Archive for the ‘Interviews’ Category

Gold Medal Plates Vancouver 2011: The Chefs

October 26th, 2011 admin

Gold Medal Plates is the ultimate celebration of Canadian Excellence in cuisine, wine, the arts and athletic achievement. Celebrating in eight cities across Canada in 2011 including Vancouver on November 4th, Gold Medal Plates will feature superb wines and the premier chefs in each city, paired with Canadian Olympic and Paralympic athletes, in a competition to crown a gold, silver and bronze medal culinary team in each city, and subsequently nation-wide.

I had the opportunity again this year to interview some of the award winning chefs in the line-up of the upcoming Gold Medal Plates Awards in Vancouver. I asked each chef the same 4 questions and of course each had very different answers, I also asked that each chef would create one of their own signature dishes for me to taste during our interview.

The first chef that I interviewed was Chef Rob Feenie at Cactus Club.

Chef Rob Feenie

His dish - Polderside Farm Chicken Presse with seared squab squash purée, green cabbage and maple cured bacon with a truffle jus.

Polderside Farm Chicken Presse

1)      When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

Since Gold Metal Plates is the ultimate wine and food pairing competition, my number one goal is to create that perfect match between the best in fresh, local ingredients and balance it with the wine. With so many spectacular BC wines to choose from, I am lucky to have Sebastien Le Goff, who recently joined Cactus Club, help with the selection.

Above all, it’s really about creating a dish that is memorable.  I don’t want to give away too much before the big event, but in addition to using the best fresh ingredients, we’re also using the notes and the balance of the wine as inspiration and plan on having a few surprises to wow everyone at the competition as well.

What makes this event so exciting and fun is the opportunity to push yourself and your fellow chefs to push boundaries and create an unforgettable culinary experience – and it’s all for a great cause!

2)      How do you go about pushing the boundary and achieving excellence in your profession as a chef?

Charlie Trotter once told me that perfection is impossible but excellence is achievable, so I strive for excellence every day. I have had the privilege of working with some of the best chefs from all around the world and I have so many of them to thank for teaching me that anything is possible.

When I started out, I never thought I would achieve Relais Gourmand and Traditions et Qualitè designations or the AAA Five Diamond Award, but I always knew I was bold and would push myself.  No matter what you do, if you’re brave enough to step outside your comfort zone, the possibilities are endless. This is something I try to encourage with some of the young chefs who I work with today at Cactus Club.

3)      If there was one thing you could do as a chef that you have not already done, what would it be?

I actually feel pretty blessed to be able to say I have been able to do everything I ever wished for – and even more – throughout my career.  From the incredible experiences of my early career to having the opportunity to now work for one of the most successful restaurant companies in Canada. I have had many dreams come true.

4)      What is your favourite food city around the world and why?

Well, being native to Vancouver, the city, the bounty of local products and the vibrant restaurant community will always have a special place in my heart.

But there are so many cities I love for their food and that have influenced my career, from Paris, to Tokyo, to Barcelona….but if I had to pick just one, I fell in love with French food and the city of Paris when I visited at 14 and the experience left a huge imprint on my life and my career.

The second chef that I interviewed was Chef Alana Peckham at CRU Restaurant.

Chef Alana Peckham

Her dish: Syrah-braised Beef Short Rib with macaroni and cheese

Syrah-braised Beef Short Rib

1)      When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

When creating a dish for an event such as the Gold Medal Plates, I need to consider balance in flavour while allowing for boldness and big taste. I think of complimentary textures, flavours and colours when considering a main protein and accompanying garnishes. Gold Medal Plates requires that an alcoholic beverage be paired with the food so when creating a dish I also keep in mind that it needs to compliment the wine and not allow the dish to over power the wine or the wine to overpower the dish. I always create dishes based on balance so naturally when thinking of a dish for an event that would be my main focus.

 2)      How do you go about pushing the boundary and achieving excellence in your profession as a chef?

