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Archive for the ‘Interviews’ Category

Interview with Top Chef Canada Competitor Matt Stowe

May 16th, 2013 admin

Chef Matt Stowe

The other day I had lunch with Chef Matt Stowe at Cactus Club Coal Harbour restaurant, sitting by the window overlooking the stunning view of Coal Harbour. Before I interviewed him, we each ordered some dishes off the menu, I was a tad curious since he was the Product Development Chef for Cactus Club what he would end up ordering. Matt told me he likes to eat simple dishes with great flavours. He has been with Cactus Club for the past 3 years and within that he has spent 1-1/2 years in the development kitchen and 1-1/2 years previously in operations. Prior to joining Cactus Club he spent 5 years as the Executive Chef of Sonora Resort.

Which was your favourite challenge? — both quick fire & the elimination challenge

The 2nd episode “The Form” it was my favourite elimination challenge, I got a taste of home with the quality of the ‘local’ foods available to us.

My favourite quick fire was “The Auction” and it was fun auctioning and out bidding people. Managing your money was really important.

Which was your least favourite challenge ?

“The Pizza” where we had to make a pizza, freeze it, then bake it from frozen. As a chef it didn’t make sense for me to freeze this beautiful product first.

Ravioli + Prawn Trio

Tuna Sushi Cones

I had the Ravioli + Prawn Trio – artisan made butternut squash and mascarpone ravioli, truffle butter sauce, jumbo prawns; and Matt had Tuna Sushi Cones to start.

Which competitor were you most worried about and why?

Jonathan Goodyear – I thought he had a pretty strong background with who he worked for previously.

Which dish do you regret the most?

The Pizza – I regret not listening to the requirements of the challenge. I had to make the dough at home first, then took 20 minutes to prep the pizzas and 4-5 minutes to make them.

How can we get more local, sustainable products into large chain restaurants?

Dialogue is important to have between the restaurants, suppliers and farmers. The farmers need to go to the restaurants directly. A farm would have to be able to be big enough to supply our 23 restaurants here at Cactus Club for example. It is important to keep in mind consistency, growing season, size of products and the sugar level of products. For seasonal produce, we at Cactus Club source or have products grown for us as local as possible.

Where did you do your Audition video for Top Chef Canada?

I was fortunate to do it at Hazelmere Farms.

What are the Top 3 Things you have learned after the Top Chef Canada show experience?

1)    Learned about myself and taking criticism

2)    Time Management – working efficiently being able to flag the menu in your head to know the timing.

3)    Thing on your feet and adapt as lots of challenges were off site taking in the elements that can get in your way. Be able to fix the stakes, being creative on your feet, deviating from your plan if you have too.

Thai Red Curry Pacific Lingcod

Matt and I each had the Thai Red Curry Pacific Lingcod – seared ocean wise™ pacific lingcod, thai red curry sauce, coconut almond rice, crispy wontons, micro cilantro.

What was the process like for applying to be on Top Chef Canada?

  • I got an application and submitted it along with a 5 minute video.
  • Then there was a phone interview
  • 30 minute cooking interview

They selected 16 people to be on the show from a couple hundred submissions.

How did you get time off work to film the Top Chef Canada show?

I had to keep this all a secret when I went on the show in Toronto, I had to tell everyone that I went on vacation. I wasn’t allowed to leave the hotel in Toronto and was monitored at all times. I had no wallet, no tv and even missed my sisters wedding.

What are your plans for the future?

My goal is to stay with Cactus Club Restaurants and to one day open my own restaurant.

You can follow Chef Matt Stowe on Twitter @ChefMattStowe

By: Richard Wolak

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Interview with William Chu

January 25th, 2013 admin

William Chu has been voted and recognized as Vancouver’s BEST BARISTA for 2012 by you our readers. Here is my Interview with William Chu who is a barista at WE. Coffee .

What do you love about being a barista?

I love being a barista as it allows me to interact with a diverse group of people from different cultures and backgrounds. It allows me to beat my craft, do what I love and have people enjoy what I create, my own roast from the green beans to their morning cup of coffee. It’s a very rewarding feeling.

