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Troy Baglole
Background
Born in Shelbourne, Nova Scotia
Trained
At the Culinary Institute of Canada in Charlottetown, Prince Edward Island
under Hans Anderegg, from 1993-1995.
Worked
In the summer of 1995 Chef Baglole worked at the Algonquin Hotel in
St. Andrews, from there he moved to Bern Switzerland to work at the Hotel
Bern. In 1997 Troy moved to the Prince George Hotel in Halifax, Nova Scotia
where he worked along side his mentor, Chef Steve Huston. He was the Team
Captain for the Junior Team Nova Scotia in 1999, anda Team Member for
the Prince George on the senior level in 2000 team. Consecutive gold medals
for both years.
How he got into cooking
His Mom was an incredible cook.
First thing he ever cooked
In grade10 he cooked a wild mushroom stuffed chicken with pistachio
and spinach pesto.
Favorite Place to eat
Da Maurizio, The Left Bank and The Economy Shoe Shop in Halifax.
Recipe Tip
Fish is delicate, don't overcook it.
What he'd be if he weren't a chef
Troy's first choice would be a musician as he gets together with friends
often and jams. His second choice would be a dentist.
Favorite Kitchen Tool
A "Serrated Knife." since it is very versatile.
Menu Bomb
A mustard seeded and encrusted pork with caramelized apples and raspberry
coulis.
Recipes
Peppered Strawberries in Rum
Coconut Ice Cream
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