#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 is the scoop from Chef Marc St. Jacques Auberge Du Pommier Toronto.
What was your first food memory?
Picking vegetables in my grandparents’ garden in Guelph, Ontario.
What was in your elementary school lunch kit?
There was always a yoghurt, which would end up on my shirt, and some fruit.
Where did you first learn to cook?
I learned to cook while growing up at home, from my parents and grandparents.
Did you attend culinary school – if so, where?
I attended the Culinary Institute of America in Hyde Park, New York.
Where has been your favourite place to work to date and why?
Auberge du Pommier is definitely my favourite place, because I get to work with the best team I have ever worked with.
Who in the industry taught you the most?
There is not one single person. I have learned from all the cooks, over the years, who have become friends.
What is your favourite ethnic cuisine?
Japanese.
What ingredient(s) can’t you live without?
Salt, olive oil, butter, and citrus.
What are the most essential tools for cooking?
A spoon.
Ingredient you can’t get enough of?
Anything, really, at its peak season.
Ingredient that will never touch your lips?
Nothing. I think I would try pretty much anything.
What is your most prized possession?
A knife my wife gave to me on my first day working as a Chef.
What’s your go-to comfort food?
Cereal. I’ll usually choose between Frosted Mini-Wheats, Honey Nut Cheerios, and whatever healthy selection my wife bought.
Do you have a guilty pleasure?
Ice cream.
What’s your definition of a perfect meal?
Anything cooked from the heart.
What do you always have on hand for last minute entertaining at home?
Nothing. I never entertain at home. I do always have cereal.
How do you unwind after service?
I don’t.
Most overrated food trend?
Probably the departure from fine dining – overly casual restaurants that do not take great service seriously.
Favourite culinary destination?
San Francisco.
What would you eat at your last meal?
I guess that depends on when I die. What is in season?
Who are you dream dinner companions?
My wife.
Where do you eat in your city when you are not working?
Chinatown.
What is the dish/dishes your restaurant is known for?
Auberge du Pommier is not known for a particular dish. We are always seasonally changing the menu, and challenging ourselves to come up with fresh flavours. Our menu is rooted in French cuisine, but lots of our dishes have other influences, which come from the team in the kitchen. That’s where inspiration comes from.
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What dish will you be cooking for Gold Medal Plates?
Quebec foie gras terrine with black sesame genoise, white soy gelée, Meyer lemon
Why did you choose the particular wine/beer pairing for the dish?
The Pellar Estates Ice Cuvée was selected by Canoe Sommelier, Will Predhomme. The dish itself is very umami-based, so the hint of sweetness in the wine, and the acidity, brings out the flavours, without overwhelming the rich and savoury characteristics of the dish.
Who have you brought with you to assist?
Executive Sous Chef Moto Nishimura and Sous Chef David Matus.
For the black box competition are there any strategies that you will employ to succeed?
Pray.
What challenges do you have to face as your travel to another destination to cook?
Working in a different kitchen, out of our routine, is a challenge. We also need to ensure the food we are bringing arrives, and is in good condition.
Who do you see as the toughest competitor this year?
I know we have some amazing cooks and chefs here in Canada. I know everyone will do a great job, and keep each other on their toes.
