Tag Archives: Gold Medal Plates

Chef Amanda Ray from O & B Canteen in Toronto Heads to the Canadian Culinary Championships

Chef Amanda Ray from O & B Canteen in Toronto

The 2017 Canadian Culinary Championships will take place this weekend in Kelowna, BC February 3-4, 2017. The eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance. We caught up with Chef Amanda Ray from O & B Canteen in Toronto.

amanda ray edited photo by cindy la (002)

Tell us a little bit about your restaurant and/or style of cooking.

Canteen is a casual restaurant by Oliver & Bonacini Restaurants, located in the TIFF Bell Lightbox. Canteen is all about offering globally inspired dishes using locally sourced ingredients. I love to travel and draw on those experiences for the menu. I’ve done a lot of fine dining and French cuisine (most recently as Chef de Cuisine at Biff’s Bistro, also an O&B restaurant) in my career, but I really enjoy drawing inspiration from the multicultural landscape of Toronto, its fresh take on world cuisine, and that passion for the city’s diverse cultures.

Where do you eat in your city? 

Lots of places! I love to support friends who are chefs with their own places. Connecting with colleagues in the industry is huge, as well as sharing that sense of community.  I love different ethnic cuisines that the city has to offer.  I have a huge love for Vietnamese food, especially after travelling throughout Vietnam a few years ago. I have a few favourites spots for pho and bun cha. I also have an El Salvadoran place I’ve gone to for years. Just depends on my mood and what I crave!

biffs bistro steak tartare

What would be your ideal food day? 

Going to the market and creating a killer meal at home with amazing friends, opening up some wine, and listening to good music –that’s it.

What trend do you wish would die?

Burgers and tacos. Everyone jumping on that bandwagon.

What trend/s do you wish would be next?

I think we need to be more seriously looking at food waste, which is not really a trend but more a way of life, and changing our thoughts on what is and isn’t acceptable. I’d also love to see more support for farmers, and providing the option of locally sourced food to all, including low income families.

biffs bistro steak tartare

What ingredients do you always have on hand?

Good oil, cheese, coffee, hot sauce, pasta, avocado, butter and bread.

What equipment do you wish you had in your kitchen?

Many things, but mostly a Rational, a Pacojet, and a Thermomix.

What gift would you suggest  for your foodie friends this year?

A Slap Chop, or maybe an incredible Japanese knife.

biffs bistro octopus chorizo salad

Any hints on what dish you will be preparing for Gold Medal Plates?

It’s not a secret! I will be preparing a milk-braised St-Canut Porcelet with curd and whey, hay smoked Tamarack Farm black futsu squash, and cotechino with apple saba turnip and crispy sauerkraut.

What wine/beer/libation are you pairing with this year?

Cave Springs Riesling – “The Adams Steps”

Who is coming with you?

Sous Chefs Kevin Ramasawmy & Justin Kabel

Chef Garrett Thienes of Harvest Eatery and Fresh Market in Regina Heads to Canadian Culinary Championships

Chef Garrett Thienes of Harvest Eatery and Fresh Market in Regina

The 2017 Canadian Culinary Championships will take place this weekend in Kelowna, BC February 3-4, 2017. The eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance. We caught up with Chef Garrett Thienes of Harvest Eatery and Fresh Market in Regina.

Chef Garrett Thienes

Tell us a little bit about your restaurant and/or style of cooking.

We decided to open a 45-seat eatery and fresh market in rural Shanavon, SK.  (pop.  1,700) and focus on creating dishes that were familiar yet new and exciting.   If I had to give it a name, I would call it gourmet comfort food.

Where do you eat in your city?

No matter where I go in the world I have to have fried chicken.   There’s not a lot of options in our town for high end dining, so often the best meals we have are at a friend’s for dinner.   We have started a small dinner group once a month where everyone brings a course based around a theme.   We drink way too much wine and laugh until our sides hurt.   That’s the feeling we are trying to create at Harvest.

Chef Garrett Thienes

What would be your ideal food day? 

It would include BBQ, sushi, Vietnamese Banh Mi, wood fired pizza and a splat teeing of fried chicken and rotisserie chicken. It would end with the meat sweats. If I had to take one dish. Porchetta from the wood fired Rotisserie at Notable in Calgary.

What trend do you wish would die?

Food shows about people who can’t cook being yelled at by people who don’t cook anymore. That and intolerances. You either have an allergy or you don’t.

What trend/s do you wish would be next?

