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Tony Gosselin
Background
Tony started out making meals for the family when he was growing up in Richmond,
Quebec. Aside from being fluent in French, it was a natural progression for Tony
to learn the profession.
Trained
Tony started his training at the French culinary school Le Tiolet in Quebec. It
was a two year program that really opened his eyes to food and really gave him a
passion.
Worked
Starting at the Sherbrooke Club, Tony learned the proper banquet and
fine dining styles and recipes. "From there I went on to Brasseries where
I learned speed and the proper way to cook a steak." In London, Tony
continued at the Maritz where he worked up the ladder and learned the
business end of foodservice. Tony then moved to the Westover Inn where he
has remained for the past seven years, creating various dishes for all types
of meals.
How he got into cooking
"I wasn't sure what I wanted to do, and since I cooked for my family I
decided to go into culinary school. It was really my second year teacher there
that gave me my passion to cook."
First thing he ever cooked
"When I was in culinary school we all picked a meal out of a
hat to create for 150 people. I was so nervous, I was hoping to pick
dishwashing. I drew entree, so I prepared a Lamb Shank Stew. It turned out
pretty good."
Favorite Place to eat
"Huron House in London. They have nice a private dining room,
it's quiet, and the food is very rich."
Recipe Tip
"Most people don't understand the acidity of foods, especially tomatoes
and vinaigrettes. Add some sugar or water to them to make them a little
sweeter."
What he'd be if he weren't a chef
"I would be in the farm business. My family raises and trains
horses." Ironically, Tony doesn't ride them at all.
Favorite Kitchen Tool
Heat Resistant Spatula. "I don't know how they did without
it!"
Menu Bomb
Glass Noodle Salad. "It takes so long to prepare, it's
perishable, and is too exotic for the local taste here. We didn't sell
any."
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