#ccc2014 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-8, 2014 to compete in the Gold Medal Plates Canadian Culinary Championships. Each year I interview them some questions prior to the challenge. Here is the scoop from Chef Martin Ruiz Salvador Fleur de Sel in Halifax.
What was your first food memory?
Getting smoked mackerel in my Halloween bag from my neighbour in Blandford NS
What was in your elementary school lunch kit?
Homemade brown bread, rare roast beef, lettuce & tomato, homemade mayo
Where did you first learn to cook?
At home, with Mom
Did you attend culinary school – if so, where?
Scottsdale Culinary Institute, Scottsdale, Arizona
Where has been your favourite place to work to date and why?
Obviously here at my own restaurant, Fleur de Sel but I really enjoyed working for Chef Frederic Cote at Caro de Lyon in Lyon, France
Who in the industry taught you the most?
Aiden Byrne at the Commons in Ireland – I was lucky enough to work there the year we earned a Michelin Star
What is your favourite style of cooking?
Simple, well balanced, country food
What is your favourite ethnic cuisine?
Mexican
What is your favourite family recipe?
My family’s paella recipe and also dad’s ham hock and chick pea stew
What ingredient(s) can’t you live without?
Anchovies, oysters, olive oil
Ingredient that will never touch your lips?
Bush meat
What is your most prized possession?
My 1962 Lincoln Continental
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Mayonnaise
What’s your go-to comfort food?
Tacos
How do you unwind after service?
Beer
Favourite culinary destination?
Always changing – but France and Spain for sure
Most memorable meal last year?
Atelier Crenn, San Francisco
What would you eat at your last meal?
Grilled Sardines
Where do you eat in your city when you are not working?
Ethnic
What ingredients have you brought with you?
Atlantic ocean water
Who have you brought with you to assist?
Matt Snook & Sayer Patterson
What challenges do you have to face as your travel to another destination to cook?
Logistics, equipment
Who do you see as the toughest competitor this year?
Obviously all of the chefs have an opportunity to win
Marty – kick their asses and bring it home
I’ve been honoured enough to work for Martin as his sous chef for a short period of time and have learned more in 6 months from chef Martin; then I have learned in 8 years working in some of Halifax’s finest restaurants. He is by far one of best chef’s in CANADA. Bring home the gold Martin.
Cheers