How are you involved with WE. Coffee?

As barista/roaster at WE., I am also highly involved in the quality control of our coffee beans. It is my responsibility to select the highest quality green beans and maintain a consistent roasting profile to ensure that our baristas, as well as myself, create the highest quality beverages for our customers every time.

Why do you think people voted for you in the Vancouver Foodster Awards?

First off, I would like to thank Richard Wolak and Vancouver Foodster for giving us, the baristas, the opportunity to be complimented by coffee lovers. It’s such a thrill and honour to be appreciated of what we do. I guess it all started when we shared this great event to our customers, and they were so excited to show their appreciation as well. You know, sometimes the barista is who they see first every morning, and a smile with a great cup of coffee will start their hard working day the best way possible. To me, this award belongs to all the baristas out there who dedicate their heart and soul everyday. I would also like to mention our WE. team. We dedicate ourselves everyday in serving the finest quality coffee to our coffee lovers. Just this time I am more fortunate.

What’s the secret to making a good coffee?

Have the passion. Love what you do and always strive to be better.

What inspired you to become involved in the coffee industry as a Barista?

My story begins when I was just a kid having my first cup of coffee. It was the most awful drink I had ever had at that time. As I grew up, I began to drink coffee from time to time, as that was what everyone was drinking. I came across an article about coffee roasting in a magazine one day and I learned that there was actually so much going on behind that cup of coffee. In order to make that one cup, it required a lot of dedication, hard work, and passion. At 30, I wanted to open my own business. I was fortunate to have had the opportunity to learn how to make coffee from a master roaster in Taiwan. I got to see the dedication and hard work that led to producing that cup of coffee just like in the magazine. That is when I began my life as a barista…

What are you drinking now?

Double ristretto espresso and double macchiato.

What is your favorite dessert to have with an espresso?

WE. waffles.

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

I trained with the master roaster in Taiwan. I began learning to make espresso drinks and pourovers. My teacher would sample every drink I made, and when it was not up to par, I would have to drink it, and it definitely was not a pleasant feeling overdosing in caffeine. However, it taught me to understand the importance of serving qualified drinks, and the importance to ensure that every cup was consistent because no matter how many cups you make, you only have one chance to make it or break it for each customer. Once I was able to make drinks with consistent quality, I moved on to roasting. From then, I roasted 8 hours a day, 5 days a week. One time I accidentally mixed green beans with roasted beans, and in order to discipline me, my teacher had me separate them one by one. It took me 4 hours.

I’ve been in the industry for about 3.5 years.

What interests do you have outside of the coffee business?

Golf, going to the movies, hanging out with friends, trying new restaurants, travelling, and reading.

Visit William at the bar at WE. Coffee, 1696 Robson Street in Vancouver,

By: Richard Wolak

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Interview with David Lew

January 23rd, 2013 admin

David Lew has been voted and recognized as Vancouver’s BEST WAITER for 2012 by you our readers. Here is my Interview with David Lew who is a server at Yew Restaurant in the Four Seasons Hotel Vancouver.

What do you love about being a waiter?

The experiences are different day in and day out.  Working in a restaurant that’s within a hotel, you meet all kinds of people from around the world.  One day you’re serving the most down to earth family and the next your serving a group of business men who speak minimal English.  I had to do a ‘Show & Tell’ by bringing out different products on a plate to show them what we have available because it was the easiest way to communicate.

Most importantly, the food and wine I get to sample keeps me enthused. I love menu tastings!!

How long have you been working at YEW Restaurant?

I was part of the opening team 5 1/2 years ago but I’ve been with the Four Seasons Hotel for 17 years.

Why do you think people voted for you in the Vancouver Foodster Awards?

It’s a great honour to be recognized.  I guess I left an impression or two on the people who i’ve served.  I’ve always wanted my guests to leave with smiles on their faces and that they’d return in the future.  Having them to vote for me was a bonus!

What’s the secret to good service?

For one, I follow the golden rule, ‘Treat others as you would like to be treated’.

