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Quick bites with

Grant Cousar

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Co-owner, head chef Whistler Cooks Catering

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

GC: Fresh, local, not overworked. The best wine in the world is the one you can afford to drink a lot of.

PQ: One food you can’t live without?

GC: I love them all the same.

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

GC: Something they have never tried before.

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

GC: Squash.

PQ: Weirdest thing you’ve ever eaten or misunderstood?

GC: Vegemite.

PQ: Most memorable meal you’ve ever eaten?

GC: Bumbu Bali in Bali, a 14-course authentic Balinese meal made with the refinements of a Dutch chef.

PQ: Exact moment you decided to become a chef?

GC: I woke up one morning and realized I was having more fun at my restaurant job than at school.

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

GC: Pasta with fresh sauce and veggies.

PQ: Best trend in food/restaurants?

GC: Slow food, fresh ingredients, farm relationships.

PQ: Worst trend in food/restaurants?

GC: Untrained chefs.

PQ: Greatest professional moment?

GC: My business, it’s ongoing.

PQ: Where would you go to eat if you could go anywhere in the world? GC: Loire Valley, France.

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

GC: Edgewater for the venison and the views.

PQ: What brought you to Whistler?

GC: Career and the whimsical idea of being a ski bum.

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

GC: Mom.

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