As a chef pushing the boundary and achieving excellence are very personal and individual goals. What one chef considers to be boundaries and excellence may not be what another chef aspires to achieve. I believe that boundary pushing involves making sure that what I do tomorrow is better than what I did today. To continue learning and being open minded to different ideas and techniques while achieving consistency is what I aim to do everyday. My beliefs in food are all about great product and allowing it to be center focus in a dish. Achieving excellence is about maintaining a reputation and consistency in the food that I serve.

 3)      If there was one thing you could do as a chef that you have not already done, what would it be?

As a chef, I work daily with local produce and protein which I have a great respect for. Unfortunately, I have not had the opportunity to farm this produce or sacrifice the protein with which I cook. If given the chance I would like to be able to be feel and experience from start to finish, product to plate. I think that it would be a great personal achievement for myself and that it would strengthen me as a chef.

4)      What is your Favourite food city around the world and why?

I can’t say that I have a favourite food city in the world because I have not yet travelled to enough cities to be able to label one of them as my favourite. New York is a major food city that I hope to visit in the future because it offers diversity and it is home to many well know and well accomplished chefs.

The third chef that I interviewed was Chef Adam Pegg at La Quercia.

Chef Adam Pegg and Chef Lucais Syme

Their dish – Trout

Trout

1)      When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

We like to stick to the classics and this is a dish one will find at La Quercia on many occasions. It is important that many components of the dish are ready to go before the event so there are less untimely surprises.

2)      How do you go about pushing the boundary and achieving excellence in your profession as a chef?

We just try to so all the simple things as good as possible and as much as this may sound like the easy way we believe it is much harder to do the simple things right than it is to complicate a dish with too many ingredients.

3)      If there was one thing you could do as a chef that you have not already done, what would it be?

Spend two years in Spain.

4)      What is your favourite food city around the world and why?

My favorite food city in the world is any small town in Italy doing the classics right. Do I need to say anymore?

 

2011 Competing Chefs in Vancouver are:

from Kelowna:

Rod Butters (RauDZ Regional Table) and

Mark Filatow (Waterfront Restaurant & Wine Bar);

from Whistler:

Tim Cuff (Aura); and

from Vancouver:

Ned Bell (Four Seasons Hotel),

Lee Cooper (L’Abattoir Restaurant),

Rob Feenie (Cactus Club Café),

Dale MacKay (ensemble Restaurant),

Alana Peckham (CRU),

Adam Pegg (La Quercia),

Neil Taylor (Cibo Trattoria) and

Joël Watanabe (Bao Bei Chinese Brasserie).

Each chef will prepare one appetizer-sized dish for approximately 500 to 800 guests. Chefs must select a Canadian wine or beverage to pair with his or her dish and, to ensure a level playing field, chefs must use plates provided by The Westin Bayshore. Chefs will be allowed a maximum of 10 staff members, in addition to two wine pourers per station.

Judging the 2011 competition in Vancouver will be: Sid Cross, Andrew Morrison, Lesley Stowe, Barbara-Jo McIntosh, and last year’s Vancouver winner, Chef Robert Clark, who will also be cooking for the VIP reception that precedes the main event. Each dish will be judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).

Gold Medal Plates Vancouver will once again feature a silent auction as well as a live auction, featuring spectacular getaways with Olympians and Canadian entertainers to destinations such as Tuscany, Napa Valley, Chile, Provence, Burgundy and Kelowna for the Canadian Gold Medal Plates finals.

Music for the evening will be provided by Canadian legends Barney Bentall (Barney Bentall and the Legendary Hearts), Alan Doyle (Great Big Sea) and other musicians, who’ll treat guests to an evening of British classics.

For ticket information for the 2011 Gold Medal Plates competition in Vancouver, click here.

Some of the chefs competing in the 2011 awards also competed in 2010, see my interview with last years chefs here and a recap of the 2010 Gold Medal Plate Awards can be read here.

