Danny Bower

Background
Born in Saint John, NB, Canada.

Trained
Trained at the Culinary Institute of America, Hyde Park, N.Y.

Worked
Worked at Pineapple Beach Club (Antigua), Marriott Hotels, Sheraton Halifax Hotel & Casino, Cara Foods.

How he got into cooking
"I've been in the kitchen since the age of seven, I guess it was just natural and logical place to be."

First thing he ever cooked
"I made a double chocolate cake with boiled icing."

Favorite Place to eat
"After a long Friday night behind the line, I love to go to an exquisite Culinary treat at D'Amaurizzio's in Halifax, NS.  They always make you feel welcome and the food is not only appealing to the eye but taste and texture is devine."

Recipe Tip
"Always use a spoon to peel kiwi; it will scrape away only the the outermost skin and leave the juiciest part behind."

What he'd be if he weren't a chef
"An R.C.M.P. Officer."

Favorite Kitchen Tool
"Tourne Knife."

Menu Bomb
"Beer & Ginger marinated Flank Steak sesame crusted. One of my favorite dish's to prepare is a new concept of East meets West."

Recipes
Coq au Vin

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