pacojet

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What cookbook would you suggest for a gift for your foodie friends this year?

The Butcher, The Baker, The Wine & Cheese Maker in The Okanagan. > By Jennifer Schell

 

Any hints on what dish you will be preparing for Gold Medal Plates?

It’s all Local and Seasonally Inspired!

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What wine/beer/libation are you pairing with this year?

Liquidity 2014 Estate Chardonnay

Who is coming with you?

All Star Cast! My Kitchen team consists of Chef James Holmes of Craft Corner Kitchen, Chef Danny Capadouca Pastry Arts Instructor Center for Food, Wine, and Tourism Okanagan College. Chef Jesse Croy, Two Rivers Specialty Meats. Sous Chef Boddie Macklin-Shaw, Kettle Valley Steakhouse Big White, Apprentice Chef Matt Martin, Apprentice Chef Carson Bibby. Trevor Hanna the VP of Hospitality at Big White will be on the front line as well Liquidity Wine Maker Alison Moyes and Liquidity Tasting Room Manger Erin Korpisto pour wine.

Chef Jan Trittenbach – Soltice Seasonal Cuisine Edmonton Gold Medal Plates Chef

One more day until Kelowna where the mystery bottle of wine is revealed! Chef Jan Trittenbach has been here before and he’s back. Now at Soltice Seasonal Cuisine in Edmonton, his answers follow.

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Tell us a little bit about your restaurant and/or style of cooking.  

We are a small boutique restaurant with 40 seats. We change our menu every three month with the focus on seasonal ingredients.

What would be your ideal food day? 

For breakfast fresh croissants from the bakery around the corner with home made jam, cheeses and dry cured meats. For dinner a cheese fondue with friends and family.

What ingredient do you always have on hand?

Butter, garlic

What’s your go-to recipe when you’re eating at home?

I eat a lot of pasta dishes at home

What equipment do you wish you had in your kitchen?

Rational oven

What cookbook would you suggest for a gift for your foodie friends this year?

My business partner bought me “Manresa” by David Kinch. I also like the “eleven madison park” by Daniel Humm.

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Any hints on what dish you will be preparing for Gold Medal Plates?

Something similar to the regional competition dish

What wine/beer/libation are you pairing with this year?

I’m pairing with Sandhill “small lots” three

Who is coming with you?

Jamin Sharp and J.P Leblanc

What country/city would you travel to just for the purpose of eating? 

I travelled to NYC with my business partner to eat at eleven madison park, per se and WD-50. It was incredible.

What is in your home refrigerator? When did you last cook at home?

My fridge is pretty empty. Usually some milk, butter, cheese and jam. I only cook at home on my day off on Sunday. That’s the only day my fridge is filled with food.

Chef Stuart Cameron – Byblos Toronto Gold Medal Plates Chef

Just a few days before Gold Medal Plates in Kelowna. Next interview? Stuart Cameron from Patria, Byblos (Miami & Toronto) and STORYS.

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Tell us a little bit about your restaurant and/or style of cooking. :

Patria is a Spanish tapas restaurant that follows the traditional flavours of Spanish cuisine. At this restaurant, we focus on importing only the best ingredients directly from Spain with a marriage of local produce that Canada is known for.

Byblos represents a marriage of Eastern Mediterranean cuisine with strong influences from both traditional and local ingredients. At this restaurant, we focus on using classic cooking techniques and modern methods from the Middle East.

Both restaurants are served family style with sharing plates to create a fun and exciting sharing experience

Where do you eat in your city?

I love to eat everywhere in Toronto, we are lucky to have an amazing food scene. I especially love Pai right now for Thai food and also Bar Isabel for a delicious late dinner.

What would be your ideal food day? 

My ideal food day would be a day somewhere in Spain eating from local restaurants and vendors.

What trend do you wish would die?

All trends die eventually, I can wait!

What trend/s do you wish would be next?

I can’t tell you J … just kidding. The trend I wish would be next would be Italian!

What ingredient do you always have on hand?

Spanish Paprika.. always!

What’s your go-to recipe when you’re eating at home? 

My go-to recipe at home is Späetzle. It’s always fun to make and can pretty much go with anything.

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What equipment do you wish you had in your kitchen?

The black plunger that goes with the Vitamix. Every kitchen always looses that one piece and it drives me crazy.

What cookbook would you suggest for a gift for your foodie friends this year?

I own and buy so many cookbooks. My favourite cookbooks for authentic Spanish food is MORO or MOVIDA.

For Middle Eastern home cooking, my favourite cookbook right now is from Australia – MAHA by Shane Delia.

Any hints on what dish you will be preparing for Gold Medal Plates?

I’m a little last minute …. to be honest, I’m still trying to decide 100% which dish I should choose!                      

What wine/beer/libation are you pairing with this year?