Secondly, you also have to adapt yourself to the situation at hand.  Nowadays, people are always in a hurry and you have to adjust your service accordingly. Try and anticipate their needs before they even ask. On a busy Friday evening, I may have a few tables who want a dining experience and a few that want to eat and run.  It really is a juggling act.

Another, is that no matter what situation I’m dealt, I try to make a connection with the people I serve and for some, they keep returning.  I guess I must be doing something right.

Lastly, Yew management encourages us to think creatively and empower us to do what is necessary to give our guests a ‘WOW’ experience.  They trust our judgement and its this freedom that allows us to better serve our guests without having to check with a manager first.

What is your favourite food to eat personally?

Noodles!! Especially, Vietnamese Pho and Japanese Ramen.  I’d eat noodles 4-5 days a week. Too bad I missed out on your #noodlemaniayvr.  I would have been in noodle heaven!!

How can a restaurant attract the best waiters who excel in service?

I’m a firm believer of promoting within and training the staff you already have. I’d take a busser or food runner and groom them to be a server over hiring an experienced one any day.  I started at the hotel as a busser and worked my way up the ladder. You develop more of an appreciation for the position because you worked so hard to earn it.  The benefits are also key for me staying as long as I have.  I can’t reveal them, but I can tell you that I’m pretty sure nobody in the city can top the perks the Four Seasons has to offer.  It really goes to show why the Four Seasons Hotel consistently makes the list of Top 100 Employers to work for.

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

I’ve been in the industry since I was 6 years old.  My parents owned a Chinese Restaurant for years.  It has always been in the blood.  After high school,  I attended VCC and completed both the Food & Beverage Management Program, as well as, the Hospitality Management Program.  After which I was hired by the Four Seasons Hotel.  They have a remarkable training program at the hotel.  There are a series of sessions were we learn Service Culture and Standards.  In Yew, we have weekly wine tastings with discussions and also menu tastings. We never stop learning.

What interests do you have outside of the restaurant business?

Other than eating and trying new restaurants.  I’ve been running alot lately. I just completed my first half marathon last September.  My wife and I have a race coming up in February.  I plan to do 3-4 more races this year and hopefully attempt my first full marathon before the year is over.

Request to be seated in David’s section at Yew Restaurant  in the Four Seasons Hotel, Vancouver

By: Richard Wolak

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Interview with Shaun Layton

January 17th, 2013 admin

Shaun Layton has been voted and recognized as Vancouver’s BEST COCKTAIL MAKER for 2012 by you our readers. Here is my Interview with Shaun Layton who is the Bar Manager at L’Abattoir restaurant .

What do you love about being a bartender?

Having a busy bar, converting new guests into regulars, and having fellow bartenders from other cities sending people our way. Essentially being a good host, cocktail creation and everything else comes second, always. Though I love making classic cocktails, learning about spirits, and creating new cocktails.

How long have you been working at L’Abattoir?

I signed on about three months before we opened, it was really hard to keep the secret for a while! I’m happy to work with such an All Star cast.

Why do you think people voted for you in the Vancouver Foodster Awards?

Good question, I think my witty and sometimes offside comments on twitter must have helped, haha. I didn’t even know I was in the running so I’m flattered! One thing I always take pride in, is that over 80% of the time you know where you can find me on the bar, so as well as being known in the media, I’ll also be the one making your drink. If I’m not there, I’m more than confident my fellow staff will create a great experience for you as well.

What’s the secret to a making a good cocktail?

Keep it simple, and start from the ground up. Learn how to make all the great classics first, than go from there. Use fresh ingredients, quality spirits, and don’t over complicate things. If you like a French 75, try that formula with a different base spirit, or citrus and go from there. The classics are classic for a reason.

What are you drinking now?

These days I love a great IPA, a glass of Albarino, and for a cocktails a Tanqueray 10 Gibson, a Cocchi americano and soda, or a Manhattan (American rye)

What is your favorite dish to have with your favourite cocktail at your restaurant?

