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Farrell Antecol
Background
Farrell was born and raised in Montreal.
Trained
He attended Humber College in Toronto, and graduated from the two year Culinary
Management program.
Worked
After graduation, he spent three years in Switzerland, working
first for the well-known Movenpick organization at Movenpick Cendrier in Geneva.
He then worked at the Gasthof Sternen Kloster in Wettingen before returning to
Canada. He continued his career at the Chateau Lake Louise in Alberta, and then
back to Toronto. He held several positions, including a three year stint with
SIRCorp, ending up as Executive Chef at Alice Fazooli's in Mississauga. Farrell
then started working with Westmont Hospitality and was the Executive Chef at the
Holiday Inn Select in Halifax from April 1999 until August 2001.
How he got into cooking
"I always thought cooking was fun. I had a diploma in psychology, but didn't see
a career path opening up, so the kitchen seemed a natural choice."
First thing he ever cooked
"My mother always prepared our meals at home, but when I was 18, I decided to
make a fancy meal for my folks. I prepared "Chicken
Ballantine." Chicken legs
stuffed with chicken livers. To say the least, it was quite a learning
experience!!"
Favorite Place to eat
"In the whole world? Durty Nellie's in Ireland. It's the real deal; authentic pub
fare, terrific atmosphere. Locally, I'd have to say Il Mercato."
Recipe Tip
"Always add just a touch of lemon juice to sauces. It zests up any flavour, and
is healthier than adding salt! Just a touch though. You don't necessarily want
to taste the lemon."
What he'd be if he weren't a chef
"Probably something in advertising or design. I love the creative process,
whether it's creating a meal, or a menu."
Favorite Kitchen Tool
"Definitely the chef's knife. Specifically, a wooden handled
Victorianox."
Menu Bomb
"Smoked pork hocks. No one ordered them. Now that I think of it, it's pretty
hard to make pig's ankles sound appetizing!"
Recipes
Pan-Seared Dry Garlic Salmon with Tamaki Rice and
Asparagus Tips
Cornmeal and Smoked
Salmon Muffins
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