Interview with Chef Paul Shufelt Century Hospitality Group Edmonton

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ChefPaulpic2#ccc2014 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-8, 2014 to compete in the Gold Medal Plates Canadian Culinary Championships. Each year I interview them some questions prior to the challenge. Here is the scoop from Chef Paul Shufelt from Century Hospitality Group in Edmonton.

What was your first food memory?

My mom baking in the kitchen. She was always preparing something special.

What was in your elementary school lunch kit?

The classics, ham & cheese, PB&J, life was simpler then!

Where did you first learn to cook?

My first kitchen job was at the Auberge West Brome, but I really started to learn the craft at Buffalo Mountain Lodge in Banff

Did you attend culinary school – if so, where?

Yes, NAIT

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

Current job at Century Hospitality Group, most challenging, every changing, but most rewarding

What traits do you recommend for this industry?

Patience, discipline, and that you must be a Jack of all trades to survive

What is your favourite style of cooking?

Classic comfort food

What is your favourite ethnic cuisine?

Italian 

What is your favourite family recipe?

Mom’s raspberry pie

What ingredient(s) can’t you live without?

Tomatoes, fresh, sun dried, sauce, I could eat tomatoes every day

What are the most essential tools for cooking?

A good chef’s knife and a strong a palate

Ingredient that will never touch your lips?

Tripe, sorry, but it’s just not good

What is your most prized possession?

My daughter, although she is more of a gift than a possession per se

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

That’s a tough one. I would say just all of the basics. Learn to make one cream soup, you can pretty much make them all, know how to make a basic risotto well, then you can flavour any way you like, but learn to walk before you run

What’s your go-to comfort food?

I’m from Quebec, so it has to be a good poutine

What’s your favourite cocktail?

Victoria Gin and Fentimens Tonic

Do you have a guilty pleasure?

Again, poutine

What’s your definition of a perfect meal?

Simple, well seasoned and on point.

How do you unwind after service?

Unwind? What’s that?

Most overrated food trend?

All of them. Stop following trends, cook what you love and don’t worry if it’s trendy or not

Favourite culinary destination?

In Canada, Vancouver, in US Chicago, Lyon was delicious too

Most memorable meal last year?

L’Abbatoir in Vancouver

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

Finance or Real Estate

What would you eat at your last meal?

Mom’s spaghetti

Who are you dream dinner companions?

Thomas Keller and my grandmas

What do you do in your off time?

Golf, watch movies, spend time with family

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

XIX, Rge Rd, and Canteen

Are there some regional dishes your city is known for?

Anything beef I guess

What is the dish/dishes your restaurant is known for?

Too many restaurants, too many great dishes to name

What dish will you be cooking for Gold Medal Plates?

Pomegranate braised Tangle Ridge Ranch lamb, farro risotto, yellowfoot chanterelles, pomegranate seeds, pickled candy stripe beets, crisp leeks

Why did you choose the particular wine/beer pairing for the dish?

It’s the perfect match

What ingredients have you brought with you?

Lamb, farro

Who have you brought with you to assist?

My Sous Chefs, Tony Le and Hans Pinto

For the black box competition are there any strategies that you will employ to succeed?

Stick with what I know, do less, but do it well

What challenges do you have to face as your travel to another destination to cook?

New kitchen, new tools, new environment

Who do you see as the toughest competitor this year?

I am sure they are all incredible chefs. My only focus has to be on making the best meals I possibly can because I can’t control what my competitors do. If I make the best I can I will be proud of our effort, win or lose.