#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here we check in with Chef Daren Bergeron from Fou D’Ici Montreal.
What was your first food memory?
Perogies
What was in your elementary school lunch kit?
Bologna sandwiches & cookies
Where did you first learn to cook?
With the babysitter (cabbage rolls)
Did you attend culinary school – if so, where?
ITHQ
Where has been your favourite place to work to date and why?
Le Mitoyen (the first kitchen where I took charge)
Who in the industry taught you the most?
John Ledwell
What is your favourite style of cooking?
Pure – Japanese influenced combinations.
What is your favourite ethnic cuisine?
Japanese
What ingredient(s) can’t you live without?
Salt, pepper, olive oil & vinegar
What are the most essential tools for cooking?
Knives
Do you have an unforgettable taste combination?
Cauliflower & caviar/Pine mushroom & soy custard
Ingredient you can’t get enough of?
Wine
Ingredient that will never touch your lips?
None
What is your most prized possession?
Friendship
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Not really a recipe but to learn how to combine flavours properly.
What’s your go-to comfort food?
Noodles with vegetables & broth
What’s your favourite cocktail?
Negroni
Do you have a guilty pleasure?
Cheese
What’s your definition of a perfect meal?
To be surprised by the choice of ingredients and their flavours.
What do you always have on hand for last minute entertaining at home?
Cured meat & fish
How do you unwind after service?
Wine
Most overrated food trend?
Molecular cuisine
Favourite culinary destination?
Japan
Most memorable meal last year?
Barcelona-Restaurant “Ticket” (Albert Adria)
If you weren’t a chef what career would you have pursued?
ER Doctor
What would you eat at your last meal?
Prime rib
Who are you dream dinner companions?
Family & friends
What do you do in your off time?
Sports (all of them)
Where do you eat in your city when you are not working?
BBQ at home
Are there some regional dishes your city is known for?
Smoked meat & poutine
What is the dish/dishes your restaurant is known for?
Local & fresh
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What dish will you be cooking for Gold Medal Plates?
Not sure yet
Why did you choose the particular wine/beer pairing for the dish?
Principalement pour la philosophie de l’entreprise
What ingredients have you brought with you?
None
Who have you brought with you to assist?
Marc-Andre Jette & Alexandre Gosselin
For the black box competition are there any strategies that you will employ to succeed?
Lots of common sense !
What challenges do you have to face as your travel to another destination to cook?
The ability to improvise.
Who do you see as the toughest competitor this year?
I am always my own toughest competitor.