When 11 of BC’s top chefs do battle in Vancouver at the 2011 Gold Medal Plates competition, cheering them on will be 28 Canadian Olympic and Paralympic athletes, including 17 medal winners such as Marnie McBean (Triple Gold in Rowing), Simon Whitfield (Gold and Silver in Triathalon), Ashleigh McIvor (Gold in Ski Cross) and Steve Podborski (Bronze in Alpine Skiing), along with athletes that will be competing for Canada in London in 2012.

By: Richard Wolak

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Interview with Bud Kanke

September 29th, 2011 admin

Restaurateur | Vancouver 

I sat with Bud last week at this office talking about the restaurant biz and his love for welcoming people.

Bud Kanke established Kanke Seafood Restaurants Ltd. in 1972. He has founded, opened, and operated 11 restaurants including The Cannery (1971), Mulvaneys (1975 to 1987), Joe Fortes Seafood & Chop House (1985), The Fish House in Stanley Park (1991 to 1998) along with other such favourites as Viva!, Carlos & Bud’s, Sizzler, 9th Ave Grill, and Confetti. Currently, he operates Joe Fortes & Goldfish Seafood.

What are the most challenging elements of running restaurants?

I like doing a ballet on a high wire, lots of concept, food and HR; work at hiring for inate hospitality (the colour), décor, the buzz, marketing, cleanliness, financial management, and curb appeal.

When growing up, did you ever envision yourself as a leader in the restaurant industry?

No, I wanted to be an architect. I satisfied that desire by building 11 restaurants.

What is your passion outside of business?

Skiing, running, golf, painting and drawing.

After so many years, what happened to The Cannery?

They closed in 2010, then I bought back the trademark and database which we are currently using to grow our Goldfish business.

I imagine over the years you have had many good and bad experiences in your job, Tell us about a few of the most interesting experiences.

Here are a few anecdotal events of interest in the Joe Fortes mainly:

Arnold Swarzenegger was filming an action movie a few years ago, helicopters and assaults etc. He usually stayed at a Hotel nearby and loved to come by and relax with a Cigar on the Roof Garden late at night. One evening, Debbie one of our Christmas decoration ladies was attaching Christmas lights and Garalands along the rail going down the stairs when Arnold came down and stopped and asked what she was doing.  She stood there with her mouth gaped open, knowing this famous man was talking to her.  She obviously explained that she was preparing for Christmas and making the place look festive.  He smiled and said ” I’ll be back to see the finished result”

Later as Governor, he asked his asst to call Frenchy ( Maitre’d/Partner) to see if he could come in for lunch.  His retinue included 6 FBI and 6 RCMP, just so he could have lunch.  As usual Frenchy had a Monte Cristo cigar waiting for him, for which he was over the top grateful, as Cuban cigars are not available in the US.

So he has been back on a numerous occasions.

The Sharon Stone story is that she was coming down the stairs from the mezzanine when a customer seated at the bar, had his eyes bug out when he saw Ms Stone. To the extent that he fell off his chair and had a mild seizure.  Sharon’s sister, a nurse, sprang up and gave him CPR and got him calmed down.  One thing she did notice that his excitement was noticeable in a different place.

Tommy Twist a St Louis hockey player had an annual Motorcycle fundraiser ( twice held at Joe Fortes) with John Elway as MC, Tom Arnold in attendance and Leslie Neilson, a long time fan of Joe Fortes and particularly of Frenchy, dropped in. When the kids heard Tommy was at Joes, the line up to get in an see him ran all the way down Thurlow St past MacDonalds.

The event was a Charity fundraiser at $ 150 a plate, autographs for everyone, auction items and the first tired motorcyclist to fall asleep paid the entire dinner bill.   At least $ 25,000

Our own Oyster Bobby, winner of Canadian Shucker of the Year and numerous other oyster shucking competions prides himself on having a hair trigger action-wise.  Also a hockey player of some repute, he observed a passerby remove a purse from the chair occupied by a  woman at the Oyster Bar. In a split second Bobby ducked under the oyster bar access and took chase of the perp up Thurlow St. Within 2 blocks he tackled the thief and grabbed the purse back, returning to the restaurant to give it back to the woman guest.  An example of going beyond the call of duty.  But for an athlete and someone who loves his guests, no problem, all in a days duty.

