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David Roger
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The
Delta Bow Valley Calgary
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Background
Born in Vancouver, British Columbia.
Trained
David did his apprenticeship at the Pan Pacific Hotel in Vancouver. The Pan
Pacific is a true 5 diamond hotel and is consistently rated as one of the top 5
hotels in North America. While there he specialized in the Five Sails, the
hotel's 5 star dining room. The Five Sails is renowned for their innovation and
is dedicated to perfection in all aspects of dining. David received his
Certified Chef de Cuisine in 1994 which is the highest Chef certification in
Canada. David was also a board member of the CFCC in Victoria leading the
education of upcoming chefs for the city, and is looking forward to starting a
regional culinary team.
Worked
David worked at the Sheraton Fredericton Hotel, Pan Pacific Hotel,
Holyburn Country Club, The Coast Victoria Harbourside Hotel & Marina (David
created gourmet cuisine for the Blue Crab Bar & Grill, rated as one of the
top seafood restaurants on Vancouver Island), Canadian Pacific Hotels and Delta
Hotels in the Canadian Rockies (where he furthered his career in presenting
gourmet dishes of wild game and Alberta beef).
How he got into cooking
He worked at a restaurant through high school and loved it.
First thing he ever cooked
"Papaya", he sautéed it to surprise his mum at the age of 12.
Favorite Place to eat
"Zona's in Canmore, AB for their creative flair not only with their food
presentation but their distinctive dishware made just for them. Suze in
Victoria, BC for their Manhattan martini bar experience - a real high energy
place that is a combination of a tapas and martini bar/wine bar." David's
philosophy is a commitment to flavours and artistic presentation that allows
diners to have fun. "Food is supposed to be enjoyed and when paired with wine, a
wonderful atmosphere, and great people, the dining experience is enhanced."
Recipe Tip
The one thing that sets a chef apart is the dedicated commitment to details.
David finds that the vegetables that accompany a dish are usually an after
thought. David suggests that when cooking root vegetables and potatoes, start
with cold water, put the vegetables in and bring to a boil. Consistently check
so as to not over cook. This method will allow the vegetables to retain their
colour and texture. Vegetables are full of immense flavour and are a very
important complement to a dish and should not be overlooked.
What he'd be if he weren't a chef
"I love creating things with my hands, I would either be a woodworker or in
construction."
Favorite Kitchen Tool
"A blender (hand or stationary). I enhance food with flavoured oils and
vinaigrettes. I want to focus on the natural flavours coming through. The
blender allows me to create some amazing things."
Menu Bomb
"Oyster Crusted AHI Tuna with truffled potatoes. It had too many great flavours
but when all put together, they overwhelmed each other."
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