{"id":43993,"date":"2019-10-02T12:14:15","date_gmt":"2019-10-02T19:14:15","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=43993"},"modified":"2026-09-30T16:16:45","modified_gmt":"2026-09-30T23:16:45","slug":"great-canadian-kitchen-party-q-a-with-chef-roger-ma","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/great-canadian-kitchen-party-q-a-with-chef-roger-ma\/","title":{"rendered":"Canada’s Great Kitchen Party Q + A With Chef Roger Ma"},"content":{"rendered":"

Chef Roger Ma, Executive Chef <\/strong>Boulevard Kitchen & Oyster Bar<\/strong><\/h2>\n

Canada’s Great Kitchen Party<\/a> is the lead up to the Canadian Culinary Championships, and is underway in cities across Canada. Vancouver\u2019s competition takes place Friday, October 4, 2019 at Rogers Arena. We\u2019ve asked the chefs a few questions to get to know them a bit better and here\u2019s the results from Chef Roger Ma, of Boulevard Kitchen and Oyster Bar.<\/a><\/p>\n

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

 <\/p>\n

\u00a0Tell us a little bit about your restaurant and\/or style of cooking.<\/strong><\/p>\n

My restaurant is seafood focused with a definite West Coast vibe. I try and use as many local products as possible but there is a definite global influence in my cooking. My style is classical with a modern approach.<\/p>\n

\u00a0Where do you eat in your city?<\/strong><\/p>\n

I like to eat in Richmond, where there are a ton of great Asian restaurants. I crave simple things like a good bowl of wonton noodle from Max noodle house.<\/p>\n

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

\u00a0What did you eat for dinner last night?<\/strong><\/p>\n

I cooked some Chinese food last night at home \u2014 stewed tomato and egg with preserved chili and radish, stir fried yu-choy with oyster sauce and garlic, some bbq meats from HK bbq master with rice.<\/p>\n

\u00a0What city would you most like to eat in right now, and why?<\/strong><\/p>\n

I would want to eat in Tokyo. There is so much great food there, and it\u2019s home to the world\u2019s best sushi.<\/p>\n

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

\u00a0What ingredient do you most like to cook with and why? What is your least favourite and why?<\/strong><\/p>\n

I really enjoy cooking seafood \u2014 fish, especially. Fish is so delicate and each species cooks differently.\u00a0 ou can also apply a lot of different cooking techniques to the fish for different results. I really do not enjoy persimmons \u2014 something about the texture throws me off.<\/p>\n

\u00a0What is your most used piece of kitchen equipment besides your knives?<\/strong><\/p>\n

I would say a cake tester. I keep one on me at all times, mainly for checking the doneness of proteins and vegetables by either touch or temperature. A cake tester never lies.<\/p>\n

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

\u00a0What do you often cook at home?<\/strong><\/p>\n

I love grilling. I have been really into spatchcocking chicken lately. I marinate mine for a few days in a lemongrass marinade. It\u2019s great in the summer served with warm vermicelli noodles with nuoc cham and fresh herbs, lettuce and pickles.<\/p>\n

\u00a0What cookbook\/s do you most often refer to?<\/strong><\/p>\n

I often refer back to La Repertoire de la Cuisine<\/em> by Louis Saulnier. It\u2019s basically reference for classic French preparations for professionals. When I want to look up a cool, old-school sauce or a name of a dish that\u2019s my go-to book.<\/p>\n

\u00a0What chef would you like to collaborate with?<\/strong><\/p>\n

Yoshihiro Murata of Kikunoi restaurant in Kyoto. I ate at his restaurant eight years ago and his food still resonates with me. He is self-taught in classical Japanese kaiseki cuisine but also lived in France and is in love with French cuisine. He blends the two cultures together in a very unexpected way.<\/p>\n

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

\u00a0What are you preparing for The Great Canadian Kitchen Party (hints are fine)?<\/strong><\/p>\n

I will be showcasing the bounty of our BC coastal terroir, so expect pristine seafood and sea plants in my dish\u2026<\/p>\n

\u00a0What is your beverage pairing?<\/strong><\/p>\n

I will be pairing my dish with Culmina Winery\u2019s 2018 \u2018Unicus\u2019 Gr\u00fcner Veltliner.<\/p>\n

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

\u00a0Who is coming with you to assist?<\/strong><\/p>\n

Executive General Manager and Wine Director JP Potters, Sous Chef Jasper Cruickshank and Junior Sous Chef Daniel Kim.<\/p>\n

Bio Roger Ma | Executive Chef Boulevard<\/strong><\/p>\n

Roger Ma began his career in the industry by helping to launch Fifty Two 80 Bistro & Bar at the Four Seasons Resort Whistler in 2004. From there, Roger became an integral part of the kitchen engine that drove a number of restaurants in esteemed chef Daniel Boulud\u2019s empire.<\/p>\n

In 2006, Roger rose in the ranks at Boulud’s flagship restaurant, Daniel in New York, from chef de partie to banquet sous chef to sous chef. After six years, Roger took the role of corporate sous chef in Boulud\u2019s Dinex Group and moved on to help open Caf\u00e9 Boulud and dBar at the Four Seasons Toronto as well as Maison Boulud at the Ritz Carlton in Montreal. In 2014, he returned to his hometown of Vancouver to help open Boulevard Kitchen & Oyster Bar.<\/p>\n

Roger is no stranger to accolades, having claimed the top prize at the 2015 Vancouver Aquarium Ocean Wise™ Chowder Chowdown from a field of 14 chefs. In 2016, Roger also earned a podium finish at the Bocuse d’Or<\/em>\u00a0national finals and won the Vancouver Curry Cup.<\/p>\n

Most recently, he helped lead the Boulevard back-of-house team to repeat gold-medal wins in the Best Seafood category at the 2018 and \u201919 editions of the prestigious annual Vancouver<\/em> Magazine Restaurant Awards and in early 2019 saw the restaurant earn the No. 31 spot on the prestigious annual ranking of Canada\u2019s 100 Best Restaurants. In June of 2019 he reunited with his former colleague Melissa Rodriguez, Chef\/Owner of New York City\u2019s Michelin-starred Del Posto, for a sold-out, collaborative \u2018Michelin on the Road\u2019 Dinner at Boulevard.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Roger Ma, Executive Chef Boulevard Kitchen & Oyster Bar Canada’s Great Kitchen Party is the lead up to the Canadian Culinary Championships, and is underway in cities across Canada. Vancouver\u2019s competition takes place Friday, October 4, 2019 at Rogers Arena. We\u2019ve asked the chefs a few questions to get to know them a bit<\/p>\n","protected":false},"author":2,"featured_media":44007,"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":[34409,34410],"tags":[7565,7208,8524,8678],"class_list":["post-43993","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-restaurants","tag-boulevard-restaurant","tag-featured","tag-great-kitchen-party","tag-roger-ma"],"acf":[],"yoast_head":"\nCanada's Great Kitchen Party Q + A With Chef Roger Ma - Good Life Vancouver<\/title>\n<meta name=\"description\" content=\"The\u00a0Great Canadian Kitchen Party in Vancouver is Oct 4, 2019. 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