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Russell Fairman
Background
Born and raised in Halifax.
Trained
The majority of Russell's learning has been done on the job. He also did
journeyman's training at the Nova Scotia Community College while he worked at
the Five Fisherman Restaurant in the early 1990's. Russell says working with
such notable local chef/operators as Rocco Scarola, Rob McKelvie and Harvey Eade
was the best education he could have had.
Worked
At 13 his first job was at Friday's Pizza Pan, now the location of Freeman's
Little New York. "At Friday's, Rocco Scarola taught us to make a proper New York
Style pizza!" Other places that are just a memory are Anthony's Spaghetti House
and Pepe's. Not all his former job placements are gone, however. McKelvie's,
Lawrence of Oregano's, the Five Fishermen - Russell's job path toured many
downtown operators before his coming to Your Father's Moustache in the mid
1990's.
How he got into cooking
"I don't think I could stand working in an office. I started in the kitchen when
I was 13, and it just seemed the natural thing to do."
First thing he ever cooked
"When I was real young I would visit my grandmother in Prospect. I can remember
fishing everything out of the Bay, from minnows to flounder to mackerel. I even
caught an eel once! And my grandmother and I would cook up whatever I caught."
Favorite Place to eat
"No one place, really. But my favourite thing to eat is a good summer barbecue. I
especially like barbecued salmon."
Recipe Tip
"Understand what you're making, and make it simple. If you don't see what an
ingredient would add to a recipe, leave it out! You can always add it back in if
necessary (except of course in baking). Make it simple...whether in a restaurant
or at home, a recipe shouldn't stress you out!"
What he'd be if he weren't a chef
"A car mechanic. I love big fast muscle cars. My all time favourite is the 1968
Shelby Cobra Jet."
Favorite Kitchen Tool
"We've just gotten a new combination microwave / steamer unit and it's great.
Does an amazing job - and fast!"
Menu Bomb
"Corned beef dinner. I wasn't familiar with the ingredients and cooked the meat
too fast. It turned out tough and dry. Not the product's fault, it was mine.
Live and learn, right?"
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