- James Holehouse, Team Member
- Roger Andrews, Support Member
- Patrick Gayler, Team Member
- Peter Dewar, Team Member
- Brad Horen, Team Captain
When did you realize you liked to cook?
I remember it wasn't really cooking — I loved eating! My grandmother was an amazing cook and I spent a lot of summers in her PEI kitchen.
What is your favourite style of cooking?
I definitely go for a modern style. I use classical techniques, but I like to do things with a very modern presentation. I like to keep everything very clean on the plate.
Who are some chefs that you feel are setting trends today?
On the classic side, Thomas Keller is a favourite. I always refer back to his cookbook. I give the top student in my class each year a copy of The French Laundry Cookbook and tell them, "You'll keep going back to it."
For innovation, right now I'd say Wylie Dufresne. I was in New York for a competition in February and went to his restaurant, WD~50. It was the best meal I've ever had in my life. Ever. So inspiring. I'm hoping to go there this summer for a stage.
Interesting cooking experience: What comes to mind?
I used a lady's kitchen sink as the oven … well, as a thermal circulator … basically a water bath. I cater private dinners for up to 12 in people's homes, taking over the host's kitchen. There was no pan large enough for the rack of lamb, so — time for innovation. Or desperation! She brought all her friends in to take a look.
Do you have any special dishes in your repertoire?
I've got one that's unique: oyster panna cotta … raw oyster, slightly blanched, set inside a spiced panna cotta and served with 14 other elements. I call it my $20,000-dish 'cause that's what I won when I made for a competition.
Is there one food you could never give up?
Tuna — raw. And chocolate milk. But never together.
What's your favourite way to eat?
Casual, with chopsticks. I'm a sushi fiend. I love sushi.
What would people be surprised to find in your kitchen?
An empty fridge. I'm never home. I eat at work or eat out, or I'm travelling. But I do have a freezer stocked with edamame.
Food and drink pairing when you're kicking back at home?
Heineken and pizza.
Do you have any guilty pleasures?
Driving fast. A pizza place I like near home — their number's on speed dial. They know right away what I want. And a sushi place in Halifax. I ordered a roll "my way" so often, they've put on the menu as The Peter Roll [tuna, avocado, spicy mayo and tempura bits].
If you could go anywhere in the world for your birthday, where would you go?
To the Nürburgring Grand Prix Racetrack in Germany. It's a public racetrack where you can drive your car.
Besides cooking and eating, is there another food-related activity you enjoy?
I once tried grocery shopping and dating at the same time. But it didn't work. Maybe I massaged the fruits and vegetables too much… And we were shopping different aisles: I was going around the outside of the store and she was going up and down the inner aisles. When she picked up the Cheez Whiz, I knew it just wasn't meant to be.
What would people be surprised to learn about you?
Most people are shocked when they come into my house and into my bedroom and discover my closet is almost as big as my bedroom. I like my fashion.
What do you do to relax, unwind, and de-stress?
I drive my car. And I go snowshoeing with my dog Hunter, a five-year old German shorthaired pointer. We do everything together.
What's the biggest charge you get out of competition?
The thing that I enjoy most is the planning stage, getting prepared, making sure everything is organized, clean, ready. The best compliment I ever got from a kitchen judge was that it looked like I did nothing all day, and then the food magically appeared.
What's one of the best parts of teaching?
When I visit students out on the job during their co-op (in the summer between 1st and 2nd year) and see how they've grown, become accomplished learners.
What's the best advice you ever got about being a chef?
Don't have romantic relationships at work.
