Quick Bites 

The portable chef

Quick Bites

Glenn Rodgers

Manager of Wayne’s Life; Gone Whistler in the Village

PQ: Food/wine philosophy?

GR: For me it’s real easy if I keep things simple and fresh.

PQ: What’s the most important principle in cooking?


PQ: One food you can’t live without?

GR: B.C. Wild Salmon.

PQ: One ingredient you can’t live without?

GR: What Wayne said.

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

GR: Asparagus.

PQ: Weirdest thing you’ve eaten?

GR: Prairie oysters served fresh off the branding iron.

PQ: Most memorable meal you’ve ever eaten?

GR: Family dinners when I was growing up, and they continue today.

PQ: Exact moment you decided to become a cook?

GR: When I first got involved in our family’s fishing camp cooking and barbecuing.

PQ: Most memorable meal you have ever served?

GR: When I used to pull up to a beach with a fresh catch and cook for people from all over the world who had never seen anything like it before. It wasn’t fancy but it was really fun.

PQ: Most interesting environment you’ve ever worked in?

GR: Working in the fishing camps on B.C.’s West Coast.

PQ: Best trend in food/restaurants?

GR: Getting away from saturated fatty foods.

PQ: Worst trend in food/restaurants?

GR: I hate paying big bucks for tiny portions.

PQ: Greatest professional moment?

GR: Feeding Wayne’s cat when Wayne’s away.

PQ: Do you dream of opening your own restaurant?

GR: I’d rather work with Wayne than compete with him.

PQ: What brought you to Whistler?

GR: Witness relocation program.

PQ: Has Whistler opened up any doors for you?

GR: Yes. It’s the people walking in through the door. You get to know the people of the community.

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

GR: Hopefully I would be invited to Wayne’s barbecue.

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

GR: My mom.

PQ: What would you advise to anyone wanting to come into this industry?

GR: It’s a portable career. You can work anywhere in the world.


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