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?

Indigenous Aboriginal

What ingredient do you always have on hand?

Beets

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

Spaghetti

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?

Pinot Noir

Who is coming with you?

Chef Alex Sneazwell/ Chef Kyle Hebert/ Chef Winnie Chen