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Dale Nichols
Background
Born in Moncton, New Brunswick.
Trained
George Brown College, Toronto. "I had the benefit of apprenticing under the
amazing Mark McEwan."
Worked
Sutton Place, Pronto and Acrobat.
How he got into cooking
"I remember it quite vividly, I saw a Chef on a Sun Quest travel
brochure. There
he was standing in front of this huge buffet on a cruise ship. It was
inspirational."
First thing he ever cooked
"I remember the day. I was in deep as a culinary professional when I had to turn
all kinds of vegetables for New Years in 1983. There must have hundreds of
portions needed!"
Favorite Place to eat
"Da Maurizio's or Maple, both flavorful and tasty."
Recipe Tip
"Do not overcook everything. Cook roasts initially in a hot (450 degree) oven
then back off to 200 to 300 degrees. This will sear in all the great flavor
while retaining all the juices. Also use a meat
thermometer."
What he'd be if he weren't a chef
"Fire Fighter or a Professional Scuba Diver."
Favorite Kitchen Tool
"My Tongs", (as he pulls them from his hip pocket).
Menu Bomb
"Gnocchi, nice dish and it was great, however not every one was open to the
concept."
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