#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 Mark Filatow Waterfront Wines Kelowna.
What was your first food memory?
The smell of my Mom’s soups simmering on the stove
What was in your elementary school lunch kit?
Rye Bread and Salami
Where did you first learn to cook?
Tweeds Gourmet Grill if “learn to cook” is a loose term
Did you attend culinary school – if so, where?
Dubrulle in Vancouver
Where has been your favourite place to work to date and why?
Diva at the Met because of the inspirational cooking team at the time
Who in the industry taught you the most?
Everyone that I have ever worked with has taught me something, even if it was from their mistakes.
What is your favourite ethnic cuisine?
Depends on the day
What ingredient(s) can’t you live without?
Salt
What are the most essential tools for cooking?
Knife and Fire
Do you have an unforgettable taste combination?
First Time I had a really good Crab Bisque with a Heavy Handed Chardonnay
What is your most prized possession?
Portable Spit Roaster
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Hollandiase, Butter Sauces
What’s your go-to comfort food?
A roast Chicken, or Pizza
What’s your favourite cocktail?
Negroni, a Perfect Martini with Vodka
Do you have a guilty pleasure?
Dark Chocolate
What’s your definition of a perfect meal?
Simple, Tasty and cooked by someone else
What do you always have on hand for last minute entertaining at home?
Wine
How do you unwind after service?
Music and Beer/wine
Favourite culinary destination?
NYC
If you weren’t a chef what career would you have pursued?
Cabinet Maker
What do you do in your off time?
Spend Time with the Family, cooking, farming and playing
Where do you eat in your city when you are not working?
At home, because I spend so little time there and the wine cellar is close at hand
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What dish will you be cooking for Gold Medal Plates?
Secret
Why did you choose the particular wine/beer pairing for the dish?
The wine match was outstanding, we tasted the dish with a flight of wines. It shone through.
Who have you brought with you to assist?
Wayne Morris- Restaurant Chef
For the black box competition are there any strategies that you will employ to succeed?
Pre-planning….as much as you can with secret ingredients
What advantages do you have as the only local chef?
Don’t have to transport stuff very far….added pressure could be a disadvantage.
Who do you see as the toughest competitor this year?
All of them, they are all champions of their regions.
