#goldmedalplates Chefs from Canada will meet in Kelowna from February 9-11, 2012 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here’s the scoop on Chef Jan Trittenback from Packrat Louie, in Edmonton.
Where did you first learn to cook?
At Noga Hilton in Geneva
Did you attend culinary school – if so, where?
In Lucerne, Switzerland
Where has been your favourite place to work to date and why?
At Suvretta House in St. Moritz, because we just had the newest equipment to work with. And the mountains
Who in the industry taught you the most?
Peter Johner and Fritz Grossert
What is your favourite ethnic cuisine?
I like chinese
What ingredient(s) can’t you live without?
Salt and Pepper
What are the most essential tools for cooking?
Knife
Ingredient you can’t get enough of?
Cheese
Ingredient that will never touch your lips?
Seafood, I’m allergic
What is your most prized possession?
My cookbooks
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Learn the basics
What’s your go-to comfort food?
Anything italian like pizza and pastas
What’s your favourite cocktail?
Rye and coke
Do you have a guilty pleasure?
candy
What’s your definition of a perfect meal?
Good company ( Wife, Family ) a great bottle of wine
What do you always have on hand for last minute entertaining at home?
Movies
How do you unwind after service?
I like to have a pint of Keiths and relax with my wife and cats
If you weren’t a chef what career would you have pursued?
Police officer or firefighter
What would you eat at your last meal?
Cheese fondue
Who are you dream dinner companions?
Family, wife, roger federer
What do you do in your off time? Where do you eat in your city when you are not working?
I like to change it up
What is the dish/dishes your restaurant is known for?
Prosciutto wrapped prawns, lemon pizza
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What dish will you be cooking for Gold Medal Plates?
Secret
Why did you choose the particular wine/beer pairing for the dish?
It complemented our dish
Who have you brought with you to assist?
Jesse Morrison and Ben Pallete
For the black box competition are there any strategies that you will employ to succeed?
I will do something I have done before.
What challenges do you have to face as your travel to another destination to cook?
Different kitchen setup or equipment plus finding all the food I need.
Who do you see as the toughest competitor this year?
Everyone will be tough.
