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Quick Bites

Loose morals but wicked in the kitchen

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Quick bites with

Jipsea Levan

"The only other guy who knows how to cook at Millar Creek Cafe, besides the owner"

Photo and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

JL: Meat and potatoes.

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

JL: Satisfying the hungry masses – it’s not about what you want to eat, it’s about what they want to eat.

PQ: One food you can’t live without?

JL: Red meat.

PQ: One ingredient you can’t live without?

JL: Salt

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

JL: Liver.

PQ: Weirdest thing you’ve ever eaten?

JL: Tripe.

PQ: Most memorable meal you’ve ever eaten?

JL: Curried Spam and lentils.

PQ: Exact moment you decided to become a chef?

JL: When the government told me they would pay me to go to school.

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

JL: Millar Creek Café.

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

JL: I don’t believe in last-minute meals. You’re always going to eat so you should always have something ready.

PQ: Worst trend in food/restaurants?

JL: Food as a religion.

PQ: Greatest professional moment?

JL: Getting into Quick Bites in Pique Newsmagazine .

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

JL: The Flaming Chicken Restaurant in Bangkok. They soak a chicken in brandy, light it on fire, put it in a catapult and launch it to your table, where your unicycling waiter will catch it and serve it to you.

PQ: What brought you to Whistler?

JL: Loose morals.

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

JL: Rico Sauve.

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

JL: Further up the ladder you get, the more you have to work.

PQ: What is the most important principle in cooking?

JL: Cook it till it’s done.

PQ: Do you dream of opening your own restaurant?

JL: Only when I really hate myself.

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