{"id":24080,"date":"2014-02-01T19:00:36","date_gmt":"2014-02-02T02:00:36","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=24080"},"modified":"2026-09-30T16:18:44","modified_gmt":"2026-09-30T23:18:44","slug":"gold-medal-plates-chef-paul-shufel","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/gold-medal-plates-chef-paul-shufel\/","title":{"rendered":"Interview with Chef Paul Shufelt Century Hospitality Group Edmonton"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/ChefPaulpic2.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"24082\" data-permalink=\"https:\/\/goodlifevancouver.com\/staging\/2138\/gold-medal-plates-chef-paul-shufel\/chefpaulpic2\/\" data-orig-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/ChefPaulpic2.jpg?fit=3118%2C2963&amp;ssl=1\" data-orig-size=\"3118,2963\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;4&quot;,&quot;credit&quot;:&quot;AMBER BRACKEN&quot;,&quot;camera&quot;:&quot;Canon EOS-1D Mark IV&quot;,&quot;caption&quot;:&quot;in Edmonton, Alta., on Thursday, October 6, 2011. AMBER BRACKEN\/EDMONTON SUN\/QMI AGENCY&quot;,&quot;created_timestamp&quot;:&quot;1317912464&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;16&quot;,&quot;iso&quot;:&quot;800&quot;,&quot;shutter_speed&quot;:&quot;0.005&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"ChefPaulpic2\" data-image-description=\"&lt;p&gt;in Edmonton, Alta., on Thursday, October 6, 2011. AMBER BRACKEN\/EDMONTON SUN\/QMI AGENCY&lt;\/p&gt;\n\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/ChefPaulpic2.jpg?fit=788%2C749&amp;ssl=1\" loading=\"lazy\" class=\"alignleft size-medium wp-image-24082\" alt=\"ChefPaulpic2\" src=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/ChefPaulpic2-300x285.jpg?resize=300%2C285\" width=\"300\" height=\"285\" srcset=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/ChefPaulpic2.jpg?resize=300%2C285&amp;ssl=1 300w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/ChefPaulpic2.jpg?resize=1024%2C973&amp;ssl=1 1024w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/ChefPaulpic2.jpg?resize=600%2C570&amp;ssl=1 600w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/ChefPaulpic2.jpg?w=1576&amp;ssl=1 1576w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/ChefPaulpic2.jpg?w=2364&amp;ssl=1 2364w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>#ccc2014 @goldmedalplates\u00a0Chefs from Canada will meet in Kelowna from February 7-8, 2014 to compete in the\u00a0Gold\u00a0Medal Plates\u00a0Canadian Culinary Championships. Each year I interview them some questions prior to the challenge. Here is the scoop from Chef Paul Shufelt from Century Hospitality Group in Edmonton.<\/p>\n<p><b>What was your first food memory?<\/b><\/p>\n<p>My mom baking in the kitchen. She was always preparing something special.<\/p>\n<p><b>What was in your elementary school lunch kit?<\/b><\/p>\n<p>The classics, ham &amp; cheese, PB&amp;J, life was simpler then!<\/p>\n<p><b>Where did you first learn to cook?<\/b><\/p>\n<p>My first kitchen job was at the Auberge West Brome, but I really started to learn the craft at Buffalo Mountain Lodge in Banff<\/p>\n<p><b>Did you attend culinary school \u2013 if so, where?<\/b><\/p>\n<p>Yes, NAIT<\/p>\n<p><b>Where has been your favourite place to work to date and why?<\/b><\/p>\n<p>Current job at Century Hospitality Group, most challenging, every changing, but most rewarding<\/p>\n<p><b>What traits do you recommend for this industry?<\/b><\/p>\n<p>Patience, discipline, and that you must be a Jack of all trades to survive<\/p>\n<p><b>What is your favourite style of cooking?<\/b><\/p>\n<p>Classic comfort food<\/p>\n<p><b>What is your favourite ethnic cuisine?<\/b><\/p>\n<p>Italian<b style=\"font-size: 13px;\">\u00a0<\/b><\/p>\n<p><b>What is your favourite family recipe?<\/b><\/p>\n<p>Mom\u2019s raspberry pie<\/p>\n<p><b>What ingredient(s) can\u2019t you live without?<\/b><\/p>\n<p>Tomatoes, fresh, sun dried, sauce, I could eat tomatoes every day<\/p>\n<p><b>What are the most essential tools for cooking?<\/b><\/p>\n<p>A good chef\u2019s knife and a strong a palate<\/p>\n<p><b style=\"font-size: 13px;\">Ingredient that will never touch your lips?<\/b><\/p>\n<p>Tripe, sorry, but it\u2019s just not good<\/p>\n<p><b>What is your most prized possession?