Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Marc Lepine from Atelier in Ottawa.

Tell us a little bit about your restaurant and/or style of cooking.

We serve only a 12-course tasting menu, emphasis on big flavours and visuals.

Where do you eat in your city?

Usually places that treat my kids well.

What would be your ideal food day? 

It would involve wine more than food I think.

What trend do you wish would die?

Chefs telling other chefs what they should and shouldn’t do with food.

What trend/s do you wish would be next?

Good 3D food printing.

What ingredient do you always have on hand?

Tonka beans.

What’s your go-to recipe when you’re eating at home? 

Pot roast with lots of rutabaga.

What equipment do you wish you had in your kitchen?

Freeze Dryer, rotary evaporator, Rational oven, that’s the short list.

What cookbook would you suggest for a gift for your foodie friends this year?

The Bar Chef.

Any hints on what dish you will be preparing for Gold Medal Plates?

The one that won us the regional competition.

What wine/beer/libation are you pairing with this year?

Chardonnay from Le Clos Jordanne.

Who is coming with you?

Jason, Justin, Steve, and Leigh. 

A couple questions from our facebook friends.

What is in your home refrigerator? When did you last cook at home?

I cook at home every day for my family – our fridge is usually very full.

What’s your “ketchup”?

For adding to my meals – prepared horseradish, I love that stuff.