#goldmedalplates Chefs from across British Columbia will meet in Vancouver Friday November 16, 2012 at the Vancouver Gold Medal Plates Canadian Culinary Championships. The winner will move on to compete at the National Championships (Kelowna February 8/9, 2013) I sent them some questions prior to the challenge. Here’s the answers from Lee Humphries of C Restaurant.
Where did you first learn to cook?
With my mum on the farm back home.
Did you attend culinary school – if so, where?
No.
Who in the industry taught you the most?
My first chef, Jim Pickup, at Budock Vean Golf and Country Club in Cornwall.
What is your favourite style of cooking?
Contemporary European
What is your favourite ethnic cuisine?
Korean
What ingredient(s) can’t you live without?
Salt, pepper, and butter.
What are the most essential tools for cooking?
Four fingers and two thumbs, and a good imagination.
Ingredient you can’t get enough of?
Bacon or some pork product!
Ingredient that will never touch your lips?
Farmed Atlantic salmon.
What is your most prized possession?
My baby and my puppy dog.
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Mayonnaise
Pomme puree
Coq au vin
What’s your go-to comfort food?
Chocolate
What’s your favourite cocktail?
Boston sour
What’s your definition of a perfect meal?
Good food, good company.
What do you always have on hand for last minute entertaining at home?
Beer
How do you unwind after service?
Beer
Most overrated food trend?
Dining in the dark.
Favourite culinary destination?
Spain
Most memorable meal last year?
Ribs on the campfire after fishing with the wife at Tunkwa Lake.
If you weren’t a chef what career would you have pursued?
Dinosaur hunter.
Who are you dream dinner companions!
Steve Jobs
What do you do in your off time?
Fly fishing, fishing, taking care of our new baby, and more fishing.
Where do you eat in your city when you are not working?
Camp Roma – best pie in town.
Are there some regional dishes your city is known for?
Regional ingredients – BC spot prawns, salmon, and such.
What is the dish/dishes your restaurant is known for?
Sustainable seafood
Who do you see as the toughest competitor this year?
There is such a great mix of talented dynamic chefs and I look forward to being a part of it all
