Chef Jonathan Gushue – Langdon Hall Country House Hotel – Toronto – Gold Medal Plates

#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?

Georgian College

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?

Frank Dodd

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?

Sea Buckthorn

Ingredient that will never touch your lips?

Pink Peppercorns

What is your most prized possession?

My family

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?

Tart flame

What’s your favourite cocktail?

Champagne, just champagne

Do you have a guilty pleasure?

French Cheese.

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?

Little Korea

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?

Not telling

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?

The unknown

Who do you see as the toughest competitor this year?


Michael Decker