Hockey Rookie Dinners.  It is the custom for the Rookies to buy the whole team a dinner when they hit Vancouver town.  We have hosted Rookie dinners for Dallas, Anaheim, Vancouver, Ottawa and Chicago to name a few.  The typical tab is around $ 28,000 that the new rookies must share for the 30 or so associated team members.  Always a memorable and well fueled night. Something Joe Fortes is renowned for.

What are the top 3 Wines (your favourites) would we find in your home collection?

1)       Stagecoach by California Cult Classics

2)       Sasakya

3)       Growth – California

What do you like to eat when eating outside of your own restaurants?

Italian food and Japanese (sushi, and sashimi)

Grilled fish –could eat that every day

Which cities around the world provide you with culinary inspiration for your restaurants when you travel?

  • Los Angeles
  • Chicago
  • New York

If you could offer any advice to people wanting to become restaurateurs. What advice would you give them?

Be really, really prepared in a broad way. Chef opening a restaurant often is a disaster you have to know about leadership, follow the vision, be well trained or don’t open.

What is on the horizon for you and your restaurants in the near future?

For Goldfish – broadening awareness, more variety of seafood, oyster bar, lobster tanks and adding some Cannery favourites to the menu.

What is it that keeps your long standing staff with you for so long?

Work on our culture, coaches with our management teams and it trickles down, we empower people.

By: Richard Wolak

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Interview with Robert “Frenchy” Gagne

September 7th, 2011 admin

Robert “Frenchy” Gagne | Joe Fortes Seafood & Chop House | Vancouver

I sat down with maitre d’ Frenchy last week on the private patio at Joe Fortes Seafood & Chop House talking about taking care of the customers, entertainment and social media.

Originally from Sherbrooke, Quebec, Frenchy has worked at Joe Fortes Seafood & Chop House since 1991. Since then Frenchy has made an indelible impression on the customers at Joe Fortes, including regular guests, tourists and visiting celebrities ranging from Sharon Stone to Jeff Bridges.

How did you get the nickname Frenchy?

Terms of Endearment –someone started calling me this in 1991 at Joe Fortes while I was working as a Bartender, the nickname just stuck and it was ok.

Who is the latest celebrity to dine in your restaurant?

Jeff Bridges, he dined at Joe Fortes a lot when in the city, I hung out with him and went boating.

What is your background in the restaurant industry in Canada?

My mother owned a restaurant in Quebec where I grew up and I worked in the restaurant, I then got a job at the Hilton in Montreal, and then moved to Vancouver and worked in the Timber Club at Hotel Vancouver for 3 years, then at the Mandarin Hotel for 4 years and then the William Tell, and in 1991 joined Joe Fortes.

At Joe Fortes, please describe your role as maitre d’

Circus Master, I make sure the music and lighting is right, supervise staff, quality check, make sure the customer has a great experience, it’s like a 2 hour movie –entertainment—the experience –emotions, feeling, washrooms are memorable at restaurants.

Are there many people that you are aware of who have tried to snag your position at your restaurant?

I am sure people have applied, I wish people the best fortune.

What is the most memorable moment for you at Joe Fortes?

When you have people like Jeff Bridges or Leslie Nielson who become friends –that is rewarding.

What is it that you look for when you dine at a restaurant outside of Joe Fortes?

That the people read the mood right.

If you weren’t a Matr’d what would you be doing?

A failed actor, I am a people guy and I would be working with people in some way.

How did you feel when you were named to B.C. Restaurant Hall of Fame in 2007?

Oh man I never expected to be in the company of the greats in this city, humbling, flattering and it makes me want to work harder.

What advice would you give someone who wants to become a maitre d’?

Stay healthy, stay current and earn your trade.

If you were ever offered to be a part of a reality tv show would you consider it?

He laughs, and says you know I would.

What did you want to do when growing up?