Less focus on the million dollar room and more focus on developing and paying the chefs. Too many restaurants with beautiful rooms and mediocre food. That includes menus that read better than they taste.

What ingredient do you always have on hand?

Duck fat.   ALWAYS.   And butter.   Lots of delicious unsalted butter.

What’s your go-to recipe when you’re eating at home? 

Grilled Cajun pork chops with loaded baked potatoes and tons of broccoli.

What equipment do you wish you had in your kitchen?

A dishwasher.   Like one that I pay so I don’t have to wash the dishes anymore.

What cookbook would you suggest for a gift for your foodie friends this year?

The Flavor Bible.   Every great chef needs a reference book until he/she learns to balance and create flavor contrasts and compliments on his or her own.

Chef Garrett Thienes

Any hints on what dish you will be preparing for Gold Medal Plates?

We are using bone marrow and lamb belly.   But it will be light and playful to echo the first peeks of spring we will be starting to see.

What wine/beer/libation are you pairing with this year?

We are proud to be serving Dirty Laundry Kay-Syrah

fb img 1485969292439 Chef Garrett Thienes

Who is coming with you?

My wife Kristy, who is the reason I am here today, will be handling our social media, my mentor and now catering/contract chef Ryan Clark and my pastry chef Elynne Poisson.

Chef Joe Thottungal Coconut Lagoon Ottawa Heads to the Canadian Culinary Championships

Chef Joe Thottungal Coconut Lagoon Ottawa

The 2017 Canadian Culinary Championships will take place this weekend in Kelowna, BC February 3-4, 2017. The eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance. We caught up with Chef Joe Thottungal Coconut Lagoon Ottawa for a few pre-competition questions.

Che Joe Thottungal

Tell us a little bit about your restaurant and/or style of cooking.

Coconut lagoon is an Indian restaurant specialize in Kerala Cuisine opened in 2004. We were the first to bring Kerala Cuisine into the main stream and do authentic dishes without comprising the taste. We serve a lot of seafood with different layers of flavors and let our cooking spices will do the talking. We grew up with most of the spices around us and coconut is a big part of our cuisine.

Where do you eat in your city?

Love Chinese food visit and make a point every month visit  Mekong  with the family and occasionally a good Burger from OCCO Kitchen.

What would be your ideal food day? 

Creating a new dish or a food  festivals.

What trend do you wish would die?

To reserve  only at 7 pm on weekends and I wish there was less  phones on while dining .

What trend/s do you wish would be next?

More authentic vegetables and staples coming into our supply system. A more personal touch with the guests than ordering through the internet, with third party deliveries, which will loses the personnel touch we keep with our loyal guests. Less chain restaurants and more unique restaurants with different themes. I always wish people would plan more parties and eating out on weekdays, so we don’t get grilled only on weekends and instead have have a steady week.

What ingredient do you always have on hand?

Garam masala

Che Joe Thottungal

What’s your go-to recipe when you’re eating at home?

Grilled  Striploin marinated in Garam Masala and Yukon Gold Potato Lyonnaise

What equipment do you wish you had in your kitchen?

Blast chiller so that when I make 20 litres of sauce or soup, it would chill it down very fast .

What cookbook would you suggest for a gift for your foodie friends this year?

Ottawa Cook Book By Anne DesBrisay.

Che Joe Thottungal

Any hints on what dish you will be preparing for Gold Medal Plates?

Pacific  sustainable Halibut with mutli layer of flavors that come from my roots.

What wine/beer/libation are you pairing with this year?

Huff Estate Winery Riesling Off Dry 2015

joe thottungal

Who is coming with you?

My Sous Chef Rajesh Gopi who I’ve worjed with for the last 13 years  and Sudeep Jose.

BIOGRAPHY

Joe Thottungal was born in the State of Kerala in South India. He received his Hotel Management and Catering Diploma from a culinary institute in nearby Madras, and began his career with the five star property of Leela Kempinski in Mumbai, as a Kitchen Executive Trainee. He then moved to Saudi Arabia to take a Chef de Partie position at the 5 star exclusive Oasis resort under the guidance of Chef John R. Stevens and Chef Goivanni Telles.

In 1998, He immigrated to Canada.  Joe started his Canadian culinary journey at Centro Bar and Grill in Toronto and then moved on to the Royal York Hotel to work under their famous Master Chef, George McNeil, CMC, After completing two years at the Royal York, he pursued an opportunity at the newly opened Park Hyatt Hotel and helped to open the new Annona Restaurant as a Sous Chef.