<\/b><\/p>\n<p>My daughter, although she is more of a gift than a possession per se<\/p>\n<p><b>What basic recipe\/s do you advise for cooking novices to learn as a starting point?<\/b><\/p>\n<p>That\u2019s a tough one. I would say just all of the basics. Learn to make one cream soup, you can pretty much make them all, know how to make a basic risotto well, then you can flavour any way you like, but learn to walk before you run<\/p>\n<p><b>What\u2019s your go-to comfort food?<\/b><\/p>\n<p>I\u2019m from Quebec, so it has to be a good poutine<\/p>\n<p><b>What\u2019s your favourite cocktail?<\/b><\/p>\n<p>Victoria Gin and Fentimens Tonic<\/p>\n<p><b>Do you have a guilty pleasure?<\/b><\/p>\n<p>Again, poutine<\/p>\n<p><b>What\u2019s your definition of a perfect meal?<\/b><\/p>\n<p>Simple, well seasoned and on point.<\/p>\n<p><b style=\"font-size: 13px;\">How do you unwind after service?<\/b><\/p>\n<p>Unwind? What\u2019s that?<\/p>\n<p><b>Most overrated food trend?<\/b><\/p>\n<p>All of them. Stop following trends, cook what you love and don\u2019t worry if it\u2019s trendy or not<\/p>\n<p><b>Favourite culinary destination?<\/b><\/p>\n<p>In Canada, Vancouver, in US Chicago, Lyon was delicious too<\/p>\n<p><b>Most memorable meal last year?<\/b><\/p>\n<p>L\u2019Abbatoir in Vancouver<\/p>\n<p><b>If you weren\u2019t a chef what career would you have pursued?<\/b><\/p>\n<p>Finance or Real Estate<\/p>\n<p><b>What would you eat at your last meal?<\/b><\/p>\n<p>Mom\u2019s spaghetti<\/p>\n<p><b>Who are you dream dinner companions?<\/b><\/p>\n<p>Thomas Keller and my grandmas<\/p>\n<p><b>What do you do in your off time?<\/b><\/p>\n<p>Golf, watch movies, spend time with family<\/p>\n<p><b>Where do you eat in your city when you are not working?<\/b><\/p>\n<p>XIX, Rge Rd, and Canteen<\/p>\n<p><b>Are there some regional dishes your city is known for?<\/b><\/p>\n<p>Anything beef I guess<\/p>\n<p><b>What is the dish\/dishes your restaurant is known for?<\/b><\/p>\n<p>Too many restaurants, too many great dishes to name<\/p>\n<p><b>What dish will you be cooking for Gold Medal Plates?<\/b><\/p>\n<p>Pomegranate braised Tangle Ridge Ranch lamb, farro risotto, yellowfoot chanterelles, pomegranate seeds, pickled candy stripe beets, crisp leeks<\/p>\n<p><b>Why did you choose the particular wine\/beer pairing for the dish?<\/b><\/p>\n<p>It\u2019s the perfect match<\/p>\n<p><b>What ingredients have you brought with you?<\/b><\/p>\n<p>Lamb, farro<\/p>\n<p><b>Who have you brought with you to assist?<\/b><\/p>\n<p>My Sous Chefs, Tony Le and Hans Pinto<\/p>\n<p><b>For the black box competition are there any strategies that you will employ to succeed?<\/b><\/p>\n<p>Stick with what I know, do less, but do it well<\/p>\n<p><b>What challenges do you have to face as your travel to another destination to cook?<\/b><\/p>\n<p>New kitchen, new tools, new environment<\/p>\n<p><b>Who do you see as the toughest competitor this year?<\/b><\/p>\n<p>I am sure they are all incredible chefs. My only focus has to be on making the best meals I possibly can because I can\u2019t control what my competitors do. If I make the best I can I will be proud of our effort, win or lose.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>#ccc2014 @goldmedalplates\u00a0Chefs from Canada will meet in Kelowna from February 7-8, 2014 to compete in the\u00a0Gold\u00a0Medal Plates\u00a0Canadian Culinary Championships. Each year I interview them some questions prior to the challenge. Here is the scoop from Chef Paul Shufelt from Century Hospitality Group in Edmonton. What was your first food memory? My mom baking in the<\/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":[5790,5817,5818,880,7190],"class_list":["post-24080","post","type-post","status-publish","format-standard","category-food-drink","tag-canadian-culinary-championships","tag-century-hospitality-group","tag-chef-paul-shufelt","tag-gold-medal-plates","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>Interview with Chef Paul Shufelt Century Hospitality Group Edmonton - 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=\"Interview with Chef Paul Shufelt Century Hospitality Group Edmonton\" \/>\n<meta property=\"og:description\" content=\"#ccc2014 @goldmedalplates\u00a0Chefs from Canada will meet in Kelowna from February 7-8, 2014 to compete in the\u00a0Gold\u00a0Medal Plates\u00a0Canadian Culinary Championships. 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