#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 Marc Lepine for Atelier in Ottawa.
What was your first food memory?
Trying to make ‘pudding aux chomeurs’ on my own because I loved it so much
What was in your elementary school lunch kit?
Lots of peanut butter and jam sandwiches
Where did you first learn to cook?
At home
Did you attend culinary school – if so, where?
2 years at Canadore College in North Bay and 1 year at George Brown in Toronto
Where has been your favourite place to work to date and why?
Atelier because it’s mine
Who in the industry taught you the most?
Jean-Marc Dubois from Huntsville, not only about food but about professionalism
What is your favourite style of cooking?
Modernist
What is your favourite ethnic cuisine?
Italian or Japanese
What ingredient(s) can’t you live without?
Fresh herbs, roots, wild foods
What are the most essential tools for cooking?
The internet, a really good blender, sharp knives
Do you have an unforgettable taste combination?
2 actually: Passion fruit with tonka bean, and lilac with popcorn
Ingredient you can’t get enough of?
Turnip, grapefruit
Ingredient that will never touch your lips?
Worms
What is your most prized possession?
My Thermomix
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Creme Anglaise, consommé, genoise
What’s your go-to comfort food?
Risotto, curry, sushi
What’s your favourite cocktail?
Gin and tonic
Do you have a guilty pleasure?
Potato chips
What’s your definition of a perfect meal?
Any meal out with my wife
What do you always have on hand for last minute entertaining at home?
Wine.
How do you unwind after service?
Wine.
Most overrated food trend?
White Balsamic vinegar
Favourite culinary destination?
Chicago
Most memorable meal last year?
A 16-course Eleven Madison Park tribute dinner put on by Murray Wilson, one of my kitchen staff
If you weren’t a chef what career would you have pursued?
Photography or music
What would you eat at your last meal?
Pudding aux chomeurs
Who are you dream dinner companions?
Oasis, the rock band
What do you do in your off time?
Play with my kids
Where do you eat in your city when you are not working?
Everywhere
Are there some regional dishes your city is known for?
Beaver Tails
What is the dish/dishes your restaurant is known for?
It’s always a surprise menu, we have no signature dishes
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What dish will you be cooking for Gold Medal Plates?
Qualicum beach scallops with potato, chorizo, celery, truffle, fennel, bacon, lemon
Why did you choose the particular wine/beer pairing for the dish?
Because this Chardonnay was rich enough, but still had enough acidity
What ingredients have you brought with you?
Many of those needed for our dish
Who have you brought with you to assist?
My sous-chef Jason Sawision and Murray Wilson
For the black box competition are there any strategies that you will employ to succeed?
Large aromatic influence in both plates, and clean flavours
What challenges do you have to face as your travel to another destination to cook?
Working in a kitchen that is not as well equipped as we are used to
Who do you see as the toughest competitor this year?
Everyone, but especially Montreal I guess as they’ve won the past 2 years