His career progressed further when he moved on to Casino Windsor to accept an appointment as Restaurant Chef at Café Cache, its exclusive fine dining restaurant where he displayed his talents to the crème de la crème of Casino Windsor patrons.

While working at Casino Windsor he received and accepted an opportunity to work with Chef Wilhiem Wetscher, CCC at the Crowne Plaza Hotel in Ottawa as a Restaurant Chef.  He was quickly promoted to Executive Sous Chef.  While working at the Crowne Plaza he completed his Chef de Cuisine certification from SAIT Calgary and became a Certified Chef de Cuisine in May 2003.

His passion for cooking and serving guests gave birth to the Coconut Lagoon Restaurant. This is his own venture where he displays his talents and showcases the exclusive cuisine of Kerala with a modern twist. The Coconut Lagoon  is the first of its kind in the nation’s capital. After opening its doors in May 2004,  the Coconut Lagoon received many positive reviews and became the talk of the town.

Joe is active in the community and is a member of the Ottawa Chapter of Les Toques Blanches, and the CCFCC .In 2008 he was award the Chef Of the Year by CCFCC.

He was the creative mind behind the impressive annual Onasadhya vegetarian feast at the restaurant, as well as leading annual culinary tours to South India.

Joe and the Coconut Lagoon were featured in the recent, widely acclaimed book “Ottawa Cooks”, and in 2015 was invited to participate in the prestigious Gold Medal Plate competition where he won the bronze medal.  In 2016, Joe’s dishes were awarded the gold medal.

He is always willing to lend a hand to different charity events like Bon Appetite (for hunger and poverty relief), Savor the Moment (for the Children’s Wish Foundation) , and the Can Go Afar Foundation, as well as giving cooking classes at different venues throughout the city.

Coconut Lagoon Restaurant
853 St. Laurent Boulevard,
Ottawa, ON K1K 3B

 

BC Chef Jesse McCleery Pilgrimme Restaurant on Galiano Island Heads to Canadian Culinary Championships.

Chef Interview Series – Chef Jesse McCleery

This week is the final for the Canadian Culinary Championships and we’re interviewing the chefs prior to their arrival in Kelowna. We caught up with Chef McCleery from Pilgrimme prior to his win in Victoria in November, so re-posting this one with a few pics from the BC Competition.

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Chef McCleery Winning Dish GMP Victoria
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Chef Jesse McCleery Gold at GMP Victoria

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Chef’s dish – SQUASH, ONION, PEAR, BEEF HEART – Growing Chefs Fundraiser 2016

Tell us a little bit about your restaurant and/or style of cooking.

Pilgrimme is a small restaurant on Galiano Island with a focus on vegetables, Canadian grains and what grows wild on and around the island.

Where do you eat in your city?

When I head over to Vancouver I always try to get a bowl of ramen at motomachi and usually steer towards all the amazing Asian foods in town , one of the things I miss most about the city.

What would be your ideal food day? 

Guests willing to try new things.

What trend do you wish would die?

Food trends in general. We tend to over consume the latest trendy veg or whatever which in turn sees a lot of destruction in other countries when there is big money to be made supporting North Americas over consumption of latest said food trend. Everything in moderation!

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Chefs at Growing Chefs Fudraiser – Chef McCleery far left.

What trend/s do you wish would be next?

Conversation up and phones down at the table.

What ingredient do you always have on hand?

One type or another of a gulf island seaweed.

What’s your go-to recipe when you’re eating at home? 

Grilled cheese.

rational

What equipment do you wish you had in your kitchen?

A rational.  (For those who don’t work in a pro kitchen – “A cooking appliance that senses, recognises, thinks with the user and ahead, learns and communicates with its user. The first appliance on the market that does not work according to pre-set programme.” – Food Stuff Africa).

fool mag

What cookbook would you suggest for a gift for your foodie friends this year?

A subscription to Fool magazine

What wine/beer/libation are you pairing with this year?

Seastar Vineyards Blanc de Noir from our neighbour Pender island

For more about pilgramme and Chef McCleery head to Food Day Canada for Anita Stewart’s brilliant write up – pilgrimme.

Canadian Culinary Championships In Kelowna Feb 3-4

Gold Medal Plates Canadian Culinary Championships

The 2017 Canadian Culinary Championships (CCC) will take place this weekend in Kelowna, BC February 3-4, 2017 and I am heading up there on Thursday to cover the competition once again!

Eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance and we’ll have some pre-competition interviews up shortly. Each of the eleven chefs competed in their home city/province at a Gold Medal Plates event in the fall of 2016 and took the top spot in there.Canadian Culinary Championships

On Thursday, chefs will be welcomed at the CCC’s opening reception where they will each receive a bottle of a mystery wine. The next morning they are tasked with the challenge of shopping locally for ingredients and ultimately creating a dish that will complement the mystery wine.  They will have been given only $500 for the ingredients and must create a dish that will impress the national judges and the 400 guests in attendance.  The guests will enjoy the dishes from each of the 11 competing chefs while sipping on the Mystery Wine.  “It is always so amazing to see the variety of tantalizing dishes that have been created, and yet each chef had the same wine to work with,” says David Lawrason, the Gold Medal Plates national wine advisor.  “This is an event not to be missed!”Canadian Culinary Championships

The second competition is the black-box competition where the chefs are secluded into a room until it is their turn to compete. Chefs are called one at a time and are presented with a box of 7 ingredients sourced from across Canada. Each chef has 10 minutes to determine what dish they will create using the 7 ingredients and then he or she has 50 minutes to prepare their dish and present to the judges.Canadian Culinary Championships

The final competition is the Grand Finale where the chefs will create their ultimate dish to wow the judges and the guests paired with a Canadian beverage.  Most of them have shipped the ingredients with them as they traveled across Canada to Kelowna. The finale closes with the announcement of the top three medal winners being called to the podium and the bragging rights for one to be called the Canadian Culinary Champion. The winner will also walk away with a 2 year lease on a 2017 BMW 430i xDrive Gran Coupe!

There are limited tickets available for the Mystery Wine Pairing and can be purchased online at www.goldmedalplates.com or by calling 778-883-3448; the Grand Finale on Saturday is sold out.Canadian Culinary Championships
Last year’s winning chefs. Ottawa’s Marc Lepine took the Gold.

The judging will be led by James Chatto, Gold Medal Plates’ National Culinary Advisor and Head Judge and includes the following participating Gold Medal Chefs:

Chefs Competing at the 2017 Canadian Culinary Championships:

BRITISH COLUMBIA:   Jesse McCleery – Pilgrimme, Galiano Island
EDMONTON:      Eric Hanson – Prairie Noodle Shop
CALGARY:          Jinhee Lee – Foreign Concept
REGINA:             Garrett (Rusty) Thienes – Harvest Eatery and Fresh Market
SASKATOON:    Scott Torgerson – Radisson Hotel Saskatoon & Aroma Resto Bar
WINNIPEG:         Jesse Friesen – Pizzeria Gusto
TORONTO:         Amanda Ray – Canteen Restaurant
OTTAWA:            Joe Thottungal – Coconut Lagoon
MONTREAL:       Sophie Tabet – Chez Sophie
HALIFAX:            Mark Gray – Battery Park Beer Bar & Eatery
ST. JOHN’S:        Ruth Wigman – Oppidan

Event information:
Official Website: www.goldmedalplates.com
Official Twitter and Instagram: @GoldMedalPlates
Official Hashtag: #CCC2017

About The Canadian Culinary Championships
Net proceeds from the Canadian Culinary Championships are provided to the Canadian Olympic Foundation which supports Olympic athletes and high performance programs. Since 2004, Gold Medal Plates has generated over 12 million for Canada’s Olympic athletes.

Gold Medal Plates – Gold Medal Plates is the ultimate celebration of Canadian excellence in food, wine, athletic achievement and entertainment and has raised over 12 million for elite Canadian athletes.  For more information, visit the Gold Medal Plates website www.goldmedalplates.com

Canadian Olympic Foundation –The Beneficiary:  The Canadian Olympic Foundation is a national charitable organization that generates support to meet the technical, scientific, medical and coaching needs of Canada’s athletes across all Olympic sports. Proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation to support high performance programs such as Own the Podium. To learn more about the Foundation and the programs it funds, please visit www.olympicfoundation.ca.

Chef Jesse McCleery Takes Home the Gold at Gold Medal Plates Victoria!

Ten BC Chefs Awarded Gold Medal Plates Emblem of Distinction

Last week we rushed off to Victoria, and thanks to Helijet, we got there in time to catch the Gold Medal Plates Culinary Competition.   If you’ve been following Good Life Vancouver, you’ll know that I am basically a Gold Medal Plates groupie, and that I try make it to the BC Competition in the fall and the finals in February in Kelowna every year.  I interview the chefs beforehand for some insight into their approach, and it’s always a pleasure to run into them at the competition, say hello to the ones I already know and meet the new chefs that have made it to the finals each year.

