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Quick Bites

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Compiled by Maureen Provencal

Quick bites with: Doug Burnett, Supervisor, Chic Pea

 

PQ: What’s your food/wine philosophy?

DB: Get out there and try new things — and don’t be afraid to spend a little money doing it!

 

PQ: Exact moment you decided to become involved in the food and beverage industry?

DB: I was sitting in an Economics class at UVic writing a schedule for the restaurant I was managing in Victoria at the time — that was the last semester I did at UVic.

 

PQ: Most memorable meal you have ever served?

DB: I served the Queen at The Empress in Victoria.

 

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

DB: Currently working at Elements, we work in such a small space and produce such a high quality of product — it really amazes me every shift!

 

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

DB: Sushi from Samurai.

 

PQ: Greatest professional moment?

DB: Being selected to represent Whistler Blackcomb Food and Beverage on the foreign recruiting trip to Australia in June 2006.

 

PQ: Do you dream of opening your own restaurant?

DB: Don’t think so.

 

PQ: How would you describe what it is to be a supervisor/manager?

DB: A balancing act keeping my staff, my guests and my boss happy. You have to find that equilibrium and figure out how to maintain it.

 

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

DB: France, for the cheese and wine.

 

PQ: What brought you to Whistler?

DB: Career and snowboarding.

 

PQ: Has Whistler opened up any doors for you?

DB: Absolutely. I have had the opportunity within this company to do so many things.

 

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

DB: Dinner at the Rimrock Café.

 

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

DB: My old GM at Canoe in Victoria, David Young. He taught me how to balance taking care of the business while taking care of your people.

 

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

DB: Be ready to work hard.

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