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.

I was born and raised in Poland. From 1992 – 1996 I worked for Mercedes-Benz Poland; then from 1996 – 2006 I was the Executive Chef/ F&B Manager for Jacar in Poland, during the years there I started off as a cook at the Hotel Orbis S.A. Wroclaw in 2002-2003; from 2004 – 2006 I was also the Executive Chef of Hotel Park Plaza Poland and Hotel Mercury Poland. From 2006-2008 I was the Sous Chef Restaurant, Banquet, Catering at Lamirage” Russian Restaurant in Chicago. I then moved to Saskatchewan and was a Sous Chef from 2008 -1010 at a Greek/Canadian cuisine restaurant. In 2010 I moved to Vancouver and was the Chef de Party for Grouse Mountain Resort until 2011. Since 2011 I have been the Executive Chef /F&B Manager for Critics Choice Caterers (Film Industry). Since 2013 I have been the Executive Chef of Executive Hotel Vintage Park Vancouver; as well since 2012,I have been the Executive Chef for The Copper Chimney Restaurant and the Executive HOTEL LeSoleil in Vancouver.

You can follow Chef Jaroslaw Faryna on twitter @JaroslawFaryna

Are there any challenges for you being an Executive Chef of an Indian restaurant?

Some people who are passionate in life work in different cultures vs some people “cooks” work in the industry out of school. It is has been a great experience for me, taking ideas from the kitchen.

When you are creating dishes, do you make them spicy for your Indian dishes?

I don’t like spicy or sweet, I like dishes to be balanced.

Have you encountered any problems finding ingredients locally?

Not really, for Indian cuisine you can always find the ingredients here.

 

What is the trick to Butter Chicken?

I have a very good team, one of my chefs had an old school recipe that he had made for years, we make it with tomato and a little cream to make it lighter. Chef makes it from the heart.

 

1st dish:

Indian Smoked Duck Salad with papaya, gooseberry dressing

Arugula

Red radish

Cherry tomatoes

Red beets

Sunflower seeds

Dressing: papaya, gooseberries, mustard, honey

What was your inspiration behind this dish?

Healthy and perfect for summer. Indian because it is smoked duck. Not popular in Indian restaurants but we can make it so.

How do you smoke the duck for your salad?

The duck is marinated for 24 hours, then dry in the fridge, its then marinated in Indian spices, then smoked in shallow wood, then mixed with Indian tea for 25-30 mins.

What are your favourite cuisines to eat personally?

Old school French, Russian and Italian

What is your favourite dish?

Actually it’s not a dish but a drink, a cup of strong coffee

2^nd dish:

Tandoor Halibut on Orange Couscous

With gooseberry, champagne sauce

Gooseberries

Champagne Prosecco

Onions

Caraway

What was your inspiration behind this dish?

Summer, I had an idea to use couscous which is healthy using champagne gives a lighter taste and using gooseberries in the sauce instead of the garnish.

What 5 ingredients would we find in your home pantry?

1. Fresh herbs
2. Olive oil
3. Vegeta (spice mix)
4. Fish
5. Rack of lamb

What do you like to do in your Off Time?

• Family time
• Walking
• Beach walks
• Winter sports – ski
• Summer sports – swimming

3^rd dish:

Cheesecake with chocolate and berry dressing

Home-made cheese

What was your inspiration behind this dish?

Taking a recipe that my grandfather made and changed it to be more modern.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak