#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 Merysol Foucault from Edgar in Ottawa.

What was your first food memory?

Dim Sum with my parents every Sunday.

What was in your elementary school lunch kit?

I was quite fond of sardines. And mango.

Where did you first learn to cook?

With my mom, in the experimental home kitchen! No rules!

Did you attend culinary school – if so, where?

No formal training.

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

Apart from my own restaurant obviously, I have always loved jobs that challenged me. Working in a cooking venue named urban element where I would assist other chefs, cook for large weddings and events, host parties, coordinate cooking classes – no day was the same and it was just so stimulating.

Who in the industry taught you the most?

My Edgar co-pilot, chef Michael Lasalle

What is your favourite style of cooking?

Unpretentious and authentic.  

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

Lemon, allium, chili

What are the most essential tools for cooking?

Above and beyond knives and pans… A curious mind and patience.

What is your most prized possession?

All the artwork in my house collected throughout the years

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

Ratios and recipes are important, but mostly, know your ingredients. Explore. Then perfect and let them shine. Everything on a plate should count. 

What’s your go-to comfort food?

Tacos.

What’s your favourite cocktail?

Dirty martini

Do you have a guilty pleasure?

I rarely feel guilty about food!

What’s your definition of a perfect meal?

Good company, simple tasty food.

How do you unwind after service?

Crouching on the floor drinking white wine

Favourite culinary destination?

All the ones to come

Most memorable meal last year?

Most memorable dish has definitely been a pig ear salad at Nora Gray in Mtl. Most memorable meal was at Publican in Chicago, stellar service, house-made gueuze and most comforting food.

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

Probably visual artist, taxidermist, overachiever athlete.

What would you eat at your last meal?

Spaghetti carbonara

What do you do in your off time?

Dream and think of food.

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

Supply and Demand is a favourite for dinner, Corazon de maiz for lunch, both in Ottawa.

Are there some regional dishes your city is known for?

Qc is the land of poutine.

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

Gluttonesque brunch. Comforting take-home meals with lots of veggies.

What dish will you be cooking for Gold Medal Plates?

The same as regional, sous-vide and pressed rabbit and wild boar, rabbit foie mousse, veg and foresty elements.

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

I wanted to show that a white wine can be paired with game meat – I actually started with the wine and built on it.

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

Not worry too much about my restaurant back home!

Who do you see as the toughest competitor this year?

In a room full of talent, determination and hard work, we are all the same. I will only want to surpass and pat myself on the back – that is satisfaction.