Restaurant industry and acting, I was a bit of a show-off back then and everything just fell into place.

Have you ever been offered a job at another restaurant? If yes why did you turn it down?

Yes – because I work for the best outfit in town.

Is there a memorable meal in a restaurant that you had while growing up that influenced you in your career choice?

First time I went to a French restaurant, the showmanship turned me on and impressed me.

Why do celebrities come to Joe Fortes?

We give celebrities space and treat them like real people, they like the freedom and frequent us when visiting, we have had many celebrities dine with us over the years including Leslie Nielson, Jeff Bridges and many more.

By: Richard Wolak

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Interview with Trevor Kallies

August 14th, 2011 admin

Trevor Kallies | Donnelly Group | Vancouver

Trevor Kallies is the Bar & Beverage Director for the Donnelly Group in Vancouver, he has been mixing drinks at The Granville Room for the past 6 years as well as beverage training all the bartenders at the Donnelly Pubs and Night Clubs.

What drew you to bartending?

An accident, I was studying in English Lit in university, my friend got me into bartending after university. I then worked at Earls for 5 years as a bartender and then worked at the Granville Room.

What goes into creating a new cocktail? What inspires you?

The spirit – play around with different tastes and flavours, ie gin & lime or gin & lemon, work outward from spirit, start with the garnish and work backwards.

What was your training like?

Earls trained how to serve, then I was self-taught as bartending.

Tell our readers where you have worked in the past 10 years?

Earls for the 5 years and then The Granville Room for the past 6 years.

Who are your mentors?

1)    Jay Jones – for inspiration

2)    Simon Ogden (Uncle cocktail) in Victoria

3)    Brad Stanton at Hawksworth

4)    The Bartending Community –share, give opinions and help each other.

Tell us about The Granville Room, what type of drinks do you showcase?

Classics, modern classics and contemporary house spirits.

What is your Favourite Drink right now?

Negroni

If you weren’t a bartender, what would you be doing?

Probably would be a teacher. Now I am teaching my staff about cocktails, prohibition etc

Is the cocktail program at each Donnelly place the same?

There are three different concepts at Donnelly:

1)    Pub cocktail list – more fun and less intense

2)    Night Club –entry level, easy to make, light, fruity, refreshing style

3)    The Granville Room – stand-alone list here, Brown spirits focus over clear spirits, modern classics (gives full credit to other bartenders around the world and their amazing cocktails).

How do Vancouver cocktail competitions compare with the USA?

We covet a lot of the drinks that New Orleans, Seattle, New York, Boston and Atlanta do in those cities.

By: Richard Wolak

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Interview with Jason Browne

June 6th, 2011 admin

Jason Browne | Calabash Bistro | Vancouver

Jason Browne is a Bartender at Calabash Bistro in Vancouver, where he has been mixing drinks for the restaurant since they opened in 2010. He was previously a Bartender at the Revel Room and prior to that he worked as a Bartender in England.

What drew you to bartending?

I was at school going to pursue Marine Biology, and after turning 18 I decided that bartending was more of an interest and then worked in a variety of spots in Redding, England.

What goes into creating a new cocktail? What inspires you?

Finding a name to build a cocktail around it or have a product you want to use and build around it. Ask people a series of questions (flavours etc) to create something unique and different, refined (education).

What was your training like?

Started off in a hotel bar pouring beer and wine, then to Café Paris (restaurant chain) where they did a selection of basic cocktails in 1999, then to TGIF Fridays and worked there for 3 years leaving as head bartender and yes they trained me along the way.

Tell our readers where you have worked in the past 10 years?

In 2003 I worked for Tristan Ramsey opening a restaurant outside of London –they researched and learned the types of drinks and were inventive. I opened a bar in Winchester and worked there for 5 years (that year we won best bar in London).

Who are your mentors?

Ron Frith back in England

Tell us about Calabash Bistro, what type of drinks do you showcase?

Small cocktail list of 7 drinks on the menu, cocktails not to labour intentsive. Rum based focus spin on classics.

What is your Favourite Drink?

