A Few Questions With Chef Shane Chartrand From SAGE– Competitor In Gold Medal Plates, Kelowna
The Canadian Culinary Championships will take place this weekend in Kelowna, BC February 2-3, 2018. The eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance. We had a few question for the competitors, here’s the responses from Chef James Shane Chartrand.
Tell us a little bit about your restaurant and/or style of cooking.
Local Canadian with Indigenous influence.
Where do you eat in your city?
Bar Bricco/ London Local/ Bundok
What would be your ideal food day?
Different city, morning market, have breakfast, tour around, eat small lunch at a new place, planned early glass of wine in another place, dinner for the night- 4 places including Montreal, and Vancouver.
What trend do you wish would die?
WORDS- foodie, farm to fork, nose to tail, egg to plate, the words “EATS”!
What trend/s do you wish would be next?
What ingredient do you always have on hand?
What’s your go-to recipe when you’re eating at home?
What equipment do you wish you had in your kitchen?
Dry Age Cooler
What cookbook would you suggest for a gift for your foodie friends this year?
Coco/ cook it raw- cookbook and a classic- white heat!
Any hints on what dish you will be preparing for Gold Medal Plates?
My dish is simply titled “the effects of red”
What wine/beer/libation are you pairing with this year?
Who is coming with you?
Chef Alex Sneazwell/ Chef Kyle Hebert/ Chef Winnie Chen