#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 interview them prior to the challenge and they answer most of my questions. Here is the scoop from Chef Jonathan Thauberger from Crave Kitchen + Wine Bar in Regina.
What was your first food memory?
Ordering orange juice in Switzerland and it was red! (blood oranges)
What was in your elementary school lunch kit?
PBJ
Where did you first learn to cook?
Dabbled a little at home, the bug caught me as a dishwasher at earl’s
Did you attend culinary school – if so, where?
Yes, Dubrulle Vancouver (original location)
Where has been your favourite place to work to date and why?
They all had highs and lows, Villa Del Lupo was the most influential and Delilah’s was certainly the most colourful.
Who in the industry taught you the most?
Julio Gonzales Perini
What is your favourite style of cooking?
Slow and Low, lots of braising, also Mediterranean flavours
What is your favourite ethnic cuisine?
Tough to say, anything delicious, usually gravitate to Asian or Indian
What is your favourite family recipe?
Bean and Mushroom Borcht
What ingredient(s) can’t you live without?
Lemon, Fennel, recently Camelina Oil
What are the most essential tools for cooking?
Knife, Pot, Fire
Do you have an unforgettable taste combination?
Mushrooms with lemon
Ingredient you can’t get enough of?
Garlic
Ingredient that will never touch your lips?
Again, chitterlings
What is your most prized possession?
Recipe notebook, 20+years and barely readable
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Soups and Stocks
What’s your go-to comfort food?
Roast chicken
What’s your favourite cocktail?
Makers Manhattan
Do you have a guilty pleasure?
Cheese, way too much of it
What’s your definition of a perfect meal?
Good food, Great people
What do you always have on hand for last minute entertaining at home?
Wine, Sausages, Cheese
How do you unwind after service?
Beer
Most overrated food trend?
Foam
Favourite culinary destination?
San Francisco(7 trips so far) otherwise want to get to Basque
Most memorable meal last year?
Slow Roasted Pork Hock, in Colmar
If you weren’t a chef what career would you have pursued?
Refrigeration Technician
What would you eat at your last meal?
Giant plate of cured meat and cheese
Who are you dream dinner companions?
Napolean Bonaparte (Moet every day!)
What do you do in your off time?
Off Time???
Where do you eat in your city when you are not working?
Get around to trying most everywhere, not much time not working
Are there some regional dishes your city is known for?
There is a large Ukrainian base here in Regina, there is never a shortage of perogies
What is the dish/dishes your restaurant is known for?
The sharing platters have been extremely successful with varying antipasti, charcuterie (all house made) and cheese
What dish will you be cooking for Gold Medal Plates?
Rabbit Ballotine, Nasturtium Jelly, Cattail salad, Sour cherry reduction
Why did you choose the particular wine/beer pairing for the dish?
Bill Eggert makes some brilliant wine, we had decided on rabbit, consulted with Bill on which wine then designed the rest of the dish around the 2010 Two Hoots from Fairview Cellars in Oliver
What ingredients have you brought with you?
All necessary for gala dish.
Who have you brought with you to assist?
Sous Chef James Hanna, Apprentice Tanita Allary
For the black box competition are there any strategies that you will employ to succeed?
Be mentally prepared, have a game plan.
What challenges do you have to face as your travel to another destination to cook?
Biggest challenge is the unknown equipment and condition/ reliability of equipment
Who do you see as the toughest competitor this year?
Every competitor won their regional competition for a good reason. Everyone will put their best foot forward, all competitors will be strong.
