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David Whalen
Background
Grew up in a small fishing village. Spent my weekends playing
hockey, and visiting my Grandmother, who was an amazing cook. I
could never understand how she could make food taste so good, and thus; my
interest in cooking was born.
Training
I worked in kitchens since I was sixteen, and decided to go to cooking
school (Culinary Instituted of Canada) at the age of twenty-six. Having
previous experience, I was able to write my red seal immediately following
graduation.
Worked
After graduating, with honours, I moved to Winnipeg and worked at St. Charles
Country Club under the tutelage of Master Chef Takashi Murakami. After two
years, I returned to the Maritimes to work at Season's in Thyme, in Summerside
PEI. I am now the Chef at Crafter's Corner Fine Dining, which I
started after leaving PEI.
How he got into cooking
When I was sixteen, I found I was in need of a job, so I applied at a restaurant
as a dishwasher and was to start the next day. When I arrived, one of the
cooks didn't show up, so I was thrown in his position... and the rest is
history.
First thing he ever cooked
When I was in grade six, I was experimenting in the kitchen, and made some
ginger type fudge. I didn't have a recipe, so I just started mixing items
together and it turned out actually edible. It was then I realized I had a
knack with food preparation.
Favourite place to eat
I actually enjoy eating at my parent's place the most, because there is
something to eating with your family that no restaurant can beat. The is
also nothing better than a good home cooked meal.
Recipe/Cooking Tip
Use salt and pepper to season food properly. The salt will aid
in the extraction of foods natural flavours. When using sauces, instead of
thickening with flour, use natural reduction for a powerful, natural flavour.
Where would he be if they weren't a chef
A military special infiltration type person, or a fighter pilot.
Favourite Kitchen Tool
I love my knives, but my favourite tool to use in the kitchen are the burners on
the stove. As long is there is a high BTU output, I love it
Menu Bomb
Strip loin steak cooked with mushrooms, onions and the sauce
Recipes
Peppered Chicken
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