Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.
Chef Henry Besser Rosenberg
Henry grew up in Ottawa, started working as a dishwasher then on the line in the kitchen at the Absynth Cafe for 4 years. Moved to Vancouver for school to attend Pacific Institute of Culinary Arts, graduating in March 2011. Took some time and went travelling to learn BBQ, visiting and eating his way through Texas to Chicago. Back in Vancouver he worked at Re-Up Bbq for 9 months. Then went back to Ottawa to help set-up a Bbq restaurant. Returned to Vancouver and worked at The Bottleneck for 4 months, then did the 1st year of the hospitality program at VCC. An opportunity came up to be the Sous Chef at Buckstop Restaurant when it opened, he was then promoted to Executive Chef.
How did your interest in BBQ happen?
While working in Ottawa I was tired of fine dining. I liked low and slow cooking, big spice & bold flavours, not subtle food, comfort food.
How did you end up at Cooking school in Vancouver?
The chef I was working for in Ottawa told to me to go to Pacific Institute of Culinary Arts as that would be the best career option for me.
What is the secret to Smoking Beef Brisket?
The quality of the brisket, the amount of fat. At Buckstop, we use PEI grass fed beef they finish it on potatoes, I then smoke it for 9-10 hours.
1st dish:
Buttermilk Marinated Fried Cornish Game Hen
Buttermilk Marinated Fried Cornish Game Hen
Grainy mustard aioli
chicken marinated in buttermilk for 24-36 hours
then in seasoned flour (thyme, smoked paprika, chili powder, garlic powder, salt and pepper)
What are your favourite foods to eat?
Duck confit
Pork cheeks
Where is your favourite Sandwich in Vancouver?
Meat & Bread’s Porchetta Sandwich
- La Quercia
- Maenam
- La Pentola
- Bao Bei
- Meat & Bread
- Butter
- Bacon
- Leeks
- Smoked Paprika
- Seafood
Stuffed Venison Burger
Stuffed Venison Burger with Blue Cheese and roasted mushrooms (butter, shallots, sage, white wine), topped with bacon and aioli, caramelized onions on a brioche bun
What do you do in your Off time?
- Watch sports
- Read
- Cook
Best Barbq sauce you have ever had outside of Buckstop?
Sonny Bryan’s in Dallas
What Beer would you Pair with your Bbq ribs?
Peroni
3rd dish:
Buckstop BBq Assortment
Buckstop BBq Assortment
Beef brisket
Pulled pork
Saint Louis Pork Ribs
What is your stand Barbq Sauce at Buckstop?
Tomato, vineger, little spice, little sweet — it goes with everything
What Challenges you Cooking in a restaurant?
- Being consistent
- When you have a bad day, reflecting, keeping a good face, staying positive
- Continue to push yourself every day to be better
Stay tuned for the next chef in the Dishing with the Chef series.
By: Richard Wolak