#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’s the scoop on Chef Shaun Hussey from Chinched Bistro in S. John’s.
What was your first food memory?
Eating a delicious ripe mango
What was in your elementary school lunch kit?
Peanut Butter Sandwiches
Where did you first learn to cook?
It wasn`t until I started at American Seasons in Nantucket that I really learned how to cook and grew as a cook.
Did you attend culinary school – if so, where?
Yes, in Charlottetown PEI at the Canadian Culinary Institute.
Where has been your favourite place to work to date and why?
American Seasons, Nantucket Ma. Chef Michael LaScola was truly an inspiration and over my 5 years working with him I was able to grow into the cook I am today. The seasonal and regional menu was always challenging and inspiring.
Who in the industry taught you the most?
Chef Michael LaScola
What is your favourite style of cooking?
French style pork preparations, and the art of Charcuterie
What is your favourite ethnic cuisine?
I love Asian food
What ingredient(s) can’t you live without?
Pork Fat and Cure #1
What are the most essential tools for cooking?
My knife
Do you have an unforgettable taste combination?
Foie Gras & Sushi Eel
Ingredient you can’t get enough of?
Fresh Sushi Grade Fish
Ingredient that will never touch your lips?
I am not a fan of Green Bell Peppers at all.
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Vinaigrette
What’s your go-to comfort food?
Chicken Wings
What’s your favourite cocktail?
Vodka Gimlet
What’s your definition of a perfect meal?
A meal that is well seasoned, with great care given to the ingredients and service that is thoughtful and attentive. Nothing fancy or pretentious.
What do you always have on hand for last minute entertaining at home?
Dried pasta and parmesan cheese
How do you unwind after service?
I usually have a beer and take some time to myself to play video game
Most overrated food trend?
Foam
Favourite culinary destination?
Can’t say I have found it yet, looking is all the fun!
Most memorable meal last year?
L’Avant Comptoir in Paris France. It was outstanding.
If you weren’t a chef what career would you have pursued?
Geology
What do you do in your off time?
Owning your own business allows for very little time off, I try to relax and enjoy time with family and friends as much as possible. I really enjoy being outdoors on days away from the restaurant as well.
Where do you eat in your city when you are not working?
Raymond`s, The Hong Kong, Aqua or the Club
Are there some regional dishes your city is known for?
Jiggs Dinner, Fish & Brewis and Cod Tongues
What is the dish/dishes your restaurant is known for?
Charcuterie and Pork Belly
What dish will you be cooking for Gold Medal Plates?
Potato Wrapped Salt Cod, Pressed Ham Hocks, Braised Greens, Smoked Apple Relish and Brown Butter-Apple Cider Vinaigrette
Why did you choose the particular wine/beer pairing for the dish?
The smoked apple flavour is complemented very by the oaked Chardonnay. It is the flavour combination we were looking for when planning the dish.
What ingredients have you brought with you?
We brought local Salt Cod, pressed ham hocks and smoked apple relish
Who have you brought with you to assist?
Tyler Gallant our Sous Chef and Emily Hancock our apprentice
For the black box competition are there any strategies that you will employ to succeed?
We are going to focus on simple and accurate flavour combinations. We want to showcase each mystery ingredient for what it is.
What challenges do you have to face as your travel to another destination to cook?
Our biggest challenge for CCC is the distance we need to travel. Our team will travel much farther than the others; we will also need to adjust to the time change or 4.5 hours. Also, we are a very small establishment and are forced to close the restaurant in order to travel to Kelowna to compete which causes a financial burden as well.