On a hot day – Hemingway Daiquri

On a cold day – Rum Old Fashioned

If you weren’t a bartender, what would you be doing?

Something outdoors, in the caribbean, diving, doing environmental stuff and probably drinking a lot of rum.

Explain your selection of Rum at Calabash Bistro

I picked all the rums, all authentic Caribbean rums and also India, South American and Pan American. There are so many different styles of rum, lighter to heavy brown, basically there are 9 different categories from 1) Barbados rum 2) Jamaican rum 3) French rum (agricole) 4) Demorera rums (Guiana) 5) Cuban rum 6) South American rum and then sub categories from within south America 7) Silver 8) Gold and 9) Spice rum)

By: Richard Wolak

 

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Interview with Chef Bruno Marti

May 13th, 2011 admin

Chef Bruno Marti

I recently had the opportunity to visit with Chef Bruno Marti at his restaurant La Belle Auberge, over a glass of wine and some delicious food we talked, shared stories and some laughs. As many chefs have told me Chef Bruno Marti is the godfather of Canadian chefs he has mentored so many of this countries chefs as well as many chefs that work around the world today. He is passionate about cooking, leadership, educating chefs and his customers palates.

Bruno Marti began his career in Switzerland before moving to Canada, where he was employed by the Queen Elizabeth Hotel in Montreal, later as Executive Chef for Cara, then as manager of catering for CP Air, and 31 years ago, as chef-owner of La Belle Auberge in Ladner. His first international competition experience came as team captain of the Western Canadian Team in 1976. In 1984, he was on the Canadian team that won the Culinary Olympics in Frankfurt, beating 32 other teams from around the world. He was manager of Team Canada at the 1996 Olympics – winners of three gold and one bronze medals. He was president of the Canadian Culinary Federation and Chair of the BC Culinary Arts Foundation. Bruno Marti has won every award there is to win.

What is your favourite cuisine?

Food that is cooked with love – doesn’t matter what cuisine it is – I am partial to liking French and Japanese first and foremost.

What challenges you as a chef?

To make people happy, educate people, push young chefs like Tobias Macdonald, Hamid Saliman, Jennifer Peters and Poyan Danesh. Three years ago I received the Order of BC and recently the Americans inducted me into their Hall of Fame to join the ranks of Chefs Trotter and Keller. Achievements like this are what challenges me as a chef.

What do you want chefs to learn?

Love your food, and you have to think that one individual would have the food in front of them.

What advice would you give to someone who is yearning to become a chef?

Take a 1/2  hour to figure it out, it is hard work. It is about cooking, it has to be your love.

Are culinary competitions for every chef?

Every chef is a competitor whether they like it or not. Yes competitions belongs to every chef. Every time you compete you learn from other chefs. I recommend that everyone does it, you will get a better job after competing.

What type of time commitment is required to compete in a culinary competition?

Team BC for example, each member spends 5-6 hours competing every 2 weeks, the for the next 6 months 5 hours a week until October.

How did you get involved in the Canadian Culinary Federation?

Been a member since 1964, in 1976 I was chosen as the captain for the Western Olympic Team, in 1984 we won gold. Founded Team BC in 1980, created Culinary Arts Federation, coached for 25 years, President for 4 years and Chairman for the past 2 years.

What is your favourite dish to make (personally)?

Everything that I love – the best food, vegetables, nutrients, it’s for our well-being.

Where is your favourite food city?

Vancouver

Where was your most recent culinary trip?

To Lyon, France for the Bocuse d’or previously was to Luxembourg where the Canadian team placed 15th in the world.

Tell me about your motor bike?

Well, I don’t only have one motor bike I have a few different motor bikes for different types of days. One for a day (750 Shadow), on a day off work, I ride my (Daytona) or the (1200 Yamaha). I have rode motor cycles all my life, it is also my escape.

Asides from your motor bike, what other escapes do you enjoy?

I have a 3-1/2 acre farm at home where I have animals such as chickens and other livestock; I also have some telescopes as I like to stargaze, sometimes I go to my cabin on the Sunshine Coast or I go out and patronize other restaurants.

