Quick Bites 

Live dangerously, try red wine with fish

Wayne Katz, Gone Whistler in the Village. Photo by Maureen Provencal
  • Wayne Katz, Gone Whistler in the Village. Photo by Maureen Provencal

Wayne Katz

Owner/operator, Gone Whistler in the Village

PQ: Food/wine philosophy?

WK: Not to take it serious, but to enjoy it. You can have red wine with fish and white wine with meat. Not to follow the old school philosophy.

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

WK: K.I.S.S.

PQ: One food you can’t live without?

WK: Rice.

PQ: One ingredient you can’t live without?

WK: B.C. fruit & vegetables.

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

WK: All foods. Try it all. We limit ourselves.

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

WK: Pickled herring.

PQ: Weirdest thing you’ve eaten?

WK: Chocolate covered ants.

PQ: Most memorable meal you’ve ever eaten?

WK: My dad’s meals. He was a chef out of Europe.

PQ: Most memorable meal you have ever served?

WK: I catered three banquets in one night to 600 people.

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

WK: When I worked in a camp feeding 6,000 men.

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

WK: Stir fry.

PQ: Best trend in food/restaurants?

WK: Sushi.

PQ: Worst trend in food/restaurants?

WK: Genetically altered food.

PQ: Greatest professional moment?

WK: Being an owner/operator in the food industry.

PQ: Do you dream of opening your own restaurant?

WK: I dream of owning and operating a fully organic restaurant.

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

WK: China.

PQ: How far have you traveled for a great meal?

WK: Hundreds of miles.

PQ: Has Whistler opened up any doors for you?

WK: Absolutely, yes. It’s all the people I met in the industry as well as the community.

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

WK: I would have a barbecue at home with family and friends.

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

WK: My father

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

WK: Be prepared to work long hours and shift work.

Comments

Subscribe to this thread:

Add a comment

Latest in Food News

More by Maureen Provençal

  • Quick bites

    with Etienne Garneau, Chef, The Burrow
    • Jun 1, 2007
  • Quick bites

    With Julien Millan, sous chef, Merlin's
    • May 25, 2007
  • Quick bites

    With Paul McGeough, owner/chef, Splitz Grill
    • May 18, 2007
  • More »

© 1994-2017 Pique Publishing Inc., Glacier Community Media

- Website powered by Foundation