#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 Jonathan Gushue from Toronto’s Langdon Hall Country House Hotel & Spa.
What was your first food memory?
Linguini and clams
What was in your elementary school lunch kit?
Peanut butter and jam
Where did you first learn to cook?
With my father
Did you attend culinary school – if so, where?
Where has been your favourite place to work to date and why?
London, just an amazing city, whatever I wanted in the way of food I could have it or find it.
Who in the industry taught you the most?
What is your favourite style of cooking?
What is your favourite ethnic cuisine?
What ingredient(s) can’t you live without?
Cold Pressed Canola Oil
What are the most essential tools for cooking?
Misono Carving knife
Do you have an unforgettable taste combination?
Sea Bouckthorn and Dark Ale
Ingredient you can’t get enough of?
Ingredient that will never touch your lips?
What is your most prized possession?
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Ham and parsley terrine
What’s your go-to comfort food?
What’s your favourite cocktail?
Champagne, just champagne
Do you have a guilty pleasure?
What’s your definition of a perfect meal?
Alone at La Grenouillere
What do you always have on hand for last minute entertaining at home?
How do you unwind after service?
I don’t. Work stays at work.
Most overrated food trend?
Favourite culinary destination?
Most memorable meal last year?
If you weren’t a chef what career would you have pursued?
What would you eat at your last meal?
Champagne, caviar, bread and butter
Who are you dream dinner companions?
Marco Pierre White, John Boham and Ricky Gervais
What do you do in your off time?
Time with kids and family.
Where do you eat in your city when you are not working?
Are there some regional dishes your city is known for?
Pig tails, whoopie pie, sauerkraut and smoked pork
What is the dish/dishes your restaurant is known for?
There are none.
What dish will you be cooking for Gold Medal Plates?
Why did you choose the particular wine/beer pairing for the dish?
I had no choice.
What ingredients have you brought with you?
Who have you brought with you to assist?
Matt and Brendan
For the black box competition are there any strategies that you will employ to succeed?
What challenges do you have to face as your travel to another destination to cook?
Who do you see as the toughest competitor this year?