#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 Paul Shufelt from Century Hospitality Group in Edmonton.
What was your first food memory?
My mom baking in the kitchen. She was always preparing something special.
What was in your elementary school lunch kit?
The classics, ham & cheese, PB&J, life was simpler then!
Where did you first learn to cook?
My first kitchen job was at the Auberge West Brome, but I really started to learn the craft at Buffalo Mountain Lodge in Banff
Did you attend culinary school – if so, where?
Yes, NAIT
Where has been your favourite place to work to date and why?
Current job at Century Hospitality Group, most challenging, every changing, but most rewarding
What traits do you recommend for this industry?
Patience, discipline, and that you must be a Jack of all trades to survive
What is your favourite style of cooking?
Classic comfort food
What is your favourite ethnic cuisine?
Italian
What is your favourite family recipe?
Mom’s raspberry pie
What ingredient(s) can’t you live without?
Tomatoes, fresh, sun dried, sauce, I could eat tomatoes every day
What are the most essential tools for cooking?
A good chef’s knife and a strong a palate
Ingredient that will never touch your lips?
Tripe, sorry, but it’s just not good
What is your most prized possession?
My daughter, although she is more of a gift than a possession per se
What basic recipe/s do you advise for cooking novices to learn as a starting point?
That’s a tough one. I would say just all of the basics. Learn to make one cream soup, you can pretty much make them all, know how to make a basic risotto well, then you can flavour any way you like, but learn to walk before you run
What’s your go-to comfort food?
I’m from Quebec, so it has to be a good poutine
What’s your favourite cocktail?
Victoria Gin and Fentimens Tonic
Do you have a guilty pleasure?
Again, poutine
What’s your definition of a perfect meal?
Simple, well seasoned and on point.
How do you unwind after service?
Unwind? What’s that?
Most overrated food trend?
All of them. Stop following trends, cook what you love and don’t worry if it’s trendy or not
Favourite culinary destination?
In Canada, Vancouver, in US Chicago, Lyon was delicious too
Most memorable meal last year?
L’Abbatoir in Vancouver
If you weren’t a chef what career would you have pursued?
Finance or Real Estate
What would you eat at your last meal?
Mom’s spaghetti
Who are you dream dinner companions?
Thomas Keller and my grandmas
What do you do in your off time?
Golf, watch movies, spend time with family
Where do you eat in your city when you are not working?
XIX, Rge Rd, and Canteen
Are there some regional dishes your city is known for?
Anything beef I guess
What is the dish/dishes your restaurant is known for?
Too many restaurants, too many great dishes to name
What dish will you be cooking for Gold Medal Plates?
Pomegranate braised Tangle Ridge Ranch lamb, farro risotto, yellowfoot chanterelles, pomegranate seeds, pickled candy stripe beets, crisp leeks
Why did you choose the particular wine/beer pairing for the dish?
It’s the perfect match
What ingredients have you brought with you?
Lamb, farro
Who have you brought with you to assist?
My Sous Chefs, Tony Le and Hans Pinto
For the black box competition are there any strategies that you will employ to succeed?
Stick with what I know, do less, but do it well
What challenges do you have to face as your travel to another destination to cook?
New kitchen, new tools, new environment
Who do you see as the toughest competitor this year?
I am sure they are all incredible chefs. My only focus has to be on making the best meals I possibly can because I can’t control what my competitors do. If I make the best I can I will be proud of our effort, win or lose.
