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Austin Clement
Background
Born in North Hampton England, the Southern part of the country.
Trained
In 1993 Austin graduated from the Canadian Culinary Institute with a degree in
Culinary Arts in Charlottetown.
Worked
Chef Clement has been working fulltime since he was 15 in various restaurants
throughout the island. After spending a year as Executive Sous Chef at the 4
Winds in Edmonton he returned to PEI to work 3 years at the Lobster Shanty in
Montague. Austin has been with the Dundee Arms since 1995.
How he got into cooking
He worked as a bus boy as a teen and one day they needed a hand with banquets.
He loved the excitement and has been thriving on it ever since. He gets a
natural "high" as he cannot imagine anything giving him more of a thrill.
First thing he ever cooked
He was five years old and used to cook bacon and eggs for his dad.
Favorite Place to eat
Seasons in Thyme in Summerside, PEI and Kyoto, the Japanese Steakhouse in Quebec City
as it was entertainment and eating with total strangers.
Recipe Tip
"Don't overcook your meats." He adds professional chefs are very conscious of the
health concerns of cooking meat but the general public should realize cooking
beef and fish reasonably will kill all bacteria it is the hamburger and mixed
products that need to be cooked more thoroughly.
What he'd be if he weren't a chef
An emergency room doctor as he loves the rush of adrenalin.
Favorite Kitchen Tool
His best knife, a 6 inch Victorinox or Trident.
Menu Bomb
Stout soaked chicken with Frangelico and Cocoa Beurre Blanc.
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