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Busch Dubay
Background
From Connecticut, Busch was already working in the hospitality industry as a
teenager. His career has lasted 31 years - so far!
Trained
After high school, he was headed for the Culinary Institute of America, but
family obligations prevented his attending. Instead, he was recruited into an
apprenticeship program, receiving his journeyman papers in 1977. Busch remembers
his first boss. "He was an old army cook, who did everything, and thought we
should do everything too." That philosophy stuck, and Busch purposely moved
around to many places in order get as broad an experience as possible.
Worked
In 1988 he was invited to be the chef at a new fine dining restaurant being
planned by "the friend of a friend", who lived in Nova Scotia.
"And I thought,
why not? It will be a new experience."Busch stayed to continue his career here,
running his own catering company for a time before going to work as Executive
Chef for such operations as Edwards Fine Foods, then SAS Restaurants, RCR
Catering including the Lord Nelson Hotel, and now for Energetic Foods, which
includes Hogie's, Le Bistro, McKelvie's and Salty's.
First thing he ever cooked
It was Eggplant Parmigiana, a meal he had to prepare for his internship
training. "The first time I ever ate it too," he laughs.
Favorite Place to eat
"My own home - my wife makes the best breakfast going."
What he'd be if he weren't a chef
A tough question for Busch. He saw himself maybe as a guidance counselor, or
promoting vocational training for community colleges. His well-deserved
reputation for supporting the ongoing training of young chefs bears this out for
sure.
Favorite Kitchen Tool
"I'd be dead in the water without a reliable dishwasher - the human kind I mean!"
Menu Bomb
He remembers in great detail the nightmare function when his Alto Sham
rotisserie unit broke down and he was forced to serve rare roast beef to a crowd
who almost unanimously wanted well done!
Busch was honored for year 2000, to be named the Atlantic
Region Chef of the Year by the Canadian Federation of Chefs & Cooks, one of
four finalists from across the country.
Recipes
Chicken & Mushroom Marsala
Grilled Salmon Steak
Grilled Seasonal Vegetables
Shrimp, Artichoke & Jalapeno Dip
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