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Benoit Tremblay
Background
Born in Arvida, Quebec.
Trained
Chef Benoit completed his 6 year apprenticeship at Le Manoir du Sagnenay in
Avida under French and Swiss-German chefs.
Worked
He worked as a food manager for two national companies for 10 years. Benoit
then became the chef at Le Martinique Seafood Restaurant for one year. In 1979
he established and operated "The Barbeque Barn" and "Restaurant Benoit" until
1997 in Fredericton. Since 1998 Benoit has been working at the Lord Beaverbrook
Hotel, first as sous chef and now as Executive Chef.
How he got into cooking
Benoit remembers taking a summer job as a cook's helper in 1962 and he has been
cooking ever since.
First thing he ever cooked
Cream of Carrot soup.
Favorite Place to eat
At home, cooking for his wife and he has never received a complaint.
Recipe Tip
Throw a pinch of baking soda in your boiling water when cooking green
vegetables, it brings back the green color.
What he'd be if he weren't a chef
He sees himself doing woodworking or cabinet making.
Favorite Kitchen Tool
A paring knife and a Chef's knife.
Menu Bomb
He prepared Chicken a la King for his family one evening, the look of it did not
appeal to them, therefore they would not eat it and he never prepared it for
them again.
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