{"id":38673,"date":"2017-10-26T06:57:03","date_gmt":"2017-10-26T13:57:03","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=38673"},"modified":"2026-09-30T16:17:01","modified_gmt":"2026-09-30T23:17:01","slug":"gold-medal-plate-victoria-2017-chef-rob-cassels-saveur-restaurant","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/gold-medal-plate-victoria-2017-chef-rob-cassels-saveur-restaurant\/","title":{"rendered":"Gold Medal Plates Victoria 2017 – Chef Rob Cassels\u00a0From Saveur Restaurant"},"content":{"rendered":"

Checking In With Chef Rob Cassels Before Victoria\u2019s Culinary Championship<\/h2>\n

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

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

Saveur is a small, 30 seat restaurant in the Chinatown district in Victoria. We specialize in Five Course Tasting Menus, one Chef\u2019s and one Vegetarian which change regularly according to what is available at our local farms on the Island.\u00a0 I would say my cooking style is French-Inspired Contemporary.<\/p>\n

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

My wife and I like to go out for dinner on Mondays, being my day off, and of course most other chefs\u2019 day off as well which makes our choices slim.\u00a0 Our favorites for dinner are Brasserie L\u2019Ecole and Aura, but brunch is a big favorite for our family as well \u2013 Blue Fox Caf\u00e9 is a must for us, or John\u2019s place as a great spot to bring the kids.<\/p>\n

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

We try to plan our vacations around food, last March we visited San Fransisco to dine at Atelier Crenn, this spring we hope to spend a few days in New York to experience Eleven Madison Park.\u00a0 <\/em><\/strong><\/p>\n

What trend do you wish would die?<\/strong><\/p>\n

Pulled Pork<\/p>\n

What trend\/s do you wish would be next?<\/strong><\/p>\n

A greater focus on local, sustainable vegetables, and more care and thought put into their preparation.\u00a0 I find that vegetables are often an after-thought to the protein, I think this needs to change for many reasons, including environmental sustainability.<\/p>\n

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

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

Shallots<\/p>\n

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

With my hours it\u2019s usually a late night dinner with my wife of whatever we can throw together, kind of like an episode of Chopped!\u00a0 My family often asks me to make them curries or Thai Chicken as well when I have time.\u00a0\u00a0<\/strong><\/p>\n

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

What equipment do you wish you had in your kitchen?<\/strong><\/p>\n

A Pacojet!<\/p>\n

What cookbook would you suggest for a gift for your foodie friends this year?<\/strong><\/p>\n

An oldie but a goodie is \u201cCharlie Trotter Cooks at Home\u201d \u2013 if you can find a copy.<\/p>\n

Any hints on what dish you will be preparing for Gold Medal Plates? <\/strong><\/p>\n

Like I said, I try to use our local farm veggies as the main highlight on many of my dishes.\u00a0<\/em><\/strong><\/p>\n

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

Who is coming with you?<\/strong><\/p>\n

My kitchen team of present, past, and future I hope!<\/p>\n

Some questions came from our Facebook friends too!<\/p>\n

Erin Vickars<\/a>\u00a0What were their most formative struggles to over come?\u00a0\u00a0<\/strong><\/p>\n

The struggles in the restaurant industry are ongoing, with chef and culinary staff shortages it is so hard to find people who are passionate enough about food to commit to the long hours and less competitive salaries of the culinary industry.<\/p>\n

Kendall Ballantine asked –\u00a0<\/a>Who are your favourite local food producers are (farms, cheese makers, etc)?\u00a0 <\/strong><\/p>\n

We work closely with many farms and farmers, but most of our produce comes from Sun Wing Farm.\u00a0 We love their eco-friendly techniques and same-day picked produce.\u00a0 Silver Rill Farm, Michell\u2019s, Dan\u2019s Farm, and Gobind are also favourites on the Peninsula.<\/p>\n

Nancy Wong asked –\u00a0<\/a>\u00a0What was the favourite thing they learned to cook from a parent or grandparent and how did that experience help set them on their chosen career path<\/strong>.<\/p>\n

I learned a lot from my Godparents\u2019 restaurant, Antoine\u2019s.\u00a0 My godmother taught me classic French style service in the front of house, while my godfather taught me the basics of the kitchen.\u00a0 I was twelve years old when I started there and fell in love with the industry immediately.<\/p>\n

Shelley Robinson<\/a>\u00a0How much they actually make per hour, how many hours they work per day and how much good food actually costs, what the \u201c bottom line\u201d of a small restaurant P and L looks like.<\/strong><\/p>\n

As a chef and business owner, I can tell you I\u2019m not in it for the salary!\u00a0 LOL Not yet anyway\u2026we are still a new business and hope to expand, however staff shortages in the city have made this a huge challenge.\u00a0 How many hours I work? \u2013 I average 75 to 90 hours per week.\u00a0 Profit margins in restaurants are not huge which is why these hours are necessary for owners, to ensure food cost control, labor cost control, and waste control.\u00a0 Some weeks are hard when all you want to do is cook and create, but have to focus on the business end of things instead.\u00a0 However, when I read our diners\u2019 reviews and know that they have had a wonderful experience with us, it is always worth it.<\/p>\n","protected":false},"excerpt":{"rendered":"

Checking In With Chef Rob Cassels Before Victoria\u2019s Culinary Championship Tell us a little bit about your restaurant and\/or style of cooking. Saveur is a small, 30 seat restaurant in the Chinatown district in Victoria. We specialize in Five Course Tasting Menus, one Chef\u2019s and one Vegetarian which change regularly according to what is available<\/p>\n","protected":false},"author":2,"featured_media":38674,"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":[5790,7208,880,8147,8148],"class_list":["post-38673","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","tag-canadian-culinary-championships","tag-featured","tag-gold-medal-plates","tag-rob-cassels","tag-saveur-restaurant"],"acf":[],"yoast_head":"\nGold Medal Plates Victoria 2017 - Chef Rob Cassels\u00a0From Saveur Restaurant - 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=\"Gold Medal Plates Victoria 2017 - Chef Rob Cassels\u00a0From Saveur Restaurant\" \/>\n<meta property=\"og:description\" content=\"Checking In With Chef Rob Cassels Before Victoria\u2019s Culinary Championship Tell us a little bit about your restaurant and\/or style of cooking. 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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, 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