Counting down to Gold Medal Plates in Victoria November 17! Top chefs from British Columbia compete for the gold, silver and bronze medals in this ultra-tough culinary competition. Prior to this yearly face off, we catch up with the chefs competing for and next up is Chef Rob Walker.

Tell us a little bit about your restaurant and/or style of cooking.

My style is very simple, local, seasonal, and sustainable ingredients treated as simply as possible 

Where do you eat in your city?

Well I have two young children so we don’t get out much and if we do the places we choose to go have to be approved by the kid’s lol.

Breakfast = The Jammery

Lunch = Pearson’s European Deli

Dinner = Cactus Club 

What would be your ideal food day? 

To me this would be a nice quick day trip to the South Okanagan with my wife.  We would start the morning off at The Bench Market in Penticton for a really good cup of coffee and fantastic locally inspired breakfast sandwich. A stop in at Craft Corner Kitchen for some funky spins on Farm to Table dining would be my choice for lunch. Then off to visit some of my very good farmer friends and of course some wine tasting, then to top off the day, a nice romantic dinner at Hillside Bistro on their patio to watch the sunset over Lake Okanagan. That’s an ideal food day for me.

What trend do you wish would die?

Asian Fusion

What trend/s do you wish would be next?

“Root to Stem Dining”, it’s time as Chef’s to start showcasing all the hard work our local farmers do day in and day out producing fruits and vegetables by creating dishes were the focus is on these and not just the protein. Produce can be so much more than a side dish or accompaniment to something else.

What ingredient do you always have on hand?

Maldon Salt

What’s your go-to recipe when you’re eating at home? 

Danielle’s (my wife) recipe for Meatloaf is top shelf! 

What equipment do you wish you had in your kitchen?

Pacojet

What cookbook would you suggest for a gift for your foodie friends this year?

The Butcher, The Baker, The Wine & Cheese Maker in The Okanagan. > By Jennifer Schell

 

Any hints on what dish you will be preparing for Gold Medal Plates?

It’s all Local and Seasonally Inspired!

 

What wine/beer/libation are you pairing with this year?

Liquidity 2014 Estate Chardonnay

Who is coming with you?

All Star Cast! My Kitchen team consists of Chef James Holmes of Craft Corner Kitchen, Chef Danny Capadouca Pastry Arts Instructor Center for Food, Wine, and Tourism Okanagan College. Chef Jesse Croy, Two Rivers Specialty Meats. Sous Chef Boddie Macklin-Shaw, Kettle Valley Steakhouse Big White, Apprentice Chef Matt Martin, Apprentice Chef Carson Bibby. Trevor Hanna the VP of Hospitality at Big White will be on the front line as well Liquidity Wine Maker Alison Moyes and Liquidity Tasting Room Manger Erin Korpisto pour wine.