Quick bites with
Shane MacDonald, chef, Palmers Gallery
Interview and photos by Maureen Provencal
PQ: Whats the most important principle in cooking?
SM: Have an open mind, and try to learn something from everyone you work with. Good or Bad.
PQ: One food you cant live without?
SM: Fish and seafood.
PQ: One ingredient you cant live without?
PQ: One food you avoided as a child and now you love?
PQ: Weirdest thing youve eaten?
SM: Veal tongue.
PQ: Most memorable meal youve ever eaten?
SM: Wining and dining in Quebec City.
PQ: Exact moment you decided to become a chef?
SM: Am I there yet?
PQ: Most memorable meal you have ever served?
SM: Backyard cooking with friends and family.
PQ: Most interesting environment youve ever worked in.
SM: Black-Box cooking competition with lights and television cameras in my face.
PQ: Whats your solution for a last minute meal?
SM: Toasted tomato and cheese sandwich.
PQ: Best trend in food/restaurants?
SM: People getting back to comfort style foods.
PQ: Worst trend in food/restaurants?
SM: Complicated food; people masking flavours.
PQ: Greatest professional moment?
SM: When I was given a chef role while I was an apprentice in a kitchen Id never worked in with a staff Id never worked with at a function serving 500 people, with a standing ovation at the end.
PQ: Where would you go to eat, if you could go anywhere in the world?
SM: Adria Farans Restaurant in Spain.
PQ: What brought you to Whistler?
PQ: Where would you go for your last meal in Whistler?
SM: I dont think itll ever happen. Im not planning on leaving.
PQ: Who has been the most influential person on our cooking/career?
SM: My mother and grandmother, both lovers of food.
PQ: What would you advise someone wanting to come into this industry?
SM: If youre not already crazy youll be there soon.