What challenges you in the culinary world?

Economics environment, people willing to spend money on good food, people need to splurge a little and spend more, cook to learn.

What traits do you think aspiring chefs must have?

Non-selfish, work hard, physical training work, having imagination.

What has it been like to lead culinary teams in many international competitions?

Canada is kind of the stepping grounds, competing internationally and representing your country is a very different experience.

What is the chefs honour society?

I established the society 2 years ago to recognize the top chefs across Canada for their achievements in the culinary world. Twenty one chefs are to be inducted into the honour society at the 2011 chefs convention.

Describe the judging process in the Bocuse d’or

I have judged this competition twice and have been involved for the past 20 years. The plates have to look the best, looks account for 70% of the marks and 30% by taste (but that’s not what they tell you). Many cooks have a big ego and that shows in the plates.

What do you want the outcome of the 2011 Chefs Convention to be?

I am hoping to have a great youth team representation that talks about education, competitions and comradery.

By: Richard Wolak

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Interview with Simon Kaulback

May 11th, 2011 admin

Simon Kaulback | Boneta | Vancouver

Simon was recently named 2011 Bartender of the Year in Vancouver.  He is the head Bartender and Manager of Boneta Restaurant in Gastown. I met up with Simon last week to talk ….

Would you consider yourself a Bartender or a Mixologist or both? And why?

Bartender – Mixology is an aspect of what I do, but bartending is more so a conversationalist, hosting, application technique.

Have you competed in any spirit competitions?

Over the past 10 years I have focused on brown spirits and these are the type of competitions that I have competed in.

What was your training like and how long have you been a leader in this industry?

Previously I worked in kitchens and I wanted to become a chef, I lived in London, UK where I began bartending. I fell in love with bartending and never looked back. After joining Boneta 3 years ago, I took on the bar and the creation of cocktails and the spirits program.

What drew you to beverages in particular?

My grandfather was a hotelier, my family was always interested in eating very good food, we drank wine and held lots of cocktail parties and dinners. From my upbringing beverages were always a part of my life.

What goes into creating a new cocktail? What inspires you?

I would say that I am a classic bartender – I take inspiration from the classics, simplicity, seasonal, what people are asking for. For the cocktail list, 3drinks should be approachable, 5 drinks should be sophisticated and then there should be 2-3 drinks that I drink, something that the adventurous and connoisseurs would order.

Where is your favourite drinking city?

London, England

What are your favourite restaurants to eat at around Vancouver other than where you work?

  • La Quercia
  • Miko Sushi
  • Guu on Thurlow

What are some current trends you’ve seen in the cocktail market?

Return to the classics, molecular aspect were some people are deconstructing aspects. Broadening the spirit base with other liquors such as Sherry.

Who are you’re the people that you respect?

My grandfather was the most captivating host and storyteller, Mark Brand, Neil Ingram and Ron Oliver.

What are some of the trends that you’ve been seeing in Vancouver specifically?

Shift away from fine dining, people are more educated and are drinking better.

If you weren’t a bartender what would you be doing?

Meteorology and study weather patterns or I would be in Architecture.

What advice would you give to someone who is yearning to become a bartender?

Look 10 years down the road, you need to look at this as a profession. You need to train, constantly learn, it is a school of hard knocks.

By: Richard Wolak

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Interview with Chef Poyan Danesh

May 5th, 2011 admin

Chef Poyan Danesh

I sat down with Poyan at Miele last week whom I met for the first time and talked about his passion for cooking, competitions, leadership and excelling in the culinary world.

Poyan is chef of Culinary Vision, his own catering and consulting company, he is also currently the Chef at Miele in Yaletown. In 2007–2009, Poyan was Chef de Partie at the Pear Tree Restaurant in Burnaby. He has been awarded many medals in culinary competitions around the world, in 2010 as a member of Team Canada he won Gold and placed 5th overall. He placed fourth in the country in Global TV’s 2007 Season 2 series The Next Great Chef. His first international gold medal as a Team Canada competing Support Member at the 2006 Luxembourg competition. Poyan won his first grand gold competing as a first-year apprentice, in the professional category, in the 2005 BC Chefs Association Culinary Salon. He is a graduate of the Culinary Arts Program at Vancouver Community College.

