{"id":32642,"date":"2015-11-12T09:27:29","date_gmt":"2015-11-12T16:27:29","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=32642"},"modified":"2026-09-30T16:17:30","modified_gmt":"2026-09-30T23:17:30","slug":"interview-with-alex-chen-boulevard-restaurant-gold-medal-plates-competitor","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/interview-with-alex-chen-boulevard-restaurant-gold-medal-plates-competitor\/","title":{"rendered":"Interview with Alex Chen Boulevard Restaurant Gold Medal Plates Competitor"},"content":{"rendered":"

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to\u00a0compete in the\u00a0Gold\u00a0Medal Plates f<\/a>or the BC\u00a0spot in the Canadian Culinary Championships held in Kelowna in February. \u00a0We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on\u00a0Alex Chen from Boulevard<\/a>.<\/p>\n

Tell us a little bit about your restaurant and\/or style of cooking.<\/strong><\/p>\n

At Boulevard<\/a>, I draw upon my personal experiences, my childhood memories of cooking with my family, and of course my training with some amazing chefs throughout the Pacific Rim and West Coast. These experiences all influenced my cooking style, my love of seafood and my desire to always use fresh, local ingredients. I also like to use a very balanced flavour profile, which is something I picked up from cooking with my Mom.<\/p>\n

Where do you eat in your city?<\/strong><\/p>\n

I like to eat in Richmond (where I live) because it\u2019s convenient to take the whole family, and there are a wide variety of cuisines available.\"le<\/a><\/p>\n

What would be your ideal food day?\u00a0<\/strong><\/p>\n

For breakfast, I would start with the double-baked almond croissant from Thomas Haas Chocolates & Patisserie<\/a>. It\u2019s one of my favourite things to have when I\u2019m craving a treat. For lunch, I recommend dim sum at Fisherman\u2019s Terrace in Richmond. And for dinner, there\u2019s nothing like Le Crocodile, which is one of my family\u2019s favourite spots for traditional French fare. Chef Michel Jacob is one of the city\u2019s most respected chefs and he consistently serves dishes that I love and admire.<\/p>\n

\"boulevard\"<\/a><\/p>\n

What ingredient do you always have on hand?<\/strong><\/p>\n

Shallots. They add flavour and texture and I put them in everything from sauce reductions to foundations for stocks and soups.<\/p>\n

What\u2019s your go-to recipe when you\u2019re eating at home?\u00a0<\/strong><\/p>\n

Depending on the requests that I receive from my wife and kids, there are a number of comfort-food specialties I enjoy cooking at home. My favourites range from a slab of meat slow-cooked to tender perfection on my Big Green Egg (a Hamada-style ceramic charcoal barbecue cooker), to roasted chicken with all the fixings, to meatballs and spaghetti to Hainanese chicken and rice and various styles of traditional Chinese-style soups.<\/p>\n

With the holidays coming up, could you give us something easy to prepare that would impress? Recipe below.<\/strong><\/p>\n

Butternut Squash Velout\u00e9 with Apple Cider, Allspice and Cr\u00e8me Chantilly, served as part our Sunday Pig Roast Series which runs each Sunday until the end of November.<\/p>\n

I also surveyed our\u00a0facebook followers as to what questions they would like answered by chefs when interviewed and here are some of these answers.<\/strong><\/p>\n

Who is your favourite supplier, and why?<\/strong><\/p>\n

My favourite supplier is Joe Salvo, president and founder of Ponderosa Mushroom. We buy all of our mushrooms \u2014 wild, cultivated or dry \u2014 from him and they are extremely organized, reliable and passionate about their work.<\/p>\n

What’s your favourite dish, at home or out?<\/strong><\/p>\n

Bouillabaisse. I love classic French cooking, and the Bouillabaisse perfectly exemplifies what we like to do at Boulevard, which is to take a classic dish and make it as authentic as possible using local ingredients.<\/p>\n

What inspired you to get into this industry?<\/strong><\/p>\n

My love of food was developed early on, when I learned from the aunts on my mother\u2019s side of the family who would all cook for big family gatherings such as Chinese New Year celebrations. Everyone would get together once every few months at the home of my grandma, who was a great cook as well. An integral part of the Chinese culture is looking forward to getting everyone together and sharing meals.<\/p>\n

Butternut Squash Velout\u00e9 with Apple Cider, Allspice and Cr\u00e8me Chantilly<\/strong><\/p>\n

1 medium size butternut squash
\n4 Tbsp butter, unsalted
\n1\/2 large white onion, julienne
\n2 cloves garlic, crushed
\n1\/4 fennel, julienne
\n1 small leek, thinly sliced
\n1 small carrot, peeled and small dice
\n1 stalk celery, small dice
\n1\/2 tsp all spice
\n1\/4 tsp cinnamon
\n3 cups chicken stock
\n1 cup apple cider
\n2 cups cream
\n8 sage leaves
\n3 sprigs fresh thyme
\nsalt and black pepper
\njuice of \u00a0\u00bc lemon
\n2 Tbsp vegetable oil<\/p>\n

