Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships. We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Roger Andrews from Relish Gourmet Burgers.
Tell us a little bit about your restaurant and/or style of cooking.
The Restaurant I own is relish Gourmet Burgers. It’s a small franchise that started in Fredericton and is grown across the country with stores from St John’s to Vancouver.
My cooking style is a little different then restaurant style as I like elegant plating with flavor compatibility. Everything on plate must tie together the highlight or focus ingredient. I try to implement as many tastes, colors and textures to achieve this.
Where do you eat in your city?
When I go out it’s usually for something I am not fond of making myself like sushi. Sun Sushi is my favorite in St John’s. I don’t have a deep fryer at my home so Fish and chips is another favorite.
What would be your ideal food day?
Smoked salmon Benedict for breakfast with coffee and fresh OJ
Fish and Chips for Lunch
Roast turkey Dinner ( Newfoundland style Jiggs dinner) for dinner
What trend do you wish would die?
The trend of restaurant haters blasting places on social media. Everyone is a critic now days and they don’t realize the damage they can do to peoples livelihoods
What trend/s do you wish would be next?
Bring back the Gourmet Burger craze
What ingredient do you always have on hand?
Home- Sesame Oil
Restaurant -Ground beef
What’s your go-to recipe when you’re eating at home?
There is a recipe I use a lot and family loves it. The mother of a childhood friend introduced me to a soft shell taco recipe made with cornmeal that is great. Thanks Mrs. Howell!!!!
What equipment do you wish you had in your kitchen?
At home I need to get a vitamix
What cookbook would you suggest for a gift for your foodie friends this year?
Momofuku by David Chang really gives an idea of flavor combinations and simple ideas that work well
Any hints on what dish you will be preparing for Gold Medal Plates?
Dish at Gala will feature Same ingredients as the local one. The name was “Eggs and toast”
What wine/beer/libation are you pairing with this year?
Benjamin Bridge Tidal bay from Nova Scotia
What country/city would you travel to just for the purpose of eating?
Tokyo Japan Hands down
What do you think of yelp?
Hate it. Demoralizing for owners and chefs to be reading people constantly bashing and commenting on things. It’s a never ending critic. I stopped looking cause it was driving me nuts. On another side if every review is awesome that is not good either as no place is perfect and people always have flaws.
What would be in your documentary about Canadian Chefs? Title?
Coast to Coast to Coast would be the title. and by that I don’t mean Halifax to Vancouver. I’m talking St John’s to Victoria and right to the top in Alert, Nunavut . Highlighting interesting food people and ingredients all over this country.