{"id":19304,"date":"2013-02-05T14:23:52","date_gmt":"2013-02-05T21:23:52","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=19304"},"modified":"2026-09-30T16:19:33","modified_gmt":"2026-09-30T23:19:33","slug":"chef-marc-st-jaques-auberge-du-pommier-toronto","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/chef-marc-st-jaques-auberge-du-pommier-toronto\/","title":{"rendered":"Chef Marc St. Jacques Auberge Du Pommier Toronto"},"content":{"rendered":"<p><strong><b><strong><strong><a href=\"http:\/\/goodlifevancouver.com\/chef-milton-rebello-saskatchewan-radison-regina\/#\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"19306\" data-permalink=\"https:\/\/goodlifevancouver.com\/staging\/2138\/chef-marc-st-jaques-auberge-du-pommier-toronto\/marc\/\" data-orig-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Marc.jpg?fit=416%2C624&amp;ssl=1\" data-orig-size=\"416,624\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Marc\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Marc.jpg?fit=416%2C624&amp;ssl=1\" loading=\"lazy\" class=\"alignleft size-medium wp-image-19306\" alt=\"Marc\" src=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/Marc-200x300.jpg?resize=200%2C300\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Marc.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Marc.jpg?w=416&amp;ssl=1 416w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/>#ccc2013<\/a>\u00a0<a href=\"http:\/\/twitter.com\/#!\/@goldmedalplates\">@goldmedalplates<\/a>\u00a0Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the\u00a0<a id=\"_GPLITA_1\" title=\"Click to Continue &gt; by Giant Savings Extension\" href=\"http:\/\/goodlifevancouver.com\/chef-milton-rebello-saskatchewan-radison-regina\/#\">Gold<\/a>\u00a0Medal Plates\u00a0Canadian Culinary Championships. \u00a0I sent them some questions prior to the challenge. Here is the scoop from Chef Marc St. Jacques Auberge Du Pommier Toronto.<\/strong><\/strong><\/b><\/strong><\/p>\n<p><strong>What was your first food memory?<\/strong><\/p>\n<p>Picking vegetables in my grandparents\u2019 garden in Guelph, Ontario.<\/p>\n<p><strong>What was in your elementary school lunch kit?<\/strong><\/p>\n<p>There was always a yoghurt, which would end up on my shirt, and some fruit.<\/p>\n<p><strong>Where did you first learn to cook?<\/strong><\/p>\n<p>I learned to cook while growing up at home, from my parents and grandparents.<\/p>\n<p><strong>Did you attend culinary school &#8211; if so, where?<\/strong><\/p>\n<p>I attended the Culinary Institute of America in Hyde Park, New York.<\/p>\n<p><strong>Where has been your favourite place to work to date and why?<\/strong><\/p>\n<p>Auberge du Pommier is definitely my favourite place, because I get to work with the best team I have ever worked with.<\/p>\n<p><strong>Who in the industry taught you the most?<\/strong><\/p>\n<p>There is not one single person.\u00a0 I have learned from all the cooks, over the years, who have become friends.<\/p>\n<p><strong>What is your favourite ethnic cuisine?<\/strong><\/p>\n<p>Japanese.<\/p>\n<p><strong>What ingredient(s) can&#8217;t you live without?<\/strong><\/p>\n<p>Salt, olive oil, butter, and citrus.<\/p>\n<p><strong>What are the most essential tools for cooking?<\/strong><\/p>\n<p>A spoon.<\/p>\n<p><strong>Ingredient you can&#8217;t get enough of?<\/strong><\/p>\n<p>Anything, really, at its peak season.<\/p>\n<p><strong>Ingredient that will never touch your lips?<\/strong><\/p>\n<p>Nothing.\u00a0 I think I would try pretty much anything.<\/p>\n<p><strong>What is your most prized possession?<\/strong><\/p>\n<p>A knife my wife gave to me on my first day working as a Chef.<\/p>\n<p><strong>What&#8217;s your go-to comfort food?<\/strong><\/p>\n<p>Cereal.\u00a0 I\u2019ll usually choose between Frosted Mini-Wheats, Honey Nut Cheerios, and whatever healthy selection my wife bought.<\/p>\n<p><strong>Do you have a guilty pleasure?<\/strong><\/p>\n<p>Ice cream<strong>.<\/strong><\/p>\n<p><strong>What&#8217;s your definition of a perfect meal?<\/strong><\/p>\n<p>Anything cooked from the heart.<\/p>\n<p><strong>What do you always have on hand for last minute entertaining at home?<\/strong><\/p>\n<p>Nothing.\u00a0 I never entertain at home.\u00a0 I do always have cereal.<\/p>\n<p><strong>How do you unwind after service?<\/strong><\/p>\n<p>I don\u2019t.<\/p>\n<p><strong>Most overrated food trend?<\/strong><\/p>\n<p>Probably the departure from fine dining &#8211; overly casual restaurants that do not take great service seriously.<\/p>\n<p><strong>Favourite culinary destination?<\/strong><\/p>\n<p>San Francisco.<\/p>\n<p><strong>What would you eat at your last meal?<\/strong><\/p>\n<p>I guess that depends on when I die.\u00a0 What is in season?<\/p>\n<p><strong>Who are you dream dinner companions?<\/strong><\/p>\n<p>My wife.<\/p>\n<p><strong>Where do you eat in your city when you are not working?<\/strong><\/p>\n<p>Chinatown.<\/p>\n<p><strong>What is the dish\/dishes your restaurant is known for?<\/strong><\/p>\n<p>Auberge du Pommier is not known for a particular dish.\u00a0 We are always seasonally changing the menu, and challenging ourselves to come up with fresh flavours.\u00a0 Our menu is rooted in French cuisine, but lots of our dishes have other influences, which come from the team in the kitchen.