|
Michel Gosselin
Background
Before assuming the Chief Chef's role at Top Deck, L'Auberge Brunswick Hotel,
Michel performed the executive chef function for the Habitant Restaurant in
Richibucto for 3 years. He has also had the privilege of managing Chateau a
Pape, and worked as the chef for Hotel Shediac and Fisherman's Paradise prior to
that. Much of his apprentice work was done in Montreal at Desjardins Seafood.
Trained
His formal training took place at the Cordon Blue Paris, completed in 1984.
Informally, representing the third generation of chefs, Michel Gosselin
attributes his father for providing the best training he has received.
How he got into cooking
"It is in the family - his grandfather and father are chefs as is his brother."
First thing he ever cooked
"Fricot Acadien."
Favorite Place to eat
"Chateau Manoir Victoria, Quebec City (Old Quebec)."
Recipe Tip
"Use fresh ingredients whenever possible - herbs, vegetables, fresh cut of meat,
etc."
What he'd be if he weren't a chef
"A referee for Hockey."
Favorite Kitchen Tool
"2 favorites - scraper spatchula and a propane lighter."
Menu Bomb
"None - I always experiment before putting anything on the menu."
|
