Quick bites with 

Norm Bishop

Chef de partie, Monk’s Grill

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

NB: Cook it the best you can.

PQ: One food you can’t live without?

NB: Fish.

PQ: One ingredient you can’t live without?

NB: Salt.

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

NB: Ice wine.

PQ: Weirdest thing you’ve ever eaten?

NB: Cod Tongue.

PQ: Most memorable meal you’ve ever eaten?

NB: At Daphne’s Restaurant in Barbados with my wife.

PQ: Exact moment you decided to become a chef?

NB: While cooking with my fellow fire fighters.

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

NB: Whatever’s handy.

PQ: Best trend in food/restaurants?

NB: New ideas.

PQ: Worst trend in food/restaurants?

NB: Poor service.

PQ: Greatest professional moment?

NB: Working for Chef John at Monk’s.

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

NB: Back to Newfoundland.

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

NB: Southside Diner for Reese’s Fat Bastard sandwich.

PQ: What brought you to Whistler?

NB: Cooking.

PQ: Personal hero?

NB: My father.


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