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Robert Slaunwhite
Background
Grew up in the Halifax area. Robert’s first jobs were back in the 1970’s, the
Sun Kee Kee, Zapatas, the Wharf Restaurant in Scotia Square.
Trained
The majority of Robert’s training has been on the job. One major influence was
the 18 years he spent with well-known chef and entrepreneur Michel Lindthaler.
He also took a comprehensive baking course from Margaret Carson, former
President of the Chef’s Association and owner of Bonne Cuisine School of
Cooking. Robert has also completed significant work towards his journeyman
status with the apprenticeship training program.
Worked
Robert has spent well over 25 years in the food industry, working his way up in
the kitchen brigade, being involved with front of the house operations at Perks,
and a short time in brokerage sales. His time with Chef Lindthaler was
tremendously valuable. He worked as well for the Split Crow, and was involved
with the opening of C.J. Alexander’s. At Mike’s Robert is enjoying the chance to
work again with a chef/entrepreneur.
How he got into cooking
"With 3 older brothers already in the industry, it was natural as a teenager to
go to work in a restaurant."
First thing he ever cooked
"I remember it was at the Wharf Restaurant. The head cook must have seen my
enthusiasm and decided to show me how to cook a hamburger. Sounds easy now, but
as a 14-year old, this was a real lesson in cooking and presentation!"
Favorite Place to eat
"I don’t get out much these days! But seriously, the best meal I ever ate was at
the Upper Deck. It was Shrimp Lady Wentworth. I don’t know if they still make it
or not, but it was just perfect."
Recipe Tip
"When a cheesecake comes out of the oven, take a paring knife and slide all
around the inner rim to loosen the cake from the pan. That way, as it cools,
there won’t be any tension pulling on it and causing cracking."
What he'd be if he weren't a chef
"I’d probably own my own business, maybe a bowling alley!"
Favorite Kitchen Tool
"If you hold it properly and keep a good edge on it, the Chef’s Knife is your
best friend in the kitchen."
Menu Bomb
"I remember a Hungarian Goulash I served that just didn’t cut the mustard. The
vinegar and paprika were too strong for local palates I guess."
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