Chef Ned Bell is on his way to Victoria this week to compete for the in Gold Medal Plates culinary competition and we posed a few questions in advance to get a feel for just what he might be preparing.
Tell us a little bit about your restaurant and/or style of cooking.
My Focus is on Wild Seafood from the Pacific Ocean, and responsible aquaculture, farming seaweeds, shellfish and fin fish in a responsible way from a clean ocean. (Chef Neb Bell is at the Vancouver Aquarium)
Where do you eat in your city?
At home with my family, having 3 boys and a very busy wife keeps me close to the family table.
What would be your ideal food day?
I am a very early riser, usually 4:30 am, and I travel a lot, so my fitness routine and my breakfast are always the same, no matter where I am, it keeps me on schedule mentally and physically. Breakfast and fitness set the tone for me for the day, after that, I will eat whatever I want as long as its healthy and of course indulgent.
What trend do you wish would die?
‘Trends’ in general, Everyone is trying to create the next cronut, lets focus on food as a pathway to health. I am not saying don’t eat your favorite things, but lets put more energy into eating well, then eating trends.
What trend/s do you wish would be next?
Food as a gateway to a healthy lifestyle, when I eat well and exercise, I rest better, have a happier clearer mind, and I am a better father, partner and son.
What ingredient do you always have on hand?
Really Good Sea Salt, I never leave home without it. (Van Island Sea Salt)
What’s your go-to recipe when you’re eating at home?
Kate’s (Ned’s wife) Turkey Spaghetti.
What equipment do you wish you had in your kitchen?
My wife and I are renovating our kitchen at home, and I have lots of fancy kitchen gadgets at our Cookculture shops, so, honesty, I have all the kitchen equipment I need.
What cookbook would you suggest for a gift for your foodie friends this year?
Well, My first Seafood Book is coming out in Sept of 2017, so I’d say that one 😉. (Can’t wait!)
Any hints on what dish you will be preparing for Gold Medal Plates?
Very fall, roasted, caramelized, foraged mushrooms from Tofino, elderberries, fish and lots of tasty business .
What wine/beer/libation are you pairing with this year?
2013 Canyon View Pinot Noir from Haywire
Who is coming with you?
Friends from all over, chefs from all over BC (Ross Derrick from the Table at Codfathers, Andrew Shepard from Vancouver Island Sea Salt, Matt Horn from Cowichan Pasta, Jed Grieve from Cookculture, William Beere, Sous Chef at Oceanwise).