Benjamin Bridge 2013 Nova 7, Nova Scotia

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Who is coming with you?

I am bringing with me two of my sous chefs to assist me with the

If you could only have one small kitchen appliance what would it be?

Definitely a BLENDER …. VITAPREP 3

Who is your favourite supplier, and why? 

MIKUNI WILD HARVEST. They have incredibly awesome products, and I have a great relationship with their rep.

Secret to perfect scrambled eggs?

A double broiler of course!

Chef Norm Pastorin – the Cornerstone Bar & Restaurant Winnipeg Gold Medal Plates Chef

We are now counting the days until Gold Medal Plates Culinary Championships in Kelowna.

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Tell us a little bit about your restaurant and/or style of cooking.

We are a casual dining spot in the vibrant neighborhood, Osborne Village, focusing on International flavors hoping to represent the multicultural heritage of Winnipeg.

Where do you eat in your city?

Kum Koon Garden on my day off for dim sum, and Deer + Almond when I feel I deserve something extra special

What would be your ideal food day? 

A pot luck Filipino fiesta eating and drinking with reckless abandon

What trend do you wish would die?

If a restaurant is operating on a current trend and its working for them and providing pleasure to their guests, all the best to them. Sometimes I will come across a trend that might suit our establishment, excite my colleagues, or if it’s something new for me to try, I’ll give it a shot.

What ingredient do you always have on hand?

Salt. Kosher salt, Maldon salt, Hawaiian salt, etc. I’m not alone on this one.cornerstone3

What’s your go-to recipe when you’re eating at home? 

Spaghetti Bolognese

What equipment do you wish you had in your kitchen?

A rational oven would be cool, but I’m good with the basic essentials.

What cookbook would you suggest for a gift for your foodie friends this year?

Winnipeg Cooks. It’s local and that’s a trend everybody can get behind.

Any hints on what dish you will be preparing for Gold Medal Plates?

I’ll just say this prairie boy is using some west coast products with local products from Winnipeg.

What wine/beer/libation are you pairing with this year?

Burrowing Owl Chardonnay. Its delicious.

Who is coming with you?

My wife, Kristel Pastorin, who is the executive chef of our sister restaurant, The Grove.  Scott Ball, who was very instrumental in opening The Cornerstone.

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What inspires you in your daily work?

The thought of making someone happy whether it’s a guest or any of my colleagues;  having the same enthusiasm as my kids of learning something new; and being a mentor to any of the young people working at our restaurant no matter what career or profession they choose to pursue.

If you could only have one small kitchen appliance what would it be?

Blendtec Blender

Why do you cook? Fame? Love? Pleasure?

I cook for/with/out of love. The pleasure naturally follows.

Chef Matt Batey The Nash Restaurant & Off Cut Bar Gold Medal Plates Chef

Chef Matthew Batey is no stanger to Kelowna and will certainly be at an advantage when sourcing ingredients for the mystery wine pairing, but we’re sure he’ll share his secrets! He’ll be up there again on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  Here’s our interview from Chef Matt Batey from The Nash Restaurant in Calgary.

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Tell us a little bit about your restaurant and/or style of cooking.

The Nash Restaurant & Off Cut Bar features two concepts in a stunning setting in a 1907 historical building, the former National Hotel.

The Nash is our dining room, contemporary Canadian cuisine with a cornerstone of the program being coking over hardwood and charcoal. Off Cut Bar is a 20’s/30’s prohibition era cocktail bar that the food program is centered around the use of ‘off cuts’ such as offal meats, secondary cuts or lesser known proteins.  Both programs are set in comfortable and approachable settings, the quality of the service, food and beverage product are akin to finer dining but with out the pomp and circumstance that can make such programs  less enjoyable than your neighbourhood haunt.

My training is primarily founded upon classical French technique, with a huge focus on respect for ingredient quality and technical execution. Stylistically,  I would say my approach is modern possibly more contemporary but always recognizable.

Where do you eat in your city?

So many places! I love eating out and Calgary is a wonderful city to dine in, some of my favourites: Ox & Angela, Shiki Menya, With Out Papers, Van Son

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What would be your ideal food day? 

Sourcing/foraging/shopping with my girlfriend, who is also a chef, grabbing a couple bottles of wine and then cooking together for family. I believe food is the medium that truly unites us.  Possibly in the south of France in a quaint villa……

Cooking with Marco Pierre White in his prime, learning regional cuisine from Marcus Samuelson and cooking over fire while doing so

What trend do you wish would die?

corner cutting cooking

What trend/s do you wish would be next?

economic viability of sustainable cooking at every level of restaurant

What ingredient do you always have on hand?

butter, finishing salt, good olive oil, eggs

What’s your go-to recipe when you’re eating at home? 

