Chef Taryn Wa – Savoury Chef – Gold Medal Plates

#goldmedalplates Chefs from across British Columbia will meet in Vancouver Friday November 16, 2012 at the Vancouver Gold Medal Plates Canadian Culinary Championships.  The winner will move on to compete at the National Championships (Kelowna February 8/9, 2013) I sent them some questions prior to the challenge. Here are the answers from Taryn Wa from Savoury Chef.

What was in your elementary school lunch kit?

A ham or turkey sandwich, a piece of fruit and a juicebox

Where did you first learn to cook?

At home with my mother and grandmother.

Did you attend culinary school – if so, where?

Yes, NWCAV

Where has been your favourite place to work to date and why?

Savoury Chef Foods – Because I have seen it grow from a personal chef business to a successful full service catering company.

Who in the industry taught you the most?

Brad Miller and Marco Ropke

What is your favourite ethnic cuisine?

Japanese and Vietnamese (Cantonese food is my favourite, but I don’t think that counts since I’m Chinese)

Ingredient that will never touch your lips?

Peanuts! I am allergic.

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Anything that involves braising – stews, short ribs,
osso bucco

What’s your go-to comfort food?

Congee or Pho

What’s your favourite cocktail?

Negroni or Jay Jones’ Four Horseman

Do you have a guilty pleasure?

Hamburgers, fries and beer  (I only feel guilty when I have all three)

What’s your definition of a perfect meal?

A meal shared with good company.

What do you always have on hand for last minute entertaining at home?

A fully stocked bar and a fascinator

Favourite culinary destination?

Shanghai – dumpling heaven / Turkey  – loved the mezze/ Argentina – steak. (but I
have not yet been to Japan…..)

Most memorable meal last year?

Jesse Restaurant in Shanghai.  The cold Shanghainese dishes were new to me,  hairy crab roe and mung bean sheets, and the red braised pork belly was the best I’ve had.

If you weren’t a chef what career would you have pursued?

CHEERLEADER – but only part time

What would you eat at your last meal?

Oysters and steak

What do you do in your off time?

Walk my dog and play soccer

Where do you eat in your city when you are not working?

Places with good hamburgers – Alibi Room, Pourhouse, Red Wagon

Who will assist you on the big night?

The amazing kitchen team at SCF – Nathan, Alissa, Sean, Calix, Lina, as well as  Kyle, Bruno and Judy

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