Image courtesy of www.chefnetworkinc.com
BL: I love sitting down and talking over food. To me it’s the most important part of the meal. Food is love, medicine and fuel.
CL: Would you ever do a show, like Iron Chef?
BL: I wouldn’t say ever, but I’ve never perceived food as a competitive sport, so it’s not something I would have ever thought about doing.
CL: What is your most memorable cooking experience?
BL: Cooking for the first time for my wife. It was so romantic. Another occasion would be when I cooked for Andrea Boccelli in the Platinum Club after one of his concerts at the ACC. He made me do a tester of spaghetti for him with butter –spaghetti conburro – he then took a bite, nodded and everyone at the table cheered!
CL: What is your favorite dish to cook at home?
BL: Whole roasted chicken with kale or chard. Boiled whole potatoes with salt. Really simple food that makes the whole house smell good.
CL: Is there any chef you would love to work with?
BL: Jean-Georges Vongerichten who works in New York. Amazing! He influenced me along time ago when I read one of his cookbooks that really got me thinking flavored oils instead of butters which are much lighter and healthier. It made me realize you didn’t have to give anything up for style or taste.
CL: Are your 4 girls picky eaters? How do you sneak vegetables to a picky child?
BL: We don’t force them to eat anything, we ask them to try it. Patience and encouragement is our motto.
Page 2 of 2
Read more:
• Living large with Chef Michael Smith
• Q&A with Chef Alain Coumont
• Canadian chefs reveal this year's most seductive foods