What is your favourite cuisine?

Persian

Have you always had an interest in cooking?

After high school I took Chemistry, Calculous and Pyschology, my first job was at Trolls Restaurant in Horsehoe Bay to pay for Dental Hygene school. One day when I was hiking the Westcoast Trail I had a life changing experience and decided to change directions and go to Culinary school, I had an interest in cooking and never looked back.

What challenges you as a chef?

I push myself cause I know how to give back to the community especially to do the Juniors, I have been a restaurant chef, hotel chef and now a corporate chef.

What piqued your interest in competing in culinary competitions?

a)    The number of people asked, is an honour to be asked.

b)   I love the ‘push’ for stressful stuff, learning was available to me so I went all out for it.

Where was your first chef position after graduating from culinary school?

Sutton Place Hotel part time while I was going to school and I was then hired at the Marriott Pinnacle Hotel where I apprenticed after finishing school.

Are culinary competitions for every chef?

I think everyone should try it once, for chefs that you push who can achieve results, these are the people who succeed.

What type of time commitment is required to compete in a culinary competition?

At least a practice (3 days) with the team each month, you own practices here (20 hours per week). Looking at photos and thinking takes more time, being financially dependent at times takes time as well and family support.

How did you get involved in the Canadian Culinary Federation?

In school, I saw an opportunity to get on board as a Junior Chef to meet chefs, to compete regionally, attend their monthly meetings, field trips to farms for learning, connections and to think outside the box.

What is your favourite dish to make (personally)?

Beef short rib with glazed vegetables, with blue cheese pave

Where is your favourite food city?

Vancouver

Where was your most recent culinary trip?

Luxembourg – competing on the national culinary team, placing 5th place for Canada, with 2 gold medals for our team in November 2010.

What challenges you in the culinary world?

To keep our standards, to keep chefs motivated to understand why people want to eat the food that they do. In my most recent job I was managing 18 kitchens “corporate business offices”.

What traits do you think aspiring chefs must have?

Great attitude, willingness to learn, ability to work with different attitudes.

Tell me about your involvement in the Chefs Convention being held in Vancouver in June 2011?

Chairman and organizer of all the meals happening at the hotel and coordinating all the donated products. Three main chef competitions coordinator and the Presidents ball coordinator.

I understand you have had your hands in the menu creating for the 2011 Chefs Convention, what has that role entailed?

Making sure these world chefs are showcasing BC products as much as possible, produce the best meals possible using donated product.

I understand you are organizing three big culinary competitions in the 2011 Chefs Convention, what are those five?

1)       National Chef competition – Monte Love competing

2)       Global Chef Semi-finals for the Americas (5 competitors)

3)       Hands Bushkin – Junior semi-finals for the Americas (5 competitors)

What do you currently do by day and by night in the culinary world?

By day, Culinary Development Chef for Frobisher International (seafood importing company) – making sure they are Ocean Wise and sustainable. By night, organizing competitions, Team Canada’s needs, convention stuff and participating in the Chefs Run for the Heart.

What is your favourite type of food?

Sushi

What are your favourite restaurants around Vancouver?

  • The Apron
  • The Peartree Restaurant
  • La Belle Auberge

What do you want chefs to learn?

When they are starting out that they cover their base knowledge, before they do their techniques like suvee. Foundation is the most important and the key.

What advice would you give to someone who is yearning to become a chef?

Put yourself out there, try to have an open mind when learning from different chefs. Don’t ever take one way being the only way to do it, make your judgement call later. Every chef has a different technique.

What would you like to see come out of the Chef Convention?

I would love more people to be exposed to the teaching and knowledge for people who want to learn.

By: Richard Wolak

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