#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 are the answers from Chef Eden Hrabec Crazyweed Kitchen in Canmore.

What was your first food memory?

Really so many.  My mom was always cooking at home when I was young.  But the most memorable was my baba’s stuffing on xmas every year.  I always looked forward to it.

What was in your elementary school lunch kit?

yop

Where did you first learn to cook?

Started cooking with my mom in1999, 2 years after we first opened the Crazyweed.

Did you attend culinary school – if so, where?

Dubrelle Culinary Institute in Vancouver, BC.

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

Really enjoyed working overseas in Sydney Australia at Neil Perry’s restaurant Rockpool.

Who in the industry taught you the most?

My mom.

What is your favourite style of cooking?

I love Asian

What is your favourite ethnic cuisine?

I have trouble deciding

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

Fish sauce, limes, cilantro, palm sugar, chiles

What are the most essential tools for cooking?

Just really….your hands and a developed palate.

Do you have an unforgettable taste combination?

4 S’s……sweet, sour, salty, spicy.  Love, love love.

Ingredient that will never touch your lips?

I’m not picky when it comes to food, but it just better be seasoned properly.

What is your most prized possession?

My mountain bike.

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

Aioli

What’s your go-to comfort food?

Simple pasta with garlic, butter, anchovies and parmesan.

What’s your favourite cocktail?

Dirty Gin Martini

Do you have a guilty pleasure?

Processed Singles Kraft Cheese slices.

How do you unwind after service?

Ice cold Kronenburg

Favourite culinary destination?

Would love to travel to Vietnam or Hong Kong

Who are you dream dinner companions?

Just my best friends

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

Thai Grilled Chicken

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What dish will you be cooking for Gold Medal Plates?

Brown Buttered Sweet Breads, Apricot Masala, wilted spinach w smashed baby potatoes, preserved lemon & chicken skin pappadom.

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

This particular wine was the wine I found that paired best with the dish.  The wine brought the dish to another level and dish did the same for the wine.

What ingredients have you brought with you?

I have everything I will need for Saturdays competition.  My sweetbreads are spiced and pressed and ready to go.

Who have you brought with you to assist?

A good friend but also someone I’ve worked with for about 6 years now Christian Agir and another great cook Fabien.

For the black box competition are there any strategies that you will employ to succeed?

Just research the pantry ingredients and think of things you may be able to make with just those ingredients alone then hope to incorporate the mystery ingredients to them.

Really impossible to prepare for just have to hope for the best.

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

I’m driving myself with my 2 assists so I’ll just be happy when we get there.  Hope to orient ourselves on Thursday the day before just to make the shopping easier on the Friday.