#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 Roger Andrews from Relish Gourmet Burgers in Newfoundland.
Cooking with my Grandmother
What was in your elementary school lunch kit?
The regulars pb and J, Ham Sandwiches, fruit, veggies, pasta
Where did you first learn to cook? From my family first basic stuff.
Good old home cooking
Did you attend culinary school – if so, where?
Yes at Holland College (Culinary Institute of Canada)
Where has been your favourite place to work to date and why?
Definitely where I work now The College of the North Atlantic, passing on what I learned to others is very rewarding
Who in the industry taught you the most?
Chef Hans Anderegg from Culinary Institute of canada
What is your favourite style of cooking?
I like Classic French techniques and using Canadian products
What is your favourite ethnic cuisine?
Sushi
What is your favourite family recipe?
Good old Newfoundland Jiggs Dinner
What ingredient(s) can’t you live without?
Salt and pepper
What are the most essential tools for cooking?
My Hands and a Good Chef knife
Do you have an unforgettable taste combination?
Yeah not a good one though- Student one time tried to make a balsamic chocolate Ice Cream. Was not a good combo
Ingredient you can’t get enough of?
Squab
Ingredient that will never touch your lips?
Lutefisk
What is your most prized possession?
My daughter
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Not so much a recipe but the ability to know what flavours work well and how to properly season
What’s your go-to comfort food?
Jiggs Dinner
What’s your favourite cocktail?
Caesar not too spicy
Do you have a guilty pleasure?
Potato Chips
What’s your definition of a perfect meal?
Good well prepared food and even better company
What do you always have on hand for last minute entertaining at home?
Flour. Eggs and tomatos
How do you unwind after service?
Just relax watch some TV
Most overrated food trend?
Local Foods. Not that its bad it’s just so many chefs use that term so much and its something that should be done anyway using whats from your region.
Favourite culinary destination?
France
Most memorable meal last year?
Myself and Wife went with Friends to dine at Raymonds Chef Jeremy Charles really did some quality dishes and it was a great night
If you weren’t a chef what career would you have pursued?
Sports Therapist or Physiotherapist
What would you eat at your last meal?
Sushi
Who are you dream dinner companions?
Paul Bocuse, Anthony Bourdain, Guy Lafleur
What do you do in your off time?
Summer Golf and Fishing, Winter Volleyball and Cross Country Skiing
Where do you eat in your city when you are not working?
Mallard Cottage has some interesting food and a relaxed atmosphere and also Raymonds when we get a chance
Are there some regional dishes your city is known for?
Jiggs dinner, Fish and Chips, Toutons, fishcakes
What is the dish/dishes your restaurant is known for?
We are a Gourmet Burger restaurant. So Burgers. Our “Big Texas “ Burger won Best in the City Last Year in a public poll
What dish will you be cooking for Gold Medal Plates?
Sous Vide Squab with a Wild rice and edible flower Salad, NL Berries and Squash Puree
Why did you choose the particular wine/beer pairing for the dish?
It is Canada on a plate Berries, Wild Rice, Game bird, Mushrooms, Apple, Labrador Tea
What ingredients have you brought with you?
It is all coming prepped with just finishing to occur in Kelowna
Who have you brought with you to assist?
Gary Gosse
For the black box competition are there any strategies that you will employ to succeed?
I will have a base template of 4-5 dishes that products can be slotted in
What challenges do you have to face as your travel to another destination to cook?
Potential luggage loss is a big one and weather to delay travel
Who do you see as the toughest competitor this year?
I only know a few people I think Trevor Robertson from Saskatoon will be tough I have seen him and his Sous Chef in Action before and they are good. Everyone must be solid as they won their city competition it will come down to who has a few good days of cooking
