Quick Bites 

Keep it simple

Rodney McNabb, Beet Root Cafe
  • Rodney McNabb, Beet Root Cafe

Quick bites with

Rodney McNabb, sous chef, The Beet Root Cafe

Photo and interview by Maureen Provencal

PQ: What’s your food philosophy?

RM: Savouring of all flavours.

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

RM: Simplistic and clean.

PQ: One food you can’t live without?

RM: Seafood.

PQ: One ingredient you can’t live without?

RM: Extra virgin olive oil.

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

RM: People should be more open to paying for organics.

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

RM: Olives.

PQ: Weirdest thing you’ve eaten?

RM: Yak.

PQ: Most memorable meal you’ve ever eaten?

RM: The duck breast at Elements.

PQ: Exact moment you decided to become a chef?

RM: Probably when I discovered I could cook better than my mother.

PQ: Most memorable meal you have ever served?

RM: Spatch Cock.

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

RM: A vegetarian stir fry.

PQ: Greatest professional moment?

RM: Cooking Heat Ledger breakfast for a week.

PQ: Do you dream of opening your own restaurant?

RM: No.

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

RM: Morocco.

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

RM: To Nesters for Samurai Sushi.

PQ: What brought you to Whistler?

RM: Friends and snowboarding.

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

RM: Samurai Sushi.

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

RM: It’s been a personal endeavour.

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

RM: Learn to take the highs and lows.

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