\u00a0 That\u2019s where inspiration comes from.<\/p>\n<p>_____________________________________________________________________________________<\/p>\n<p><strong>What dish will you be cooking for Gold Medal Plates?<\/strong><\/p>\n<p>Quebec foie gras terrine with black sesame genoise, white soy gel\u00e9e, Meyer lemon<\/p>\n<p><strong>Why did you choose the particular wine\/beer pairing for the dish?<\/strong><\/p>\n<p>The Pellar Estates Ice Cuv\u00e9e was selected by Canoe Sommelier, Will Predhomme.\u00a0 The dish itself is very umami-based, so the hint of sweetness in the wine, and the acidity, brings out the flavours, without overwhelming the rich and savoury characteristics of the dish.<\/p>\n<p><strong>Who have you brought with you to assist?<\/strong><\/p>\n<p>Executive Sous Chef Moto Nishimura and Sous Chef David Matus.<\/p>\n<p><strong>For the black box competition are there any strategies that you will employ to succeed?<\/strong><\/p>\n<p>Pray.<\/p>\n<p><strong>What challenges do you have to face as your travel to another destination to cook?<\/strong><\/p>\n<p>Working in a different kitchen, out of our routine, is a challenge.\u00a0 We also need to ensure the food we are bringing arrives, and is in good condition.<\/p>\n<p><strong>Who do you see as the toughest competitor this year?<\/strong><\/p>\n<p>I know we have some amazing cooks and chefs here in Canada.\u00a0 I know everyone will do a great job, and keep each other on their toes.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>#ccc2013\u00a0@goldmedalplates\u00a0Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the\u00a0Gold\u00a0Medal Plates\u00a0Canadian Culinary Championships. \u00a0I sent them some questions prior to the challenge. Here is the scoop from Chef Marc St. Jacques Auberge Du Pommier Toronto. What was your first food memory? Picking vegetables in my grandparents\u2019 garden in Guelph, Ontario.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409],"tags":[5108,880,5278,7190],"class_list":["post-19304","post","type-post","status-publish","format-standard","category-food-drink","tag-auberge-du-pommier","tag-gold-medal-plates","tag-marc-st-jacques","tag-weekly-picks"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chef Marc St. Jacques Auberge Du Pommier Toronto - Good Life Vancouver<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Marc St. Jacques Auberge Du Pommier Toronto\" \/>\n<meta property=\"og:description\" content=\"#ccc2013\u00a0@goldmedalplates\u00a0Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the\u00a0Gold\u00a0Medal Plates\u00a0Canadian Culinary Championships. \u00a0I sent them some questions prior to the challenge. Here is the scoop from Chef Marc St. Jacques Auberge Du Pommier Toronto. What was your first food memory? Picking vegetables in my grandparents\u2019 garden in Guelph, Ontario.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/goodlifevancouver.com\/staging\/2138\/chef-marc-st-jaques-auberge-du-pommier-toronto\/\" \/>\n<meta property=\"og:site_name\" content=\"Good Life Vancouver\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-05T21:23:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-30T23:19:33+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/goodlifevancouver.com\/wp-content\/uploads\/Marc-200x300.jpg\" \/>\n<meta name=\"author\" content=\"cassandra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@goodlifevan\" \/>\n<meta name=\"twitter:site\" content=\"@cassandra\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"cassandra\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/chef-marc-st-jaques-auberge-du-pommier-toronto\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/chef-marc-st-jaques-auberge-du-pommier-toronto\\\/\"},\"author\":{\"name\":\"cassandra\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/#\\\/schema\\\/person\\\/c21d2f28fd4f101acfcb8101f9d3ed37\"},\"headline\":\"Chef Marc St. Jacques Auberge Du Pommier Toronto\",\"datePublished\":\"2013-02-05T21:23:52+00:00\",\"dateModified\":\"2026-09-30T23:19:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/chef-marc-st-jaques-auberge-du-pommier-toronto\\\/\"},\"wordCount\":680,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/#\\\/schema\\\/person\\\/1c0beb44cd72499339ac0b977b6f3f64\"},\"image\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/chef-marc-st-jaques-auberge-du-pommier-toronto\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/goodlifevancouver.com\\\/wp-content\\\/uploads\\\/Marc-200x300.jpg\",\"keywords\":[\"Auberge du Pommier\",\"Gold Medal Plates\",\"Marc St. Jacques\",\"Weekly Picks\"],\"articleSection\":[\"Eat &amp; Drink\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/chef-marc-st-jaques-auberge-du-pommier-toronto\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/chef-marc-st-jaques-auberge-du-pommier-toronto\\\/\",\"url\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/chef-marc-st-jaques-auberge-du-pommier-toronto\\\/\",\"name\":\"Chef Marc St. Jacques Auberge Du Pommier Toronto - 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Here is the scoop from Chef Marc St. Jacques Auberge Du Pommier Toronto. What was your first food memory? 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