The Green Giant: John Bishop, Bishop's
AROUND NOON ON A WINTER'S DAY in 1985, a green 1962 Chrysler Saratoga pulled up outside Umberto Menghi’s iconic Yellow House on Hornby Street. It sat idling for a few minutes, then pulled back out into...
View ArticleMy Dinner With Andrey
Skate pee through their skin, you know." Andrey Durbach is giving me a crash course in some of the finer points of piscine anatomy as he shops in Chinatown for something to put on the menus at his...
View ArticleDale MacKay
Back in the 1990s, you dropped out of high school and came to Vancouver from Saskatoon. How’d you end up in a kitchen? I got a job washing dishes at Red Robin. I was 17. Before long I was making fries...
View ArticleMr. Noodle
Ramen is a deceptively complicated subject. For many the word has come to mean packaged instant noodles, which are to real ramen as Kraft Dinner is to homemade Italian pasta. Ramen may be a quick meal...
View ArticleRemembering James Barber
Chefs don’t eat out much. But on an afternoon in January, with the sky threatening snow, some came together for a meal. Rob Feenie and John Bishop, Vikram Vij and Umberto Menghi. Tojo sat next to La...
View ArticleDaniel Boulud Comes to Dinner
Once upon a time, grand French chefs at epic, eponymous establishments—Joël Robuchon, Guy Savoy, Georges Blanc—pretty much lived in their restaurants. The four walls, the garden, and the small gift...
View ArticleVancouver's Next Great Chefs: Angus An
“You don’t eat enough vegetables,” Angus An tells me, laughing. He’s shopping for produce amid the jostling tumult of Chinatown’s markets. “When I was growing up, vegetables were always a crucial part...
View ArticleVancouver's Next Great Chefs: Jeremie Bastien, Boneta
He was born between services. After a bustling Valentine’s Day at his parents’ Laval restaurant, Le Mitoyen, his mother, Carole, who ran the floor, and his father, Richard, who was the chef, closed up...
View ArticleVancouver's Next Great Chefs: Jean-Christophe Poirier, Chow
At Chow restaurant on South Granville, every second Wednesday is Pig Day and every week a whole pig is delivered to the restaurant. On delivery, Chef Jean-Christophe Poirier, with help from his crew,...
View ArticleVancouver's Next Great Chefs: Marc-André Choquette, Voya at the Loden Hotel
Marc-André Choquette fondly recalls Easter dinners orchestrated by his aunt, and the sense of celebration they inspired among friends and family. It spurred his lifelong interest in food. As a...
View ArticleWho's Our Next Great Chef?
We polled food insiders across the city, and a quick consensus formed around a group of youthful culinary wizards who, in the past couple of years, have opened some of the most adventurous dining rooms...
View ArticleVancouver's Next Great Chefs: Koji Zenimaru, Kingyo Izakaya
If you’re going to cut fish wearing a Mexican wrestling mask, you’d better watch your fingers. Koji Zenimaru knows this; he’s had practice. Sushi Lucha Libre is a semi-frequent gag at Kingyo Izakaya on...
View ArticleHe’ll Take Manhattan
Pino Posteraro is exhausted. He’s just closed his Yaletown restaurant, Cioppino’s, after a gruelling six-day week. Boarding a Cathay Pacific flight to JFK airport in New York just before midnight, he...
View ArticleWendy Boys: How To Become A Top Pastry Chef
Where are you from? Stettler, Alberta. No good restaurants, no celebrity chefs. Formal training? Culinary arts program at SAIT in Calgary. I was class valedictorian. First job? Happened to be as a...
View ArticleChef Jean-Georges Vongerichten on Market
How do you revamp the menu at Market by Jean-Georges, in the Shangri-la, from 3,000 miles away? I'm in constant communication with my kitchens: weekly conference calls, emails almost daily. I can take...
View ArticleFood Carts of Vancouver
It's not just that Vancouver's street food scene offers excellent value for money (which it does) or that it gives us the chance to sample food from all corners of the globe right in the downtown core...
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Chefs Talk: Andrey Durbach and Park Heffelfinger
Photos: Evaan Kheraj Left:Andrey Durbach Right:Park Heffelfinger Vanmag: How did you get your starts? read more
View ArticleQ + A: Chefs from L'Abattoir + Fuel/Refuel
Vanmag: How did you get your starts?Mark Taylor: I was working as a dishwasher in Manitoba. 18. I'd just moved out with a couple of buddies, and my friend was a waiter. He'd come home every night with...
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The Next Generation of Talented Chefs
Cristiano PosteraroChef de Cuisine, Cioppino's read more
View ArticleBritish Bulldogs: Expat Chefs talk shop
as told to Mark Philps Lee Parsons Eight years at Claridges Hotel; three at Le Manoir aux Quat’Saisons and three at Niagara-on-the-Lake’s Prince of Wales. Now: executive chef, Bacchus at the...
View ArticleFreaks and Geeks
Q: You've both had experiences on Top Chef Canada... Trevor Bird: Except that he won and I lost.Matthew Stone: The experiences on the last day were slightly different for us. But up until that, it was...
View ArticleThis Woman's Work
Q: Where did you get your start in the industry?SHELOME BOUVETTE: I always wanted to be a chef, ever since I was a little kid. I'd watch The Galloping Gourmet and Julia Child, and so I was always in...
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