The BC competition is now held in Victora and the competition was very tough this year, as always, many dishes were contenders for the top spots.

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Gold: Chef Jesse McCleery from Pilgrimme paired with Sea Star Estate Farm & Vineyards.

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Silver: Mark Filatow from Waterfront Wines paired with Tantalus, 2014 Chardonnay and

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Bronze: Ricardo Valverde from Ancora paired with The Hatch “Black Swift Vineyards” 2014 Pinot Noir.

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Chef McCleery will go on to Canadian Culinary Championships, the Gold Medal Plates Finale, in Kelowna on February 3rd and 4th, 2017. Chef McCleery dish was a stunner, he baked and smoked a rutabaga an served with onion, pear and sourdough. Chef Filatow’s dish was smoked arctic char with corn gnocchi and sunchoke carbonara, and Chef Valverde of Ancora crafted a duck confit tortelinni, charred brussel sprouts, red onion marmalade, and aji panca mole sauce. The other chefs competing in Victoria were from: Cacao, Vancouver (Jefferson Alvarez) Toque Catering, Victoria (Nicholas Waters) Ocean Wise, Vancouver (Ned Bell) North 48, Victoria (Sam Chalmers) Big White Ski Resort, Kelowna (Rob Walker) Fairmont Empress, Victoria (Morgan Wilson) Nourish Kitchen & Café, Victoria (Sergio Hernandez).

Judging the 2016 competition in Victoria were: Sid Cross, International Wine & Food Judge; Andrew Morrison, Editor Scout Magazine; Gary Hynes, Editor Eat Magazine; Sinclair Philip, Owner Sooke Harbour House, national head judge James Chatto and Chef Alex Chen from Boulevard Kitchen and Oyster Bar who won gold in Victoria last year.

Each dish was judged out of 100 points, based on visual presentation (20%), texture (10%), technical achievement (10%), taste (40%), wine compatibility (10%), and wow factor (10%). All competing Chefs were awarded the Gold Medal Plates Emblem of Distinction, the gold standard in Canadian fine dining and a guarantee of excellence to all who enter their dining establishments. This Distinction is offered only to Chefs selected to compete at Gold Medal Plates dinners.

Funds raised from this event are granted to the Canadian Olympic Foundation to support highperformance athletes through programs facilitated by national sport organizations and the Canadian Olympic and Paralympic Sport Institute Network (COPSIN).

Chef Morgan Wilson Q at the Empress

 

Chef Morgan Wilson from the Fairmont Empress Hotel doesn’t have far to go to compete for Gold Medal Plates, as he’s Victoria-based, but that doesn’t make it any easier. We learn a little more about his thoughts on trends before the competition.

q at the empress 739650 high

Tell us a little bit about your restaurant and/or style of cooking.

Q at the Empress is focused on local flavors of the Pacific North West, with a focus on seafood and seasonal ingredients sourced from local farmers, fishers and markets.

Where do you eat in your city?

I like to discover smaller restaurants, one that I’m fond of right now for breakfast is Jam Café, great vibe and food.

What would be your ideal food day?

Somewhere in France enjoying all the great cheese and wine

What trend do you wish would die?

Gluten free baked goods, eating gluten free can be achieved by simply avoiding foods that have flour.

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What trend/s do you wish would be next?

A return to simpler cooking. We, as Chefs, with the rise of molecular cuisine, sous vide etc., have gotten very good at the technical aspects of cooking food and have been exploring that for quite some time. I would like to see that better understanding of how to perfectly cook a piece of meat or a vegetable focused into fewer ingredients on the plate, with less fuss the flavors that are there will shine.

What ingredient do you always have on hand?

Onions, this is a building block for so many recipes I really can’t live without them.

What’s your go-to recipe when you’re eating at home?

A good old spaghetti Bolognese.

What equipment do you wish you had in your kitchen?

Time machine

What cookbook would you suggest for a gift for your foodie friends this year?

Give grandma a call and get a copy of her recipes, always the best food at grandma’s house!

Any hints on what dish you will be preparing for Gold Medal Plates?

Quack quack

cab franc

What wine/beer/libation are you pairing with this year?

Tinhorn Creek Oldfield Series Cabernet Frac

Who is coming with you?

Mark Butschler from Tinhorn Creek will be pouring, I will have a great team of our cooks from the Empress assisting.

Chef Sam Chalmers North 48

 

Gold Medal Plates competitor, Chef Sam Chalmers, is based in Victoria, and I just may have to go for the French Onion Soup he describes below.

