Quick Bites 

Mark Smith, Chef, Glacier Creek

PQ: What’s your food/wine philosophy?

MS: I like to support B.C. wines. Their product has really stepped up in the last five years, and I like to support the local economy. I like to use local, fresh produce when I’m cooking.

 

PQ: One food you can’t live without?

MS: Tomatoes.

 

PQ: One ingredient you can’t live without?

MS: Cilantro.

 

PQ: Weirdest thing you’ve eaten?

MS: Chicken feet at dim sum.

 

PQ: Exact moment you decided to become a chef?

MS: In 1982 when I was working at a golf country club in Langley.

 

PQ: Most memorable meal you have ever served?

MS: When I was working at A Kettle of Fish I served Sydney Portier and Gordie Howe.

 

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

MS: This current environment at Glacier Creek.

 

PQ: Greatest professional moment?

MS: There’s been lots of them. Two recent ones being when I was barbecuing with Bob Hasselback and the A Team. We received runner up for the Canadian Grand Reserve Champions and B.C. Champions for 2006.

 

PQ: Do you dream of opening your own restaurant?

MS: Sometimes yes, sometimes no.

 

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

MS: I think you have to have a real passion for food and the people that work for you to be successful.

 

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

MS: Cambodia.

 

PQ: What brought you to Whistler?

MS: I was in between jobs and a bunch of kids took me snowboarding. I enjoyed it so much I thought: “I’m going to move to Whistler.”

 

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

MS: My mother, by being such a bad cook.

 

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

MS: Go back to school.

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