#goldmedalplates Chefs from Canada will meet in Kelowna from February 9-11, 2012 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here’s the scoop on Chef Michael Dekker from Rouge in Calgary.
What was your first food memory?
Eating my Oma’s fresh made raisin bread with fresh melting butter!
What was in your elementary school lunch kit?
Chicken noodle soup, or if mom didn’t listen a bologna sandwich with mustard and relish (still makes me cringe)
Where did you first learn to cook?
Watching my mother and Father cook
Did you attend culinary school – if so, where?
SAIT Polytechnique here in Calgary
Where has been your favourite place to work to date and why?
Rouge, working with incredibly talented cooks creating inspired cuisine
Who in the industry taught you the most?
Chef’s Simon Dunn, Georg Windish and Vincent Parkinson, couldn’t have asked for better guidance
What is your favourite style of cooking?
Simplistic flavors with strong technique
What is your favourite ethnic cuisine?
Japanese
What ingredient(s) can’t you live without?
Salt, olive oil, butter and Foie Gras
What are the most essential tools for cooking?
A strong palate, sharp knives and an open mind
Do you have an unforgettable taste combination?
Bee pollen and foie gras
Ingredient you can’t get enough of?
Olive oil
Ingredient that will never touch your lips?
Raw garlic
What is your most prized possession?
My wife and Kids
What basic recipe/s do you advise for cooking novices to learn as a starting point?
A Choux Paste
What’s your go-to comfort food?
Dried Pork Sausage
What’s your favourite cocktail?
Scotch…
Do you have a guilty pleasure?
Pain au chocolat
What’s your definition of a perfect meal?
Well seasoned, Loved food with the people I care about
What do you always have on hand for last minute entertaining at home?
A Grocery store two minutes away…
How do you unwind after service?
My twenty minute drive home with my thoughts
Most overrated food trend?
Gluing meats together that nature didn’t intend!
Favourite culinary destination?
Cayman Islands!
Most memorable meal last year?
Tasting menu at Rush here in Calgary, tasty food
If you weren’t a chef what career would you have pursued?
Retirement
What would you eat at your last meal?
A whole Roasted lobe of Foie, sea salt, quince jam and about three baguettes from Paris
Who are you dream dinner companions?
My wife and family
What do you do in your off time?
Off time?
Where do you eat in your city when you are not working?
Muse, Rush and The Blind Monk here in Calgary
Are there some regional dishes your city is known for?
We are know for our Elk, Bison and beef
What is the dish/dishes your restaurant is known for?
I think we are known for our tasting menu, eight course of delicious creative food.
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What dish will you be cooking for Gold Medal Plates?
I’ll be cooking a Blackened Butter Milk Catfish, with Aged Cheddar Biscuit and Grits
Why did you choose the particular wine/beer pairing for the dish?
We think it’s tasty.
What ingredients have you brought with you?
Too many
Who have you brought with you to assist?
John Paul Pedirney and Darren Deberg, Two hard core cooks
For the black box competition are there any strategies that you will employ to succeed?
COOKFAST
What challenges do you have to face as your travel to another destination to cook?
I don’t think I have enough space, it’s always a challenge going into unfamiliar kitchens
Who do you see as the toughest competitor this year?
Everyone of the Chef’s coming, we all played hard to get here.
