Executive Chef, Monks Grill
Photos and questions by Maureen Provençal
PQ: Whats your food/wine philosophy?
JC: Be a cook. Appreciate where your ingredients come from. Never stop learning.
PQ: Whats the secret to Italian cooking?
JC: Love and olive oil.
PQ: What food/drink should people be more open to trying?
JC: Something new, untried.
PQ: Weirdest thing youve ever eaten?
PQ: Most memorable meal youve ever eaten?
JC: Susur in Toronto.
PQ: Exact moment you decided to become a chef?
JC: When I failed calculus. And when I walked into my first class in cooking school.
PQ: Whats your solution for a last-minute meal?
PQ: Best trend in food/restaurants?
PQ: Worst trend in food/restaurants?
PQ: Greatest professional moment?
JC: Standing ovation at Les Toques Blanches.
PQ: Where would you go to eat if you could go anywhere in the world?
JC: Paul Bocuse in Lyon.
PQ: Where would you go for your last meal in Whistler?
JC: At home.
PQ: What brought you to Whistler?
PQ: Personal hero.
JC: Albert Schnell.