Frittata, quick breakfast, an easy to pack lunch, add salad for a late night post service dinner. Its quick, delicious and healthy eating.

What equipment do you wish you had in your kitchen? at home or work?

At home – a larger range and a cryo vac

At The Nash Restaurant we are very fortunate to have a well-appointed kitchen

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What cookbook would you suggest for a gift for your foodie friends this year?

Dan Barber’s The Third Plate

Any hints on what dish you will be preparing for Gold Medal Plates?

For the finale? a dish that speaks to my experiences to date as a culinarian based on the regions I  have cooked in

What wine/beer/libation are you pairing with this year?

Road 13 Sparkling Chenin Blanc

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CALGARY, AB; NOVEMBER 18, 2014 – Michael Noble and Matt Batey pose in their new restaurant, The Nash, in Calgary on November 18, 2014. (Christina Ryan/Calgary Herald) For Living story by John Gilchrist. Trax #00060477A

Who is coming with you?

I’m fortunate to have a great team. My core team includes our Executive pastry Chef Matt Wilson as well as our PM Saucier, Landon Schwarz. In addition to these two amazing cooks, I am lucky to have great family support. My parents Ian and Anne Batey, girlfriend Erin Pickering and mentor Chef Michael Noble are all making the trip to Kelowna with us.

From our Facebook friends.

Colleen McClean What inspires you in your daily work?

dedication to craft, providing our guests a emotion evoking dining experience, a good one of course ….

Karen Wipf Van Vloten If you could only have one small kitchen appliance what would it be?

sharp knives, long before there were electronic machines……..

Ross Derrick Why do you cook? Fame? Love? Pleasure?

cooking allows me the great opportunity to combine many parts of who I am as a human. I enjoy the collaboration with the team, the pressure to perform, the business side of cooking and most importantly taking care of our guests.

Colleen McClean Who is your favourite supplier, and why?

all the hard working farming families / producers whom with out their tireless efforts we wouldn’t have the amazing local products to work with and frankly the ability to do what we do.

Colleen McClean What is the one dish you never tire of making?

whole roasted chicken, butter and garlic under the skin, fresh thyme and rosemary, sliced truffle (on special occasions) sea salt finish.

Colleen McClean What country/city would you travel to just for the purpose of eating?

Wow, tough one, so many places for such different reasons. I love eating in San Fran and NYC but those are places I’ve been so I know what I am looking for. Now I’m more so looking for that new discovery. Japan as a broad destination is at the top of the list.

Teejae Conwi Why do you work 14-16 hour days, get paid peanuts, get cuts, bruises and burns but do it all over again everyday like a champ wink emoticon

dedication to the craft, amazingly rewarding opportunity and frankly cooking isn’t as bad as some would like to make it out to be to glorify. Tough? sure. Climbing the culinary ladder come with some challenging moments, of course.  Do I have $100 bills falling out of my over-stuffed Gucci bill fold, no. Yet, the sheer pleasure of this business is more rewarding than anything else I can imagine.

Chris Whittaker What do you think of yelp?

While the internet is clearly an amazing tool, I also believe that it is (or more so the review like sites) are the modern day version of the bathroom wall, faceless and at times hurtful without repercussions for the author. That being said, if you have a positive lens, you can always use every tool to better your program. How many times have you been out and when the server quality checks you, the answer is “yes everything is fine”, even though its not. I speak with my wallet.

Colleen McClean What is the craziest thing a customer has done in your establishment?

the crazy I’ve seen wasn’t a guest and those other stories are just…….stories

Sean Haffey What’s your favourite dish, at home or out?

I have to chose? wow tough one. I love eating pho. it’s a total go to.

Liesa Billings How do you find the work ethics today of young cooks just getting out of culinary school compared to 10-20 years ago?

The seasoned cook in me wants to make some self prophesising comment about how my generation is harder working, more dedicated and less entitled. The employee of today is different in most if not all professions though, the key is taking the time to find the right fit for our brigade. Remember our parents generation walked barefoot in the snow to and from school……

Mireille Sauve Where are you guiding your diners, in a worldly sense?

no one destination per say, more so to anywhere that challenges their comfort zone.

Leeann Froese What is the trick you use in the kitchen that is a hack or if it saves you the most time?

cutting corners really isn’t our thing. Tricks of the trade? peeling ginger with a spoon

Colleen Tsoukalas Is there potential for school garden programs and chefs to collaborate? Ideas?

indeed there is, certainly in Vancouver and the Okanagan the program Growing Chefs does a great job. I’d love to see that program expand even further East into Calgary.

Colleen Tsoukalas Is there a specific, Canadian menu you would plate up for Hillary Clinton when she becomes the next US President. Describe.

