|
Chef Sean Doucet, CEC - Executive Chef
Background
Sean was raised in the French Acadian community of Pont d'Eglise in southwestern Nova Scotia.
Trained
Sean's formal training was in the Culinary Arts program at the Nova Scotia Community College's Akerley campus. He also carries certification in Seasonal Menu Development from the Culinary Institute of America and most recently received accreditation as a Certified Executive Chef from the American Culinary
Federation.
Sean has also maintained an understanding of the business principles behind his industry, starting with business courses he took at St. Mary's University after completing the NSCC program. He has completed training in subjects ranging from Behavioral Interviewing to Achieving Extraordinary Guest Relations, which allowed him in turn to train other employees. "Just because we Chefs are out-of-sight in the kitchen, it doesn't mean we exist in a vacuum. We have to observe business fundamentals."
Worked
After college, Chef Doucet first served as Sous Chef with the Halifax World Trade and Convention Centre. Seeking opportunities stateside, he was awarded the position of Executive Chef at the Valdosta Country Club in Georgia. This was followed by a three year stint in Massachusetts at the Seaport Hotel and World Trade Center Boston, where he rose through the ranks from Banquet Chef and Executive Sous Chef to Executive Chef. In the summer of 2002, he returned to Nova Scotia to accept the position of Executive Chef at Delta Barrington & Delta Halifax, the city's largest hotel
operator.
Chef Doucet's experiences with hotels and trade centres have convinced him of the need for improvements in how banquet meals are prepared by the staff and viewed by guests. "People have low expectations for banquets, but there's no reason why a banquet meal should be any less satisfying than a restaurant one. I've developed "restaurant style in banquets" here at the Delta. Our banquet meals are served straight off-the-line; we don't use hot boxes for storing meals after they come out of the ovens. I have no hesitation in saying that Delta Halifax's banquet meals are the best in the city."
How he got into cooking
Sean's first exposure to the culinary arts was in his mother's kitchen. At age 12, he began to work for a local farmer who grew produce and raised livestock. Learning how to harvest these wares for the local markets, Sean developed a keen appreciation and enjoyment of how food is prepared. Growing up in a community where fishing was an important industry also gave him insights on the preparation of seafood. "I had an early exposure to the importance of using fresh high-quality ingredients and how valuable local suppliers are. I still swear by those early lessons in my kitchen
today."
First thing he ever cooked
"I started out baking cakes with my mother. I was 4 years old. Now I cook pancakes with the elder of my two sons, who says he wants to be a Chef,
too."
Favorite Place to eat
Chef Doucet's favourite dining experience was at Pierre Gagnaire in Paris, which has the maximum three-star rating from the Michelin guide. "My wife Tina and I had an amazing 21-course lunch that lasted over 3 hours. Their attention to every detail of the culinary arts was incredible, right down to the temperature of the butter. For the cheese course, there were 80 varieties to choose from. The preparation, presentation and quality of each course were superlative; I was actually taking notes the whole time. The bill was four hundred and fifty-one US and worth every penny."
Recipe Tip
On seafood: "If you hear someone remark about a poor quality serving of seafood, it's quite likely that they're really commenting on poor preparation and that's usually the result of overcooking. Seafood needs to go on a hot pan, grill or oven and be cooked quickly - never more than 'medium.' The very finest halibut fillet, for example, can be ruined just by cooking it too long."
What he'd be if he weren't a chef
"From some of the courses I've taken, I think I would be inclined toward some type of business management. Alternately, an outdoor life has a lot of appeal - I grew up around fishermen, farmers and woodsmen - it's part of who I am."
Favorite Kitchen Tool
"Good quality sharp knives and a Bermixer or Cuisinart."
Menu Bomb
"When I came aboard as Executive Chef to the Valdosta Country Club in Georgia, I went too far in trying to elevate the menu: I removed fried chicken from the Sunday Brunch menu. In the south, that can be a big mistake. A Chef - like a writer - has to know his audience. You can experiment and give your guests new things, but there are also mainstays on any menu that people expect to see. They're what help pay the bills."
Chef Doucet States:
"It may sound trite, but dining is about more than eating. A real dining experience should be a holistic one. The chef's part of that experience is giving his guests a plate that tastes sublime, that is meticulously seasoned, and is beautifully presented. The rest of the team complements that with décor, ambience and attentive
service."
Recipes
Lemongrass Speared Baked Halibut with Grilled Pineapple Salsa
|