Well it would definitely be Chef Lee Cooper’s veal sweetbreads on brioche with sauce gribiche and veal tongue. Perhaps the first course on my death row menu, paired with our Meathook cocktail. The Meathook apparently gets ordered all over the city now, haha. It has Rittenhouse rye, Punt E Mes vermouth, Maraschino liqueur, and Ardbeg 10 yr whisky. Big and bold flavours!

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

My first bar job was at The Keg when I was 19. This was great training at that age, much more valuable than bartending school. I first got into cocktails at The Ocean Club in West Van, and than really made a mark at George in Yaletown. I have been fortunate to compete and travel in bar events and distillery tours all over the world, touring bars and distilleries is the best way to get inspired and see whats going on in the industry outside Vancouver.

What skill do you think people must have when working at a bar creating cocktails?

Being a good host! My favourite bars are ones where I can get a cold beer or an Old fashioned, and I don’t get frowned at for either. I’ve seen some amazing bartenders who can’t necessarily have a great conversation, or cut a patron off politely, move a guest over one seat to make room for a couple, etc. Qualities like that you can’t necessarily teach, some bartenders have it or they don’t. From there, read, travel, and work where you would want to hang out, and with who you’d like to learn from.

What interests do you have outside of the bar business?

I’m a huge sports fan. I played competitive baseball and soccer growing up in North Vancouver. Now I like watching NFL and Major League baseball. I love travelling, have trips to New Orleans and Islay, Scotland coming up. I also really enjoy getting 20+ like for my photos on InstaGram.

Visit Shaun at the bar at L’Abattoir restaurant, 217 Carrall Street, Vancouver

By: Richard Wolak

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Interview with Jean-Sébastien Dupuis

October 30th, 2012 admin

Lead Bartender | Tableau Bar Bistro | Vancouver

With over 10 years in the beverage industry, Montreal native Jean-Sébastien Dupuis has been crafting one-of-a-kind cocktails in some of BC’s hottest establishments. Previously he was the cocktail master at the acclaimed Bearfoot Bistro in Whistler. He became the Lead Bartender at Tableau Bar Bistro in the fall of 2011 where he has been mixing drinks ever since.

Jean-Sébastien’s cocktail program for Tableau blends classic cocktails with house originals and is the perfect complement to Chef Marc-André Choquette’s French fare.

How did you end up becoming a Bartender?

Back in university as a side job in Montreal, I just started bartending, I liked the social aspect, that was 16-18 years ago.

What are some of the unique cocktails your customers have asked you to make?

Fois Gras infused whiskey, I made a cocktail out of it like a twist on a Manhattan. Created with Chef Martin Picard of Pied De Cochon in Montreal, he came to Whistler to try the cocktail and he loved it, this was while I was working at Bearfoot Bistro. The drink also had apple ice wine, and I used a Canadian Whiskey.

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

Self-taught, watching others, becoming a bar back first then got into bartending. Reading up on the classics and watching other bartenders and what they do.

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

Usually what I am into at the moment, I like to have a different profile for each drink. One that is bitter or sweet. I get inspired by food, new flavours, new dishes and then create the drinks. What type of twists to make them my own.

Tell me about your fascination with Vermouth?

It comes down to when I was very young, my grandfather drank vermouth and gin/tonic. Before dinner he had Chinzano Vermouth, that smell stayed in my head, it’s simple, complex, herbs gives it such a great flavour. I even make a vermouth pasta sauce it just gives it so much taste.

What is your philosophy on food and drinks?

I love to eat, I love to drink. Fresh and sustainable as possible. I like bitter things as opposed to sweet. Savoury way in cocktails. I love using salt in cocktails.

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

The growth of the craft cocktail, the revival of the classics. The distance away from vodka over the past couple of years.

What type of drinks do you like personally?

I like a boozy drink, I drink Whiskey predominately. Something with Whiskey, Amaro and Vermouth makes me very happy.

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

I would be a ski bum.

What are the most unique ingredients you have every used to create a cocktail?

Yuzu, beer powder, liquid nitrogen

What is one of your tricks of the trade?

Trying to listen to what people like and want gets them to try new things, baby steps.

What is your favourite cocktail personally?

