Quick Bites 

James Love, Sous Chef, Christine’s

On the heart of the meal
  • On the heart of the meal

Text and photo by Maureen Provencal

PQ: What’s your food/wine philosophy?

JL: Follow your own tastes for compatibility.

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

JL: Appreciating each ingredient to showcase the heart of the meal.

PQ: Weirdest thing you’ve eaten?

JL: Uni.

PQ: Most memorable meal you’ve ever eaten?

JL: My anniversary dinner at Chow Thyme two years ago.

PQ: Most memorable meal you have ever served?

JL: Serving three senior Japanese ladies lamb shanks was definitely memorable. They were straight from Japan. It was an unusual meal for these ladies but they loved it.

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

JL: Working for the catering division with Whistler-Blackcomb. You do all levels of cooking at all sorts of locations. Definitely one of the most interesting jobs as a chef.

PQ: Greatest professional moment?

JL: First, getting my red seal. Second, being in charge of my own little 120-seater in Christine’s.

PQ: Do you dream of opening your own restaurant?

JL: Yes and no. Yes, because there would be a lot of satisfaction at the end of the day for a job well done. No because there are so many niggling little headaches.

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

JL: At home with friends because when we get together we make great meals.

PQ: Has Whistler opened up any doors for you?

JL: I moved here because of a career but I found snowboarding once I got here.

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

JL: Brian Plumber, Chef Bernard and his chef de partie Chris and everyone in my life who cares about food.

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

JL: Don’t get into this industry at all unless you love food.

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