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Quick Bites

Quick bites with Neal Harrison, Sous Chef, Aubergine Grill

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PQ: What’s your food/wine philosophy?

NH: Fresh, local, organic, in that order. Using New World influences.

 

PQ: What’s the most important principle in cooking?

NH: Hard work, persistence, teaching yourself, keeping up to date on things. Not becoming complacent. Being adaptable.

 

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

NH: Raw fish and raw meats.

 

PQ: Weirdest thing you’ve eaten?

NH: Raw pig’s blood on rice in Thailand in a Karen Chief’s hut.

 

PQ: Most memorable meal you’ve ever eaten?

NH: Two hours after eating the pig’s blood, our guides cooked us a 12-course meal by candlelight to the sound of elephants and the women pounding rice.

 

PQ: Exact moment you decided to become a chef?

NH: When I was 15 I was working part time as a prep cook and really enjoyed it. I also won a Christmas Cake competition and thought “hey, I’m pretty good at this.”

 

PQ: Most memorable meal you have ever served?

NH: Probably last summer. I did a fresh mackerel barbecue for my boss, friends and family.

 

PQ: What are the differences between being a chef in England and a chef in Whistler?

NH: Eating habits. There are a lot more allergies over here. There is a huge problem with transportation in Canada getting fresh ingredients.

 

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

NH: Fresh pasta, parmesan cheese, black pepper and olive oil.

 

PQ: Greatest professional moment?

NH: Getting my job here at Aubergine Grill was really important for me.

 

PQ: Do you dream of opening your own restaurant?

NH: It’s my main dream.

 

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

NH: I’d have tapas on Las Ramblas in Barcelona.

 

PQ: How far have you traveled for a great meal?

NH: About 200 miles. I went to Rick Stein’s place in Padstow.

 

PQ: What brought you to Whistler?

NH: Quality of life. Everything I wanted was on my doorstep.

 

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

NH: I would have Alex Stoll come cook for me and all my friends on the mountain.

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