Chef Daren Bergeron Fou D’Ici Montreal

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chef-restaurant-fou-ici-daren#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships.  I sent them some questions prior to the challenge. Here we check in with Chef Daren Bergeron from Fou D’Ici Montreal.

What was your first food memory?

Perogies

What was in your elementary school lunch kit?

Bologna sandwiches & cookies

Where did you first learn to cook?

With the babysitter (cabbage rolls)

Did you attend culinary school – if so, where?

ITHQ

Where has been your favourite place to work to date and why?

Le Mitoyen (the first kitchen where I took charge)

Who in the industry taught you the most?

John Ledwell

What is your favourite style of cooking?

Pure –  Japanese influenced combinations.

What is your favourite ethnic cuisine?

Japanese

What ingredient(s) can’t you live without?

Salt, pepper, olive oil & vinegar


What are the most essential tools for cooking?

Knives

Do you have an unforgettable taste combination?

Cauliflower & caviar/Pine mushroom & soy custard

Ingredient you can’t get enough of?

Wine

Ingredient that will never touch your lips?

None

What is your most prized possession?

Friendship

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Not really a recipe but to learn how to combine flavours properly.

What’s your go-to comfort food?

Noodles with vegetables & broth

What’s your favourite cocktail?

Negroni

Do you have a guilty pleasure?

Cheese

What’s your definition of a perfect meal?

To be surprised by the choice of ingredients and their flavours.

What do you always have on hand for last minute entertaining at home?

Cured meat & fish

How do you unwind after service?

Wine

Most overrated food trend?

Molecular cuisine

Favourite culinary destination?

Japan

Most memorable meal last year?

Barcelona-Restaurant “Ticket” (Albert Adria)

If you weren’t a chef what career would you have pursued?

ER Doctor

What would you eat at your last meal?

Prime rib

Who are you dream dinner companions?

Family & friends

What do you do in your off time?

Sports (all of them)

Where do you eat in your city when you are not working?

BBQ at home

Are there some regional dishes your city is known for? 

Smoked meat & poutine

What is the dish/dishes your restaurant is known for?

Local & fresh

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What dish will you be cooking for Gold Medal Plates?

Not sure yet

Why did you choose the particular wine/beer pairing for the dish?

Principalement  pour la philosophie de l’entreprise

What ingredients have you brought with you?

None

Who have you brought with you to assist?

Marc-Andre Jette & Alexandre Gosselin

For the black box competition are there any strategies that you will employ to succeed?

Lots of common sense !

What challenges do you have to face as your travel to another destination to cook?

The ability to improvise.

Who do you see as the toughest competitor this year?

I am always my own toughest competitor.