The Boulvardier

What food would you pair with the Boulvardier?

Anything rich, a good steak dish, it has a nice bitterness and its very strong. Rich pasta with tomato style sauce.

Tell me what the origins of the Black Walnut Bitters

They came out last summer, Fee Bros. a bitters company in upstate NY (Rochester, NY). I tried it in New Orleans and fell in love with it.

By: Richard Wolak

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Interview with Ryan Storey

August 13th, 2012 admin

Ryan Storey | O Lounge & Coast | Vancouver

Ryan Storey is the Bar Manager for O Lounge and Coast Restaurant in Vancouver, where he has been mixing drinks for the restaurant for close to 3 years.

How did you get the nickname “Martini Slinger”?

I used to own a martini lounge in Nanaimo where I had 27 martini’s on the list. I worked the bar on Thursday, Friday and Saturday nights all I did was shake drinks and that is where the nickname came from.

How did you end up becoming a Bartender?

My dad owned restaurants all his life. At 12 years old I started washing dishes in the restaurant, then I was cooking and then running front of the house and I started bartending when I was 23.

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

Straight up – I am a bartender. I am here to create an experience and put on a show.

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

I am pretty much self-taught, I learned everything by experience through the restaurant industry.

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

I use fresh ingredients, fresh and simple. It is just like food, keeping it nice and fresh.

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

Going back to the classics, from Negroni’s and Old Fashioned’s to Manhattan’s.

What type of drinks do you like personally?

Beer and red wine and a scotch after dinner once in awhile.

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

I went to school for business and marketing, so I would be doing something in marketing.

What are the ingredients that have been hard to get?

We tend to use what’s in season, fresh and local, so finding ingredients hasn’t been an issue.

What are the most unique ingredients you have every used to create a cocktail?

Honey roasted pears – for a honey roasted puree

Infused cardemon pumpkin spices – simple syrup for a Thanksgiving Cocktail – Pumpkin Martini

What is one of your tricks of the trade?

I have a shake weight which looks like a mini barbell, I use it to entertain.

By: Richard Wolak

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Interview with Peter Girges

June 12th, 2012 admin

Restaurateur | Vancouver

I sat down with Peter recently in his Cento Notti Restaurant in Yaletown and talked about his restaurants and his love for people and socializing. Peter grew up in Toronto working in his father’s restaurant, when he was 11 years old he used to peel potatoes in the kitchen after school, he then worked in the restaurant for a few years learning the ropes. At 19 he opened his first restaurant with his uncle called Brownstone, he then opened Solo. He came to Vancouver about 10 years ago and was co-owner of Glowbal Group and a couple of years ago he went out on his own and started Rocksglass where he is co-owner and President and now operates Cento Notti, Opus Bar, Chinois Restaurant and Pierre’s Lounge all in Yaletown.

As a kid growing up, what did you want to be?

A firefighter, I even had a firefighter hat when I was a kid. I then thought of becoming a lawyer.

What drives you to succeed with your different restaurants?

Trying to be different but not outside of the circle. Delivering the best experience people would come back for (ambience, service and food).

Would you identify with being an entrepreneur or restaurateur foremost?

I’ll say I am a bit more of an entrepreneur, as I have an entrepenurial spirit and have the ability to do something and see the tangible results and be responsible for it neither good or bad.

What are the most challenging elements of running restaurants?

So many moving parts in a restaurant from filling up a room, to consistency, the way your staff feels, so many variables that effect the experience than anything out there. Managing situations constantly and consistency.

Currently all your restaurant interests are in Yaletown, why Yaletown?

Since moving from Toronto I lived in Yaletown and I like this neighborhood and I have seen this neighborhood go up and down in the almost 10 years I have lived in Vancouver. Every single element style of the city ends up in Yaletown. Recognizable for out of towners as well.

What do you like to do in your off time outside of business?

  • Wine and dine
  • Being with friends
  • Watching hockey, soccer, golf etc
  • Bike riding
  • Cooking for friends

I understand that you support kids in our community, tell us how you got involved with the charity you are currently supporting and what you are doing to enhance their lives?

