Quick Bites 

Mike Park, Co-owner/Chef, The Parkside

PQ: What’s your dining philosophy?

MP: Slow food and long wine.

 

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

MP: Experiment often; don’t be afraid to try new ingredients.

 

PQ: One food you can’t live without?

MP: Spaghetti.

 

PQ: One ingredient you can’t live without?

MP: Garlic.

 

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

MP: Seafood varieties, especially fish.

 

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

MP: I never liked liver and I still hate it. But I am warming up to Brussels sprouts.

 

PQ: Most memorable meal you’ve ever eaten?

MP: My first date with my wife. We went to Les Deux Gros 16 years ago. We had trout.

 

PQ: Exact moment you decided to become a chef?

MP: I’ve always worked in the kitchen, it was my first job.

 

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

MP: When I was younger I worked at Sanders on the beach. It was chaos.

 

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

MP: Pasta.

 

PQ: Greatest professional moment?

MP: Opening my first restaurant.

 

PQ: Do you dream of opening your own restaurant?

MP: Now that I have, I have bad dreams about the restaurant. Restaurant nightmares!

 

PQ: How would you describe what it is to be a chef?

MP: Immediate gratification. Great opportunity for creativity.

 

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

MP: Restaurant hopping in Europe.

 

PQ: What brought you to Whistler?

MP: Work, a change of environment and to ski.

 

PQ: Has Squamish opened up any doors for you?

MP: Yes, we opened our restaurant.

 

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

MP: My mother.

 

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

MP: Do it because you love it. Don’t do it for the money. You really have to be a people person.

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