Interview with Roger Andrews Relish Gourmet Burgers

Roger Andrews_2#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 Roger Andrews from Relish Gourmet Burgers in Newfoundland.

Cooking with my Grandmother

What was in your elementary school lunch kit?  

The regulars pb and J, Ham Sandwiches, fruit, veggies, pasta

Where did you first learn to cook?  From my family first basic stuff.  

Good old home cooking

Did you attend culinary school – if so, where? 

Yes at Holland College (Culinary Institute of Canada)

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

Definitely where I work now The College of the North Atlantic, passing on what I learned to others is very rewarding

Who in the industry taught you the most? 

Chef Hans Anderegg from Culinary Institute of canada

What is your favourite style of cooking? 

I like Classic French techniques and using Canadian products

What is your favourite ethnic cuisine? 

 Sushi

What is your favourite family recipe? 

Good old Newfoundland Jiggs Dinner

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

Salt and pepper

What are the most essential tools for cooking? 

My Hands and a Good Chef knife

Do you have an unforgettable taste combination? 

Yeah not a good one though- Student one time tried to make a balsamic chocolate Ice Cream.  Was not a good combo

Ingredient you can’t get enough of? 

Squab

Ingredient that will never touch your lips? 

Lutefisk

What is your most prized possession? 

My daughter

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

Not so much a recipe but the ability to know what flavours work well and how to properly season

What’s your go-to comfort food? 

Jiggs Dinner

What’s your favourite cocktail? 

Caesar not too spicy

Do you have a guilty pleasure? 

Potato Chips

What’s your definition of a perfect meal? 

 Good well prepared food and even better company

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

Flour. Eggs and tomatos

How do you unwind after service? 

Just relax watch some TV

Most overrated food trend?

Local Foods.  Not that its bad it’s just so many chefs use that term so much and its something that should be done anyway using whats from your region.

Favourite culinary destination? 

France

Most memorable meal last year? 

Myself and Wife went with Friends to dine at Raymonds Chef Jeremy Charles really did some quality dishes and it was a great night

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

Sports Therapist or Physiotherapist

What would you eat at your last meal? 

Sushi

Who are you dream dinner companions? 

Paul Bocuse, Anthony Bourdain, Guy Lafleur

What do you do in your off time? 

Summer Golf and Fishing, Winter Volleyball and Cross Country Skiing

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

Mallard Cottage has some interesting food and a relaxed atmosphere  and also Raymonds when we get a chance

Are there some regional dishes your city is known for? 

Jiggs dinner, Fish and Chips, Toutons, fishcakes

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

We are a Gourmet Burger restaurant.  So Burgers.  Our “Big Texas “  Burger won Best in the City Last Year in a public poll

What dish will you be cooking for Gold Medal Plates? 

Sous Vide Squab with a Wild rice and edible flower Salad, NL Berries and Squash Puree

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

It is Canada on a plate  Berries, Wild Rice, Game bird, Mushrooms, Apple, Labrador Tea

What ingredients have you brought with you?  

It is all coming prepped with just finishing to occur in Kelowna

Who have you brought with you to assist? 

Gary Gosse

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

I will have a base template of 4-5 dishes that products can be slotted in

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

Potential luggage loss is  a big one and weather to delay travel

Who do you see as the toughest competitor this year?  

I only know a few people  I think Trevor Robertson from Saskatoon will be tough  I have seen him and his Sous Chef in Action before and they are good.  Everyone must be solid as they won their city competition it will come down to who has a few good days of cooking