Sarah Blyth is a good friend of mine and I asked her one day what I can do (an article I saw talked about the under privileged kids in Vancouver being the highest in Canada). As a business owner you do have a sense of responsibility. It started with a Christmas drive at the Strathcona Community Centre, finding out that hundreds of kids go home every night with nothing to eat, so we feed them a few times a week. It is great to do stuff at Christmas but people need to eat all year round. The Strathcona Community Centre has an amazing group of volunteers working with these kids doing great things.

What is your favourite dish in one of your own restaurants? And in which restaurant?

Spaghetti Bolognese at Cento Notti

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

Italian and also local fresh seafood

What are your Favourite restaurants outside of your own?

Cioppino’s Restaurant in Yaletown for special occasions

Blue Water Cafe in Yaletown for sushi

I tryout a different restaurant every Sunday.

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

New York is the mecca of dining in the world followed by my home town of Toronto.

Where do you get your creative inspiration?

  • Travelling
  • People and what their needs are, giving people an experience they will remember.

What is your drink of choice?

Daytime – Margarita with good Tequila

Before Dinner – Champagne is a must

Dinner: red or white wine

Night time Cocktail – Old Fashioned with Buffalo Trace Bourbon

If you weren’t in the restaurant industry, what industry would you be in?

Movie business

Who are your mentors?

My father – who was in the restaurant biz, he passed away a few years ago.

What is the secret for a business to succeed?

What-ever effort you put into is what you get out.

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

Grow organically and manage what I have, the best I can and see. I am always ready for the next opportunity. Change is good and I always hope they further their career.

By: Richard Wolak

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Interview with Bob Blumer

April 3rd, 2012 admin

Bob Blumer. Photo by Dan Poh

I met up with Bob Blumer, star of the World’s Weirdest Restaurants while he was in Vancouver a few days ago and we had coffee together at The Wicked Café. His new show premierres on Food Network Canada beginning April 4, 2012.

Out of the 52 episodes of the World’s Weirdest Restaurants that has been filmed in the first season, in which cities did you encounter the weirdest?

Tokyo and we filmed 15 weird restaurants there.

Were there any foods that you ate during the filming that you never thought you would eat? And what were those?

Deep fried grass hoppers

You are known to be a Culinary Adventurer, can you put that into perspective for our readers on your definition?

I have a lust for life, and I love food and I love adventure and I have managed to put that all into perspective any my job.

What is the differential element of this show “World’s Weirdest Restaurants” to your other shows “Glutton for Punishment” and “Surreal Gourmet”?

This show I am the host who brings the audience with me to discover these restaurants. The restaurants are the real stars of the show.

How many restaurants were suggested or in the pool so to speak before it was narrowed down to 52 restaurants?

200 restaurants

Did you encounter any surprises out of the ordinary or not so ordinary during your filming?

Tokyo – there was an all mayonnaise restaurant and the food was so gross. After filming the segment we scrapped it.

What do you want our readers to know about the World’s Weirdest Restaurants?

I love the fast pace, in every episode they will see so much in a short period of time. We cram 5 minutes of info in what other segments would do in 30 minutes.

What do you want your viewers to learn from you in this show?

Big, bad, wild, wacky, weird world out there and if you stick with me you will get to see a whole lot of it.

In Tokyo do they think the weird is the norm?

Probably not.

Dinner at The Waldorf Hotel in Vancouver

How did the dinner at the Waldorf Hotel that I attended last night come about?

The dinner was my idea that I conceived about 6 weeks ago and we did one in Toronto and then in Vancouver where we collaborated with chefs Cesar de la Parra and Ernesto Gomez. Cesar and Ernesto worked on the menu with me and prepared 4 different selections that referenced 4 of the episodes on the World`s Weirdest Restaurants tv show.

Will there be a book as well?

With the amount of time it takes to film and research there is no time to even write a blog about it.

What is next for you?

  •        New edition of my grilled pizza book
  •        Appearances
  •        Designed a label for a wine
  •        Going cycling in Portugal for 10 days

By: Richard Wolak

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