Quick Bites 

From dishwasher to discerning chef


Text and photo by Maureen Provencal

James Brook

Sous Chef, Joey Chan’s Chinese Eatery

PQ: What’s your food/wine philosophy?

JB? Always perfection. Cooking foods that complement each other.

PQ: One food you can’t live without?

JB: Steak.

PQ: One ingredient you can’t live without?

JB: Salt.

PQ: What food/drink should people be more open to trying?

JB: New food and gin.

PQ: One food you avoided as a child and now you love?

JB: Fish.

PQ: Weirdest thing you’ve ever eaten?

JB: Oysters.

PQ: Most memorable meal you’ve ever eaten?

JB: Christmas buffet at King Valley, Ontario.

PQ: Exact moment you decided to become a chef?

JB: I was 13 years old washing dishes at Cherry Downs Golf & Country Club in Ontario.

PQ: What’s your solution for a last-minute meal?

JB: Peanut butter & honey on toast.

PQ: Best trend in food/restaurants?

JB: The quality of fine dining.

PQ: Worst trend in food/restaurants?

JB: There is no worst trend. Everybody has their own tastes.

PQ: Greatest professional moment?

JB: Being a prep cook at the Crab Shack and within a month being promoted to Sous Chef.

PQ: Where would you go to eat, if you could go anywhere in the world?

JB: My grandmother’s house when she is serving chilli.

PQ: Where would you go for your last meal in Whistler?

JB: The Tratt.

PQ: Who has been the most influential person on your cooking/career?

JB: My old chef Leighton Asaparte.


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