 <\/p>\n

    \n
  1. Peat oven to 350 F<\/li>\n
  2. Cut butternut squash in half and scoop out seeds<\/li>\n
  3. Season squash with salt and pepper<\/li>\n
  4. Spread 2 Tbsp of butter on squash<\/li>\n
  5. Sprinkle all spice and cinnamon on squash<\/li>\n
  6. Add thyme and garlic<\/li>\n
  7. Wrap squash with tin foil and roast in oven for 30 minutes, or until very tender<\/li>\n
  8. Remove from oven and let sit in room temp for 20 minutes<\/li>\n
  9. Open tin foil and scoop out flesh away from butternut squash skin, discard sage and thyme<\/li>\n
  10. Heat pot over medium-high heat, add oil and 2 Tbsp of butter<\/li>\n
  11. Add onions, fennel, leeks, carrots and celery.<\/li>\n
  12. Sweat mirepoix for 3 minutes<\/li>\n
  13. Add squash, chicken stock and apple cider, let simmer for 20 minutes<\/li>\n
  14. Add cream and simmer for another 20 minutes<\/li>\n
  15. Season to taste and puree into squash soup until smooth<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Chefs from across British Columbia will meet in Victoria on November 19, 2015 to\u00a0compete in the\u00a0Gold\u00a0Medal Plates for the BC\u00a0spot in the Canadian Culinary Championships held in Kelowna in February. \u00a0We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on\u00a0Alex Chen from Boulevard. Tell us<\/p>\n","protected":false},"author":2,"featured_media":32646,"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":[7174,5256,7208,880,7331],"class_list":["post-32642","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","tag-boulevard","tag-chef-alex-chen","tag-featured","tag-gold-medal-plates","tag-gold-medal-plates-victoria"],"acf":[],"yoast_head":"\nInterview with Alex Chen Boulevard Restaurant Gold Medal Plates Competitor - Good Life Vancouver<\/title>\n<meta name=\"description\" content=\"Chefs from across British Columbia will meet in Victoria to compete in the Gold Medal Plates. 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Alex Chen From Boulevard Kitchen & Oyster Bar Heads To The Gold Medal Plates","author":"cassandra","date":"2018\/01\/31","format":false,"excerpt":"A Few Questions With Chef Alex Chen \u2013 Competitor In Gold Medal Plates, Kelowna We interviewed Chef Alex Chen before he won the Victoria 2017 Gold Medal Plates where he took the gold and checked in with him this week before the finals, the Canadian Culinary Championships\u00a0that take place this\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"Alex Chen","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/BLVD_BeefCarpaccio2.jpg?fit=1200%2C751&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/BLVD_BeefCarpaccio2.jpg?fit=1200%2C751&ssl=1&resize=350%2C200 1x, 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At Boulevard, I draw upon my personal experiences, my childhood memories of cooking with my family, and of course my training with some amazing chefs throughout the Pacific Rim and West\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"Alex Chen","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/BLVD_BeefCarpaccio2.jpg?fit=1200%2C751&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/BLVD_BeefCarpaccio2.jpg?fit=1200%2C751&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/BLVD_BeefCarpaccio2.jpg?fit=1200%2C751&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/BLVD_BeefCarpaccio2.jpg?fit=1200%2C751&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/BLVD_BeefCarpaccio2.jpg?fit=1200%2C751&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":32711,"url":"https:\/\/goodlifevancouver.com\/staging\/2138\/chef-alex-chen-takes-top-spot-at-gold-medal-plates-victoria\/","url_meta":{"origin":32642,"position":2},"title":"Chef Alex Chen Takes Top Spot At Gold Medal Plates Victoria","author":"cassandra","date":"2015\/11\/20","format":false,"excerpt":"Pairing of Local Pork Terrine with Foxtrot Vineyards\u2019 Pinot Noir Earns Chef Coveted\u00a0Title as BC\u00a0Representative\u00a0 PR NEWS -\u00a0Boulevard Kitchen & Oyster Bar\u00a0Executive Chef Alex Chen\u00a0set the gold standard at the 10th annual\u00a0Gold Medal Plates in Victoria, BC Thursday night, winning the top regional spot among 10 chefs selected to compete\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"Chef Alex Chen Gold Medal Plates","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/IMG_0269.jpg?fit=1200%2C707&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/IMG_0269.jpg?fit=1200%2C707&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/IMG_0269.jpg?fit=1200%2C707&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/IMG_0269.jpg?fit=1200%2C707&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/IMG_0269.jpg?fit=1200%2C707&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":38846,"url":"https:\/\/goodlifevancouver.com\/staging\/2138\/chef-alex-chen-wins-gold-medal-plates\/","url_meta":{"origin":32642,"position":3},"title":"Chef Alex Chen Wins Gold Medal Plates","author":"cassandra","date":"2017\/11\/14","format":false,"excerpt":"BOULEVARD KITCHEN & OYSTER BAR CHEF ALEX CHEN WINS HIS\u00a0SECOND GOLD MEDAL PLATES TITLE AT THE 2017 REGIONALS IN VICTORIA Previous Champion Returns to Top of Podium at 12th Annual Prestigious Chef Competition,\u00a0Earns Right to Represent BC at the Canadian Culinary Championships in Kelowna, February\u00a02 to 3, 2018 Boulevard Kitchen\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"171026 blvd dish 1","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/171026_BLVD_Dish-1.jpg?fit=1200%2C798&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/171026_BLVD_Dish-1.jpg?fit=1200%2C798&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/171026_BLVD_Dish-1.jpg?fit=1200%2C798&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/171026_BLVD_Dish-1.jpg?fit=1200%2C798&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/171026_BLVD_Dish-1.jpg?fit=1200%2C798&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":33343,"url":"https:\/\/goodlifevancouver.com\/staging\/2138\/candian-culinary-championships\/","url_meta":{"origin":32642,"position":4},"title":"Canadian Culinary Championships","author":"cassandra","date":"2016\/01\/19","format":false,"excerpt":"The 2016 Canadian Culinary Championships presented is taking place in Kelowna, BC February 5-6, 2016. 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