Tell us a little bit about your restaurant and/or style of cooking.

North 48 is a modern comfort food restaurant. We take classic dishes and put our own spins on them. For example, our French Onion Soup: I salt cure half the onions, caramelize the rest, and put them in a mason jar with bacon & duck stock and cook that for 5 hours. We serve that tableside poured over a slice of toasted baguette & melted white cheddar.

french onion

What trend do you wish would die?

Trends are important to keep food interesting to the diner. I don’t overly wish any of them to die. From every major food trend we get pieces of them, ingredients, philosophies or techniques that will stick around and thats how food and cooking keep evolving. The one thing I do wish is that cooks, especially young cooks, try as hard to master the classic techniques and dishes before trying to master new trends.

What trend/s do you wish would be next?

Sustainable food has been a trend for a while now and I hope it keeps growing. People are more aware than ever to where their food comes from. I think its very important to always think sustainable and local as much as you can. I think we need to remove some negativity that is around farmed seafood. There are people out there doing right and we have to make that the norm, not the exception.

Any hints on what dish you will be preparing for Gold Medal Plates?

I will be preparing Northern Divine Sturgeon. I feel its important for people to understand the stress that we have put on our oceans and our seafood population. Northern Divine is farming fish the right way. This is the future of fishing and I want to showcase that.

Chef Nicholas Waters Toque Catering

One more day until Gold Medal Plates in Victoria and prior to this yearly face off, we try to catch up with all the chefs competing.  Chef Nicholas Waters from Toque Catering in Victoria gave us a little insight into his culinary world.
clark3

Tell us a little bit about your restaurant and/or style of cooking.

We are a full service catering company that custom designs each menu to our client’s tastes. We specialize in Vancouver Island Cuisine.

Where do you eat in your city?

Wild Mountain, Relish & Dad’s Soup & Sandwiches

What would be your ideal food day? 

Culinary food trips to a different city for appetizers and cocktails, several places in one day!

What trend do you wish would die?

Scallops & Pork Belly combined and old school buffets!

What trend/s do you wish would be next?

It’s already starting for the 2017 Wedding Season, Family Style Dinners!

What ingredient do you always have on hand?

Lemons

What’s your go-to recipe when you’re eating at home?

Green Thai Curry

What equipment do you wish you had in your kitchen?

Paco – Jet

What cookbook would you suggest for a gift for your foodie friends this year?

Atelier Crenn – Metamorphosis of Taste

Any hints on what dish you will be preparing for Gold Medal Plates?

Prawns on a Plate, inspired by the West Coast!

sea cider

What wine/beer/libation are you pairing with this year?

Pommeau Cider from Sea Cider Farmhouse

Who is coming with you?

The Toque Catering Team

From my Facebook we also had some questions:

If you could only have one small kitchen appliance what would it be?

Vita Mix

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Who is your favourite supplier, and why?

My Herb Farmer from Happy Valley Lavender Farms. She is just so happy everytime she arrives and it makes our whole kitchen smile, no matter how busy it is! Not to mention her herbs are the most flavorful you can find locally.

What’s your “ketchup”?

(I don’t mean literal ketchup, I just mean the one ingredient you use most often.) Mayonnaise

Chef Jefferson Alvarez Cacao Vancouver

 

Chef Jefferson Alvarez has had a busy fall as he’s recently opened Cacao, inspired Latin American plates in Kitsilano. We had a few questions for him as he preps for Gold Medal Plates to compete for Gold, but there were no hints as to what he’ll be serving!

Tell us a little bit about your restaurant and/or style of cooking.

We are a latin American restaurant style progressive Latin

Where do you eat in your city?

Where chefs are hands on!

What would be your ideal food day? 

Food from my mom

What trend do you wish would die?

ALL TRENDS SHOULD DIE!

What trend/s do you wish would be next?

NO MORE TRENDS PLEASE! We should evolve and progress like normal people use to.

What ingredient do you always have on hand?

Salt & pepper.

What’s your go-to recipe when you’re eating at home? 

Brazilian bbq chicken.

What equipment do you wish you had in your kitchen?

A real stove top.

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What cookbook would you suggest for a gift for your foodie friends this year?

Virgilio Martinez CENTRAL

Any hints on what dish you will be preparing for Gold Medal Plates?

No comments.

What wine/beer/libation are you pairing with this year?

THE EXPRESS CIDER

Who is coming with you?

MY LOYAL ARMY