A Few Questions For Chef Barry Moon – Competitor In Gold Medal Plates
The Canadian Culinary Championships will take place this weekend in Kelowna, BC February 2-3, 2018. The eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance. We had a few question for the competitors and here are our answers from Chef Barry Mooney from Gio, representing Nova Scotia.
Tell us a little bit about your restaurant and/or style of cooking.
Gio is a fine dining restaurant in Halifax, where the service team takes the time to understand our guests to ensure they have a great experience. Our food is approachable, I want our guest to feel confident when reading the menu. Everyone in the kitchen is involved when it comes to menu writing, it helps the line to be proud and excited about the food we are producing and the feedback we receive from the guests in our dining room.
Where do you eat in your city?
I have a 3 year old and a 1year old I don’t get out very often. There is no place that I have been consistently enough to say this is where I eat.
What would be your ideal food day?
If this is work related I would say everything just falling into place without stress. All guests and staff are happy.
What trend do you wish would die?
What ingredient do you always have on hand?
What’s your go-to recipe when you’re eating at home?
Broth, or rice bowl
What equipment do you wish you had in your kitchen?
What cookbook would you suggest for a gift for your foodie friends this year?
Heritage – Sean Brock
Any hints on what dish you will be preparing for Gold Medal Plates?
I was super proud of the provincial dish so I will be bringing the same dish. Smoked Pork Consomme – Oultons Ham Terrine, poached scallop, foie gras mousse, haskap gelee, pickled carrot, spiced tuile
What wine/beer/libation are you pairing with this year?
Benjamin Bridge NV Rose
Who is coming with you?
Benjamin Banks, one of my line cooks from Gio, he is creative and calm. I think he will do well in this atmosphere.
I also surveyed my facebook followers (many are chefs as well) as to what questions they would like answered by chefs when I interview them.
Erin Vickars What were their most formative struggles to over come.
I think the hardest struggle for me was to build confidence in my food and the only way I got there was to continually write menus and create dishes that I am proud of and have received great feedback from guests.
Jennifer Ramsey Schotts I want to know what they love to binge eat, how they take their coffee, fave kitchen appliance if any!
Binge eat anything salty and crispy, coffee black, and vitamix ( I just went without one for a bit and now realize how great it is to have it back).
Lucia Higgins What is their go to dish when cooking at home and feeling tired or one when inspired?
Go to dish at home is a potato hash with a poached egg.