Executive Chef, Crab ShackBy Maureen Provençal
Quick bites with
Executive Chef, Crab ShackPhotos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
RL: Fresh Vegetables, very simple. Herbs, citrusy. Keep it light and clean. When you are choosing wines, a balanced meal will make any wine go with any meal. The onus is put on the chef to prepare the food properly.
PQ: One food you can’t live without?
RL: I love so many things; there is no answer to that question.
PQ: One ingredient you can’t live without?
RL: Extra virgin olive oil and herbs.
PQ: What food/drink should people be more open to trying?
RL: Everyone should try the one thing they don’t want to try.
PQ: One food you avoided as a child and now love?
RL: Squash and Brussel sprouts.
PQ: Weirdest thing you’ve ever eaten?
RL: Sea urchin.
PQ: Most memorable meal you’ve ever eaten?
RL: My wedding dinner at Tyrol Lodge with my new wife, friends, and family.
PQ: Exact moment you decided to become a chef?
RL: When I was cooking in Venezuela at La Hibiscus.
PQ: What’s your solution for a last minute meal?
PQ: Best trend in food/restaurants?
RL: Going towards healthier eating.
PQ: Worst trend in food/restaurants?
RL: Fast food in grocery stores.
PQ: Greatest professional moment?
RL: Interactive catering: Just enjoying the preparation, serving and seeing satisfied, happy people.
PQ: Where would you go to eat if you could go anywhere in the world?
PQ: What brought you to Whistler?
RL: Skiing and partying.
PQ: Who has been the most influential person on your cooking/career?
RL: Ron Lammie and my wife.
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