I appreciate your political views, it certainly will be interesting to see the results south of the 49. The items I would highlight for such an occasion, orchard fruit from the Okanagan, spot prawns from the BC coast, bison from the Prairies, Saskatchewan chanterelles, cheese from Ontario, duck from Quebec, potatoes from PEI and scallops from the east coast fishery

Colleen Tsoukalas What would be in your documentary about Canadian Chefs? Title?

How diverse our food culture and influences are, farmers/purveyors, hidden gem bi-lines, personalities of food.

Paul Godidek What are some of your more memorable mistakes and lessons as you were learning your craft?

thinking the chef was wrong, biggest mistake ever.

Cassidy Jones What do you think are some of those most under-appreciated ingredients and how have you used them to transform a plate?

Eggs. so versatile, not just a breakfast item. The seconday and Off Cuts of animals. Transform my cooking? Im the chef of a bar that specializes in such cookery.

Karen DW What is in your home refrigerator? When did you last cook at home?

Eggs, cheese, deli meats, lots of vegetables and condiments…… I cook at home everyday.

David Brooks Most difficult ingredient you ever worked with?

eel. live eel.

Wendy Taylor How has the local wine culture influenced your menu decisions?

massively. I now cook the food for the wine rather than the typical reverse. The wine will always be more delicate and affected by the wrong flavour pairings.

Natasha Schooten Best Advice as a Chef worst advice you got as an apprentice

Best advice as a chef (given to me or I give?) never chase the money. Tough to answer, I never really got bad advice as an apprentice. I had great mentors who I listened to. smartest thing I ever did was be quiet and listen.

Heather Watson What’s your “ketchup”? (I don’t mean literal ketchup, I just mean the one ingredient you use most often.)

If it is a condiment, its going to be Franks Hot Sauce, ingredient – butter.

Connor Butler Who is the most underrated chef that you admire in the world today?

every #2 in a top tier restaurant who is just biding their time to get their shot at being the #1

Pola Schacter what recipe you invented by accident ,  that was a KEEPER!

don’t have one.

Nigel Clarke Do you follow Bourdain….. Yes or No.

Yes, I love his new show.

Colleen McClean What inspired you to get into this industry?

cooking with my father. He is not a chef by trade rather he used cooking as a stress reliever from his executive job. Once I got into the industry I really appreciated that a culinary brigade is very similar to a tight knight sports team, similar to the ones I was on growing up.

Colleen McClean Who has had the most influence on your development as a chef?

I’m very fortunate to have had great influences and mentors throughout my career. The instructor team at VIU, Chefs Bruno Marti, Michael Noble and of course my parents.

Colleen McClean Do you have a mentor, and what is the best advice you have received from them?

as above

Alexandra Staseson Secret to perfect scrambled eggs?

correct pan, butter, correct temperature and pre whipping the eggs.

Chef Jonathan Thauberger from Crave Kitchen + Wine Bar Regina Gold Medal Plates Chef

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Jonathan Thauberger from Crave Kitchen + Wine Bar in Regina.

Jonathan Thauberger

Tell us a little bit about your restaurant and/or style of cooking.

60 seat restaurant with 4 private rooms able to host 4-100 people. Plenty of off premise catering, as well as a catering/food truck. Grounded in traditional techniques, while having fun with food.

Where do you eat in your city?

Wherever the mood may take me

What would be your ideal food day? 

Hot dogs at the ball park, Barbecue with friends

What trend do you wish would die?

Sliders, cupcakes, “Global” poutine

What trend/s do you wish would be next?

Eastern European, Portuguese

What ingredient do you always have on hand?

Custom spice blend

What’s your go-to recipe when you’re eating at home? 

My wife does most of the cooking when at home.

buffalo chopper

What equipment do you wish you had in your kitchen?

Buffalo chopper

What cookbook would you suggest for a gift for your foodie friends this year?

Arzak secrets, bread bakers apprentice

Jonathan Thauberger

Any hints on what dish you will be preparing for Gold Medal Plates?

Virtually same as regional with tweaks (fruit de mer in dashi)

What wine/beer/libation are you pairing with this year?

Le Vieux Pin “Ava“ 2014

Who is coming with you?

James Hanna, Gregory Reid

Who is your favourite supplier, and why?

Ponderosa mushrooms, Joe is a fun guy

What is the one dish you never tire of making?

Duck confit

What country/city would you travel to just for the purpose of eating?

San Sebastian

What do you think of yelp?

I don’t

What is the craziest thing a customer has done in your establishment?

Unable to share this answer in public print, except the guy who growled and barked at employees

What’s your favourite dish, at home or out?

Tartare, any kindgoose pic

What are some of your more memorable mistakes and lessons as you were learning your craft?

Don’t try to catch a falling knife, just get out of the way

grilled peaches w sour cherry camelina vin

 Secret to perfect scrambled eggs?

Slow and low, generous on butter