photo: Sam Leung
This week, Paul Kamon interviews Chris Whittaker, the executive chef of Robson’s Zin Restaurant and Lounge.
Urban Diner: How and when did you realize that cooking was what you wanted to do?
Chris Whittaker: I was a dishwasher at the age of 14 and always aspired to get out of that soaking wet, smelly pit. It took me a year, and when I was able to get out of there and make hundreds of pound of salads and thousand of sandwiches in garde manger, it was the greatest feeling…I haven’t looked back since.
UD: If you were to give three pieces of advice to a young, aspiring chef, what would they be?
CW: Work hard, nothing will get handed to you in this business. If you want something back from your chef, be willing to put in extra time and show some sacrifice. If you don’t know how to do something, don’t pretend that you do. It is a lot easier to do something right the first time.
UD: What is an important detail that every chef, veteran or beginner, should always remember, but often forget?
CW: Know when to say when. A dish doesn’t get better if you throw more and more components at it.
UD: Tell us a tale of your most stressful moment in the kitchen…
CW: There are so many, however, things that are out of your control are the worst. If your gas goes down on a Saturday night in the middle of service, or the water that comes out of your taps is not usable…most things in the kitchen environment are fixable with some focus, however things that are not in your control are a little harder to deal with.
UD: What keeps you inspired in the kitchen?
CW: My staff. When they are inspired to do more, it inspires me. I love doing those extra things with them that they have never seen before.
UD: What is Vancouver’s greatest strength in regards to dining?
CW: Diversity. Any cultural destination you wish to go to is a short drive away. The key in most cases is that it is authentic.
UD: What is Vancouver’s greatest weakness in regards to dining?
CW: The city’s labour shortage. It is getting pretty bleak out there to say the least. Quality staff both front and back of house are getting much harder to find.
UD: If you could change one thing about your restaurant, what would it be?
CW: The private dining room. I would love to make it into a wine cellar with a window to the kitchen.
UD: It’s late, your work on the line is done and you want to go out. Where will you end up?
CW: I live in Richmond, so I would probably end up going for some late night congee or noodles.
UD: You’re an Iron Chef competitor, the secret ingredient is sockeye salmon, what 5 dishes are you making, and who are your preferred celebrity
judges?
CW:
Five dishes:
– Beet cured sockeye salmon with horseradish and ricotta “perogies”, baby beet top salad – Salmon “Tartare”, fine scallion, cucumber gelee, pomme gaufrette – Olive oil poached salmon, fava bean and sunchoke veloute, rissole of nugget potatoes – Salmon “tikka”, sweet pea and cumin Raitha – Red miso “crusted” salmon, daikon and sesame salad, yuzu and plum wine dressingFive Judges:
1) Gordon Ramsay, because I want to be ripped on by him at least once.
2) Jeffrey Bower Chapman – You don’t know him yet, but believe me, you will!
3) Vince Vaughn after we play a game of NHL07.
4) Gerry Stiller…I promise I won’t over season.
5) Martha Stewart. I couldn’t think of anyone after Gerry Stiller.
