Roll Call
What do you do to pay the rent?
Product Manager Distributed Products
Garland Canada
I manage the Frymaster, Jackson and Varimixer brands as well as developing and executing all our communication products; special events; tradeshows and Celebrity Chef program.
Why am I asking you questions?
I hope that you and Jane are my friends and we are sharing some information. Primarily you are asking me these things because I am your contact and liaison with Garland Canada for the Celebrity Chef program and your future expansion plans with new restaurant concepts.
What does Soul Food mean to you?
It is a cd by Roger Mooking and it is a segment of the culinary landscape that can be attributed to African and Caribbean American and Canadians who have migrated their cuisine into our mainstream culinary landscape. To me it talks to food that has its origins in blues; rock-a-billy and soul music. To me it says more earthier basic foods, not necessarily mainstream proteins; produce or starches that are adapted to the segment, pairing the meaning and soul of the music with the soul of the food.
Im pretty sure that it is served on the Soul Train as well.
If you could create a food and music experience what would it be?
This would be an eclectic mixture of music ranging from country to R&B to some classical music, depending upon mood. The culinary elements would likely all be comfort foods that would take me back closer to my upbringing of a stews; soups; casseroles and fresh breads that were the staples of a family that was not wealthy and had to be creative with all the money that was allocated to food. it would be food and music that would be shared with others who are close to you. There would be two distinct elements to the experience the preparation of the food; selecting ingredients; prepping the food and cooking the food. the second part would be eating your creation on the second day with friends and family. Dishes of this nature are always better on the second day after they have a chance to sit, steep and age properly. Anticipation of the meal and the interaction with friends, back dropped with the right music would be the total package.
Kosher or sea salt?
Sea Salt for sure.
Wine or cocktails?
Depending on the occasion, but more likely to be wine.
Prosciutto or Spam?
Prosciutto, I spent way too much time in the armed services enjoying the 99 ways cooks can attempt to recreate Spam into something edible 98 of them were complete and utter failures.
Who is your favourite Iron Chef?
Jason Rosso
What is your favourite thing to smoke?
If you had asked me 20 years ago, I would have answered a restricted substance on a irregular basis. Nowadays, nothing.
What is your favourite music to listen to while cooking, besides Soul Food of course?
It bounces between R&B and some country. If I am looking to irritate my wife, I can go through an entire cd of Barry White, which pretty much sets her teeth on edge. Lately I have gained a bit more insight and exposure to Johnnie Reid and I like some of his music as well and he is Canadian. It is funny to watch the evolution with him, as he is a CMA male vocalist of the year for 2008, but he is now evolving more into a torchy, bluesy type singer.
What are your top 3 food experiences after Nyood and Kultura of course?
I have never been invited to Kultura, so I cant comment on that one.
I like Restaurant Initiale in old Quebec City, the chef Yvon LeBrun and his wife Rolande are a perfect compliment to each other and the front and back of the house are incredibly harmonious.
The Thistle in Burlington when I am looking to clog my arteries with the deep fat frying of traditional fish and chips.
Café du Monde in Quebec City for the wine pairings and pate.
Product Manager Distributed Products
Garland Canada
I manage the Frymaster, Jackson and Varimixer brands as well as developing and executing all our communication products; special events; tradeshows and Celebrity Chef program.
Why am I asking you questions?
I hope that you and Jane are my friends and we are sharing some information. Primarily you are asking me these things because I am your contact and liaison with Garland Canada for the Celebrity Chef program and your future expansion plans with new restaurant concepts.
What does Soul Food mean to you?
It is a cd by Roger Mooking and it is a segment of the culinary landscape that can be attributed to African and Caribbean American and Canadians who have migrated their cuisine into our mainstream culinary landscape. To me it talks to food that has its origins in blues; rock-a-billy and soul music. To me it says more earthier basic foods, not necessarily mainstream proteins; produce or starches that are adapted to the segment, pairing the meaning and soul of the music with the soul of the food.
Im pretty sure that it is served on the Soul Train as well.
If you could create a food and music experience what would it be?
This would be an eclectic mixture of music ranging from country to R&B to some classical music, depending upon mood. The culinary elements would likely all be comfort foods that would take me back closer to my upbringing of a stews; soups; casseroles and fresh breads that were the staples of a family that was not wealthy and had to be creative with all the money that was allocated to food. it would be food and music that would be shared with others who are close to you. There would be two distinct elements to the experience the preparation of the food; selecting ingredients; prepping the food and cooking the food. the second part would be eating your creation on the second day with friends and family. Dishes of this nature are always better on the second day after they have a chance to sit, steep and age properly. Anticipation of the meal and the interaction with friends, back dropped with the right music would be the total package.
Kosher or sea salt?
Sea Salt for sure.
Wine or cocktails?
Depending on the occasion, but more likely to be wine.
Prosciutto or Spam?
Prosciutto, I spent way too much time in the armed services enjoying the 99 ways cooks can attempt to recreate Spam into something edible 98 of them were complete and utter failures.
Who is your favourite Iron Chef?
Jason Rosso
What is your favourite thing to smoke?
If you had asked me 20 years ago, I would have answered a restricted substance on a irregular basis. Nowadays, nothing.
What is your favourite music to listen to while cooking, besides Soul Food of course?
It bounces between R&B and some country. If I am looking to irritate my wife, I can go through an entire cd of Barry White, which pretty much sets her teeth on edge. Lately I have gained a bit more insight and exposure to Johnnie Reid and I like some of his music as well and he is Canadian. It is funny to watch the evolution with him, as he is a CMA male vocalist of the year for 2008, but he is now evolving more into a torchy, bluesy type singer.
What are your top 3 food experiences after Nyood and Kultura of course?
I have never been invited to Kultura, so I cant comment on that one.
I like Restaurant Initiale in old Quebec City, the chef Yvon LeBrun and his wife Rolande are a perfect compliment to each other and the front and back of the house are incredibly harmonious.
The Thistle in Burlington when I am looking to clog my arteries with the deep fat frying of traditional fish and chips.
Café du Monde in Quebec City for the wine pairings and pate.
