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Quick bites

Dave Sole, chef, The Burrow

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PQ: What’s your food/wine philosophy?

DS: I’m a firm believer in local products. Whether it’s wine or vegetables or seafood.

 

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

DS: Don’t cut corners. And don’t second guess yourself.

 

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

DS: Any type of ethnic food. Go into an ethnic restaurant and tell the server I’ve got $30, feed me what you would eat.

 

PQ: Weirdest thing you’ve eaten?

DS: As a child, a slug.

 

PQ: Most memorable meal you’ve ever eaten?

DS: The tasting menu at the Banffshire Club.

 

PQ: Exact moment you decided to become a chef?

DS: Sitting in my grandma’s kitchen watching her.

 

PQ: Most memorable meal you have ever served?

DS: When I served my family a meal and met my cousins from Scotland for the first time.

 

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

DS: At The Burrow. It is so much fun. It’s like going to play every day rather than going to work.

 

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

DS: Pasta with butter and parmesan.

 

PQ: Do you dream of opening your own restaurant?

DS: From time to time.

 

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

DS: It’s like painting with food. Everybody has different tastes. It’s like art is in the eye of the beholder.

 

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

DS: A picnic on Long Beach.

 

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

DS: From Whistler to Kamloops for Peter’s Pasta.

 

PQ: What brought you to Squamish?

DS: Change of pace.

 

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

DS: Splitz.

 

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

DS: My grandma.

 

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

DS: Do your research.

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