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Linda Clarke
Background
Linda Clarke has moved about Canada in her quest to learn as much of her
trade as possible. She has worked in kitchens from Newfoundland to British
Columbia, and now in Nova Scotia. While in Newfoundland applying herself
to a largely Vegetarian Restaurant, Linda also started a segment of
business dedicated to catering Movie production sets.
Trained
"I began my formal training in B.C. under the supervision of Chef
David Hammonds of the Fairmont Empress Hotel. Another great boost to my
career came as journeyman apprentice to Team Canada's Gold Medal winning
executive chef Ian Rennie."
Worked
Linda's work history is highlighted by special catering customers and
venues. In Montreal some years ago, she was serving the very particular
film industry including local production crews and those from the National
Film Board of Canada. Five years at the Fairmont Empress Hotel proved a
wonderful experience and afforded Linda the opportunity to wirk with some
"fantastic people."
Currently, Chef Linda is excited about her new role with Dofsky's
Catering, housed within the Pasta Cafe & Market, Hydrostone, Halifax,
N.S. Upcoming rennovations will put a finishing touch on the catering and
restaurant kitchens, both of which Linda manages..
How she got into cooking
This chef says that many many hours "under mother's feet" while
she cooked for a family of nine, brought the interest and experience to
the fore. "Mom liked help, especially when I would reorganize her
cupboards for her!"
First thing she ever cooked
"Chocolate cake - and not only did I cook it, I ate the whole
thing too."
Favorite Place to eat
"W. Noodle House in Victoria British Columbia."
Recipe Tip
"I've been preparing a lot of Sushi lately. For the inquiring eyes that
gather to watch me", she advises that one of the secrets is in the rice.
Properly cooked rice made with care and patience and seasoned well will deliver
a great finished Sushi.
What she'd be if she weren't a chef
A a massage therapist was perhaps the biggest consideration, but alas -
Linda likes the tension and heat of the kitchen... go figure!
Favorite Kitchen Tool
"My tomato knife. I carry it in my pocket and use it for most
everything."
Menu Bomb
Chef Clarke enjoys making Soufflé, although thinks they are a bit
over-rated for a hit of egg white and some choux paste.
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