#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 prior to the challenge. Here is the scoop from Chef Duncan Ly from The Yellow Door bistro at The Hotel Arts in Calgary. He’s in Kelowna this year back at it for the second visit since I met him there in 2012. Best of luck Duncan!
What was your first food memory?
Waking up on a Saturday morning and smelling the aromatics of a pho broth that my mom had been simmering all morning.
What was in your elementary school lunch kit?
Ham and cheese sandwich, apple, cookie and juice box.
Where did you first learn to cook?
In Tofino at the Wickanninish Inn.
Did you attend culinary school – if so, where?
Did a 3 year apprenticeship during which time I attended Vancouver Community College (VCC).
Where has been your favourite place to work to date and why?
I love them all! Wickaninish Inn (Point Restaurant), Diva at the Met, Catch, Hotel Arts and it’s all for the same reason – The people!
Who in the industry taught you the most?
I have 3 mentors that have really influenced me in different ways, Rod Butters, Michael Noble and Andrew Springett.
What is your favourite style of cooking?
I love cooking classic French and Asian cuisine.
What is your favourite ethnic cuisine?
Vietnamese
What is your favourite family recipe?
Vietnamese Spring Rolls
What ingredient(s) can’t you live without?
Fish sauce, Vinegars, Salt and Pepper
What are the most essential tools for cooking?
A good chefs knife
What’s your go-to comfort food?
Vietnamese Pho
What’s your favourite cocktail?
Spicy Caesar
Do you have a guilty pleasure?
Foie Gras Torchon on Baguette
What’s your definition of a perfect meal?
A meal surround by great food, great wines, and sharing it with greats friends and family
What do you always have on hand for last minute entertaining at home?
Cheese and Wine
How do you unwind after service?
Glass of wine or beer while watching TSN sports highlight
Most overrated food trend?
Fried Chicken
Favourite culinary destination?
France and Vietnam
If you weren’t a chef what career would you have pursued?
Pro Golf
Who are you dream dinner companions?
Daniel Boulud, Floyd Mayweather(boxer) and Tiger Woods
What do you do in your off time?
Hang out with my Family
What dish will you be cooking for Gold Medal Plates?
Vietnamese Braised Pigs Head and Prawn Terrine
Why did you choose the particular wine/beer pairing for the dish?
Because I believe it is unique pairing that really works and compliments each other.
Who have you brought with you to assist?
My sous chefs from Yellow Door Bistro
For the black box competition are there any strategies that you will employ to succeed?
To do what I do every day in the kitchen.
Who do you see as the toughest competitor this year?
They will all be tough as it’s the National, but it’s the quiet shy ones you have to really watch out for!
